This creamy and cheesy Spinach Stuffed Chicken Breast recipe is one of my favorite easy dinners! Juicy chicken breasts are stuffed with fresh spinach and savory Boursin cheese, then cooked on the stovetop in a flash. I only need one pan, 5 ingredients, and less than 30 minutes to make this easy stuffed chicken recipe!
I absolutely love spinach dip, so why not use it to make stuffed chicken breasts? The combo of fresh spinach and creamy, herby cheese is the most delicious filling, and it’s so easy to make any night of the week!
What’s in this Spinach Stuffed Chicken Recipe?
- Chicken: Use boneless, skinless chicken breasts.
- Spinach: Fresh baby spinach works best. If using frozen spinach, fully thaw it and remove as much excess moisture as you can before cooking.
- Boursin Cheese: Grab a package of this garlic and herb cheese for convenience.
- Butter: Use unsalted butter for the best results.
- White Wine: This ingredient is optional, but it really perfects the flavor in my opinion. Use a dry white wine, like Sauvignon Blanc or Pinot Grigio.
Variations to Try
Add some rinsed and drained artichokes to the spinach and cheese filling before stuffing it into the chicken breasts. This will make it taste just like spinach artichoke dip!
Instead of spinach, you can use kale, swiss chard, or arugula.
If you don’t have Boursin cheese, mix regular cream cheese (softened) with minced garlic or garlic powder, and a variety herbs.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover spinach stuffed chicken breast in an airtight container in the refrigerator for 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 grainy as it thaws.
Notes and Tips
My number 1 tip for this stuffed chicken recipe is to make sure you don’t overstuff it. If you overstuff, the chicken will not cook through properly, and/or you might end up with partially-cold filling.
The amount of spinach and Boursin cheese stuffing should be just enough for 4 medium-sized chicken breasts. But I prefer to make a little more than needed because the filling makes a great dip or topping too. So stuff the chicken generously, but you don’t want the pockets to look like they’re bulging.
Top Reader Review
- “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.” – Jill
- “My husband and I loved this recipe so much and it was so easy! Thanks” – Cynthia
Spinach Stuffed Chicken Breast Recipe
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 the thicker side of 4 boneless, skinless chicken breasts. 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 to taste.
Cook the Spinach: Heat 1½ tablespoons of canola oil and 2 tablespoons of unsalted butter in a large skillet over medium-low heat, then turn up the heat to medium. Place 2 cups of fresh baby spinach leaves in the skillet, and sauté spinach about 30 seconds–just long enough to wilt, but be careful to not burn. Remove the spinach from the pan, and dab the it with a paper towel to remove excess oil.
Make the Spinach and Cheese Filling: In a medium bowl, mix 5.2 ounces of Boursin cheese (1 standard package) with the sautéed spinach until combined.
Stuff the Chicken Breasts: Stuff the 4 chicken breasts with the spinach and cheese filling, evenly distributing the stuffing. Be careful not to overstuff, or it may interfere with the cooking time.
Cook the Chicken: Place the spinach stuffed chicken breasts in the 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 ½ cup of dry white wine (if using), cover and cook another 3-5 minutes, or until the chicken is no longer pink in the middle and the filling is hot. A meat thermometer should read 160°F when placed in the thickest part of the breast.
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.
We’re 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!
Hello, just wanted to tell you, I enjoyed this article.
It was helpful. Keep on posting!
Can I do the the stuffing chicken in the oven, what temperature??
Appreciate so much your answer.
Yes! Bake at 350°F for 30-40 minutes, depending on the thickness of the chicken breasts!
I baked in the oven with asparagus, everyone enjoy, was delicious.
Thanks for your great recipes
Thanks so much for sharing, Grace!
Some of the posts on here are really strange. Apparently trolls are big chicken lovers, specifically ones who love cooking from home! Well, they clearly have a keen eye for delicious yet simple recipes. Kudos trolls!
Regardless, thanks so much to the author for these recipes!!
The ones Ive tackled so far have been amazing!!
Thanks for stopping by, Tom!
Delicious
My husband and I loved this recipe so much and it was so easy! Thanks