Spinach Stuffed Chicken Breast is a simple recipe that’s healthy (around 400 calories per chicken breast), 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.
Table of Contents
Easy Stuffed Chicken Breast
This stuffed chicken breast recipe is one of our favorites!
Spinach Stuffed Chicken has quickly become one of my all-time favorite recipes. This easy chicken recipe is stuffed with a mix of sautéed spinach mixed with Boursin cheese, giving it the taste of spinach dip.
It made me so excited when planning it because I knew it would be simple, flavorful, CHEESY, easy…all the best things. You only have one pot to clean up and it works like a dream for leftovers. What’s not to love? Let’s dig in.
FREE EBOOK!
Download My Top 10 Chicken eBook
Subscribe and receive a free e-cookbook of our Top 10 Easy Chicken Recipes!
download now
Tips for Making Spinach Stuffed Chicken Breast
The hack part of this Easy Chicken Breast Recipe comes in when making the “spinach dip” to stuff inside. I realized that you could pretty much make spinach dip with just 2 ingredients: some Boursin cheese and sautéed spinach (I’d love to try this to make a simple dip sometime). Cheesy, herby, amazing goodness.
Spinach Dip is the perfect compliment to chicken and you can use as little or as much as you’d like. If you buy a pre-made spinach dip it comes with all sorts of additives we don’t need. Making our own with just baby spinach and herbed cream cheese is the way to go!
This is one of the best stuffed chicken breast recipes I have ever tried!
Quick and Easy Recipe
If you’re tight on time, you can stuff your chicken with pre-made spinach dip! Grab some from the deli section of your grocery store and turn plain chicken breasts into a masterpiece!
How to Make – Step by Step
If you want to keep this dish relatively healthy (around 400 calories per chicken breast!), you can use just a bit of the Boursin mixture and still have a creamy amazing dinner. You could also make Homemade Boursin Cheese using non-fat cream cheese and have even less calories!
If you want to spoil yourself (and you know this is how I hope you enjoy it) you should really lather it on and let it ooze out while cooking…creating an amazing cheesy buttery sauce at the bottom of the skillet. Serve this bad boy over rice and you’re in business!
Even when using over 1 tablespoon per chicken breast this recipe is still around 400 calories per serving. Winning! Most Stuffed Chicken Recipes aren’t this low in calories! You can feel good about serving this to your family.
Be sure to see the recipe card below for full ingredients & instructions!
One Pan Chicken!
A delicious stuffed chicken recipe–I promise it’s not too good to be true!
I’m a tad obsessed with this one pot meal. If you don’t use all of the “spinach dip” keep the extra in the fridge and use it on anything and everything for the next week!
I love mine spread on baked potatoes, used as a dip for crackers, on STEAK …anything. You’re gonna love it!
Top Reader Reviews
- “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
- “It was easy to make and was definitely delicious.” – Mahogony McDowell
What is the internal temperature of cooked chicken?
Your chicken is fully cooked when it reaches an internal temperature of 165F. On this Stuffed Chicken Breast Recipe, be sure you are testing the temp of the actual meat, not the spinach dip stuffing.
How long does chicken take to cook?
Since you are cutting in half and stuffing with cheese, each side of 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 (ZERO pink) but it’s good to check your internal temperature as referenced above.
What is Boursin Cheese?
Boursin cheese is one of my favorite cheeses ever! It is a garlic and herb cream cheese style spread that can be found in your local grocer’s gourmet cheese section, or usually by the cream cheese. If you haven’t tried it, today is the day!
This is one of the BEST Boursin Stuffed Chicken Recipes we have ever tried.
More Easy Chicken Breast Recipes!
Try this Stuffed Chicken Tonight!
This Spinach Stuffed Chicken Breast has quickly become one of our favorite chicken breast recipes because it is easy, flavorful, quick, and fool-proof.
Is this recipe too good to be true? NOT AT ALL! I hope you make it today and let me know how you like it!
This recipe is a family favorite because it’s easy, cheesy, and overall pretty good for you! With only 400 calories per chicken breast, no one will be complaining!
Have you made this recipe? Rate or comment below! And be sure to upload a photo to Instagram.
Spinach Stuffed Chicken Breast Recipe
Ingredients
- 4 chicken breasts
- salt and pepper to taste
- 2 tablespoons butter
- 1.5 tablespoons canola peanut or olive oil
- 2 cups fresh baby spinach leaves
- 1 5.2 ounce package garlic-herb cheese such as Boursin cheese
- ½ cup dry white wine optional
Instructions
- 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.
- Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
- 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.
- 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.
- 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.
- Enjoy!
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?
molly early says
It’s the sauce that is leftover in the bottom of the skillet!
David Gapara says
Off the hook
molly early says
YAY!
Mel Vidal says
my God I almost left your freaking page can you not write a book before you can put your recipe so we can look at it some of us don’t have time to read your book before the recipe put the recipe first cuz I don’t give a shit about the rest
Becky Hardin says
I am sorry, but this is my livelihood and how I support my family which requires making these recipes into stories/blogpost. These recipes are free for you to use! There is an option at the top of the website to jump straight down to the recipe and skip everything in between and it allows you to print a recipe that is printer-friendly.
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….
Janna says
First, someone was so mean to you in the reviews! That’s a shame.
This was delicious and easy to make! Thanks for sharing this, I’ll be making it again!
Happy New Year!
Becky Hardin says
Thanks for stopping by, Janna!