Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts

I love a decent stuffed chicken bosom formula simply like the following individual. The issue as a rule is that you need to fold bacon over them to get the filling to remain in ( I know, that is not an issue, Karlynn, that is a savvy, salty heavenly arrangement!) and afterward the rounding definitely releases out of the chicken. I really have not very many stuffed chicken bosom plans on this site for that very explanation.

This seared spinach and cream cheddar stuffed chicken bosom in any case, tackles that difficult First, much the same as the name says, you sauté the chicken. At that point you include the filling, spread the chicken and warmth it through.

Basic, yes? What’s more, not a single bacon to be found!

Pan Fried Spinach Cream Cheese Stuffed Chicken Breasts

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Recipe by thekitchenmagpieCourse: MainCuisine: AmericanDifficulty: Easy


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  • 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


  • 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!


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