A delicious, keto-friendly, and low-carb dinner! These baked chicken breasts are cut hasselback-style, filled with creamy goat cheese and nutrient-rich spinach, and served alongside caramelized onions and mushrooms for a flavorful, healthy meal.
- 4 boneless, skinless chicken breasts (4-6 oz each)
- 2 tbsp olive oil, divided
- 4 cups fresh spinach
- ½ tsp garlic powder
- 2 oz goat cheese
- 1 white onion, thinly sliced
- 8 oz baby bella mushrooms, sliced
- 1 tsp resh thyme
- 1 tbsp balsamic vinegar (optional)
- Salt & freshly ground black pepper, to taste
1.Prep the Chicken
Preheat oven to 375°F (190°C).
Using a sharp knife, cut 6 slits into the top of each chicken breast, being careful not to slice all the way through.
Drizzle each breast with olive oil, then season with salt and pepper. Set aside.
2. Make the Spinach & Goat Cheese Filling
Heat ½ tbsp olive oil in an ovenproof skillet over medium-high heat.
Add spinach and garlic powder, cooking until fully wilted.
Transfer spinach to a bowl and mix in goat cheese until well combined.
Stuff each slit in the chicken breasts with the spinach-goat cheese mixture.
3. Caramelize the Onions & Mushrooms
In the same skillet, heat 1 tbsp olive oil over medium heat.
Add onions, mushrooms, fresh thyme, and optional balsamic vinegar.
Sauté until the onions caramelize and mushrooms become golden brown, about 5-7 minutes.
Move the onion-mushroom mixture to the edges of the skillet to make space for the chicken.
4. Bake the Chicken
Place the stuffed chicken breasts in the skillet, ensuring there is space between each piece.
Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve hot with the caramelized onions and mushrooms.
- Swap goat cheese for cream cheese if desired. For extra flavor, mix ¼ cup shredded mozzarella into the filling.
- Check the full post for storage & freezing instructions.