Creamy Baked Chicken
This creamy baked chicken recipe is the ultimate one-pan comfort meal featuring juicy chicken breasts, a parmesan-rich sauce, and sun-dried tomatoes for depth and flair—all cooked in your pressure cooker then finished in the oven.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 boneless chicken breasts
- ½ cup chopped sun-dried 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 defrosted frozen
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Instructions
- Preheat oven to 375°F.
- Season chicken with onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Heat pressure cooker on medium with oil from the sun-dried tomato jar. Sear chicken 2–3 minutes per side until golden brown. Set aside.
- In the same pot, cook sun-dried tomatoes for 1–2 minutes.
- Add flour and stir constantly for 1 minute to avoid clumps.
- Gradually stir in chicken stock and heavy cream.
- Stir in half the parmesan until melted into sauce.
- Return chicken to pot, spoon sauce over top, and sprinkle with remaining parmesan.
- Transfer entire pot to oven and bake 20–25 minutes until chicken is cooked through and sauce is bubbling.
- Let rest 5 minutes, then stir in spinach until wilted.
Notes
Let the dish rest before serving to allow flavors to meld. Goes great with cauliflower rice, quinoa, or steamed veggies.