Oven Baked Chicken Breasts

Oven Baked Chicken Breasts

Recipe by Bell BrittanyCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

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.

Ingredients

• 2 boneless skinless chicken breasts (7-8 oz wt. each)

• 3/4 tsp table salt

• 3/4 tsp ground black pepper

• Topping:

• 3 oz wt. chopped fresh spinach leaves, stems removed

• 3 oz wt. cream cheese

• 3/4 oz wt. (about 1/4 cup) shredded cheddar cheese

• 3/4 oz wt. (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)

• 1/2 tsp garlic powder

Directions

• 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.

Notes

Oven Baked Chicken Breasts are a straightforward dinner made with thinly sliced boneless chicken topped with a creamy spinach and sun-dried tomato mixture. The chicken is seasoned simply with salt and pepper, then baked on a lined sheet pan so it cooks evenly. A quick stovetop wilt of fresh spinach and softened cream cheese creates a spreadable topping that’s finished with cheddar, garlic powder, and chopped sun-dried tomatoes.

This recipe works because slicing the chicken breasts in half reduces thickness, helping them cook through quickly without drying out. Baking at a higher temperature keeps the chicken tender while allowing the topping to warm and set without needing extra steps. Mixing the topping thoroughly before spreading ensures each piece gets an even amount of spinach, cheese, and tomato, so flavors are consistent from piece to piece.

This dish fits well into everyday home cooking since it uses minimal prep and basic equipment. It can be served on its own or alongside simple sides. Leftovers store well in the refrigerator and reheat gently in the oven or microwave. Small adjustments to the topping ingredients can be made without changing the overall method.