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.
What’s in Spinach Stuffed Chicken?
This easy chicken recipe is stuffed with a mix of sautéed spinach and Boursin cheese, which tastes just like spinach dip!
- Chicken Breasts: Boneless, skinless chicken breasts work best for stuffing. Look for larger breasts so you have more space to stuff them!
- Salt + Pepper: Enhances the natural flavor of the chicken.
- Oil + Butter: Helps the chicken cook without burning and adds rich flavor.
- Baby Spinach: Leafy, healthy, and a delicious addition!
- Boursin Cheese: Makes the filling creamy and flavorful.
- White Wine: This is optional but adds a lot of extra flavor to the dish.
Pro Tip: If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.
Variations on Spinach Stuffed Chicken Breasts
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.
You certainly can! If your chicken breasts are on the smaller side, you may want to pound them thinner after cutting them to give you a larger pocket to stuff.
Since you are basically cutting the breast in half to stuff it with cheese, each side of the chicken is relatively thin. This means each side will cook at a shorter time than you might be used to. We found each side took about 3-4 minutes to cook all the way through, but it’s good to check your internal temperature as referenced above.
Your chicken is fully cooked when it reaches an internal temperature of 165°F. On this stuffed chicken breast recipe, be sure you are testing the temp of the actual meat, not the spinach dip stuffing. You can remove it from the heat at around 162°F and let it rest to reach 165°F.
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.
This chicken breast stuffed with spinach and cheese is a great main dish because it’s so simple and goes with almost any side you like. Serve it with a salad or veggies for a light meal, or add some roasted potatoes (topped with some of the extra spinach dip mixture, yum!).
But I really love serving it on a bed of spaghetti for a weeknight meal. It tastes amazing, and I love how the cheesy spinach mixes in with the pasta.
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
- 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
- Cut about a 3-inch wide pocket into the thick side of each breast 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 on 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/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 leave for 4 minutes or until the chicken turns golden brown. Carefully turn 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 meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.½ cup dry white wine
- 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 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 than you need to stuff the chicken, keep the extras. It’s great as a dip or topping for so many things!