Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella
Juicy chicken thighs topped with a savory blend of wilted spinach, sun-dried tomatoes, and melted mozzarella, baked to perfection for a hearty keto meal. This american-inspired chicken (keto, low carb) ready in about 47 minutes pairs Chicken thighs, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 8 (about 1.5 lbs, bone-in, skin-on) Chicken thighs
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Fresh spinach
- 1/4 cup, oil-packed, drained and chopped Sun-dried tomatoes
- 2, minced Garlic cloves
- 1/2 cup, shredded Mozzarella cheese
- 1/4 cup, grated Parmesan cheese
- 1 tsp Olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 8 chicken thighs (about 1.5 lbs) dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Place chicken thighs skin-side up on a baking sheet. Roast for 25 minutes until the skin is golden brown.
- Step 3: While chicken roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 2 cups fresh spinach and cook until wilted, about 2 minutes.
- Step 4: Add 1/4 cup chopped sun-dried tomatoes to the spinach mixture and cook for 1 more minute until heated through.
- Step 5: Remove chicken from oven, top each thigh with the spinach mixture, then sprinkle with 1/2 cup shredded mozzarella and 1/4 cup grated parmesan.
- Step 6: Return to oven and bake for 5-7 minutes until the cheese is melted and bubbly, then drizzle with 1 tsp olive oil before serving.
Frequently asked questions
How long does Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella take to make?
Total time is about 47 minutes (15 min prep + 32 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 Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella?
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 chicken thighs from drying out.
Can I substitute ingredients in Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella?
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 Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
