Dump and Do Chicken 3
Elevate your weeknight dinner routine with 'Dump and Do Chicken 3,' a one-skillet wonder that's as effortless as it is irresistible. This creamy and flavorful baked chicken dish combines tender, golden-browned chicken breasts with a velvety Parmesan-infused sauce, complemented by sautéed garlic, spinach, and bursts of juicy cherry tomatoes. With just 10 minutes of prep and simple pantry staples like olive oil, Italian seasoning, and chicken broth, this recipe offers maximum flavor with minimal effort. Serve it over white or brown rice for a complete and satisfying meal that's perfect for busy evenings. Whether you're craving comfort food or looking for a quick weeknight dinner, 'Dump and Do Chicken 3' delivers easy elegance in under 30 minutes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning blend
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 cups spinach leaves
- 1 cup cherry tomatoes
- 2 cups cooked white or brown rice (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Mince the garlic cloves and add them to the skillet. Stir and sauté for 1-2 minutes, or until fragrant.
Season the chicken breasts on both sides with Italian seasoning, paprika, salt, and black pepper.
Place the chicken breasts into the skillet, searing each side for about 2-3 minutes or until lightly browned.
Pour the chicken broth into the skillet and allow it to simmer for 2 minutes, deglazing the pan by scraping the bottom with a spatula.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until well combined.
Add the spinach leaves and cherry tomatoes to the skillet, distributing them evenly around the chicken breasts.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve the chicken with the creamy sauce over cooked white or brown rice, if desired, for a complete meal.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 671 mg | 52% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
