Go Back

Spinach and Goat Cheese Stuffed Chicken Breast with Roasted Asparagus

A delicious romantic menu. Also delicious served this over white rice. If you wish to make this recipe gluten free, use your favorite gluten free flour to thicken sauce. If you wish to make grain free, use arrowroot to thicken sauce and follow special instructions below.

Course Main Course
Cuisine American
Keyword date night, easy dinner recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Author Linda Spiker


For Chicken:

  • 2 chicken breasts, cut in half and pounded into 4 cutlets (see photos above)
  • sea salt
  • freshly ground pepper
  • 8 oz soft goat cheese room temp (so it's soft and spreadable)
  • 1 1/2 cups chopped spinach

Cream Sauce:

  • 1 cup heavy cream
  • 1 Tablespoon butter
  • 2 teaspoons flour ( or corn starch, arrow root powder, whatever thickener you choose. If using arrowroot powder see instructions below)
  • 1 Tablespoon fresh dill chopped (pluse more for garnish if desired)
  • Sea Salt
  • Freshly ground pepper
  • 1 Tablespoon Capers
  • 1 teaspoon fresh lemon zest


  • 1 large bunch asparagus
  • sea salt
  • freshly ground pepper


  1. Preheat oven to 400 degrees and place rack in upper third of oven. Cover rimmed baking sheet with parchment paper

Chicken Preparation

  1. Make cutlets by cutting breast in half width wise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick (see photos).
  2. Season one side lightly with sea salt and pepper.
  3. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
  4. If goat cheese does not spread easily, it's ok. The cheese will spread out as it cooks.
  5. Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
  6. If you can, place all chicken to one side of cookie sheet leaving room to add asparagus the last ten minutes of cooking. Place in oven and cook for 35 minutes. If chicken breast are really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.

Cream Sauce Preparation

  1. Place sauce pan on medium/high heat. Add butter, when melted, add flour or corn starch and whisk until smooth. Slowly add cream while whisking. When cream thickens a bit, turn off heat. (If using arrowroot powder: whisk together 2 teaspoons arrowroot powder in 2 tablespoons cream, set aside.  Heat  butter and cream in a sauce pan to a simmer. Turn off heat, add half cream/arrowroot mixture, whisk and allow to thicken. If needed add more, whisking a bit and allow to thicken)

  2.  Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill. (To zest a lemon use a microplane and scrape the skin until the white underneath shows, then move to a new area)

  3. Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.

Asparagus Preparation

  1. Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken the last 10 minutes of cooking or use separate parchment covered cookie sheet.
  2. Place asparagus on plate, top with chicken. You can either leave the breast whole or slice into pinwheels so the stuffing can be seen. Drizzle with cream sauce, garnish with remaining chopped dill and serve!