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Here is my new pan-fried spinach and cream cheese stuffed chicken breasts recipe. It’s a delicious dinner recipe that makes a fantastic impression.
You can also use low-fat cream cheese and Parmesan and have a healthy dinner full of protein and veggies. You can also try my Lemon Garlic Cheese Stuffed Chicken Breasts.
Delicious Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts
I love a good stuffed chicken breast recipe like the next person. The problem usually is that you have to wrap bacon around them to get the filling to stay in ( I know, that’s not a problem, Karlynn; that’s an innovative, salty, delicious solution!), and then the filling inevitably leaks out of the chicken. For that reason, I have very few stuffed chicken breast recipes on this website.
Thispan-fried spinach and cream cheese stuffed chicken breast, however, solves that problem. First, just like the name says, you pan fry the chicken. Then, you add the filling, cover the chicken, and heat it through.
Simple, yes? And no bacon in sight!
Tips & Tricks for Pan Fried Chicken Breasts
- Pan-fried chicken is best cooked on medium heat. You don’t want to cook it fast on the outside and then have it raw on the inside.
- You don’t need to cook the spinach cream cheese filling; you simply have to heat it up. That’s the brilliance of pan-frying the butterflied chicken breasts instead of baking them in the oven wrapped in bacon. The filling doesn’t leak out ( as long as you are careful), and you can heat it up slowly and surely.
- You could also wrap this in bacon after the chicken is cooked and add the cream cheese. It really doesn’t need it, and sometimes bacon is overdone in low-carb and keto recipes.
Happy cooking!
Love,
Karlynn
Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts Recipe
ThisPan Fried Spinach Cream Cheese Stuffed Chicken Breasts recipe is one of the best skillet dinners I have made in a while!
4.94 from 47 votes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 382
- Author
- Karlynn Johnston
Ingredients
- 4 chicken breasts
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup cream cheese at room temp
- 1/4 cup of Parmesancheese
- 1 tablespoon minced garlic
- 1-2 tablespoons minced chives or green onions
- 1/4 teaspoon pepper
- salt to taste
Instructions
Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.)
To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through!
Heat up the olive oil in a large skillet.
Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them!
Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it’s nice and warm. ( this is such an easy cheat! I was so excited!)
Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts.
Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.
Remove and plate. Enjoy!
Recipe Notes
This doesn’t store that well, so only make what you are going to eat right away!
Nutrition Information
Calories: 382kcal, Carbohydrates: 2g, Protein: 52g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 180mg, Sodium: 453mg, Potassium: 875mg, Sugar: 1g, Vitamin A: 515IU, Vitamin C: 3.6mg, Calcium: 117mg, Iron: 1mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
Site Index Chicken breast Low carb Spinach
Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Angela says
ReplyCan goat cheese be substituted for the cream cheese? My husband can’t have cream cheese.
Linda says
ReplyOh my!
This was so, so good. I didn’t alter anything. My breasts were so large however, I cut them in half. Thanks So Much!
JoAnne says
ReplyDo you open the chicken to pan fry it, or just fry both sides without opening?
Kimberly says
ReplyGrated or shredded cheese?
Cat says
ReplyI have the same question as JoAnne… open up the breast or leave it folded to fry?
goody says
ReplyHi, Can you make a few recipes for those of us who are vegan? Thanks for posting 🙂
Lisa Kneisley says
ReplyI was looking for a yummy easy to do recipe…(something different )
this popped out at me because I had all the ingredients.”My whole family loved it”
“Delicious”Jamie Lentz says
ReplyI loved the simplicity of this dish! I only modified it a little. I added mozzarella cheese and crumbled bacon to the stuffing ….because we can never have enough cheese! It was absolutely my favorite chicken dish!
Gena watt says
ReplyThat made all the difference in the world?
June Holmstrom says
ReplyI used fresh spinach and it turned out great! Thanks!
Tam says
ReplyYummy😁👍👍
Janet says
ReplyGreat! I was just reading comments to see if I could use fresh spinach! Thanks! Wish me luck! Looks and sounds yummy!
Britny co*ker-Moen says
ReplyUsing plastic wrap to tenderize the chicken is wasteful and unnecessary.
Karlynn says
ReplyNo; covering the chicken keeps small bits of raw chicken from contaminating the counter, your clothes, the floor and everywhere else you are sending those salmonella bombs. I prefer to keep my kitchen and family safe from food borne illness; thanks.
Sheila says
ReplyIt was good,, Thank you
Karlynn Johnston says
ReplyYou are very welcome!
Gena watt says
ReplyI brined my chicken for 4 hours, and added chopped garlic in the olive oil. I was worried about my filling, so I just added a piece of bacon around the filling only, so after it was done I let it cool for a second and removed the bacon?and it held up beautifully ? everyone loved it? grandkids included?thank you so much ?
Bobbie Thompson says
ReplyHi Karlynn
Just wondering if it would be ok to use frozen spinach in this recipe?
Thanks BobbieChris G says
ReplyIt calls for frozen spinach. Lol
Carrie says
ReplyHey Karlynn, great recipe. My doctor just just put me on a very low carb diet. I found a little red pepper when pan searing the chicken helps to give it a kick. Thanks so much for the great ideas.
Blessings
Karlynn Johnston says
ReplyLove the idea of the red pepper!
Virginia Norlund Andre says
ReplyMe, toooooo! I’m trying it this weekend
( for my birthday weekend) . Hubby taking me out on Sunday… so we’ll play with this recipe on Saturday! Thnx! ?
Pam says
ReplyI was disappointed in this recipe. There seemed to be too much spinach in the filling, and I had a difficult time getting the chicken breasts to fold over the filling. I cooked the chicken to 165 degrees prior to adding the stuffing, and it ended up dried out. I will use less spinach and more cream cheese next time.
Cozette Jones says
ReplyTry Brimmig or marinate the chicken. This will definitely kick in the flavor .
Lin says
ReplyTurned out yummy and fits well into my low carb lifestyle. Thanks!
Lonna Udan says
ReplyThis recipe was so easy and so yummy! I made it for my family and it was a hit. So now I’m making it for a dinner party! Thank you
Marybeth says
ReplyYou mention chives in the directions, but they’re not listed in the ingredients. How much did you use?
Karlynn Johnston says
ReplyRecipe is all fixed! Thanks for letting me know!
Melinda says
ReplyFantastic recipe!
Karlynn Johnston says
ReplyAwesome, thanks for letting me know!
Mindy says
ReplyNew family favorite! Its so good. I use a little less spinach but turns out awesome.
Karlynn Johnston says
ReplySo glad you liked it!
