This spinach stuffed chicken breast recipe is my go-to for a flavor-packed weeknight dinner! I stuff tender chicken breasts with fresh sautéed spinach and creamy, herby Boursin cheese, then cook them on the stovetop in 20 minutes. With just 5 main ingredients, this easy stuffed chicken breast is perfect for busy nights, yet it feels special enough for company.
Top Reader Reviews
This was excellent!! My husband and I cooked this together. I doubled the spinach, just because I had extra. Will definitely make this again & often.
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My husband and I loved this recipe so much and it was so easy! Thanks
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Chicken Breast Stuffed with Spinach and Boursin Cheese
My spinach and Boursin stuffed chicken breast is a dream come true! The creamy filling melts into the chicken as it cooks, keeping the meat juicy while adding a rich, savory flavor. Like most of my stuffed chicken recipes, this one requires minimal prep, just one pan, and simple ingredients you probably already have on hand. Serve it over rice, pasta, or a crisp salad for a weeknight dinner that tastes indulgent without the fuss. This chicken stuffed with spinach couldn’t be more effortless or flavorful!
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Juicy and Perfectly Cooked!
Use an instant read meat thermometer to check that the thickest part of the chicken reaches 162°F while cooking. Then let it rest until it reaches 165°F. This ensures the chicken is juicy and safe to eat, all while keeping the spinach and Boursin filling creamy and rich.
Spinach Stuffed Chicken Breast Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1½ tablespoons canola oil (or olive oil)
- 2 tablespoons unsalted butter (¼ stick)
- 2 cups fresh spinach (baby spinach**)
- 5.2 ounces Garlic & Fine Herbs Boursin Cheese (1 package***)
- ½ cup dry white wine (optional****)
Instructions
- Cut a 3-inch wide pocket into the thick side of each chicken breast–it should cut almost to the other side, but do not cut all the way through. Season both sides of each breast with salt and pepper.4 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Heat the canola oil and unsalted butter in a large skillet set over medium-low heat. Turn the heat up to medium.1½ tablespoons canola oil, 2 tablespoons unsalted butter
- Place the baby spinach leaves in the skillet and sauté for 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 spinach
- In a medium bowl, mix the Boursin cheese and the sautéed spinach until combined.5.2 ounces Garlic & Fine Herbs Boursin Cheese
- Stuff the chicken breasts with the spinach and cheese mixture, and secure the breasts with toothpicks.
- 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 the dry white 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’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!
- My number 1 tip for this stuffed chicken recipe is to make sure you don’t overstuff it. If you overstuff, the chicken will not cook through properly, and/or you might end up with a partially-cold filling.
- 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!
- Add some rinsed and drained artichokes to the spinach and cheese filling before stuffing it into the chicken breasts. This will make it taste just like spinach artichoke dip!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
Simple ingredients, easy steps, and this spinach stuffed chicken will be ready in 20 minutes.
How to Make Spinach Stuffed Chicken Step by Step
Prep the Chicken: Cut a 3-inch wide pocket into the thick side of each of 4 boneless, skinless chicken breasts. Create enough of an opening to stuff the chicken, but do not cut all the way through. It should remain attached on one side. Season both sides of each breast with salt and pepper.
Wilt the Spinach: Melt 1½ tablespoons of canola oil and 2 tablespoons of unsalted butter in a large skillet set over medium-high heat. Once melted, turn the heat up to medium, add 2 cups of fresh baby spinach leaves, and sauté them for about 30 seconds–just long enough to wilt. Remove the spinach from the pan and dab with a paper towel to remove excess oil.
Mix the Filling: In a medium bowl, combine 5.2 ounces (1 package) of Garlic & Fine Herbs Boursin cheese with the sautéed spinach.
Stuff the Chicken: Next, stuff the chicken breasts evenly with the spinach and cheese filling. Then secure the breasts with toothpicks to keep the filling from leaking out while they cook.
Cook the Chicken: Place the spinach stuffed chicken breasts in a hot skillet and cook for 4 minutes, or until the chicken turns golden brown. Then carefully flip the breasts over and cook another 3 minutes. Reduce the heat to low, add ½ cup of dry white wine (if using) to deglaze the pan, cover, and cook another 3-5 minutes. A meat thermometer should read 160-162°F when placed in the thickest part of the breast. Let the chicken rest and finish coming to temp (165°F) before serving.
How to Store, Freeze, and Reheat
Store leftover spinach stuffed chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat stuffed chicken 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 grainy as it thaws.
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