introduction
This recipe makes juicy chicken breasts filled with spinach, cream cheese and cranberries. It is simple to cook and tastes fresh and a little sweet. If you like easy chicken ideas, try these ways to use rotisserie chicken for other meals.
why make this recipe
You get a tasty main dish that looks special but is easy to make. The spinach adds color and the cranberries add a sweet bite. It is good for family dinners and small gatherings.
how to make Spinach & Cranberry Stuffed Chicken Breasts
Follow these steps to make the dish. Work on a clean board and have toothpicks or twine ready. For more simple chicken methods, see these quick easy chicken meals.
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
Directions :
Preheat your oven to 375°F (190°C). Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch. 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. Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast. Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine. 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. 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). Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
how to serve Spinach & Cranberry Stuffed Chicken Breasts
Slice the chicken into thick pieces. Serve with a simple green salad, roasted vegetables, or mashed potatoes. A light sauce or pan juices over the slices adds more flavor.
how to store Spinach & Cranberry Stuffed Chicken Breasts
Cool the chicken to room temperature. Put it in an airtight container and keep in the fridge for 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Spinach & Cranberry Stuffed Chicken Breasts
- Pound the chicken to even thickness so it cooks evenly.
- Use softened cream cheese for easy mixing.
- Do not overfill the chicken to keep it easy to close.
- Secure the edges well with toothpicks or twine so the filling stays inside.
- If you want crisp skin or faster cooking, try air fryer methods and check size guides like these air fryer chicken tips.
- Let the chicken rest 5 minutes after cooking to keep it juicy.
variation (if any)
- Add cooked bacon or prosciutto inside for a smoky taste.
- Swap mozzarella for brie for a richer filling.
- Use fresh cranberries cooked with a little sugar if you want less chew and more sauce.
- Make smaller rolls with chicken cutlets for appetizer bites.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing.
Q: Can I use larger chicken breasts?
A: Yes, but adjust cooking time. Use a meat thermometer and cook to 165°F (75°C).
Q: Do I have to sear the chicken first?
A: No, but searing gives a nice color and more flavor. You can skip searing and bake longer.
Q: Can I make this ahead?
A: You can assemble and keep in the fridge for a few hours before cooking. Do not keep raw stuffed chicken too long.
Q: Is this recipe good for guests?
A: Yes. It looks nice on the plate and tastes special but is easy to make.
Conclusion
For another stuffed chicken idea with cranberries and cheese, see this recipe: Cranberry and Brie Stuffed Chicken – iFoodReal.com.
Print
Spinach & Cranberry Stuffed Chicken Breasts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Juicy chicken breasts filled with spinach, cream cheese, and cranberries. A simple yet delicious main dish that’s perfect for family dinners.
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
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- 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.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- 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.
- 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).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
Notes
Pound the chicken to even thickness for even cooking. Use softened cream cheese for easy mixing. Do not overfill the chicken to keep it easy to close.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, stuffed chicken, spinach, cranberries, cream cheese