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Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe

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Oh hey, my new Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe Aren’t you a lovely, healthy chicken breast dish that is fast and simple to prepare. What was that? You can also use low-fat cream cheese and Parmesan and you have a healthy dinner full of protein and veggies. It’s all true.

**This post has been updated from 2015**

Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe
Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe

Delicious, Low Carb Chicken Breast Recipe

I love a good stuffed chicken breast recipe just 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 a smart, salty delicious solution!) and then the filling inevitably leaks its way out of the chicken. I actually have very few stuffed chicken breast recipes on this website for that very reason.

This pan-fried spinach & 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!

Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe
Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe

Tips & Tricks for Pan Fried Chicken Breasts

  1. Pan fried chicken is best cooked on medium heat. You don’t want to cook the chicken fast on the outside and then have it raw on the inside.
  2. 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.
  3. You could also wrap this in bacon at the point after the chicken is cooked and you stuff the cream cheese in. It really doesn’t need it and sometimes bacon is overdone in low carb and keto recipes.

Happy cooking!

Love,

Karlynn

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Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts. This healthy chicken dish is fast and simple to prepare! Use low-fat cream cheese and Parmesan and you have a healthy dinner full of protein and veggies! Recipe from @kitchenmagpie #recipe #chicken #creamcheese #dinner #supper

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Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts Recipe

This Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts recipe is one of the best skillet dinners I have made in a while!

4.94 from 15 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 Parmesan  cheese
  • 1 tbsp minced garlic
  • 1-2 tbsp minced chives or green onions
  • 1/4 tsp pepper
  • salt to taste

Instructions

  1.  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.)
  2. 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!
  3.  Heat up the olive oil in a large skillet.
  4. 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!
  5. 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!)
  6. Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts.
  7.  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.
  8. 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: 10.3%, Vitamin C: 4.4%, Calcium: 11.7%, Iron: 5.5%

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 cocktail 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!

  1. Britny Coker-Moen says

    Using plastic wrap to tenderize the chicken is wasteful and unnecessary.

    • Karlynn says

      No; 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.

  2. Bobbie Thompson says

    Hi Karlynn
    Just wondering if it would be ok to use frozen spinach in this recipe?
    Thanks Bobbie

  3. Carrie says

    Hey 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

      • Virginia Norlund Andre says

        Me, 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! ?

  4. Pam says

    I 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

      Try Brimmig or marinate the chicken. This will definitely kick in the flavor .

  5. Lin says

    Turned out yummy and fits well into my low carb lifestyle. Thanks!

  6. Lonna Udan says

    This 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

  7. Marybeth says

    You mention chives in the directions, but they’re not listed in the ingredients. How much did you use?

  8. Mindy says

    New family favorite! Its so good. I use a little less spinach but turns out awesome.

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