Description
This Spinach & Cranberry Stuffed Chicken Breasts recipe combines tender boneless, skinless chicken breasts with a vibrant filling of sautéed fresh spinach, sweet dried cranberries, and creamy cheese. Easy to prepare and packed with nutrients, it offers a perfect balance of savory and sweet flavors with a tender texture, making it ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
Optional Herbs & Add-ins
- Fresh thyme or rosemary, for extra aroma (optional)
- Chopped pecans or walnuts for crunch (optional)
- Shredded mozzarella or feta cheese for extra creaminess (optional)
- Pinch of red pepper flakes or smoked paprika for subtle heat (optional)
- Kale or swiss chard mixed with spinach for heartier greens (optional)
Instructions
- Prepare the Filling: Start by sautéing fresh spinach and minced garlic in a little olive oil over medium heat until the spinach is wilted and fragrant. Remove from heat and let it cool slightly. Then, mix in the dried cranberries and softened cream cheese until the filling is well combined.
- Prepare the Chicken: Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally but without cutting all the way through. Season both sides of the chicken breasts with salt and pepper to taste.
- Stuff the Chicken: Spoon the spinach and cranberry filling evenly into each chicken breast pocket. Press the edges gently to seal the filling inside as much as possible to prevent leakage during cooking.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 4 minutes on each side until golden brown. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute, ensuring moist and flavorful bites. Slice diagonally to showcase the colorful filling, garnish with fresh herbs if desired, and serve with your choice of side dishes.
Notes
- Butterfly the chicken breasts precisely to create an even pocket and prevent filling leakage.
- Do not overstuff the chicken breasts to maintain moisture and keep them intact.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C) without drying out.
- Let the stuffed chicken rest before slicing to keep it juicy and tender.
- Use fresh, high-quality ingredients like fresh spinach, quality dried cranberries, and good olive oil for best flavor.
- For a dairy-free version, substitute cream cheese with a plant-based alternative.
- Frozen spinach can be used if thawed and drained properly to avoid excess moisture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat leftovers gently in a 325°F oven or covered skillet to keep chicken moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: stuffed chicken breasts, spinach and cranberry chicken, healthy chicken recipe, gluten free chicken, stuffed chicken, cranberry chicken, dinner recipe