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Oven Baked Chicken Breasts

These oven roasted chicken breasts are a low carb and keto meal that is delicious, quick and easy. They are like un-stuffed chicken, using a sun dried tomato and cheesy spinach topping.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: Chicken Breasts, Oven Baked Chicken Breasts
Servings: 2
Calories: 480kcal
Author: Kayla


  • 2 boneless skinless chicken breasts (7-8 oz each)
  • ¾ tsp ground black-pepper
  • ¾ tsp table-salt

For the Topping

  • ¾ oz finely chopped sun-dried tomatoes dry packaged (about ¼ cup)
  • 3 oz cream-cheese
  • 3 oz chopped fresh spinach leaves stems removed
  • ½ tsp garlic-powder
  • ¾ oz shredded cheddar cheese (about ¼ cup)


  • Preheat the oven to 425°F. Then slice each chicken-breast in half, so it is half as thick as before. The resulting pieces ought to be no thicker than about ½-inch. When damp, pat them dry with paper-towels.
  • Prepare a baking-dish lined with parchment-paper. Spread-out the chicken pieces in one layer on the parchment-paper.
  • Season the chicken with half the pepper and salt. Flip them & season the other side together with the remaining pepper and salt. Put aside.
  • In a pan on the stovetop, cook the spinach till wilted. Separately, microwave cream cheese till very soft and readily blended, for 20minutes.
  • Then in a bowl, stir together softened cream cheese, cooked spinach and all of other topping ingredients till well-mixed. Evenly spread the mixture across the tops of the chicken bits.
  • Bake in 425°F till chicken is cooked for 20minutes (depending on how big your chicken pieces). Let it cool at room temperature for 5minutes prior to serving.
  • Serve and enjoy!