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Creamy Spinach & Sun-Dried Tomato Baked Chicken

A quick and easy oven baked chicken breast recipe! Cream cheese is a simple way to make the best tasty chicken in your oven with very little effort. This recipe is naturally low carb and keto friendly, but you can serve it with whatever suits your family's needs.

Course Main Course
Keyword breasts, cheesy, chicken, cream cheese, keto, low carb, oven baked
Servings 4


  • 2 large chicken breasts (About 1.5 pounds)
  • 3 cups fresh spinach
  • 6 (oz) cream cheese
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • salt & pepper to taste


  1. Preheat your oven to 425 degrees and grease a 9x13 baking dish.

  2. Either cut your chicken breasts in half lengthwise, or pound the chicken and then cut them in half. Basically, you want 4 thin sliced breasts, no thicker than 1/2 inch each.

  3. Pat the chicken dry and place them in your prepared baking dish. Sprinkle each side with salt and pepper.

  4. Cook the spinach on your stovetop until wilted. Meanwhile, drain and pat out any excess grease from your sun-dried tomatoes, and then cut them up into smaller pieces.

  5. Microwave the cream cheese until very soft (about 20 seconds) and then stir it together with the cooked spinach, sun-dried tomatoes, cheddar cheese, and garlic powder.

  6. Evenly plop the cream cheese mixture onto your chicken breasts and then spread it over top with a small spatula or the back of a spoon.

  7. Bake uncovered in the center rack of your oven for about 20 minutes or until the chicken is cooked through.

Recipe Notes

This chicken is excellent served with a greek salad, cauliflower rice, roasted veggies, mashed potatoes & gravy, buttered noodles, rice, garlic bread, or mashed cauliflower.