Blancs de poulet crémeux au four

Ingrédients

• 4 chicken breasts (boneless and skinless)
• salt and pepper (to taste)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 cup chicken broth (low sodium or no sodium added)
• 1/2 cup sun-dried tomatoes (chopped)
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1 cup fresh spinach (chopped)
• fresh parsley (chopped, for garnish)

Préparation

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a baking dish, combine the olive oil, minced garlic, heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes.

3. 3

   Season the chicken breasts with salt and pepper, and nestle them into the sauce mixture in the baking dish.

4. 4

   Bake uncovered for about 20-25 minutes, or until the chicken starts to brown on top and is mostly cooked through (the internal temperature should be around 155°F or 68°C at this point).

5. 5

   Remove the baking dish from the oven, and quickly scatter the fresh spinach around the chicken. Return the dish to the oven and bake for an additional 5-10 minutes, or until the spinach is wilted, the sauce is bubbly, and the chicken's internal temperature reaches 165°F (75°C).

6. 6

   If you desire more browning, broil the chicken for 2-3 minutes at the end, but watch it closely.

7. 7

   Let the dish rest for a few minutes out of the oven before serving. Garnish with fresh parsley and extra red pepper flakes if desired.