Spinach & Cranberry Stuffed Chicken Breasts

There’s something downright delightful about a meal that can make you feel like a gourmet chef without requiring you to wear a white coat. Today, I’m sharing one of my all-time go-to recipes—Spinach & Cranberry Stuffed Chicken Breasts. Trust me, this dish is a showstopper! Picture this: juicy, tender chicken wrapped around a creamy, tangy filling bursting with flavor. It’s the kind of dish that makes you feel accomplished yet doesn’t take all day in the kitchen.

Why cooking this recipe tonight

So, why should you whip this up tonight? Let me paint a picture for you. Imagine cutting into a chicken breast and seeing that vibrant green spinach mingling with the sweet, chewy cranberries, and smooth cream cheese. The colors alone are enough to make you smile, but the taste? Oh, my friend, it’s a symphony!

Not only is this dish incredibly satisfying, but it also strikes the perfect balance between rich and light. The creaminess of the cheese pairs beautifully with the natural earthiness of spinach and a whisper of sweetness from the cranberries. Plus, cooking chicken this way ensures it stays moist and flavorful—a must for any home chef looking to impress!

But don’t just take my word for it. This dish is also packed with nutrients! Spinach is a superfood, with vitamins A, C, and K, while cranberries bring antioxidants to the table. It’s a meal that nourishes your body and delights your palate. What’s not to love?

Gather these ingredients

• 4 pieces 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

Let’s break these down a little. The chicken breasts are the canvas of our masterpiece—plump and ready to be filled with magic. The fresh spinach adds a burst of color and a healthy crunch. Cream cheese brings the richness, while the cranberries are like little jewels adding unexpected pops of sweetness. Mozzarella? That’s just the icing on the cake! Olive oil, garlic, and spices elevate the dish, weaving complex flavors into our simple meal.

Preparing Spinach & Cranberry Stuffed Chicken Breasts

1. Preheat your oven to 375°F (190°C).
2. Grab your meat mallet or rolling pin. Gently pound those chicken breasts to about 1/2 inch thick—this helps them cook evenly and keeps them juicy.
3. In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if you’re using it). It’s all about getting that lovely mix melded together, so don’t rush this step!
4. Lay the chicken breasts flat on a cutting board. Spoon a generous amount of the spinach mixture in the center of each breast.
5. Carefully fold the sides over the filling and secure it with toothpicks or kitchen twine. Think of it like cuddling a cozy blanket around your favorite pillow.
6. Heat the olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until they turn that beautiful golden brown.
7. Transfer those beauties to a baking dish and pop them into your preheated oven. Bake for 20-25 minutes or until they reach an internal temperature of 165°F (75°C).
8. Once done, remove any toothpicks or twine, let them rest for a few minutes, then slice and serve.

Best way to enjoy it

So, how do you enjoy this scrumptious dish? It’s fabulously versatile! Serve it alongside a light and zesty salad, some garlic roasted potatoes, or even a creamy risotto. Trust me, your guests (or family!) will rave. For an added touch, drizzle some balsamic reduction over the top after slicing—it’s a flavor explosion!

Keeping leftovers fresh

Have some leftovers? Don’t fret! These stuffed chicken breasts keep beautifully. Store them in an airtight container in the fridge and they should last 3-4 days. If you want to prep ahead, you can make them the day before and just pop them in the oven when you’re ready to eat. Reheat gently in the oven or microwave, but do try to avoid any sizzling! We want to keep that chicken succulent, not dry.

Helpful cooking tips

• Always start with fresh, high-quality ingredients for the best results.
• If you don’t have cranberries on hand, feel free to use chopped apples or even pecans for a nutty crunch!
• Don’t skip the step of resting the chicken. This allows juices to redistribute, making every bite tender and delicious.

Creative Twists

Feeling adventurous? Why not experiment with the fillings? Spinach and feta, sun-dried tomatoes, or artichoke hearts can add a new level of excitement. You could even jazz it up with some spicy pepper jack cheese for a kick. The culinary world is your oyster!

This recipe is a beacon of balance between nutrition and deliciousness, a lovely addition to your repertoire! I invite you to dive into creating this gem in your own kitchen. Don’t forget to share your experience or any special twists you added! Your cooking journey is just beginning, and I’m thrilled to be part of it.

Print Recipe

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Spinach & Cranberry Stuffed Chicken Breasts

Cooking Method: Baking Courses: Dinner, Main Course Recipe Keys: C Comfort Food High Protein Low Carb Non Vegetarian Quick Meals

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 12 Calories: 400

Best Season: Suitable throughout the year

Description

Juicy chicken breasts stuffed with a creamy spinach and cranberry filling, perfect for impressing guests or treating yourself.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces 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

Cooking Steps

1. Preheat and Prepare

   Preheat your oven to 375°F (190°C). Pound the chicken breasts to about 1/2 inch thick for even cooking.
   Mark as complete

2. Mix Filling

   In a mixing bowl, combine spinach, cream cheese, cranberries, mozzarella, garlic, salt, pepper, and thyme.
   Mix thoroughly for a well-combined filling.
   Mark as complete

3. Fill Chicken Breasts

   Lay the chicken breasts flat, fill the center with the spinach mixture, and fold the sides over. Secure with toothpicks or twine.
   Mark as complete

4. Sear and Bake

   Heat olive oil in a skillet; sear the stuffed chicken for 3-4 minutes on each side until browned. Transfer to a baking dish and bake for 20-25 minutes until the internal temperature reaches 165°F (75°C).
   Mark as complete

5. Rest and Serve

   Remove any toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 650mg28%

Potassium 600mg18%

Total Carbohydrate 14g5%

Dietary Fiber 2g8%

Sugars 3g

Protein 34g68%

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Vitamin A 1000 IU

Vitamin C 15 mg

Calcium 150 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 60 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 10 mg

Vitamin B6 0.5 mg

Folate 40 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed chicken, spinach, cranberry, easy recipe, gourmet