Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes Recipe

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When I first made this Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes, I didn’t expect it to become such a frequent star at my dinner table. The way the creamy sauce clings to the tender chicken, loaded with garlicky spinach, smoky bacon, and bursts of tangy sun-dried tomato—it’s the kind of meal that tastes like it took hours but comes together surprisingly quickly. I love that it feels like a comforting, indulgent dish while still being packed with wholesome ingredients.

This recipe was born on a chilly evening when I needed something cozy yet impressive. I had leftover spinach, a jar of sun-dried tomatoes, and some bacon already crisped from breakfast. Paired with juicy chicken breasts and a quick stovetop cream sauce, it was everything I hoped it would be—rich, flavorful, and satisfying. Since then, I’ve tweaked it a little, added a bit of heat, and baked it to perfection. Trust me: this is the kind of meal you’ll want to make again and again.

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Why You’ll Love This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

This dish delivers comfort and elegance in one skillet. You get:

• Tender, juicy chicken baked in a rich, creamy sauce.
• A vibrant mix of textures—crispy bacon, silky spinach, and chewy sun-dried tomatoes.
• A dish that feels indulgent but uses real, simple ingredients.
• Flexibility to serve it with pasta, rice, or crusty bread.
• All the satisfaction of a restaurant-style dinner, made right in your kitchen.

It’s perfect for weeknight meals, special date nights, or when you just need a little food hug.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are my go-to for this recipe—they’re lean, they bake beautifully, and they soak up the creamy sauce like a dream. But if you prefer dark meat or want a little more richness, boneless chicken thighs are a fantastic option. Just adjust the cooking time slightly since thighs usually take a few minutes longer to bake through.

If you’re using thick chicken breasts, I recommend butterflying or pounding them to an even thickness. This ensures they cook evenly and stay juicy without drying out.

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Options for Substitutions

One of the best things about this recipe is how adaptable it is. You can easily swap in ingredients depending on what you have on hand:

• Chicken: As mentioned, thighs can be used instead of breasts. For a vegetarian option, thick slices of cauliflower or portobello mushrooms work great.
• Cream: If you’re avoiding dairy or want something lighter, try using coconut cream or a mix of broth and unsweetened almond milk thickened with a little cornstarch.
• Spinach: Kale, chard, or even arugula can fill in for spinach. Just cook them down well to release any bitterness.
• Sun-dried tomatoes: Roasted red peppers are a great stand-in and add their own layer of smoky sweetness.
• Bacon: You can leave it out entirely, use pancetta, or try smoked turkey bacon for a lighter twist.
• Cheese (if you add it): Parmesan, asiago, or even feta can melt into the sauce for an extra pop of flavor.

This is a dish that works with you—whether you’re cleaning out the fridge or accommodating dietary preferences.

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Ingredients for This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

• Chicken Breasts
  These are the star of the show—tender and juicy, they soak up all the rich, savory flavors of the sauce while baking.
• Fresh Spinach
  Adds a pop of green, a bit of texture, and balances the richness of the cream and bacon. It wilts perfectly into the sauce.
• Sun-Dried Tomatoes
  Their tangy, slightly sweet chew brings depth and brightness that cuts through the creamy base.
• Heavy Cream
  This creates the luscious, velvety sauce that smothers everything—decadent but absolutely necessary.
• Garlic
  Because every good creamy sauce starts with garlic. It adds warmth and aromatic richness.
• Bacon
  Crispy bits of smoky, salty bacon on top and stirred into the sauce give every bite serious flavor.
• Parmesan Cheese
  Melted into the sauce, it thickens things up and adds that perfect umami touch.
• Olive Oil
  Used to sear the chicken and sauté the aromatics. It brings a fruity, earthy base to the dish.
• Salt and Black Pepper
  Basic, but essential for seasoning each component and balancing flavors.
• Red Pepper Flakes (optional)
  Just a pinch gives the sauce a tiny kick and wakes everything up.
• Italian Seasoning
  A touch of dried herbs ties everything together with a Mediterranean warmth.

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Step 1: Sear the Chicken

Start by seasoning both sides of the chicken breasts generously with salt, pepper, and a pinch of Italian seasoning. Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes per side, just until golden. You don’t need to cook it through—just build that nice crust. Remove and set aside.

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Step 2: Crisp the Bacon

In the same skillet, add chopped bacon and cook until crispy. Scoop out the bacon pieces and let them drain on a paper towel, but leave some of the bacon fat in the pan—it’s pure flavor.

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Step 3: Sauté Garlic and Spinach

Lower the heat to medium. Toss the minced garlic into the pan and stir for about 30 seconds until fragrant. Add the fresh spinach and cook it down until wilted. This only takes a couple of minutes.

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Step 4: Make the Creamy Sauce

Pour in the heavy cream and stir, scraping up any browned bits from the pan. Add in the sun-dried tomatoes and let the sauce simmer for 2–3 minutes to thicken slightly. Stir in the parmesan and a pinch of red pepper flakes (if using) for heat. Once it’s smooth and creamy, fold in half of the bacon bits.

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Step 5: Smother the Chicken

Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the creamed spinach and tomato mixture over each piece. Sprinkle the remaining bacon on top.

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Step 6: Bake

Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for about 15–18 minutes, or until the chicken is cooked through and reads 165°F internally.

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Step 7: Rest and Serve

Remove from the oven and let it rest for 5 minutes. This allows the juices to redistribute and the sauce to set just slightly before serving.

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How Long to Cook the Smothered Baked Chicken

The total cooking time is around 30 to 35 minutes from start to finish. Here’s the breakdown:

• Searing the chicken: 8–10 minutes total
• Simmering the sauce: 5–6 minutes
• Baking in the oven: 15–18 minutes
• Resting before serving: 5 minutes

Always use a meat thermometer to check doneness—the thickest part of the chicken should read 165°F (74°C).

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Tips for Perfect Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes

• Pound thick chicken breasts to an even thickness so they cook evenly without drying out.
• Don’t skip searing—this locks in juices and adds a beautiful golden crust that adds flavor.
• Use the same pan for searing, sautéing, and baking if it’s oven-safe. It saves dishes and builds incredible flavor in one spot.
• Let the sauce simmer before baking to thicken slightly. It’ll continue to reduce in the oven but shouldn’t be too thin going in.
• Add bacon last (or reserve some) for that crispy texture on top.
• Freshly grated Parmesan melts better than pre-shredded and gives a smoother, silkier sauce.
• Resting is essential—give the dish a few minutes out of the oven before cutting into the chicken for maximum juiciness.

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Watch Out for These Mistakes While Cooking

Even though this dish is fairly simple, a few missteps can affect the final result. Here’s what to keep in mind:

• Overcooking the chicken: The chicken will continue to cook in the oven, so don’t fully cook it during the sear. Overcooked chicken turns rubbery—aim for a golden crust, not doneness on the stove.
• Using watery spinach: If your spinach releases too much liquid, it can water down the sauce. Always cook it down thoroughly and let excess moisture evaporate.
• Skipping the deglaze: When adding cream, scrape the bottom of the pan to loosen up those browned bits—they hold all the flavor from the chicken and bacon.
• Overcrowding the pan: If you’re doubling the recipe, don’t cram everything into one skillet. Use a large oven-safe pan or divide between two.
• Not seasoning in layers: Season the chicken, then the sauce, then taste before baking. Every component should be flavorful on its own.

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What to Serve With Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes?

Creamy Mashed Potatoes

The perfect base for soaking up that rich, garlicky sauce.

Buttered Egg Noodles

Simple, comforting, and a classic pairing with creamy chicken dishes.

Garlic Roasted Green Beans

Adds a crisp, fresh contrast to the creaminess of the dish.

Crusty Sourdough Bread

For scooping up every last bit of sauce—because none of it should go to waste.

Parmesan Risotto

For an elevated touch, pair it with a creamy risotto that matches the richness of the main course.

Steamed Jasmine Rice

Light, aromatic, and a great neutral base for the bold flavors of the sauce.

Zucchini Noodles (Zoodles)

A low-carb option that still gives you a pasta-like feel and absorbs the sauce beautifully.

Caesar Salad

Crisp romaine, creamy dressing, and a bit of crunch bring balance to the plate.

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Storage Instructions

This dish stores beautifully and reheats well, making it great for leftovers or meal prep.

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the next-day version even better.
• Freezer: You can freeze it, but the creamy sauce may separate slightly upon thawing. If freezing, let the chicken cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50% power to avoid breaking the sauce. Add a splash of cream or broth if needed to loosen it up.

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Estimated Nutrition (per serving)

Note: These values are approximate and can vary based on specific brands and substitutions used.

• Calories: 480
• Protein: 38g
• Carbohydrates: 8g
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Cholesterol: 140mg
• Sodium: 620mg
• Sugar: 3g
• Fiber: 2g
• Trans Fat: 0g
• Serving Size: 1 chicken breast with sauce
• Category: Dinner
• Diet: Gluten-Free (if no flour or thickener is added)

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess moisture before adding it to the sauce—otherwise it can make the dish watery.

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What if I don’t have sun-dried tomatoes?

You can use roasted red peppers, cherry tomatoes, or even a spoonful of tomato paste for a similar umami punch.

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Can I make this dish ahead of time?

Absolutely. You can prepare the entire dish up to the baking step, refrigerate it, and then bake it fresh when ready to serve. Just add 5 extra minutes to the baking time if coming from the fridge.

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How do I know when the chicken is fully cooked?

Use a meat thermometer. The thickest part of the chicken should read 165°F (74°C). The sauce will also be bubbling around the edges.

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Can I make it without bacon?

Yes, just skip it or use a vegetarian-friendly alternative like smoked tempeh or crispy mushrooms for texture.

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Is this recipe low-carb or keto-friendly?

Yes! With minimal carbs from the sun-dried tomatoes and spinach, it fits well into low-carb and keto meal plans.

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Can I add cheese to the top before baking?

Definitely. A layer of mozzarella, provolone, or even a little shredded cheddar adds a delicious gooey topping.

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What kind of skillet should I use?

Use a large oven-safe skillet—cast iron or stainless steel works best. If your pan isn’t oven-safe, transfer everything to a baking dish before baking.

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Conclusion

This Smothered Baked Chicken with Creamed Spinach and Sun-Dried Tomatoes hits every note—creamy, savory, smoky, and just a little tangy. It’s one of those recipes that feels special without being complicated, and it always leaves the table quiet (because everyone’s too busy enjoying it). Whether you’re serving it on a cozy weeknight or making it the star of a dinner party, it’s a foolproof crowd-pleaser.

Ready to impress without the stress? This is your go-to dish.

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