Easy Creamy Baked Chicken Breasts
I’m telling you, this Creamy Baked Chicken Breasts recipe is a real game-changer for weeknight dinners. First off, the chicken is incredibly tender, soaking up all the rich flavors of sun-dried tomatoes and a silky smooth sauce spiced just right with a dash of red pepper flakes. Then, as if by magic, fresh spinach adds a pop of color and nutrition, making each bite as wholesome as it is delicious. Trust me, this dish will have everyone at the table asking for seconds! When I make this, everyone ends up licking their plates, that sauce is that good! First, set your oven to 400°F (200°C). In your baking dish, mix together the olive oil, minced garlic, heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes. Take your chicken breasts and season them well with salt and pepper. Then, nestle the chicken into the baking dish, making sure it’s nicely coated with the creamy sauce. Pop the baking dish into the oven and bake uncovered for about 20-25 minutes. After the initial bake, remove the dish from the oven and scatter the fresh spinach around the chicken. Then, slide it back into the oven for another 5-10 minutes, or until the spinach has wilted, the sauce is bubbly, and the chicken reaches an internal temperature of 165°F (75°C). Let the dish sit for a few minutes after taking it out of the oven; this lets the juices redistribute. Garnish with fresh parsley and additional red pepper flakes if you like a bit more heat.
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in the oven until warmed through.
More Delicious Chicken Recipes
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