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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.

Spinach and Gruyère-Stuffed Chicken Breasts

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Serving Size: Serves 8
  • Course: Entrée
Ingredient Description:
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)

  1. ​In a sauté pan over medium heat, warm 1 Tbsp. of the olive oil. 
  2. Add the shallot and cook, stirring occasionally, until softened, 2 - 3 minutes.  Add the garlic and
  3. cook for 1 minute.  Add the spinach and cook, stirring occasionally, until softened, 1 - 2 minutes.  Season with salt and pepper. 
  4. Remove from heat and let cool until barely warm.  Stir in the cheese.
  5. Preheat an oven to 400°F/200°C.
  6. 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.
  7. Repeat with the remaining chicken breasts.  Fill each chicken breast with 2 Tbsp. of the spinach mixture.
  8. Set the griddle over medium-high heat and warm the remaining 1 Tbsp. olive oil. 
  9. 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. 
  10. 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.  
  11. Let the chicken rest for 5 minutes before serving.