This creamy and cheesy Spinach Stuffed Chicken Breast recipe is one of my favorite easy dinners! Juicy chicken breasts are stuffed with fresh spinach and savory Boursin cheese, then cooked on the stovetop in a flash. I only need one pan, 5 ingredients, and less than 30 minutes to make this easy stuffed chicken recipe!
I absolutely love spinach dip, so why not use it to make stuffed chicken breasts? The combo of fresh spinach and creamy, herby cheese is the most delicious filling, and it’s so easy to make any night of the week!
What’s in this Spinach Stuffed Chicken Recipe?
- Chicken: Use boneless, skinless chicken breasts.
- Spinach: Fresh baby spinach works best. If using frozen spinach, fully thaw it and remove as much excess moisture as you can before cooking.
- Boursin Cheese: Grab a package of this garlic and herb cheese for convenience.
- Butter: Use unsalted butter for the best results.
- White Wine: This ingredient is optional, but it really perfects the flavor in my opinion. Use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
Variations to Try
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!
Instead of spinach, you can use kale, swiss chard, or arugula.
If you don’t have Boursin cheese, mix regular cream cheese (softened) with minced garlic or garlic powder, and a variety herbs.
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How to Store and Reheat
Store leftover spinach stuffed chicken breast in an airtight container in the refrigerator for 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 grainy as it thaws.
Notes and Tips
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 partially-cold filling.
The amount of spinach and Boursin cheese stuffing should be just enough for 4 medium-sized chicken breasts. But I prefer to make a little more than needed because the filling makes a great dip or topping too. So stuff the chicken generously, but you don’t want the pockets to look like they’re bulging.
Top Reader Review
- “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.” – Jill
- “My husband and I loved this recipe so much and it was so easy! Thanks” – Cynthia
Spinach Stuffed Chicken Breast Recipe
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 the thicker side of 4 boneless, skinless chicken breasts. 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 to taste.
Cook the Spinach: Heat 1½ tablespoons of canola oil and 2 tablespoons of unsalted butter in a large skillet over medium-low heat, then turn up the heat to medium. Place 2 cups of fresh baby spinach leaves in the skillet, and sauté spinach about 30 seconds–just long enough to wilt, but be careful to not burn. Remove the spinach from the pan, and dab the it with a paper towel to remove excess oil.
Make the Spinach and Cheese Filling: In a medium bowl, mix 5.2 ounces of Boursin cheese (1 standard package) with the sautéed spinach until combined.
Stuff the Chicken Breasts: Stuff the 4 chicken breasts with the spinach and cheese filling, evenly distributing the stuffing. Be careful not to overstuff, or it may interfere with the cooking time.
Cook the Chicken: Place the spinach stuffed chicken breasts in the 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 ½ cup of dry white wine (if using), cover and cook another 3-5 minutes, or until the chicken is no longer pink in the middle and the filling is hot. A meat thermometer should read 160°F when placed in the thickest part of the breast.
I was unsure because my husband doesn’t usually like spinach, but it was a hit for everyone! Thanks for a great recipe.
Same with mine! SO happy to hear that 🙂
Love love love this chicken. So flavorful, easy to make, and my kids loved it too which is always a win!
Thanks so much Aimee!
So delicious, thank you!
HOORAY!
hl becky,i cooked this last evening with the red peppers as well,i am NOT a cook but learning! we had layonnaise potatoes,and sauteed broccali! my wife loved it,thanks
I’m so glad you all enjoyed it so much!! And I’m happy you had such a great time cooking these!
These are so delicious! The whole family agrees too which is always a good thing!
I’m so glad you love it!
Can you substitute tbe boursin cheese for cream cheese?
I would do herbed cream cheese with about 1 1/2 teaspoons of butter, softened!
This was spectacular! I’d made versions of this before but it never turned out as good at this! I added a bit more butter, and after adding in the white wine and putting the cover on the pan it made a mind bendingly delicious sauce. A fair amount of the filling slid out, but it was just as good to spoon it on top as it was to have it inside. Crazy moist and yummy. Definitely a dish to impress company!
How awesome! I’m so happy you love the recipe so much!
Quick and simple but delicious
Thanks, Susan! I’m glad you love it!
Simple and tasty which is my preferred method of cooking. Thank you for sharing.
I’m so happy you enjoyed it, Michelle!!
Options to make in the oven??
Can you use frozen spinach instead of fresh?
Yes, of course!! I hope you enjoy!
I am planning on making this for a group soon. What shall I serve with this ?? Please advise.
Well you’ve got meat and veggies covered, maybe some sort of red potato or rice/quinoa type of side!