Creamy Sun-Dried Tomato Chicken & Potato Bake
Creamy Sun-Dried Tomato Chicken & Potato Bake
Ingredients
- 1 1/2 pounds chicken tenderloins, or chicken breasts
- 1 1/2 pounds baby potatoes, halved
- 24 ounces Rao's Alfredo Sauce
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, can use up to 3 cups
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 cup Parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 2
Add the halved baby potatoes to a 9x13-inch baking dish. Season them lightly with salt and black pepper.
⏱️ 3 min
- 3
Pour the Alfredo sauce and chicken broth over the potatoes in the baking dish. Stir in the chopped sun-dried tomatoes and fresh spinach until well combined.
⏱️ 5 min
- 4
Nestle the chicken tenderloins (or chicken breasts) into the sauce mixture. Season the chicken generously with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning.
⏱️ 5 min
- 5
Cover the baking dish tightly with aluminum foil. Bake for 45 to 55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are fork-tender. If using larger chicken breasts, the cooking time may be longer. Use a meat thermometer to ensure proper doneness. If you prefer your spinach with more texture, stir it in during the last 10-15 minutes of baking instead of at the beginning.
⏱️ 55 min•🌡️ 375
- 6
Once cooked, remove the baking dish from the oven and let it rest, still covered, for 5 minutes before serving. This allows the juices to redistribute in the chicken.
⏱️ 5 min
- 7
Garnish with freshly grated Parmesan cheese, if desired, and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Chicken & Potato Bake
- 1 1/2 pounds chicken tenderloins, or chicken breasts
- 1 1/2 pounds baby potatoes, halved
- 24 ounces Rao's Alfredo Sauce
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, can use up to 3 cups
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 cup Parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 2
Add the halved baby potatoes to a 9x13-inch baking dish. Season them lightly with salt and black pepper.
⏱️ 3 min - 3
Pour the Alfredo sauce and chicken broth over the potatoes in the baking dish. Stir in the chopped sun-dried tomatoes and fresh spinach until well combined.
⏱️ 5 min - 4
Nestle the chicken tenderloins (or chicken breasts) into the sauce mixture. Season the chicken generously with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning.
⏱️ 5 min - 5
Cover the baking dish tightly with aluminum foil. Bake for 45 to 55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are fork-tender. If using larger chicken breasts, the cooking time may be longer. Use a meat thermometer to ensure proper doneness. If you prefer your spinach with more texture, stir it in during the last 10-15 minutes of baking instead of at the beginning.
⏱️ 55 min•🌡️ 375 - 6
Once cooked, remove the baking dish from the oven and let it rest, still covered, for 5 minutes before serving. This allows the juices to redistribute in the chicken.
⏱️ 5 min - 7
Garnish with freshly grated Parmesan cheese, if desired, and serve warm.
⏱️ 2 min