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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.

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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

4.93 from 14 votes
Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts Recipe
Prep Time
10 mins
Cook Time
25 mins
 

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

Course: Main Course
Cuisine: American
Keyword: chicken breast recipe, stuffed chicken breast
Servings: 4
Calories: 382 kcal
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 Facts
Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts Recipe
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 180mg 60%
Sodium 453mg 19%
Potassium 875mg 25%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 52g 104%
Vitamin A 10.3%
Vitamin C 4.4%
Calcium 11.7%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

15 Comments

  1. Bobbie Thompson Reply

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

  2. 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

  3. 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 Reply

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

  4. Lonna Udan Reply

    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

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

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