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).
Stacey says
Was wondering if I can make this in the oven since making for a large group.
Becky Hardin says
I would pan sear before putting in the oven!
Mahogany McDowell says
It was easy to make and it was definitely delicious.
Becky Hardin says
I’m so happy you loved it!
I b says
Great simple recipe. I adjusted the stuffing amount to my preference since I really enjoyed the stuffing and also added minced garlic. Would definitely make again. Next time I will pound the chicken though, the ones I buy are on the larger side
Becky Hardin says
That sounds delicious!!
Annette Jones says
I think I’ll bake this next time…if I make it at all. Pretty tasteless.
Becky Hardin says
I’m sorry this one didn’t work out for you!
Randy Davidson says
I’ve got ongoing health issues which requires lots of medicine. Even when I dont feel like it..I’ve got to have dinner each night. I had all ingredients on hand,so I tried it. Always make some extra 4 lunch during the week. 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!!
Becky Hardin says
Oh, I’m so glad you enjoyed it!! That made my day!
Alex Bermudez says
I enjoyed this recipe and it was easy to make. I did marinated the chicken with some lemon pepper before adding stuffing. It was delicious however, I did struggle with getting the middle to cook all the way. I worked it out the best I could and it turned out great. My family enjoyed this meal. I’ll try baking it and setting it in the over next time. Perhaps that may be easier for me. What settings and time would you recommend if I do go the baking route?
Patricia says
I eat a lot of chicken but I really don’t like white meat. Can boneless, skinless chicken thighs be substituted for chicken breasts in most recipes?
Becky Hardin says
Yes, you just need to make sure that the internal temp of the chicken reaches 165F!
Carole says
I want to make this recipe but I’m scared the cheese will all run out.
Becky Hardin says
I would use less cheese if that is a concern!
Amanda says
I love It! In the video, what is that sauce that you are pouring on top?
Becky Hardin says
It’s the sauce that is leftover in the bottom of the skillet!
David Gapara says
Off the hook
Becky Hardin says
YAY!
Peggy Yeotis says
Can I use Feta cheese instead?
Dawn Bradt says
That was really rude! Why don’t you just click on jump to recipe if you don’t want to see it!! WOW….