Description
Chicken & Spinach Sun-Dried Tomato Bake is a creamy, flavorful dish combining tender chicken, fresh spinach, and sweet sun-dried tomatoes in a rich sauce. Perfect for weeknight dinners or meal prep, this recipe delivers restaurant-quality flavor with easy steps.
Ingredients
2 large boneless skinless chicken breasts
Salt and pepper to taste
3 tablespoons all-purpose flour
2 tablespoons sun-dried tomato oil
1 tablespoon butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
½ cup Cabot or Tillamook cheese using vegetarian rennet, grated
1 teaspoon red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup sun-dried tomatoes, chopped
2 cups baby spinach
Fresh basil, chopped
Instructions
1. Prepare the chicken cutlets by slicing the chicken breasts in half lengthwise. Optional: use a meat mallet to tenderize.
2. Season the chicken with salt and pepper and coat with flour.
3. In a large skillet on medium heat, add sun-dried tomato oil and butter. Cook chicken 4 minutes per side until cooked through. Remove and set aside.
4. Add garlic to the same pan and sauté for 30 seconds. Deglaze with chicken stock, scraping the bottom of the pan.
5. Turn heat to medium-low, mix in heavy cream, grated cheese, red pepper flakes, oregano, thyme, and sun-dried tomatoes. Simmer 5 minutes.
6. Add spinach and chicken back into the pan. Simmer until spinach wilts and chicken is heated.
7. Garnish with fresh basil and serve over rice or pasta.
Notes
Use chicken breasts of similar size for even cooking.
Let chicken rest after cooking for juiciness.
Adjust red pepper flakes to taste.
Store leftovers in an airtight container for up to 3 days.
For longer storage, freeze portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Entrée
- Method: Bake/Skillet
- Cuisine: American