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!
Servings: 4
Calories: 382kcal
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 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 them to be cooked before you stuff them!
- Combine the spinach, cream cheese, Parmesan cheese, chives, pepper 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!
Notes
This doesn't store that well, so only make what you are going to eat right away!
Nutrition
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