Ingredients
Creating this dish is like painting with flavors, each ingredient adding its stroke to the masterpiece. You’ll need boneless, skinless chicken breasts, seasoned with salt, pepper, and a touch of paprika. For the creamy sauce, gather some heavy cream, chicken broth, and Parmesan cheese. The sun-dried tomatoes bring a tangy sweetness, while fresh spinach adds a pop of color and nutrition. Garlic cloves, minced finely, are essential for that robust flavor that ties everything together. Finally, a sprinkle of Italian herbs like oregano and basil will transport you straight to the heart of Tuscany. As I gather these ingredients, I can almost hear Mama Lou’s voice guiding me, reminding me to always cook with love and patience.
Instructions
To begin, preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil. Season the chicken breasts with salt, pepper, and paprika on both sides. In a skillet over medium heat, sear the chicken until golden brown, which helps to lock in the juices. Transfer the chicken to your prepared baking dish.
In the same skillet, add minced garlic and sauté until fragrant. Pour in the chicken broth, scraping up any flavorful bits stuck to the bottom. Stir in the heavy cream and bring the mixture to a gentle simmer. Add Parmesan cheese, stirring until the sauce is smooth and creamy. Fold in the sun-dried tomatoes and fresh spinach, allowing the spinach to wilt slightly.
Pour the creamy mixture over the chicken in the baking dish, ensuring each piece is smothered in the sauce. Sprinkle with Italian herbs and a bit more Parmesan if you like. Bake for about 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling with golden edges. As the aroma fills the kitchen, I often imagine Mama Lou nodding in approval, knowing that a delicious meal is on the way.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International