Description
A quick and comforting creamy, garlicky baked chicken dish with Parmesan, sun-dried tomatoes, and spinach, perfect for weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, packed (about 30–40 g)
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (35% fat)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a medium baking dish.
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
- Add spinach and sun-dried tomatoes. Cook for 2–3 minutes until the spinach is wilted.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
- Arrange seasoned chicken breasts in the baking dish and spoon the creamy mixture over each piece.
- Bake uncovered for 25–30 minutes until the chicken reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving, spooning any extra sauce over the chicken.
Notes
For extra browning, broil for 1–2 minutes at the end. Use freshly grated Parmesan for best flavor and texture.