Creamy Baked Chicken with Sun-Dried Tomatoes Recipe

If you’re craving a dish that’s comforting, packed with flavor, and unbelievably easy to make, you’re in for a treat with my Creamy Baked Chicken with Sun-Dried Tomatoes Recipe. This recipe brings together tender chicken breasts swimming in a luxuriously creamy sauce, brightened by tangy sun-dried tomatoes and just the right hint of spice. I promise, once you try this, it’ll quickly become one of your go-to weeknight favorites.

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Ingredients You’ll Need

These ingredients come together so beautifully; each plays a role in building layers of flavor. When you’re shopping, I recommend seeking out good-quality sun-dried tomatoes—they really make a difference here.

• Chicken breasts: Boneless, skinless are best for even cooking and soaking up the sauce.
• Salt and pepper: Simple seasoning that enhances the chicken’s natural flavor.
• Olive oil: Adds a subtle richness and helps meld the sauce flavors.
• Garlic: Fresh minced garlic gives that aromatic base you’ll smell from the kitchen.
• Heavy cream: This is what makes the sauce so luxuriously creamy and indulgent.
• Chicken broth: Adds savory depth while keeping the sauce from feeling too heavy.
• Sun-dried tomatoes: Chopped to disperse their tangy, slightly sweet flavor throughout.
• Italian seasoning: A blend of herbs that introduces warmth and complexity.
• Paprika: Smoked or sweet paprika adds subtle smokiness and color.
• Red pepper flakes: For that touch of heat — adjust to personal taste.
• Fresh spinach: Chopped and added near the end for a pop of color and freshness.
• Fresh parsley: Chopped fresh parsley is perfect for garnish and brightens up the dish visually and flavor-wise.

Variations

I love this recipe for its versatility—you can tweak it with what you have or suit your family’s tastes.

• Variation: I sometimes swap out spinach for kale or add mushrooms for an earthier flavor that pairs wonderfully with the creamy sauce.
• Variation: For a dairy-free option, try substituting coconut cream and a bit more chicken broth; it changes the profile but keeps the creaminess.
• Variation: Add fresh basil or oregano in place of Italian seasoning for a different herbal touch.

How to Make Creamy Baked Chicken with Sun-Dried Tomatoes Recipe

Step 1: Prep Your Oven and Sauce Base

Start by preheating your oven to 400°F (200°C)—this little detail ensures everything cooks evenly and gets that gorgeous golden finish. While the oven warms up, mix olive oil, minced garlic, heavy cream, chicken broth, chopped sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes right in your baking dish. This way, the flavors get to mingle, and your sauce starts forming even before baking.

Step 2: Season and Arrange the Chicken

Season your chicken breasts generously with salt and pepper—don’t be shy, this seasoning is key. Nestle the breasts into your sauce mixture, making sure they’re nestled snugly so they absorb all those gorgeous flavors while baking.

Step 3: Bake Until Almost Done

Bake uncovered for 20-25 minutes. You’re aiming for the chicken to start browning on top and to reach an internal temperature around 155°F (68°C). Don’t skip the thermometer here; overcooked chicken gets dry, and undercooked is unsafe. I learned this the hard way the first time I made this dish!

Step 4: Add Spinach and Finish Baking

Once the chicken’s nearly done, pull it out and scatter the fresh chopped spinach around—this wilts beautifully into the creamy sauce. Pop it back in the oven for another 5-10 minutes until the spinach softens, the sauce bubbles, and the chicken reaches 165°F (75°C).

Step 5: Optional Broil and Rest

If you like a bit more color and slight crispiness on top, broil for 2-3 minutes but watch it like a hawk to avoid burning. Let the whole dish rest for a few minutes before serving; the sauce thickens a bit and flavors settle beautifully.

How to Serve Creamy Baked Chicken with Sun-Dried Tomatoes Recipe

Garnishes

I always sprinkle fresh chopped parsley over the top right before serving — the pop of green brightens up the creamy sauce and adds a fresh herbal note. If you like a little extra heat, a pinch of red pepper flakes right on top works wonders too.

Side Dishes

I love pairing this creamy baked chicken with fluffy mashed potatoes or buttery garlic rice to soak up the sauce. Steamed green beans or roasted asparagus make a fresh, crisp contrast that balances the richness beautifully.

Creative Ways to Present

For a special occasion, I like serving the chicken over creamy polenta or even pasta tossed lightly with olive oil and herbs. Drizzling a little extra sauce around the plate and finishing with microgreens makes it look restaurant-worthy without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The creamy sauce thickens as it chills, so a quick stir before reheating helps bring it back to life.

Freezing

This dish freezes surprisingly well. Just freeze in a sealed container without the fresh spinach (add spinach fresh when reheating), and thaw overnight in the fridge before warming on the stove or in the oven.

Reheating

I reheat leftovers gently over low heat in a covered skillet or in the oven at 325°F (160°C) to prevent the chicken from drying out. Sometimes a splash of chicken broth or cream helps loosen the sauce back up while warming.

FAQs

Final Thoughts

I absolutely love how this Creamy Baked Chicken with Sun-Dried Tomatoes Recipe turns out every single time. It feels cozy and indulgent but is so straightforward that you can whip it up after a busy day without stress. Whenever I make this, my family’s hungry eyes tell me it’s a winner — and I know you’ll feel the same once you try it. So go ahead, gather your ingredients, and enjoy this creamy, tangy, and perfectly spiced dish that’s kind of like a warm hug on a plate.

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