Spinach Stuffed Chicken Breast Recipe

4.61 from 376 votes

Spinach Stuffed Chicken Breast Recipe

These 5-ingredient spinach stuffed chicken breasts with Boursin cheese are a family favorite because they're easy, cheesy, and delicious! Ready in 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings:

Calories: 546kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

Ingredients

4 boneless, skinless chicken breasts *
kosher salt to taste
ground black pepper to taste
1½ tablespoons canola oil or olive oil
2 tablespoons unsalted butter ¼ stick
2 cups fresh spinach baby spinach**
5.2 ounces Garlic & Fine Herbs Boursin Cheese 1 package***
½ cup dry white wine optional****

Instructions

Cut a 3-inch wide pocket into the thick side of each chicken breast--it should cut almost to the other side, but do not cut all the way through. Season both sides of each breast with salt and pepper.
4 boneless, skinless chicken breasts, kosher salt, ground black pepper
Heat the canola oil and unsalted butter in a large skillet set over medium-low heat. Turn the heat up to medium.
1½ tablespoons canola oil, 2 tablespoons unsalted butter
Place the baby spinach leaves in the skillet and sauté for 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 spinach
In a medium bowl, mix the Boursin cheese and the sautéed spinach until combined.
5.2 ounces Garlic & Fine Herbs Boursin Cheese
Stuff the chicken breasts with the spinach and cheese mixture, and secure the breasts with toothpicks.
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 the dry white 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

Video

Notes

*Larger chicken breasts are better for stuffing, but I recommend pounding them into an even thickness for better cooking.

**I prefer to use fresh baby spinach leaves. But you can use frozen spinach too. Just thaw, microwave, or let it thaw and heat through in the skillet.

***If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.

****The wine is optional, but it really perfects the flavor in my opinion. Use a dry white wine, like Sauvignon Blanc or Pinot Grigio.

Becky's Top Tips:

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!
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 a partially-cold filling.
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!
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!

Storage: Store spinach stuffed chicken breast in an airtight container in the refrigerator for 3 days.

Nutrition