Spinach and Gruyère-Stuffed Chicken Breasts

Recipe By: Calphalon Team  -  Originally Published: 2/15/2013


Dress up chicken with the enticing combination of flavorful Gruyère cheese and seasoned spinach for a crowd-pleasing entrée.  Serve with a full-bodied dry white wine like a Chardonnay.  Courtesy of Williams-Sonoma Kitchen.

  • Servings: Serves 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Entrée


​2 Tbsp. olive oil, divided

1/2 c. shallot, finely minced 

1 tsp. garlic, minced

1 1/4 c. frozen chopped spinach

kosher salt and freshly ground pepper, to taste

1/2 c. Gruyère cheese, shredded

8 boneless, skin-on chicken breast halves (about 8 oz. each)


​In a sauté pan over medium heat, warm 1 Tbsp. of the olive oil. 

Add the shallot and cook, stirring occasionally, until softened, 2 - 3 minutes.  Add the garlic and
cook for 1 minute.  Add the spinach and cook, stirring occasionally, until softened, 1 - 2 minutes.  Season with salt and pepper. 

Remove from heat and let cool until barely warm.  Stir in the cheese.

Preheat an oven to 400°F/200°C.

Season the chicken on both sides with salt and pepper.  Create a pocket in each chicken breast: lay the breast on a work surface with the pointed end away from you.  Insert a long paring knife in the center of the end closest to you (the rounded end).  Cut around the thicker side of the breast, stopping 1/2 inch short of the opposite side, being careful not to cut through to the outside of the breast.

Repeat with the remaining chicken breasts.  Fill each chicken breast with 2 Tbsp. of the spinach mixture.

Set the griddle over medium-high heat and warm the remaining 1 Tbsp. olive oil. 

Place the chicken, skin side down, on the griddle and cook until browned underneath, about 5 minutes.  Turn the chicken over and cook until browned on the other side, about 3 minutes. 

Transfer the chicken, skin side up, to the rack and set the rack on top of the griddle.  Transfer the griddle to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160°F/71°C, about 20 to 22 minutes.  

Let the chicken rest for 5 minutes before serving.