Oven Baked Chicken Breasts (Keto Recipe)

By Ellie

2 Person

35 Minutes

480 Calories

An easy and healthy chicken recipe for boneless breasts baked in the oven and spread with a spinach and cream cheese topping. Keto, low carb, and gluten-free. 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.

Ingredients

1/2 tsp. garlic powder
3/4 oz. finely chopped sun-dried tomatoes
1/4 cup shredded cheddar cheese
3 oz. cream cheese
3 oz. fresh spinach leaves stems removed
3/4 tsp. black pepper
3/4 tsp. salt
2 skinless chicken breasts

Method

01

Preheat the oven to 425 ℉.
02

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.
03

Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
04

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.
05

In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
06

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.
07

Bake at 425℉ 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.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Baked Chicken Recipes

Baked Chicken Breast Recipes

Easy Chicken Recipes

Oven Baked Chicken Breasts (Keto Recipe)

4.7

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Calorie 480 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1/2 tsp. garlic powder

3/4 oz. finely chopped sun-dried tomatoes

1/4 cup shredded cheddar cheese

3 oz. cream cheese

3 oz. fresh spinach leaves stems removed

3/4 tsp. black pepper

3/4 tsp. salt

2 skinless chicken breasts

03 Method

Step 1

Preheat the oven to 425 ℉.

Step 2

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.

Step 3

Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.

Step 4

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.

Step 5

In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.

Step 6

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.

Step 7

Bake at 425℉ 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.

04 Author