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!
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!
Emily Leroeye says
So easy to make and very good!
Becky Hardin says
Thank you!
Jill Doepp says
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.
Becky Hardin says
Thanks for sharing, Jill!
She Ra says
This was so satisfying! The flavors blended so well together. Def going to make this again- and the video was helpful as well BTW. Thank you and I can’t wait for my leftovers tomorrow!
Becky Hardin says
Thanks for stopping by!
Jennydrake4 says
I pulled up half a dozen recipes. You’re aggded wine to give it a tang, showed me with pics how to do… no Mayo, no tomatoes, and no oven… let it sit you said… thank you! Ps.. you’re very good at what you do, thank you!
Becky Hardin says
Thanks for stopping by, Jenny!
Connie says
I made this recipe last evening for my family and it was divine!! Everyone devoured it! Thank you.
Becky Hardin says
Thanks for sharing, Connie!
Sarah says
Wonderful recipe!! Thank you!!
If I was going to try this without the white wine, do I need to add anything else at that time? Like oil or water instead?
Thanks again! All the best to you!
Becky Hardin says
Broth is a good substitute!
Jorge Sainz says
I made this last night, I added sliced baby bella mushrooms,smoked paprika seasoning and sliced provolone cheese on the top,what a delicious tasting meal,adding this to our repertoire,thanks for your inspiring recipes
Becky Hardin says
Thanks for stopping by and sharing, Jorge!
Monica Windholtz says
This is a super easy, fast fancy meal. We added farfalle noodles for a simple side dish. Delicioso, magnifique. Definitely making this a regular for our family. Thanks for sharing.
Becky Hardin says
Thanks for stopping by and sharing your success with us, Monica!
Matt says
My chicken never cooked. The middle part where it was stuffed remained raw even after 20 minutes of cooking over medium. The side was burnt and the middle was raw under 130.
Becky Hardin says
I’m sorry this recipe didn’t work out for you, Matt! It sounds like your heat may have been a bit too high. Everyone’s stove is a little different, and it sounds like yours runs a little hotter than mine. If you do make this recipe again, try lowering the heat to medium-low!