Chicken And Potato Bake

• total waktu: 1 hour 7 minutes

Bahan-bahan

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

Garlic powder

Onion powder

Italian seasoning

Paprika

Freshly grated Parmesan, for serving (optional)

If using larger chicken breasts, cooking time will be longer.

Petunjuk

Preheat oven to 400°F.

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

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

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

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

Let rest for 5 minutes before serving.

Garnish with freshly grated Parmesan, if desired.

Notes

Chicken tenderloins cook faster than large chicken breasts, so always use a meat thermometer to check for doneness.

If you prefer your spinach with a little more texture, stir it in during the last 10–15 minutes of baking instead of at the beginning.

Potatoes can vary in cooking time. For perfectly tender potatoes, bake them in the sauce for 10–15 minutes before adding the chicken, or remove the cooked chicken and continue baking the potatoes until they’re fork tender.