Creamy Chicken with Sun-Dried Tomatoes and Spinach
A delightful blend of tender chicken, luscious cream, tangy sun-dried tomatoes, and vibrant spinach, perfect for cozy dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Fresh and plump; thighs can be used for a richer flavor.
- 1 cup heavy cream For a lighter version, half-and-half can be used.
- 1/2 cup chopped sun-dried tomatoes Oil-packed sun-dried tomatoes add extra richness.
- 2 cups fresh spinach Fresh is preferable; frozen spinach can be used if thawed and drained well.
- 1/2 cup grated Parmesan cheese Freshly grated preferred, or substitute with Pecorino Romano.
- 2 tablespoons olive oil Extra virgin recommended for flavor.
- 2 cloves minced garlic Add more if desired for a stronger flavor.
- Salt and pepper to taste Fresh cracked black pepper elevates the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add in the minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts down, about 2-3 minutes.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the Parmesan cheese until fully melted and creamy. If too thick, add a splash more cream.
- Season the chicken breasts with salt and pepper on each side.
- Place the chicken in a baking dish and pour the creamy mixture over the top.
- Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Serve warm and enjoy.
Notes
This dish can be served over rice or with creamy polenta. Consider pairing it with a light side salad or garlic bread. For added spice, sprinkle red pepper flakes.