Creamy Chicken with Sun-Dried Tomatoes and Spinach
A delightful dish featuring tender chicken breasts in a creamy sauce made with sun-dried tomatoes and fresh spinach. Perfect for a comforting weeknight dinner!
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy; thighs can be used for richer flavor.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup chopped sun-dried tomatoes Adds tartness and depth to the dish.
- 2 cups fresh spinach Provides nutritional value and balances the dish.
- 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano for an extra tang.
- 2 tablespoons olive oil Use good quality for best flavor.
- 2 cloves minced garlic Adds depth of flavor.
- to taste salt and pepper Essential seasoners.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic; sauté until fragrant.
- Stir in sun-dried tomatoes and spinach; cook until wilted.
- Add heavy cream; bring to a simmer.
- Stir in Parmesan until melted and creamy.
- Season chicken with salt and pepper.
- Place chicken in a baking dish; pour creamy mixture over.
- Bake for 25-30 minutes until cooked through.
- Serve warm and enjoy!
Notes
To store leftovers, let cool completely before transferring to an airtight container. Refrigerate for 3-4 days. Can be reheated in the microwave or oven. For longer storage, freeze but be aware the texture might change.