Summary:
These oven baked chicken breasts are a keto and low carb meal that's quick, easy, and delicious. The chicken is spread with a cheesy spinach and sun-dried tomato topping.
INGREDIENTS
- 2 (8-ounce) boneless skinless chicken breasts (Note 1)
- 3/4 teaspoon table salt
- 3/4 teaspoon ground black pepper
Topping:
- 2 cups chopped fresh spinach, stems removed (Note 2)
- 3 ounces cream cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup finely chopped
sun-dried tomatoes (Note 3) - 1/2 teaspoon
garlic powder
INSTRUCTIONS
- Prepare Chicken: Preheat oven to 425 F. Slice each chicken breast in half; resulting pieces should be no thicker than 1/2 inch (Note 4). If moist, pat dry with paper towels. Spread out chicken pieces in single layer on baking tray lined with
parchment paper . Season both sides of chicken pieces with salt and pepper. Set aside. - Make Topping: Cook spinach on skillet on stovetop until wilted. Separately, microwave cream cheese until very soft, about 20 seconds. Stir together cooked spinach, softened cream cheese, cheddar, tomatoes, and garlic in bowl until well-mixed. Evenly spread mixture across tops of chicken pieces.
- Bake: Bake uncovered at 425 F until chicken is cooked through, about 20 minutes, depending on size of chicken pieces. Let cool at room temperature for about 5 minutes before serving (Note 5).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 480 (41% from fat) | |
| Total Fat 22g | 34% |
| Saturated Fat 12g | 60% |
| Cholesterol 183mg | 61% |
| Sodium 1310mg | 55% |
| Net Carb 7g | |
| Total Carb 9g | 3% |
| Dietary Fiber 2g | 8% |
| Sugars 3g | |
| Protein 57g |
PHOTOS
Sauteed garlic and diced (somewhat fine) cremini mushrooms and added it to the cream cheese, spinach and cheddar cheese. (My husband won’t eat tomatoes) It all came out beautifully. Thank you.
Tip – if you just defrost the chicken breast half way, it’s much easier to slice them laterally!
Super easy and delicious!!!
I subbed a couple of ingredients…
Used instead of dried, I used hydrated sundried tomatoes (packed in olive oil, a blotted off excess). For the cheese, I used organic cream cheese, Beechers sharp cheddar and Tillamook sharp cheddar.
I decided to pound my chicken breasts (instead of splitting them). They were large, so I cut them in half.
Baked for 20 minutes to 170° and let rest for 5 minutes.
Served with roasted yams.
Loved it! I added red pepper flakes and smothered it in sauteed mushrooms. Amazingly delicious!
Used fresh cut grape tomatoes in place of sun dried. Turned out great and the mixture on top kept the chicken moist! We have made it a staple. Highly recommend.
My husband rated this as “good”. He’s not a cream cheese person so I was impressed. He thought the flavor was a little bitter and I did too. However it’s on the keep list. 🙃
Made this today and paired with a big salad. It was enjoyed by everyone!
Made this for my boyfriend he really enjoyed it. Thank you. Now it’s going to be one of our go to recipes.
One of my new favorites! I substituted the sun dried tomatoes with chopped fresh red bell pepper and it took the flavor to a whole new level! The different cheeses in this are amazing and cream cheese baked on chicken is to die for. Love this recipe! I make it often! Usually with steamed veggies and a baked sweet potato! Thank you for sharing!
Made this..it was DELICIOUS!! I used fresh garlic instead of powder, but everything else exactly as written. Whole family loved it, even all 3 kids!
This was excellent, and my husband thought it was great. Making it again tonight.
made this last night, had some chicken breast left over making jerky for the dogs, so simple and fantastic will be sharing this with a friend
I made this today for dinner, it was delicious so easy to make.
We loved this! It’s very easy and quick to make! DELICIOUS!
Soooo delicious
I didn’t have sun dried tomatoes or Cheddar other than the sliced American cheese from Emborg so I used a slice on each piece of chicken. I did add Parmesan and tossed some carrots. I used bone-in chicken breasts and didn’t bother cutting the chicken so I cooked the chicken first at 180°C for 30 minutes, then added carrots and toppings and cooked it for another 30 minutes. My most picky eater loved the spinach so this is definitely going to be on rotation from now onwards (plus I have used cream cheese and am too lazy to bake anything with it).
This recipe is delicious! It’s so light and easy. I’m making it again tonight!
I loved this dish. I winged it on the measurements. Came out amazing. Highly recommend.
This turn out delicious! Huge hit and will be in rotation. I also just put the uncooked spinach in the mix with great results.
Excellent!
This very easy and it tasted fabulous! I will make this many more times!
I’m making this tonight for my family. One issue tho. I couldn’t find “dry packaged” sun dried tomatoes. Only packaged in an oil. I compared the nutritional facts and it’s not far off. Will that be a problem?
I often see the dry packaged ones in or near the produce section in U.S. grocery stores. The oil packaged ones should be fine; I would drain the oil and pat them dry before using.
Oddly, the Dollar Store carries them.
I usually order the dry packaged tomatoes online in the Indian Grocery Store “https://www.cartly.ca/” but you can easily find them in any of the other U.S stores too sometimes.
Made this the other day and it was so delicious. It’s actually quite a quick and easy dish to make. Will definitely do this again
Made this for dinner tonight, SO SO SO delicious!! The chicken was so moist and full of flavor. I also sprinkled cheddar cheese on the top for some crispy cheese. DELISH!!! We will be making again!! Thank you for the recipe!!
Really good. Thanks. I did not precook the spinach and next time I’ll add a few more sun dried tomatoes just because we like them. This seems to be a pretty forgiving recipe. It cooked up perfectly in exactly 20 minutes.
Anyone ever tried plain Greek yogurt in place of the cream cheese?