by Olena

Spinach Stuffed Chicken Breast

Olena's image
Olena Osipov

Spinach Stuffed Chicken Breast is a juicy golden brown chicken breast, stuffed with a creamy cheesy spinach filling and simmered in a buttery broth. It will be an instant hit!

Other easy and yet impressive family favorite stuffed recipes are this chicken stuffed with brie and Mexican stuffed peppers.

spinach stuffed chicken breast in white skillet with gravy

Spinach and Cheese Stuffed Chicken Breasts

Spinach stuffed chicken breast looks impressive but is so easy! Your family will love it especially if they love a good spinach dip. It may taste a bit like it!

Tender juicy chicken filled to the brim with loads of spinach and cheesy smoked gouda with just the right amount of heat from the red pepper flakes! Serve with pressure cooker mashed potatoes, pour some juices on top and whip up easy creamy cucumber salad on a side.

It’s all done in one skillet, which makes for super easy cleanup. Stuffed chicken always presents beautifully, even when the filling starts to come out. That’s when some of the exposed cheese gets all brown and crispy and delicious. That’s what I love about these 3 ingredient Parmesan mushrooms and a bit more elaborated stuffed mushrooms so much!

spinach stuffed chicken breast recipe in white skillet

Ingredients for Spinach Stuffed Chicken Breast

  • Chicken: Boneless and skinless chicken breasts.
  • Filling: Finely chopped onion. Minced garlic. Packed baby spinach. Salt & pepper. Red pepper flakes. Shredded smoked Gouda. Plain Greek yogurt.
  • Sauce: Butter. Low sodium chicken broth.
  • Extras: Oil for frying. Extra Salt and Pepper to taste and season the chicken.

How to Make Spinach Stuffed Chicken Breast

  • Saute veggies: Preheat your skillet and add oil, onion and garlic. Saute and stir occasionally. Add spinach, salt, red pepper, flakes, and black pepper to taste. You just want to cook until the spinach has wilted, which won’t take very long at all. Turn off the heat and set it aside. sauteed onion, garlic, spinach and spices in white skillet with wooden spoon
  • Mix the filling: Grab a bowl and combine the cheese, yogurt and the spinach mixture you just set aside. This will be your yummy filling. sauteed onions, garlic, shredded smoked cheese, yogurt in glass bowl
  • Prep the chicken: In order to stuff a chicken, you’ll need to slice it in half most of the way crosswise. Careful not to cut through to the other side, otherwise you won’t be creating a pocket. Using a sharp knife will help with this. cut opening in chicken breasts on cutting board
  • Stuff it: Once you slice it, sprinkle it with salt and pepper and stuff each pocket with some of the filling. Secure the openings with toothpicks as best as you can. Some will inevitably fall out, but that’s ok! spinach mixture on top of sliced open chicken breast on cutting board
  • Cook stuffed chicken breasts: Preheat the same skillet you prepared your spinach mixture in. Melt the butter and add chicken breasts. Cook on one side before carefully flipping to the other side. Add a bit more butter and continue cooking. spinach stuffed chicken breast frying in white pan
  • Add broth and simmer: Add broth to the skillet and bring to a boil. Cover with a tight-fitting lid, reduce heat, and simmer on low until the juices in the chicken run clear. Poke the meat in the centre with a knife to check. spinach stuffed chicken breast simmering in broth
  • Rest and serve: Once it is cooked, let it rest before serving. Drizzle with juices from the pan as well as your desired side dishes.sliced in half spinach stuffed chicken breast served on a plate

More Tips

  • If all you have is regular yogurt: Drain it for an hour or so in a cheesecloth-lined colander. This will help get rid of whey and make the yogurt thicker.
  • When is the chicken ready? It is harder to rely on an internal thermometer temperature of 160 degrees F with stuffed chicken unlike with a turkey roast. Mine was cooked but the thermometer kept showing 140ish. So, don’t overcook it but rather look for clear juices.
  • On securing stuffing: Instead of toothpicks, you can wrap chicken twine around stuffed breasts as well.
  • If chicken breasts are very thin: You can either cook them on each side, top them with stuffing, and finish cooking covered. Just like this chicken and peppers. Or butterfly them and make chicken rolls secured with kitchen twine.
  • Uniform thickness: If once you slice your chicken and it’s not as thin as you’d like, pound with a mallet. This will give you even thickness but will also help with creating a little flexibility.
  • Presentation idea: You can bring the entire skillet to the table and share from there or you can transfer everything to a serving platter. If you really love spinach serve with spinach salad or strawberry spinach salad.

