Creamy Chicken Bake One Skillet and More Pressure Cooker Comforts
This one-skillet creamy chicken bake blends tender chicken breasts, sundried tomatoes, parmesan, and spinach for a warm, comforting meal with minimal cleanup and maximum flavor.
Equipment
- 1 Skillet oven-safe
Ingredients
Main ingredients
- 4 boneless chicken breasts
- ½ cup chopped sundried tomatoes packed in oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ cup heavy whipping cream
- ½ cup chicken stock
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- ½ cup grated parmesan cheese divided
- 1 cup finely chopped spinach fresh or frozen thawed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Mix paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Season the chicken breasts evenly.
- Heat oven-safe skillet on medium heat. Sear chicken 3–4 minutes per side. Remove and set aside.
- In the same skillet, whisk flour and chicken stock until smooth, then add cream, half the parmesan, and sundried tomatoes. Simmer 2–3 minutes.
- Return chicken to skillet, spoon sauce over each piece.
- Top with remaining parmesan cheese and bake for 20–25 minutes until chicken is cooked through and sauce is bubbly.
- Remove from oven and let rest 5 minutes.
- Stir chopped spinach into hot sauce until wilted.
- Serve warm, optionally with bread, rice, or steamed vegetables.
Notes
Store leftovers in an airtight container 3–4 days refrigerated or 2 months frozen. Add cream/stock when reheating for best texture.