Spinach & Cranberry Stuffed Chicken Breasts Recipe

Introduction

This Spinach & Cranberry Stuffed Chicken Breast recipe offers a delightful blend of creamy, tangy, and savory flavors wrapped inside tender chicken. It’s an elegant yet simple dish perfect for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup dried cranberries, chopped
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)
• Toothpicks or kitchen twine for securing

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
3. Step 3: In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
4. Step 4: Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
5. Step 5: Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
6. Step 6: Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
7. Step 7: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Step 8: Remove toothpicks or twine before serving. Let chicken rest for a few minutes to retain juices, then serve warm.

Tips & Variations

• For added flavor, try using goat cheese instead of cream cheese for a tangier taste.
• If fresh spinach is unavailable, frozen spinach can be used—just be sure to thaw and squeeze out excess moisture first.
• Adding chopped walnuts or pecans to the filling adds a nice crunch.
• Secure the chicken tightly so the filling doesn’t spill out during cooking.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for 10-15 minutes or until heated through to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the stuffed chicken breasts a few hours ahead and keep them covered in the fridge. Just sear and bake them when ready to serve.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear, and the meat should no longer be pink.

Spinach & Cranberry Stuffed Chicken Breasts Recipe

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★★★★★

4.5 from 144 reviews

A delicious and elegant Spinach & Cranberry Stuffed Chicken recipe featuring tender chicken breasts filled with a creamy mixture of spinach, cream cheese, dried cranberries, and mozzarella. The chicken is first seared to develop a golden crust then baked to juicy perfection, resulting in a perfect balance of savory and sweet flavors ideal for a weeknight dinner or special occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 pieces boneless, skinless chicken breasts (about 6 ounces each)
• 1 tablespoon olive oil
• Toothpicks or kitchen twine for securing

Stuffing

• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup dried cranberries, chopped
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the chicken.
2. Pound Chicken: Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch. This helps them cook evenly and makes rolling easier.
3. Prepare Stuffing: In a mixing bowl, combine the chopped spinach, softened cream cheese, dried cranberries, shredded mozzarella, minced garlic, salt, black pepper, and dried thyme if using. Mix everything thoroughly until well combined.
4. Stuff Chicken: Lay the flattened chicken breasts flat on a cutting board. Spoon a generous amount of the spinach mixture onto the center of each breast.
5. Secure Chicken: Carefully fold the sides of each chicken breast over the filling to enclose it. Use toothpicks or kitchen twine to secure the edges so the filling stays inside during cooking.
6. Sear Chicken: Heat olive oil in a skillet over medium heat. When hot, place the stuffed chicken breasts in the skillet and sear for about 3-4 minutes on each side until they develop a nice golden brown crust.
7. Bake Chicken: Transfer the seared chicken breasts to a baking dish. Place in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Serve: Remove toothpicks or twine and let the chicken rest for a few minutes before serving. This helps retain juices and keeps the filling intact.

Notes

• Make sure not to overstuff the chicken breasts to prevent filling from spilling out during cooking.
• If you don’t have fresh spinach, frozen spinach thoroughly drained works as a substitute.
• You can substitute dried cranberries with raisins or chopped dried cherries for a different fruit flavor.
• Use a meat thermometer to ensure the chicken is fully cooked but not overdone.
• Allow the chicken to rest after baking for best juiciness and flavor.

Keywords: spinach stuffed chicken, cranberry chicken breast, cream cheese chicken, baked stuffed chicken, healthy chicken recipes