spinach stuffed chicken breast in white skillet with spinach

Variations

  • If you don’t like smoked cheese: Use 1/4 cup Boursin cheese instead. There are a variety of flavors Boursin comes in. The herb and garlic would be great. Or 1/3 cup freshly grated Parmesan cheese. If you like sharp cheese, you could even try swiss cheese. Ooh, feta would be great as well!
  • Frozen spinach: Replace fresh spinach with 1/2 cup thawed and well squeezed previously frozen spinach. No need to cook it.
  • Arugula: If you only have arugula on hand, use it! If you have any arugula pesto, you can use that too.
  • White wine variation: Use half white wine, half chicken broth.
  • Bacon wrapped: Wrap in bacon or prosciutto for an extra layer of smoky, salty, and yummy flavor.
  • The option to bake:  If you’re wondering if you can bake this recipe, the answer is yes. Place in the oven uncovered for 30 mins. Do the same test for clear juices to make sure it’s done.
  • Grill it: For awesome char marks, or to turn this into a summer BBQ dish, grill it using cilantro lime chicken recipe instructions. You might find it a bit messier, but the taste will be worth it.
  • Broccoli and cheddar: Replace the spinach and Gouda with broccoli and cheddar. This option works if that’s what you happened to have in your fridge.
  • Premade spinach dip: For a twist or incorporating leftovers, you can use this healthy spinach dip as your filling.
  • Lemon pepper: Add a little added hint of citrus to cut through the meat and cheese. Do this by sprinkling the chicken with a bit of lemon pepper before stuffing it.

Storing, Freezing, and Reheating

  • Store: Once the chicken has cooled, it can be kept in the fridge for up to 5 days in an airtight container.
  • Freeze: These stuffed chicken breasts freeze well for up to 3 months.
  • Reheat: You can reheat directly from frozen in the oven at 350 for about 30 minutes. If you find it too dry, you may need to recreate a sauce.

More Favorite Stuffed Recipes

spinach stuffed chicken breast on a plate with fork and knife

Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast {Easy Low Carb Recipe}

Spinach Stuffed Chicken Breast is a juicy golden brown chicken breast, stuffed with a creamy cheesy spinach filling and simmered in a buttery broth. It will be an instant hit!
Print Save Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 413kcal
Author: Olena Osipov

Ingredients

  • 4 large boneless & skinless chicken breasts 1.5 lbs
  • 1 small onion finely chopped
  • 3 large garlic cloves minced
  • 2 cups fresh baby spinach packed
  • 1/3 cup smoked Gouda cheese shredded
  • 3/4 cup Greek yogurt plain
  • 1/2 tsp salt + more for seasoning meat
  • 1 tbsp oil for frying
  • 2 tbsp butter
  • 1 cup chicken broth low sodium
  • Red pepper flakes to taste
  • Ground black pepper to taste

Instructions

  • Preheat medium skillet on medium-high heat and swirl oil to coat. Add onion and garlic, saute for 5 minutes, stirring occasionally.
  • Add spinach, 1/2 tsp salt, red pepper flakes and black pepper to taste, and cook until spinach has wilted. Turn off heat and set aside.
    Spinach Stuffed Chicken Breast
  • In a medium bowl, add cheese, yogurt and spinach mixture. Stir until combined well. Set aside.
    Spinach Stuffed Chicken Breast
  • With a sharp paring knife cut a pocket inside each chicken breast. Sprinkle with salt and pepper.
    Spinach Stuffed Chicken Breast
  • Stuff each breast with spinach mixture and secure openings with toothpicks as best as you can.
    Spinach Stuffed Chicken Breast
  • Preheat same skillet on medium heat and melt 1 tbsp butter. Add stuffed chicken breasts and cook for 4 minutes. Carefully flip, add another 1 tbsp butter and cook for another 4 minutes.
    Spinach Stuffed Chicken Breast
  • Add broth and bring to a boil. Cover with a tight fitting lid and simmer on low heat for another 5-6 minutes or until juices run clear when you poke meat in the center with a knife.
    Spinach Stuffed Chicken Breast
  • Let chicken rest for 5 minutes, then serve drizzle with juices from the bottom of the pan along brown rice or quinoa and steamed vegetables or salad.
    Spinach Stuffed Chicken Breast

Store: Refrigerate leftovers in an airtight container for up to 5 days.

    Reheat: Simmer on low in a skillet while covered for 5-10 minutes.

      Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat as per instructions above.

        Notes

        • If you don't like smoked cheese: Use 1/4 cup boursin cheese instead. Herb and garlic one would be great. Or 1/3 cup freshly grated Parmesan cheese.
        • If all you have is regular yogurt: Drain it for an hour or so in a cheesecloth lined colander. This will help get rid of whey and make yogurt thicker.
        • Frozen spinach: Replace fresh spinach with 1/2 cup thawed and well squeezed previously frozen spinach. No need to cook it.
        • If chicken breasts are very thin: You can either cook them on each side, top with stuffing and finish cooking covered. Or butterfly them and make chicken rolls secured with kitchen twine.
        • When is chicken ready? It is harder to rely on internal thermometer temperature of 160 degrees F with stuffed chicken. Mine was cooked but thermometer kept showing 140ish. So, don't overcook it but rather look for clear juices.
        • On securing stuffing: Instead of toothpicks, you can wrap chicken twine around stuffed breasts as well. 
        • White wine variation: Use half white wine, half chicken broth.

        Nutrition

        Serving: 1breast | Calories: 413kcal | Carbohydrates: 4g | Protein: 55g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 476mg | Potassium: 1018mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1746IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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