ReelMeals
Creamy Sun-Dried Tomato Chicken & Potato Bake
619 kcal50 g protein44 g carbs27 g fatper meal≈ estimated
gluten-free ⓘ
7 meals (estimated)
From a reel by Whitney Kai Lyn — watch the original
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Ingredients
- 1½–2 lbs chicken tenderloins (or chicken breasts*)
- 1½ lbs baby potatoes, halved
- 1 (15 oz) jar Rao’s Alfredo Sauce
- 1 cup chicken broth
- ½ cup chopped sun-dried tomatoes
- 2–3 cups fresh spinach
- Salt & black pepper
- Salt & black pepper
- Garlic powder
- Onion powder
- Italian seasoning
- Paprika
- Freshly grated Parmesan, for serving (optional)
Instructions
- Preheat the oven to 375°F.
- Place the halved potatoes in a 9x13-inch baking dish and season with salt and pepper.
- Mix in the Alfredo sauce, chicken broth, sun-dried tomatoes, and spinach.
- Place the chicken into the sauce mixture and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- Cover the dish tightly with foil and bake for 45 to 55 minutes, ensuring the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Allow the dish to rest for 5 minutes.
- Top with grated Parmesan if desired before serving.
If using large chicken breasts, increase cooking time. For more texture in the spinach, add it during the final 10-15 minutes of baking. To ensure tender potatoes, you can bake them in the sauce for 10-15 minutes before adding the chicken, or remove the chicken and continue baking the potatoes separately until tender.
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