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Spinach & Cranberry Stuffed Chicken Breasts

A flavorful dish combining tender chicken breasts, creamy cheese, fresh spinach, and sweet cranberries, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 4 pieces boneless, skinless chicken breasts About 6 ounces each.
  • 1 cup fresh spinach Chopped. Use baby spinach for a more tender texture.
  • 1/2 cup cream cheese Softened. Ensure it’s at room temperature for easy mixing.
  • 1/4 cup dried cranberries Chopped. You can substitute with dried cherries.
  • 1/4 cup shredded mozzarella cheese Feel free to experiment with different cheese types.
  • 1 tablespoon olive oil Extra virgin for flavor.
  • 2 cloves garlic Minced, fresh garlic provides the best flavor.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme Optional. Fresh herbs would be outstanding if available.
  • to taste Toothpicks or kitchen twine For securing the stuffed chicken.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
  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 and creamy.
  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. Carefully fold the sides of the chicken over the filling, and secure it with toothpicks or kitchen twine.
Cooking
  1. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
  2. 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 (75°C).
  3. Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. You can prepare the stuffed chicken breasts ahead of time and store them unbaked in the fridge for up to 24 hours.