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Spinach & Cranberry Stuffed Chicken Breasts

Delicious Spinach & Cranberry Stuffed Chicken Breasts Recipe

This Spinach & Cranberry Stuffed Chicken Breasts recipe combines juicy chicken with a creamy filling for a flavor explosion.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main dishes
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • Skillet
  • Baking Dish
  • Mixing bowl
  • Knife
  • Cutting Board

Ingredients
  

For the Chicken

  • 4 pieces boneless, skinless chicken breasts Opt for high-quality chicken for the best flavor and texture.

For the Filling

  • 2 cups fresh spinach, chopped Adds a vibrant color and nutritious boost.
  • ½ cup dried cranberries, chopped Sweet and tart complement the savory flavors.
  • ½ cup goat cheese, crumbled Creamy and provides a rich, tangy base.
  • ¼ cup cream cheese, softened Adds an extra layer of creaminess.
  • 2 cloves garlic, minced Brings depth of flavor.
  • ¼ teaspoon salt Enhances overall taste.
  • ¼ teaspoon black pepper Adds a subtle kick.
  • ½ teaspoon dried thyme Pairs nicely with chicken.

For Assembling

  • 1 tablespoon olive oil Used to sauté the garlic and spinach.
  • ¼ cup chicken broth Keeps the chicken moist during baking.
  • 1 tablespoon balsamic vinegar (optional) Adds a tangy finish.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your workspace.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped spinach and cook for 3-4 minutes until wilted.
  • In a mixing bowl, combine the wilted spinach, dried cranberries, goat cheese, cream cheese, salt, black pepper, and thyme. Stir until well combined.
  • Butterfly each chicken breast by slicing it horizontally to create a pocket.
  • Spoon an equal amount of the filling into each chicken breast pocket. Press gently to pack it in.
  • Secure the stuffed chicken breasts with toothpicks or kitchen twine.
  • Place the stuffed chicken in a greased baking dish. Pour chicken broth around the chicken.
  • Drizzle balsamic vinegar on top of the chicken, if desired.
  • Cover with foil and bake for 25 minutes, remove foil, then bake for an additional 15-20 minutes until cooked through (internal temperature of 165°F/75°C).
  • Let the chicken rest for 5 minutes before serving. Remove toothpicks/twine and slice.

Notes

This recipe is freezer-friendly; wrap tightly and store for up to 3 months.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
Keyword chicken recipe, Easy Dinner, healthy dinner, Make-Ahead Meals, Spinach & Cranberry Stuffed Chicken Breasts, stuffed chicken
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