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).
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!
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!
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!