If you’re on the hunt for a cozy, flavorful dinner that feels a little fancy but is super easy to make, I’ve got you covered with this Creamy Baked Chicken with Sun-Dried Tomatoes Recipe. It’s one of those recipes I keep in my back pocket for busy weeknights or when I want to impress guests without breaking a sweat. The chicken turns out juicy and tender, swimming in a luscious cream sauce speckled with tangy sun-dried tomatoes and just the right kick from red pepper flakes. Trust me—you’re going to want to stick around for all the tips so your version comes out just right.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples in your kitchen, making it a convenient go-to dish.
- Rich & Creamy Flavor: The sauce is indulgent without being heavy, thanks to the balance of cream and chicken broth.
- One-Dish Wonder: Everything bakes together in one pan, saving you time on prep and cleanup.
- Family Favorite: My family goes crazy for this, especially when I serve it over pasta or mashed potatoes.
Ingredients You’ll Need
The beauty of this Creamy Baked Chicken with Sun-Dried Tomatoes Recipe lies in its approachable, flavorful ingredients that all come together to create something special. You’ll want quality sun-dried tomatoes and fresh spinach to bring those pops of color and nutrition to the plate.
- Chicken breasts: I recommend boneless and skinless for easy baking and even cooking.
- Salt and pepper: Seasoning is key, so don’t skimp here—it really brings out the flavors.
- Olive oil: Adds a lovely richness; extra virgin is great if you have it on hand.
- Garlic: Minced garlic infuses the cream sauce with a warm, savory base.
- Heavy cream: This gives the sauce its velvety texture and indulgence.
- Chicken broth: Low sodium versions are best so you can control the saltiness.
- Sun-dried tomatoes: These little flavor bombs add tang and a chewy texture that complements the creamy sauce.
- Italian seasoning: A handy blend that layers in classic herb flavors effortlessly.
- Paprika: I love the smoky depth it adds, especially smoked paprika.
- Red pepper flakes: Just enough heat to brighten the dish without overwhelming.
- Fresh spinach: Chopped and stirred in at the end for a fresh, vibrant touch.
- Fresh parsley: A sprinkle on top brightens and adds a pop of color that’s just pretty.
Variations
I’ve played around with this Creamy Baked Chicken with Sun-Dried Tomatoes Recipe a fair bit, and I encourage you to tailor it to your tastes too! The flexibility is what makes it such a winner in my book.
- Make it lighter: Swap heavy cream for half-and-half or a light cream to cut calories while keeping it tasty—I’ve done this and still loved the results.
- Add mushrooms: Toss in sliced mushrooms for an earthy twist; they soak up the sauce beautifully.
- Spice it up: If you’re a heat lover like me, add extra red pepper flakes or a dash of cayenne pepper.
- Greens swap: Use kale or Swiss chard instead of spinach if you want a heartier green component.
- Cheesy touch: Sprinkle Parmesan or mozzarella on top before baking for a melty, golden crust.
How to Make Creamy Baked Chicken with Sun-Dried Tomatoes Recipe
Step 1: Gather and Prep Your Ingredients
Start by preheating your oven to 400°F (200°C). While it heats up, mince your garlic, chop the sun-dried tomatoes and spinach, and season your chicken breasts generously with salt and pepper. I like to have everything within arm’s reach before I dive into the baking dish.
Step 2: Make the Creamy Sauce
In your baking dish, combine olive oil, minced garlic, heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Stir it up well so the flavors blend beautifully. This sauce is the heart of the dish, so don’t rush this part!
Step 3: Arrange Chicken and Start Baking
Nestle the seasoned chicken breasts right into the sauce. Make sure they’re well-coated and sitting comfortably in the mixture. Bake uncovered for about 20-25 minutes. You’re looking for the chicken to start browning on top and reach an internal temp near 155°F (68°C). This stage is where the magic begins—juicy chicken surrounded by creamy, savory sauce.
Step 4: Add Fresh Spinach and Finish Baking
Once your chicken hits that 155°F mark, pull the dish out and scatter the fresh chopped spinach around the chicken. Pop it back into the oven for another 5-10 minutes until the spinach wilts, the sauce bubbles, and the chicken reaches a safe 165°F (75°C). If you want that extra brown crust, a quick 2-3 minutes under the broiler works wonders—just keep an eagle eye on it!
Step 5: Rest and Garnish
Don’t skip resting the chicken for a few minutes once it’s out of the oven—it helps keep it juicy. Then sprinkle with freshly chopped parsley and, if you’re feeling adventurous, a pinch more red pepper flakes. Serve warm and enjoy!
Pro Tips for Making Creamy Baked Chicken with Sun-Dried Tomatoes Recipe
- Even Sizing: Choose chicken breasts about the same size to ensure they cook evenly—this trick saved me from overcooked edges more than once.
