Creamy Spinach Stuffed Chicken Breast
Juicy chicken breasts stuffed with creamy Boursin, spinach, and cheese, then seared and baked until tender. An easy, flavor-packed dinner that feels a little special but comes together fast.
Servings: 4
Ingredients
For the chicken:
- 3 large boneless skinless chicken breasts (2 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1½ tablespoons olive oil
For the filling:
- 1 5.2 ounce package Boursin cheese (Garlic & Fine Herbs)
- 1½ cups baby spinach chopped
- ¼ cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Preheat oven to 425°F.
- In a bowl, mix Boursin, spinach, mozzarella, and Parmesan until combined.
- Cut a pocket into each chicken breast (don’t cut all the way through). Divide filling evenly and stuff inside. Secure with toothpicks if needed.
- Season chicken all over with salt, pepper, garlic powder, and paprika.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
- Transfer skillet to oven and bake 10–15 minutes, until internal temperature reaches 165°F.
- Rest 5 minutes, then serve with pan juices.
Notes
- Use even-sized chicken breasts: This helps everything cook at the same rate so you don’t end up with dry or undercooked pieces.
- Don’t cut all the way through: Slice a deep pocket, but keep the sides intact so the filling stays inside.
- Chill the filling (optional): If it feels too soft, refrigerate for 10–15 minutes to make stuffing easier.
- Don’t skip the sear: That golden crust adds a lot of flavor and helps lock in juices.
- Use an oven-safe skillet: It makes the transition from stovetop to oven seamless and keeps all those flavorful juices.
Nutrition
Calories: 293kcal | Carbohydrates: 2g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 942mg | Potassium: 720mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 1334IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 1mg