Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup milk
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, oil-packed, drained and chopped
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil. Season the chicken breasts with salt, pepper, and garlic powder and place them in the baking dish.
- In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, and milk until smooth.
- Pour the creamy sauce over the chicken breasts, then sprinkle the chopped spinach and sun-dried tomatoes evenly over the sauce.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the chicken is cooked through and the sauce is bubbly and slightly golden.
Notes
- Use high-quality chicken breasts for better flavor and texture.
- Drain sun-dried tomatoes well to enhance the dish’s taste.
- Fresh spinach wilts beautifully, but if using frozen, make sure to thaw and remove excess moisture.
- Feel free to customize with other vegetables like mushrooms or zucchini.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg