Cranberry Spinach Stuffed Chicken Breasts (Printable)
Spinach, cream cheese, feta and tart cranberries tucked into chicken breasts, baked until golden and juicy.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - 1/2 cup dried cranberries, roughly chopped
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup feta cheese, crumbled
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon sea salt
→ Seasoning
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon olive oil
# How to Prepare:
01 - Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease the surface.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the minced garlic and chopped spinach until spinach is wilted, about 2 minutes. Remove from heat.
03 - In a mixing bowl, combine sautéed spinach, cream cheese, crumbled feta, and chopped dried cranberries. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Blend thoroughly.
04 - With a sharp knife, carefully cut a pocket into the thickest side of each chicken breast without slicing through completely.
05 - Evenly distribute the spinach-cranberry filling into the pockets of the chicken breasts. Secure with toothpicks as needed.
06 - In a small bowl, combine paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil and coat with the mixed seasoning.
07 - Transfer stuffed chicken breasts to the prepared baking dish. Bake for 25 to 30 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
08 - Remove toothpicks and allow chicken to rest for 5 minutes before serving.
# Expert Advice:
01 -
- No one expects cranberries in dinner, so you'll never get bored of making these for guests.
- The juicy surprise tucked inside means even basic chicken lovers look forward to this meal.
02 -
- If you rush cutting the pocket, you might slice through the chicken—go slowly or you'll lose the filling.
- Letting the chicken rest after baking really lets the cheese set so the stuffing doesn't spill everywhere.
03 -
- Always soften cream cheese fully for easier mixing and stuffing—cold cheese is impossible to spread.
- Don't skimp on the rest time; cutting too soon lets all those gorgeous juices run out.