Spinach and Cream Cheese Stuffed Chicken Recipe

No boring and dry chicken here! This easy cream cheese-stuffed chicken breast recipe is sure to be your new favorite. Creamy, juicy, and flavorful, get amazing chicken breasts stuffed with a flavorful spinach and cream cheese filling ready in no time, and no oven required.

Why I ❤️ it • Recipe • Ingredients • Preparation

Cream cheese stuffed chicken.

Why I ❤️ it

There is a good reason why stuffing chicken breasts works so well, and why you'll love this spinach and cheese stuffed chicken breasts recipe: It not only adds much-needed juiciness to a pretty dry cut, another advantage is the addition of flavor, and even extra nutrition.

The extra good news, is that this low-carb, keto-friendly recipe is not cooked in the oven, which to many is an advantage, it makes the cooking time shorter, and dinner will be ready in no time!

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Utensils and tools

• Large skillet
• Toothpicks

Ingredients

For the stuffing

• 2 tablespoons of salted butter
• 1 large red onion
• 2 tablespoons all-purpose flour
• 1 cup whole milk (or skim)
• 1 cup of chopped raw spinach
• 1 cup of cream cheese
• ½ teaspoon salt, (or more, to taste)
• ¼ teaspoon of freshly-cracked black pepper, (or more, to taste)

For the chicken

• 6 chicken breasts
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 2 tablespoons vegetable oil, or ghee (clarified butter)
• ½ teaspoon salt
• ½ teaspoon pepper (freshly-cracked, or ground)
• ¼ teaspoon of sweet paprika

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Cook flour

To prepare the stuffing, heat the butter in a skillet over medium heat. Add the onions and cook and stirring them until they become translucent. Cover with a tight-fitting lid, and simmer until the onions are very soft (stir frequently and add a teaspoon of water if it seems as if it might burn).

Step 2: Finish filling

Once the onions are soft, sprinkle the flour, and stir vigorously until all the flour has been incorporated into the mix and is no longer white. Pour in the milk and stir vigorously to combine.

Cook stirring until the mix is very thick. Once the sauce has thickened, add the spinach and cream cheese and mix well. Season with salt and pepper and remove from the heat. The spinach will continue cooking in the heated pan.

Step 3: Stuff chicken

To stuff the chicken, butterfly the chicken breasts with a sharp knife. Season on all sides with salt, pepper, onion powder, garlic powder, and paprika.

Stuff the chicken breasts with equal amounts of the cream cheese mixture. Fold, and close the pocket with a toothpick.

Step 4: Sear chicken

To cook the stuffed chicken breasts, heat the vegetable oil over medium-high heat in a large skillet (all 6 chicken breasts should fit in it).

Carefully place the chicken breasts on the skillet making sure the stuffing doesn't pour out. Cook the chicken breast until it turns golden brown on one side. Turn and repeat (about 4 minutes on each side).

Step 5: Finish cooking

Lower the heat to medium, and cover with a tight-fitting lid, cooking for two more minutes on each side.

Remove the chicken from the stove. Discard the toothpicks, and serve.

Variations

Do you want your stuffing to be extra extra cheesy? Add some cheddar cheese or mozzarella when stuffing the breasts. For a stronger taste, mix in two tablespoons of freshly-grated parmesan cheese to the finished filling. It's crazy good stuff.

Serving suggestions

French fries, mashed potatoes, or oven-fried potatoes are all great choices to serve with this spinach and cheese stuffed chicken breasts recipe. Some green salad also goes perfectly with it to complete a well-rounded meal.

These tomatoes stuffed with mashed potato are also a great side dish choice.

Nutritional information

Calories: 383kcal - Carbohydrates: 6g - Protein: 50g - Fat: 17g - Saturated Fat: 3g - Polyunsaturated Fat: 3g - Monounsaturated Fat: 8g - Trans Fat: 1g - Cholesterol: 150mg - Sodium: 670mg - Potassium: 958mg - Fiber: 1g - Sugar: 3g - Vitamin A: 604IU - Vitamin C: 5mg - Calcium: 72mg - Iron: 1mg

FAQs

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