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+ servings
5 from 7 votes
Hasselback chicken breasts in a skillet.

Hasselback Tuscan Baked Chicken Breasts

8 8 8
WW Freestyle: 6
Prep Time10 mins
Cook Time25 mins
Resting Time5 mins
Total Time35 mins
Delicious baked chicken stuffed with a creamy mix of spinach, sun-dried tomatoes, and cream cheese makes for one amazing Low-carb and KETO friendly meal. 
Course: Dinner
Cuisine: Italian, Mediterranean
Servings: 4 serves
Calories: 284



  • 1/2 tablespoon extra virgin olive oil, (you can also just use the oil from the sun-dried tomatoes jar)
  • 3 cloves garlic, minced
  • 5 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes in oil, roughly chopped
  • 1 teaspoon Italian Seasoning
  • 4 ounces whipped cream cheese


  • 4 (4-ounces each) boneless, skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • chopped fresh parsley, for garnish


  • Preheat oven to 375˚F.
  • Lightly grease a 9 x 13 baking dish with cooking spray. *see notes
  • Heat olive oil in a skillet over medium-high heat.
  • Add garlic and cook for 20 seconds.
  • Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently.
  • Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes.
  • Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact.
  • Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture.
  • Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. 
  • Remove from oven and let stand 5 minutes.
  • Garnish with fresh parsley and serve.


  • Use LIGHT CREAM CHEESE and lower your points down to 4.
  • * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts.
  • Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container.
  • Cooked chicken breasts will last for up to 4 days in the fridge.
Nutrition Facts
Hasselback Tuscan Baked Chicken Breasts
Amount Per Serving (1 stuffed chicken breast)
Calories 284 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 103mg34%
Sodium 289mg12%
Potassium 892mg25%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 4110IU82%
Vitamin C 26.6mg32%
Calcium 89mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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