Cheesy Spinach-Stuffed Chicken Breast with Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts filled with a creamy spinach and cheese mixture, accented by tangy sun-dried tomatoes for a satisfying keto meal. This Mediterranean-inspired keto recipe (low carb), ready in about 45 minutes, pairs boneless skinless chicken breasts, fresh spinach, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, cut a horizontal pocket into each of the 4 boneless skinless chicken breasts without cutting all the way through.
  2. Step 2: In a skillet, heat 3 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Add 2 cups chopped fresh spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and let cool slightly.
  4. Step 4: In a bowl, combine the cooked spinach, 4 oz softened cream cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup chopped sun-dried tomatoes. Mix well.
  5. Step 5: Stuff each chicken breast pocket evenly with the spinach and cheese mixture. Secure with toothpicks if needed.
  6. Step 6: Season the stuffed chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian herbs.
  7. Step 7: Place the chicken breasts in a baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.
  8. Step 8: Let rest for 5 minutes before serving.

Related recipes