Description
Tender chicken breasts smothered in a rich, velvety sauce infused with sun-dried tomatoes, garlic, and fresh spinach. This easy Italian-American dish delivers restaurant-quality comfort in 40 minutes, perfect for busy weeknights and cozy family meals.
Ingredients
4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 cup heavy cream
1 jar (6 oz) sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
3 garlic cloves, minced
1 can (10.5 oz) cream of mushroom soup
1 tsp dried basil
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large oven-safe skillet over medium heat
Season chicken breasts with salt, pepper, basil, and Italian seasoning
Sear chicken 3-4 minutes per side; remove and set aside
In the same skillet, sauté garlic, sun-dried tomatoes, and cream of mushroom soup
Stir in chicken broth, heavy cream, and spinach; simmer 5 minutes
Return chicken to skillet, cover, and transfer to oven
Bake 10-15 minutes until chicken is cooked (internal temp 165°F)
Garnish with additional spinach and serve
Notes
For dairy-free adaptation, substitute coconut milk for heavy cream and olive oil for butter in the soup
Pairs perfectly with garlic bread or spaghetti
Chicken can be prepped in advance; freeze uncooked mixture for up to 3 months
Stir in ½ cup roasted red peppers for extra flavor
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking/Sautéing
- Cuisine: Italian-American