These oven baked chicken breasts are a keto and low carb meal that’s easy, quick, and delicious. They’re like un-stuffed chicken, with a cheesy spinach and sun-dried tomato topping.
Tastes Like Stuffed Chicken Breasts
I love stuffed anything — stuffed mushrooms, stuffed cabbage rolls, and stuffed jalapeños, to name a few — and stuffed chicken breasts are no exception. But it’s a time-consuming hassle to stuff chicken breasts, so I don’t make them as often as I’d like.
That’s where this recipe comes in. They taste exactly like spinach and cheese stuffed chicken breasts, minus all the effort. The “stuffing” is just a cheesy topping that you can quickly spread on top of the chicken pieces. It stays on easily, and doesn’t slide off during baking or when you cut the chicken into slices.
This is great if you’re looking for quick and easy weeknight dinner ideas. You can round out a low carb meal by serving them with appetizers like keto friendly garlic knots and biscuits, and with sides like cauliflower mashed “potatoes” or roasted cauliflower florets.
Tips For Baking Chicken Breasts
The key to perfectly baked chicken breasts is timing. When selecting chicken, follow the recipe’s instructions for the proper weight and thickness, which is what the cooking time is based on.
If your chicken breasts are smaller or larger than indicated here, you’ll have to modify the baking time accordingly.
Don’t forget the cooling time. I usually let the chicken rest for about 5 minutes after baking and before cutting into it. This prevents the chicken from releasing liquid, yielding juicier meat.
Another important factor is the oven temperature. I find that hotter temperatures result in more tender and moist chicken breasts compared to lower temperatures — I use 425 F instead of something lower like 350 F.
Oven Baked Chicken Breasts (Keto Recipe)
DESCRIPTION
INGREDIENTS
- 2 boneless skinless chicken breasts (7-8 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Topping:
- 3 ounces chopped fresh spinach leaves stems removed
- 3 ounces cream cheese
- 3/4 ounce (about 1/4 cup) shredded cheddar cheese
- 3/4 ounce (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Preheat the oven to 425 F.
- Slice each chicken breast in half, so it’s half as thick as before. The resulting pieces should be no thicker than about 1/2 inch. If moist, pat them dry with paper towels.
- Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
- Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
- In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
- In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
- Bake at 425 F until the chicken is cooked through, about 20 minutes, depending on the size of your chicken pieces. Let it cool at room temperature for about 5 minutes before serving.
NUTRITION
| Nutrition Facts Per Serving |
| Calories 480 | |
| Total Fat 22g | 34% |
| Saturated Fat 12g | 60% |
| Trans Fat 0g | |
| Cholesterol 183mg | 61% |
| Sodium 1310mg | 55% |
| Total Carb 9g | 3% |
| Dietary Fiber 2g | 8% |
| Sugars 3g | |
| Protein 57g |
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!
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.
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… Read more »
This recipe is delicious! It’s so light and easy. I’m making it again tonight!