These oven baked chicken breasts are a keto and low carb meal that’s easy, quick, and delicious. They’re like un-stuffed chicken, with a cheesy spinach and sun-dried tomato topping.

The key to perfectly baked chicken breasts is timing. When selecting chicken, follow the recipe’s instructions for the proper weight and thickness, which is what the cooking time is based on.

If your chicken breasts are smaller or larger than indicated here, you’ll have to modify the baking time accordingly.

Don’t forget the cooling time. I usually let the chicken rest for about 5 minutes after baking and before cutting into it. This prevents the chicken from releasing liquid, yielding juicier meat.

Another important factor is the oven temperature. I find that hotter temperatures result in more tender and moist chicken breasts compared to lower temperatures — I use 425 F instead of something lower like 350 F.

Ingredients

2 boneless skinless chicken breasts (7-8 ounces each)
3/4 teaspoon salt
3/4 teaspoon black pepper
Topping:
3 ounces chopped fresh spinach leaves stems removed
3 ounces cream cheese
3/4 ounce (about 1/4 cup) shredded cheddar cheese
3/4 ounce (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
1/2 teaspoon garlic powder

Read Full Instructions ===>> savorytooth