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Creamy, rich and bursting with savory flavors ! 😉



  • 4 boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • Salt and fresh cracked black pepper, to taste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Crushed red chili pepper flakes, to taste
  • 4 oz (115g) soft cream cheese
  • 4 oz (115g) sun-dried tomatoes (roughly chopped) + 1 tablespoon of the oil from the jar
  • 5 oz (140g) fresh spinach
  • 1 cup shredded Mozzarella



  1. Preheat your oven to 400°F (200°C). In a small bowl, combine Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
  2. Rub the chicken breasts with the sun-dried tomato oil, then season with the spice mixture on all sides. Arrange chicken breasts in a shallow baking dish.
  3. In a saute pan or skillet, wilt spinach with a small knob of butter and crushed chili pepper flakes. Drain well and set aside.
  4. Spread cream cheese on top of the chicken, then top with chopped sun-dried tomato. Add wilted spinach on top, then sprinkle with shredded Mozzarella.
  5. Bake in the oven for 20 – 30 minutes, until chicken is cooked through (internal temperature should reach 165°F – 74°C). Cooking time will vary depending on the thickness of your chicken breasts. Garnish with fresh chopped parsley and serve immediately. Enjoy!


  • The dish should be salty enough with cream cheese and Mozzarella, but you can add a pinch in the spice mix if you want.
  • If you follow a regular, non-keto/low-carb diet, you can serve this chicken casserole over rice, quinoa, or pasta.

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