Spinach Stuffed Chicken Breast Recipe - Easy Chicken Recipes (2024)

• ▢ 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

• 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

• 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!

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

Nutrition Facts

Spinach Stuffed Chicken Breast Recipe

Amount Per Serving

Calories 546Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g94%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 204mg68%

Sodium 1098mg48%

Potassium 980mg28%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 2g2%

Protein 53g106%

Vitamin A 2033IU41%

Vitamin C 7mg8%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.