Spinach & Blue Cheese Stuffed Chicken

Spinach & Blue Cheese Stuffed Chicken

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Author: Kylee Cooks


  • 1 tsp olive oil or vegetable oil
  • 1 1/4 cups finely chopped onion divided
  • 4 garlic cloves minced
  • 1 1/2 cups fresh baby spinach
  • 2 Tbs crumbled blue cheese
  • 1 tsp Dijon mustard
  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/3 cup dry white wine
  • 1/2 tsp dried thyme or 1 tsp fresh
  • 1 cup chicken stock
  • 2 Tbs Dijon mustard
  • 1/4 cup sour cream


  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
  • Add 1/4 Cup of the onion, and cook until soft.
  • Add the garlic, and cook 1 minute.
  • Add spinach, and cook 3 minutes (until wilted).
  • Combine spinach mixture, cheese and mustard in a small bowl.
  • Wipe pan out with a paper towel. ┬áCut a pocket in each chicken breast half and stuff spinach mixture into each.
  • Season chicken with salt and pepper.
  • Heat the other 1/2 teaspoon oil in skillet over medium-high heat.
  • Add chicken; cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
  • Add remaining 1 cup of diced onion to pan, and cook for about 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half.
  • Add broth and 2 tablespoons mustard; cook 4 minutes or until thickened, add sour cream, stirring occasionally.
  • Return the chicken to skillet, cover and simmer 2 minutes or until thoroughly heated.
  • Serve sauce over the chicken.
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