If you’re anything like me, you are constantly on the hunt for a weeknight dinner that feels like a cosy weekend treat without requiring you to spend hours slaving away in the kitchen. Well, look no further because this creamy garlic chicken bake is an absolute game-changer!
It’s packed with tender chicken breasts, rich double cream, sweet sun-dried tomatoes, and a lovely hit of spinach and Parmesan. Seriously, the sauce alone is good enough to eat with a spoon. Let’s dive right into how to make it!
Ingredients
4 chicken breasts – skinless and boneless
1 tbsp olive oil
1/3 cup (~50g) sundried tomatoes – chopped and drained
3/4 cup (~180ml) double cream (heavy cream)
1/2 cup (~120ml) chicken stock (chicken broth)
1 tbsp garlic powder
1/2 tsp sea salt (divided)
1/4 cup (~25g) Parmesan – grated
1/2 cup (~15g) spinach – chopped
Chicken Seasoning
2 tsp Italian seasoning
2 tsp paprika
1/2 tsp red chilli flakes (red chili pepper flakes)
1/4 tsp sea salt
1/2 tsp black pepper
Method
1. Preheat your oven to 220°C (Fan 200°C / Gas Mark 7 / 425°F) and grab a trusty casserole dish.
2. Give those chicken breasts a good pound to thin them out so they cook evenly and stay super juicy.
3. Nestle the chicken breasts right into your casserole dish.
4. In a small bowl, mix together all your lovely chicken seasoning ingredients (the Italian seasoning, paprika, red chilli flakes, sea salt, and black pepper).
5. Drizzle the chicken with olive oil, rub that seasoning mix all over until every piece is well coated, and scatter the chopped sun-dried tomatoes right over the top.
6. In a separate bowl or jug, whisk up your double cream, chicken stock, garlic powder, and a pinch of sea salt.
7. Pour that glorious cream mixture all over the chicken, then sprinkle your grated Parmesan cheese evenly across the top to create a gorgeous crust.
8. Pop it into the oven to bake for 25 to 30 minutes until the chicken is cooked through and golden.
9. Once it’s out of the oven, stir your chopped spinach directly into the warm sauce, pop a sheet of foil over the dish, and let it rest for 5 to 10 minutes so the spinach wilts down to perfection. Serve up and enjoy!
