Description
Spinach & Cranberry Stuffed Chicken Breasts combine tender, juicy chicken with a vibrant, creamy, and tangy stuffing made from fresh spinach, dried cranberries, cream cheese, and Parmesan. This elegant yet comfortingly delicious dish is perfect for special occasions or any night you want an impressive meal with balanced flavors and textures.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for sautéing and roasting)
- Salt, to taste
- Black pepper, to taste
Stuffing
- 3 cups fresh spinach, washed and chopped
- 1/3 cup dried cranberries
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Optional: Fresh herbs such as thyme or rosemary, chopped (1 tbsp)
Instructions
- Prepare the stuffing: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly until fragrant. Add the fresh spinach and cook until wilted. Transfer the spinach and garlic to a bowl and let cool slightly. Mix in the dried cranberries, softened cream cheese, grated Parmesan, salt, pepper, and optional fresh herbs until well combined.
- Prepare the chicken breasts: Using a sharp knife, carefully slice horizontally through each chicken breast to create a pocket without cutting all the way through. This pocket will hold the stuffing securely.
- Stuff the chicken: Spoon the spinach and cranberry mixture evenly into each chicken breast pocket. Seal the openings with toothpicks if needed to keep the filling inside during cooking.
- Cook the chicken: Preheat the oven to 375°F (190°C). Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven 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. This allows the juices to redistribute so each bite is moist and flavorful. Remove toothpicks before slicing and serving.
Notes
- Use fresh chicken breasts for better texture and flavor.
- Do not overstuff the chicken breasts to avoid tearing during cooking.
- Secure openings with toothpicks to keep stuffing inside.
- Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Let chicken rest after cooking to lock in juices.
- Prepare stuffing a day ahead and refrigerate if desired.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: stuffed chicken breasts, spinach and cranberry chicken, holiday chicken recipe, creamy stuffed chicken, easy chicken dinner, gluten free chicken
