Spinach Stuffed Chicken Breast is a simple recipe that’s healthy, made in under 30 minutes, and done in just one pan! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.
Why we love this Spinach Stuffed Chicken Recipe
This easy chicken recipe is stuffed with a mix of sautéed spinach and Boursin cheese, which tastes just like spinach dip! Check out why this cheesy chicken is such a hit:
- Cheesy: The Boursin cheese really seals the deal on that gooey, cheesy goodness!
- Healthy: Chicken breasts are protein-packed and the spinach offers tons of nutrients.
- Impressive: While this recipe may be quick and easy, it’s always impressive to serve a cheesy stuffed chicken breast!
Variations on Ingredients
Try adding some drained and rinsed artichokes to the filling for a spinach artichoke dip flavor. Not a fan of spinach? Try kale, swiss chard, or arugula instead.
If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.
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How to Store and Reheat
Store leftover spinach stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat until warmed through.
I do not recommend freezing this dish, as the texture of the filling may become unpleasant as it thaws.
More Stuffed Chicken Recipes We Love
- Broccoli and Cheese Stuffed Chicken
- Pizza Stuffed Chicken
- Everything Stuffed Chicken Breast
- Prosciutto and Cheese Stuffed Chicken
- Asparagus Stuffed Chicken
- Stuffed Chicken Parmesan
Top Reader Review
“A friend dropped by while I was cooking. I invited her to stay and eat. She was convinced I knew she was coming. Its delicious, easy and very filling…Thank You very much!!” – Randy Davidson
Spinach Stuffed Chicken Breast Recipe
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Ingredients
- 4 boneless skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 1½ tablespoons canola oil or olive oil
- 2 tablespoons unsalted butter ¼ stick
- 2 cups fresh baby spinach leaves
- 5.2 ounces Boursin cheese 1 package
- ½ cup dry white wine optional
Instructions
- Cut a 3-inch wide pocket into the thick side of each breast–it should cut almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.4 boneless skinless chicken breasts, kosher salt and freshly ground black pepper
- Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.2 tablespoons unsalted butter, 1½ tablespoons canola oil
- Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt, but not burn. Dab the spinach with a paper towel to remove excess oil.2 cups fresh baby spinach leaves
- In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach and cheese mixture, and secure the breasts with toothpicks.5.2 ounces Boursin cheese, 2 cups fresh baby spinach leaves
- Place the breasts in the hot skillet and cook for 4 minutes, or until the chicken turns golden brown. Carefully flip the breasts over and cook another 3 minutes, or until golden brown.
- Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes, or until the chicken is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the breast.½ cup dry white wine
Notes
- If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.
- If you’re tight on time, you can stuff your chicken breasts with a pre-made spinach dip. Grab some from the deli section of your grocery store and turn plain chicken breasts into a masterpiece!
- I like fresh spinach best, but you can use frozen spinach too. Just thaw, microwave, or let it thaw and heat through in the skillet.
- If you have more of the cheesy spinach dip mixture than you need to stuff the chicken breasts, keep the extras. It’s great as a dip or topping for so many things!
How to make Spinach Stuffed Chicken Breasts Step by Step
Prepare the chicken: Cut a 3 inch wide pocket into all 4 chicken breasts. Season both sides with salt and pepper.
Cook the spinach: Heat 1 1/2 tbsp oil and 2 tbsp butter in a skillet over medium-low heat and turn heat up to medium. Place 2 cups baby spinach in the skillet and sauté for 30 seconds, long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
Make the filling: Mix 5.2oz Boursin cheese with 2 cup sautéed spinach.
Stuff the chicken: Stuff the spinach filling into the prepared chicken breasts.
Cook the chicken: Place the stuffed chicken in the skillet. Sear for about 4 minutes until golden. Carefully flip each chicken breast to sear on the other side. Reduce the heat to low, add 1/2 cup white wine, cover and cook until the chicken is fully cooked (it should read 160°F with a meat thermometer).
Matt says
My chicken never cooked. The middle part where it was stuffed remained raw even after 20 minutes of cooking over medium. The side was burnt and the middle was raw under 130.
Becky Hardin says
We’re sorry this recipe didn’t work out for you, Matt! It sounds like your heat may have been a bit too high. Everyone’s stove is a little different, and it sounds like yours runs a little hotter than mine. If you do make this recipe again, try lowering the heat to medium-low!
Anke Bauer says
Hello, just wanted to tell you, I enjoyed this article.
It was helpful. Keep on posting!
Grace says
Can I do the the stuffing chicken in the oven, what temperature??
Appreciate so much your answer.
Becky Hardin says
Yes! Bake at 350°F for 30-40 minutes, depending on the thickness of the chicken breasts!
Grace says
I baked in the oven with asparagus, everyone enjoy, was delicious.
Thanks for your great recipes
Becky Hardin says
Thanks so much for sharing, Grace!
Tom says
Some of the posts on here are really strange. Apparently trolls are big chicken lovers, specifically ones who love cooking from home! Well, they clearly have a keen eye for delicious yet simple recipes. Kudos trolls!
Regardless, thanks so much to the author for these recipes!!
The ones Ive tackled so far have been amazing!!
Becky Hardin says
Thanks for stopping by, Tom!
Chantel Cook says
Delicious