Spinach Stuffed Chicken Breast Recipe
5 minutes
15 minutes
20 minutes


  • 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


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.
Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
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.
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.
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.

Nutrition Facts

  • Spinach Stuffed Chicken Breast Recipe
  • Amount Per Serving
  • Calories 402 Calories from Fat 306
  • % Daily Value*
  • Fat 34g52%
  • Saturated Fat 14g88%
  • Cholesterol 190mg63%
  • Sodium 548mg24%
  • Potassium 941mg27%
  • Carbohydrates 2g1%
  • Sugar 1g1%
  • Protein 51g102%
  • Vitamin A 1930IU39%
  • Vitamin C 6.9mg8%
  • Calcium 59mg6%
  • Iron 1.3mg7%

 Percent Daily Values are based on a 2000 calorie diet.