Creamy Sun-Dried Tomato Chicken & Potato Bake

A cozy, one-pan chicken and potato dinner baked in creamy Alfredo sauce with sun-dried tomatoes and spinach. Simple prep, big flavor, perfect for busy weeknights.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Add the halved potatoes to a 9x13-inch baking dish and season with salt and pepper.

Step 3

Pour in the Alfredo sauce and chicken broth, then stir in the sun-dried tomatoes and spinach.

Step 4

Nestle the chicken into the sauce and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.

Step 5

Cover tightly with foil and bake for 45–55 minutes, or until the chicken reaches 165°F and the potatoes are fork tender.

Step 6

Let rest for 5 minutes before serving.

Step 7

Garnish with freshly grated Parmesan, if desired.