Cheesy Spinach and Sun-Dried Tomato Chicken Breasts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Topped with a flavorful blend of spinach, sun-dried tomatoes, and melted cheese, baked to a perfect golden crust. This chicken (keto) ready in about 33 minutes pairs Boneless, skinless chicken breasts, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 2 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 2 chicken breasts dry and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat; sear the chicken breasts for 3 minutes per side until golden brown, then transfer the skillet to the oven.
  3. Step 3: Spread 1 cup packed fresh spinach evenly over the chicken breasts, then top with 2 tablespoons chopped sun-dried tomatoes.
  4. Step 4: Sprinkle 1/2 cup shredded mozzarella and 2 tablespoons shredded parmesan cheese over the spinach and tomatoes.
  5. Step 5: Bake for 15-18 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  6. Step 6: Let rest for 5 minutes before serving to allow the cheese to set.

Frequently asked questions

How long does Cheesy Spinach and Sun-Dried Tomato Chicken Breasts take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheesy Spinach and Sun-Dried Tomato Chicken Breasts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Cheesy Spinach and Sun-Dried Tomato Chicken Breasts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Spinach and Sun-Dried Tomato Chicken Breasts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheesy Spinach and Sun-Dried Tomato Chicken Breasts keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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