Creamy Sun-Dried Tomato Pour-Over Baked Chicken

Ingredients

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil

Creamy Sauce

1 cup heavy cream
1/2 cup chicken broth
1/2 cup sun-dried tomatoes (chopped, oil-packed preferred)
3 cloves garlic (minced)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 cup fresh spinach (optional)

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).

2. Season the Chicken

Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.

3. Sear the Chicken

In a large oven-safe skillet, heat olive oil over medium heat.
Sear chicken for 2–3 minutes per side until lightly golden (not fully cooked). Remove and set aside.

4. Make the Creamy Sauce

In the same pan:

Add garlic and sauté for about 30 seconds
Pour in chicken broth and scrape up any browned bits
Add heavy cream, Parmesan, Italian seasoning, and red pepper flakes
Stir in sun-dried tomatoes

Let the sauce simmer for 2–3 minutes until slightly thickened.

5. Add Spinach (Optional)

Stir in spinach and cook until wilted.

6. Bake

Return chicken to the pan and spoon the sauce over the top.
Transfer to the oven and bake for 20–25 minutes, or until chicken is fully cooked.

7. Serve

Spoon extra sauce over the chicken and serve hot.

Serving Suggestions

Pasta
Rice
Mashed potatoes
Crusty bread (perfect for soaking up the sauce)

Tips

Use oil-packed sun-dried tomatoes for extra flavor
Add mushrooms for a richer dish
Substitute half-and-half for a lighter sauce