Spinach & Cranberry Stuffed Chicken Breasts Recipe

Introduction

This Spinach & Cranberry Stuffed Chicken Breast recipe offers a delicious blend of creamy, tangy, and savory flavors wrapped in tender chicken. It’s an elegant yet easy-to-make 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 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 (75°C).
8. Step 8: Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.

Tips & Variations

• Substitute dried cranberries with chopped sun-dried tomatoes for a savory twist.
• Use fresh mozzarella instead of shredded for a creamier filling.
• Secure the chicken tightly to prevent the filling from leaking during cooking.
• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the chicken tender and avoid drying out the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. This can help the flavors meld and makes meal prep easier.

What if I don’t have a meat mallet?

You can use a rolling pin, the bottom of a heavy pan, or even your hands to gently pound the chicken breasts to an even thickness.

Spinach & Cranberry Stuffed Chicken Breasts Recipe

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4.5 from 66 reviews

This Spinach & Cranberry Stuffed Chicken Breasts recipe features tender chicken breasts filled with a flavorful mix of fresh spinach, cream cheese, dried cranberries, and mozzarella. The chicken is first seared to a golden brown then baked to perfection, resulting in a juicy, savory, and slightly sweet dish perfect for a comforting dinner.

• Author: Anna
• 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)

Filling

• 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)

Other

• 1 tablespoon olive oil
• Toothpicks or kitchen twine for securing the chicken

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure a perfect baking temperature for the stuffed chicken breasts.
2. Pound the Chicken: Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch to allow for even cooking and easier rolling.
3. Prepare the Filling: In a mixing bowl, combine chopped spinach, softened cream cheese, chopped dried cranberries, shredded mozzarella cheese, minced garlic, salt, black pepper, and dried thyme if using. Mix until well incorporated.
4. Stuff the Chicken: Lay each chicken breast flat on a cutting board. Spoon a generous amount of the filling mixture into the center of each breast.
5. Secure the Chicken: Carefully fold the sides of the chicken over the filling and secure each breast with toothpicks or kitchen twine to keep the filling inside during cooking.
6. Sear the Chicken: Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for 3-4 minutes on each side until they develop a golden-brown crust.
7. Bake the Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) indicating they are fully cooked.
8. Rest and Serve: Remove the toothpicks or twine, let the chicken rest a few minutes to retain juices, then slice and serve warm.

Notes

• Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
• To make cleanup easier, line the baking dish with foil or parchment paper.
• You can substitute dried cranberries with other dried fruits like chopped apricots or cherries for a different flavor.
• If preferred, fresh herbs like thyme or rosemary can be used instead of dried thyme.
• Searing the chicken first helps to lock in moisture and adds a delicious crispy exterior before baking.

Keywords: stuffed chicken breasts, spinach stuffed chicken, cranberry chicken, baked chicken recipe, creamy spinach chicken, holiday chicken dish