Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2/3 cup chopped sun-dried tomatoes drained of oil
- 2/3 cup heavy cream
- 2 ounces cream cheese softened
- 1/3 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese divided
- 1 cup chopped fresh spinach
Instructions
- Preheat your oven to 400°F.
- Lightly grease a 9x13-inch baking dish. Place the chicken breasts in the dish and season them with onion powder, paprika, Italian seasoning, dried oregano, salt, and pepper.
- Evenly distribute the chopped sun-dried tomatoes over the chicken.
- In a bowl, whisk together the heavy cream, cream cheese, chicken broth, garlic powder, and all-purpose flour until smooth. Stir in half of the grated Parmesan cheese.
- Pour the sauce mixture over and around the chicken. Sprinkle the remaining Parmesan cheese on top, then bake uncovered for about 25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the sauce thickens.
- Remove the dish from the oven and stir in the chopped spinach. Let it sit for a couple of minutes until the spinach wilts.
- Plate the chicken with the creamy sauce and serve with your favorite side dish like rice, quinoa, or steamed vegetables.
