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.

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


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


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 1:

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. 

Step 2:

Stuff the chicken breasts with equal amounts of the cream cheese mixture. Fold, and close the pocket with a toothpick.To stuff the chicken, butterfly the chicken breasts with a sharp knife. Season on all sides with salt, pepper, onion powdergarlic powder, and paprika.

Step 3:

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).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).

Step 4:

Remove the chicken from the stove, remove the toothpicks, and serve.Lower the heat to medium, and cover with a tight-fitting lid, cooking for two more minutes on each side.

Step 5:

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