- Don’t Overcrowd: Give your chicken enough room in the baking dish so the sauce can thicken properly around each piece.
- Check Internal Temp: Use a meat thermometer for best results—I’ve learned it’s the only way to avoid dry chicken in this recipe.
- Broil Carefully: Broiling adds a nice crust but watch it closely since the sauce can burn quickly under high heat.
How to Serve Creamy Baked Chicken with Sun-Dried Tomatoes Recipe
Garnishes
I’m all about fresh parsley here—it pops with color and hints of earthiness. Sometimes I toss on extra red pepper flakes for those who want more heat or a squeeze of lemon juice to brighten the creaminess before serving.
Side Dishes
My most-loved combos are creamy mashed potatoes (to soak up that sauce), buttered pasta, or even a simple garlic rice. Roasted vegetables or a crisp green salad are perfect if you want to lighten things up.
Creative Ways to Present
For special occasions, I’ve plated individual servings in shallow bowls with a divine drizzle of extra sauce, a sprinkle of Parmesan, and a delicate sprig of parsley on top. It’s impressive but easy! You could also serve it family-style with crusty bread on the side for a rustic vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors intensify overnight, making it even better the next day. Just make sure to keep the spinach separate if you’re concerned about it turning mushy.
Freezing
This recipe freezes surprisingly well. I portion it out before freezing and use freezer-safe containers. When thawed, the sauce might separate slightly, but a gentle reheat and stir bring it right back.
Reheating
For leftovers, I reheat gently on the stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce. You can also warm it covered in the oven at 325°F until heated through. Avoid microwaving if you can—it tends to dry out the chicken.
FAQs
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Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs work wonderfully and tend to be more forgiving because they’re fattier and often juicier. Just bear in mind that cooking times may vary slightly—use a meat thermometer and aim for that same internal temperature of 165°F (75°C).
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What kind of sun-dried tomatoes should I use?
I prefer sun-dried tomatoes packed in oil for their richer flavor and softer texture. If you use dry ones, soak them in warm water for 10-15 minutes before chopping and adding to the sauce.
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Is it possible to make this recipe dairy-free?
Yes! You can swap heavy cream for full-fat coconut milk or a creamy dairy-free alternative, and use olive oil or a dairy-free broth. The flavor profile will shift a bit, but it’s still delicious, especially with those sun-dried tomatoes enhancing the taste.
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How do I know when the chicken is done?
The surest way is with a meat thermometer: the internal temperature should reach 165°F (75°C). If you don’t have one, make a small cut near the thickest part; juices should run clear and the meat should be opaque.
Final Thoughts
I absolutely love how this Creamy Baked Chicken with Sun-Dried Tomatoes Recipe manages to feel both indulgent and homey at the same time. It quickly became a hit in my house because it’s forgiving, flavorful, and just downright comforting. The tender chicken bathed in a creamy, tangy sauce is a combination that keeps everyone coming back for seconds. Give it a try—you’ll find that it’s one of those recipes you reach for time and again, whether it’s a busy Tuesday night or a relaxed Sunday dinner with friends.
Print
Creamy Baked Chicken with Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Creamy Baked Chicken Breasts is a comforting and flavorful dish featuring tender boneless, skinless chicken breasts baked in a rich and creamy sauce made with heavy cream, garlic, sun-dried tomatoes, and Italian seasoning. The recipe is enhanced with fresh spinach and a touch of paprika and red pepper flakes for a subtle kick, making it perfect for an easy weeknight dinner or special occasion meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low sodium or no sodium chicken broth
- ½ cup sun-dried tomatoes, chopped
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
Additional
- 1 cup fresh spinach, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken in a creamy sauce.
- Prepare Sauce Mixture: In a baking dish, combine olive oil, minced garlic, heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes, mixing well to create the flavorful sauce base.
- Season Chicken: Season the chicken breasts generously with salt and pepper, then nestle them into the sauce mixture in the baking dish, ensuring they are well coated by the sauce.
- First Bake: Bake uncovered for 20-25 minutes until the chicken starts to brown and is nearly cooked through, reaching an internal temperature of about 155°F (68°C).
- Add Spinach and Continue Baking: Remove the dish from the oven and scatter fresh chopped spinach around the chicken. Return to the oven and bake for an additional 5-10 minutes until the spinach wilts, the sauce bubbles, and chicken reaches the safe internal temperature of 165°F (75°C).
- Optional Broil for Browning: If desired, broil the chicken for 2-3 minutes at the end for extra browning, watching carefully to prevent burning.
- Rest and Garnish: Let the dish rest a few minutes after removing it from the oven, then garnish with fresh parsley and extra red pepper flakes if desired before serving.
Notes
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Leftovers can be stored airtight in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 412 kcal
- Sugar: 7 g
- Sodium: 182 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 140 mg
