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.
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.
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.
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.
IngredientsTopping:
- 2 boneless skinless chicken breasts (7-8 ounces each)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
Instructions
- 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
- 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.