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.
Easy Stuffed Chicken Breast
This stuffed chicken breast recipe is one of our favorites!
Spinach Stuffed Chicken Breast has quickly become one of my all-time favorite recipes. This easy chicken recipe is stuffed with a mix of sautéed spinach and Boursin cheese, which tastes just like spinach dip!
The whole family absolutely loves this dish because it’s simple, flavorful, and CHEESY. And it’s so easy to make, which makes it even better. 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.
Why You’ll Love this Spinach Stuffed Chicken:
- Easy: You only need about 6 ingredients and 20 minutes to makes this recipe!
- Cheesy: The herby, creamy cheese mixture combines with spinach to make a deliciously cheesy dish.
- Healthy: This spinach stuffed chicken breast is surprisingly low in calories, and can be served with any side dish to make a healthy meal.
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Ingredients
All you really need here is the chicken breast, butter and oil for cooking, and the spinach and cheese to stuff!
The hack part of this chicken breast recipe comes in when making the “spinach dip” to stuff inside. I realized that you could basically make spinach dip with just 2 ingredients: some Boursin cheese and sautéed spinach. Cheesy, herby, amazing goodness!
Make it Quick and Easy
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!
How to Make Spinach Stuffed Chicken Breast
Be sure to see the recipe card below for full ingredients & instructions!
- Prep Chicken: Cut a pocket in the side of each breast to stuff, then season with salt and pepper.
- Make Spinach Dip: Saute the spinach, then mix it with the cheese.
- Stuff: Stuff each chicken breast with the cream cheese and spinach mixture, then secure with toothpicks.
- Cook: Cook stuffed chicken in a skillet, for about 4 minutes on each side. Then continue cooking until fully cooked.
This is one of the best stuffed chicken breast recipes I have ever tried!
Recipe Tips and Notes
- If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.
- 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!
- Store leftovers in an airtight container in the fridge up to 3 days. Be sure to only reheat each chicken breast once.
Is this stuffed chicken breast healthy?
Chicken breast and spinach is a great place to start if you want a healthy meal. So if you want to keep this dish as light as possible, you can use just a bit of the cheese and still have a creamy amazing dinner. You could also make Homemade Boursin Cheese using non-fat cream cheese for even less calories.
Luckily, even when using over 1 tablespoon of cheese for each spinach stuffed chicken breast, this recipe is still around 400 calories per serving. You can feel good about eating this every single week!
Serving Suggestions
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 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. You can remove it from heat at around 162F and let it rest to reach 165F.
How long does stuffed chicken breast take to cook?
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.
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.
This is one of the BEST Boursin stuffed chicken recipes we have ever tried.
More Easy Chicken Breast Recipes!
Try this Spinach 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.
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!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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.4 chicken breasts, salt and pepper to taste
- Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.2 tablespoons butter, 1.5 tablespoons canola peanut or olive 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.1 5.2 ounce package garlic-herb 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 optional
- 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?
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!
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.
Holly R says
You handled that very rude person extremely well!! Just so you know, some of us love your stories! I have all the ingredients on hand so I’m making it tomorrow night. I’ll let you know how my picky husband likes it. Maybe I’ll write a book about it!
Becky Hardin says
Why thank you, Holly! I hope it works out well!
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….
Peggy Yeotis says
Can I use Feta cheese instead?