Description
A rich and creamy oven-baked chicken dish, finished in a silky Parmesan sauce with spinach and sun-dried tomatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, packed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Extra grated Parmesan for finishing (optional)
- Fresh cracked black pepper (optional)
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season lightly with salt and black pepper. Lightly oil a medium baking dish.
- Sauté the minced garlic in warmed olive oil over medium heat until fragrant, about 30–45 seconds.
- Add the fresh spinach and chopped sun-dried tomatoes to the skillet and cook until the spinach wilts, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth. Adjust seasoning as needed.
- Place the seasoned chicken breasts in the baking dish, then spoon the creamy sauce over them.
- Bake uncovered for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before serving.
Notes
For a lighter option, substitute half-and-half for heavy cream; add cornstarch for thickness if desired. Always use an instant-read thermometer for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian