Spinach & Sun-Dried Tomato Chicken Thighs with Mozzarella

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 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 recipe (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.

Prep: 15 min Cook: 32 min Serves 4 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Place chicken thighs skin-side up on a baking sheet. Roast for 25 minutes until the skin is golden brown.
  3. 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.
  4. Step 4: Add 1/4 cup chopped sun-dried tomatoes to the spinach mixture and cook for 1 more minute until heated through.
  5. 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.
  6. 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.

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