Stove Top Cream Cheese & Spinach Stuffed Chicken Breasts

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How to Make Stove Top Cream Cheese & Spinach Stuffed Chicken Breasts


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This post may contain affiliate links. Please read my disclosure policy.

This was an easy recipe that I cooked up one night on the stove!  It took only about 15 minutes start to finish!  Be sure to scrape up the brown bits to create a sauce to go along with your chicken!

If you’re not a huge fan of spinach, you could definitely substitute it with mushrooms or peppers.

Print Recipe
5 from 1 vote
Stove Top Cream Cheese & Spinach Stuffed Chicken Breasts
Author: Holly
Ingredients
  • 4 Boneless Skinless Chicken Breasts
  • 1/2 Cup Cream Cheese or Light Cream Cheese
  • 2 Slices of Bacon Cooked Crisp and drained
  • 1 Cup of cooked , cooled spinach chopped or 1 cup of frozen chopped spinach thawed and drained
  • 1/2 teaspoon garlic powder
  • Chicken Broth (I use reduced sodium, in a box)
  • Salt & Pepper
  • Olive oil
Instructions
  1. In a small bowl, combine cream cheese, crumbled bacon, garlic powder and spinach. Mix well.
  2. Slice each chicken breast across most of the way so you can open it like a book. (Do not cut it all the way.)
  3. Spread 1/4 of the cream cheese mixture on each chicken breast and "close" the breast so the cream cheese is inside. Season the outside with salt and pepper.
  4. Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken for about 3-4 minutes or until browned on one side.
  5. Flip the chicken over, add 1/2 cup of chicken broth and place the lid on. If the broth evaporates from the skillet, continue to add 1/3 cup at a time until the chicken is finished.
  6. Allow to cook about 8 minutes or until chicken is cooked through (170 degrees).
  7. Once finished, remove chicken form the pan.
Sauce (optional)
  1. If no broth remains in the pan, add 1/4 cup broth and using a whisk, scrape up any little brown bits on the bottom. Stir in 1 tablespoon of cream cheese and let bubble until thick. Pour over chicken and serve!
Nutrition Information

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

13 comments on “Stove Top Cream Cheese & Spinach Stuffed Chicken Breasts”

  1. My boyfriend made this last night and it was SO amazing, it was very rich and flavorful. He used chive-cream cheese as a substitution for the regular. My favorite so far

  2. made this last night and it was AMAZING!!!! (no bacon, not a fan) make sure you make the sauce at the end with the broth and cream cheese. really makes the dish. cooked this with red mashed potatos on the side.

    • So glad you enjoyed it Dee!

      • So I’m going to cook this stuffed cream cheese spinach stuffed chicken breast do I split the chicken open down the middle open it up cook both sides then stuff it

        • Hi Jessica! You need to split the chicken breast, then stuff it with the cream cheese mixture. You will “close” the breast with the mixture inside and then cook as directed. Let me know how you enjoy it.

  3. I just made this (left out the bacon). It is delicious. Be sure pour the pan drippings on top – finishes it off perfectly.

  4. I love spinach so putting it with a juicy chicken is a great way to enjoy your meal after a hard long day at work or school.

  5. I love spinach and this looks like a good recipe. I might try this with boneless skinless chicken thighs.

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