Spinach and Gruyère Stuffed Chicken Breast
About this Recipe
By: Rachel
As a kid, I had an odd fascination with anything stuffed. I grew up in the age of Totino’s pizza rolls, jalapeño poppers, Pizza Hut’s stuffed-crust pizza, and Gushers. How did they get that stuff in there? So, this pretty much explains my affinity for this spinach and gruyère stuffed chicken breast recipe.
A Lifelong Love of Stuffed Foods
I’m still a sucker for stuffed foods, especially those stuffed with cheese. There’s nothing like cutting into a boring-looking piece of meat and watching hot, gooey cheese ooze out all over your plate. Any time I’m at a cocktail party and something deep-fried comes my way, I can’t help but hope it is a vehicle for molten cheese.
Being Minnesotan, perhaps it can all be traced back to the iconic Juicy Lucy?
Gruyère Stuffed Chicken Breast—The Ultimate Comfort Food
Eating this spinach and gruyère stuffed chicken breast always makes me feel like a kid again. It is decadent and flavorful, with the grown-up twist of nutty Alpine cheese and fresh spinach (also, the spinach makes it healthy). My rule, as always, is that the presence of a vegetable cancels out any amount of cream, cheese, or duck fat.
A Quick and Easy Weeknight Dinner
Gruyère stuffed chicken breast is great for weeknights, since it comes together in one pan. The chicken can be stuffed ahead of time, if desired. It also reheats beautifully. Whether you’re cooking for one or feeding the whole crew, it’s a low-effort, high-reward kind of meal that doesn’t leave a mountain of dishes behind.
If you’re loving the ease of this one-pan gruyère stuffed chicken breast, you’ll want to try another recipe that’s just as quick and satisfying: my One-Pan Pasta. It’s rich, comforting, and comes together with the same no-fuss magic—perfect for your busy weeknight rotation.
Beverage Pairing
By: Olivia
Alpine-style cheeses love cool climate wines. When eating this cheese-stuffed chicken, you should absolutely think about wines from eastern France, in particular the Alsace and Jura regions. While this dish is great for weeknights, that doesn’t mean you can’t treat yourself to some bubbles! I’d recommend a Crémant d’Alsace for its fruity and floral aromas and creamy mouthfeel. For still wines, check out the Jura region between Burgundy and the Swiss border. The region’s fruity, lighter-bodied reds are an excellent pair to this meal, so look for Pinot Noir and lesser-known varietals Trousseau and Poulsard.
Spinach and Gruyère Stuffed Chicken Breast
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
- Kitchen twine or toothpicks
Ingredients
- 4 large boneless, skinless chicken breasts
- 8 ounces (225g) softened cream cheese
- ½ cup (50g) shredded Gruyère or other Alpine-style cheese
- ½ cup (50g) shredded mozzarella cheese
- ½ cup (50g) grated Parmigiano-Reggiano cheese
- 1 pound fresh spinach cooked, squeezed dry, and roughly chopped
- ½ teaspoon garlic powder
- Several gratings fresh nutmeg
- ½ teaspoon kosher salt plus more for seasoning the chicken
- Freshly-ground black pepper
- 1 teaspoon sweet paprika
- 1 tablespoon olive oil
Step by Step Instructions
Step 1
- Preheat oven to 375ºF (190ºC).
Step 2
- To a mixing bowl, add the cream cheese, gruyère, mozzarella, Parmesan, spinach, garlic powder, nutmeg, salt, and a few grinds of black pepper.
- Stir to combine well, cover, and refrigerate.
Step 3
- Prepare the chicken. Place each breast in turn on a large cutting board, and press gently on the top of each piece with your non-dominant hand.
- Using your dominant hand, cut a deep, wide slit lengthwise in each chicken breast with a sharp chef’s knife, leaving about ¼ inch (about 5mm) on each side, creating a pocket.
Step 4
- When you have prepared a pocket in each piece of chicken, remove the cheese mixture from the refrigerator. Stuff each piece of chicken generously with the cheese mixture, leaving space at the opening to close the pocket.
- Using toothpicks or a medium-sized wooden skewer, weave the pocket shut as if you were sewing. Alternatively, you can use kitchen twine.
Step 5
- Sprinkle each breast on both sides with salt, pepper, and paprika.
Step 6
- Heat the olive oil in a large, heavy, ovenproof skillet over medium-high heat. Add the chicken to the pan. Sear for 3-5 minutes on each side, or until well-browned. Do not worry if filling spills out into the pan.
Step 7
- Transfer the skillet to the oven, and bake until fully cooked—the temperature of both the chicken and filling should register 165ºF (75ºC) before serving. This may take as little as 20 minutes for a thinner breast, and up to 40 for a thicker one.
Make ahead: Once the chicken has been stuffed and seasoned, you can cover and refrigerate until ready to cook.
Variations: The options are endless. Swap out the gruyère for your favorite cheese (I recommend keeping the mozzarella for its stretchy, gooey factor). Goat cheese, aged cheddar, or Roquefort would all be delicious. You can also switch out the spinach for asparagus, broccoli, roasted red peppers, or another favorite.
