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).
Mallory says
I was unsure because my husband doesn’t usually like spinach, but it was a hit for everyone! Thanks for a great recipe.
Becky Hardin says
Same with mine! SO happy to hear that 🙂
Aimee Shugarman says
Love love love this chicken. So flavorful, easy to make, and my kids loved it too which is always a win!
Becky Hardin says
Thanks so much Aimee!
Lori says
So delicious, thank you!
Becky Hardin says
HOORAY!
larry johnson says
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
Becky Hardin says
I’m so glad you all enjoyed it so much!! And I’m happy you had such a great time cooking these!
lauren kelly says
These are so delicious! The whole family agrees too which is always a good thing!
Becky Hardin says
I’m so glad you love it!
April Gallardo says
Can you substitute tbe boursin cheese for cream cheese?
Becky Hardin says
I would do herbed cream cheese with about 1 1/2 teaspoons of butter, softened!
NancyB says
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!
Becky Hardin says
How awesome! I’m so happy you love the recipe so much!
Susan Butcher says
Quick and simple but delicious
Becky Hardin says
Thanks, Susan! I’m glad you love it!
Michelle Hughes says
Simple and tasty which is my preferred method of cooking. Thank you for sharing.
Becky Hardin says
I’m so happy you enjoyed it, Michelle!!
Snichols says
Options to make in the oven??
Amy Roark says
Can you use frozen spinach instead of fresh?
Becky Hardin says
Yes, of course!! I hope you enjoy!
Denise Cottrell says
I am planning on making this for a group soon. What shall I serve with this ?? Please advise.
Becky Hardin says
Well you’ve got meat and veggies covered, maybe some sort of red potato or rice/quinoa type of side!