Spinach-Sun-Dried Tomato Crust Chicken Breasts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts topped with a savory blend of spinach, sun-dried tomatoes, and melted cheese, baked until bubbly and golden for a satisfying keto meal. This american-inspired chicken (keto, low-carb) ready in about 43 minutes pairs Fresh spinach, packed, Garlic, minced, Mozzarella cheese, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 3.4 (9 ratings) Prep: 15 min Cook: 28 min Serves 4 American cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a bowl, mix together 1/4 cup chopped sun-dried tomatoes, 2 cups fresh spinach, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper; set aside.
  2. Step 2: Pat chicken breasts dry, brush both sides with 2 tbsp olive oil, and season with salt and pepper.
  3. Step 3: Spread the spinach-tomato mixture evenly over the top of each chicken breast, then sprinkle with 1/2 cup shredded mozzarella and 1/4 cup grated parmesan.
  4. Step 4: Place chicken on a parchment-lined baking sheet and bake for 25-28 minutes until the cheese is melted and bubbly and the chicken reaches 165°F (74°C) internally, checking after 25 minutes.

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Frequently asked questions

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

Total time is about 43 minutes (15 min prep + 28 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 Crust 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 fresh spinach, packed from drying out.

Can I substitute ingredients in Spinach-Sun-Dried Tomato Crust 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 Spinach-Sun-Dried Tomato Crust Chicken Breasts 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 Crust Chicken Breasts 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.

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