Why Make This Recipe
Spinach & Cranberry Stuffed Chicken Breasts is a delightful dish that blends savory and sweet flavors. It’s not only delicious but also packed with nutrients. The combination of fresh spinach, tangy cranberries, and creamy cheese makes the chicken juicy and satisfying. This recipe is perfect for a family dinner or a special occasion when you want to impress your guests with something a little different.
How to Make Spinach & Cranberry Stuffed Chicken Breasts
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
Serve Spinach & Cranberry Stuffed Chicken Breasts with a side of steamed vegetables or a fresh salad. The colorful presentation will make your plate appealing. You can also pair it with rice or quinoa for a complete meal.
How to Store Spinach & Cranberry Stuffed Chicken Breasts
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Spinach & Cranberry Stuffed Chicken Breasts
- Make sure to pound the chicken breasts evenly to help them cook uniformly.
- Experiment with different cheeses, such as feta or goat cheese, for a twist on the flavor.
- You can add chopped nuts, like walnuts or pecans, to the stuffing for added crunch.
Variation
You can use different greens instead of spinach, such as kale or Swiss chard. Dried cherries or raisins can also be substituted for cranberries for a different taste profile.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well too. They will make the dish more tender and juicy.
2. Can this recipe be made ahead of time?
Absolutely! You can prepare the stuffed chicken breasts in advance and store them in the refrigerator before cooking.
3. Can I freeze the stuffed chicken?
Yes, you can freeze the raw stuffed chicken breasts. Just make sure to tightly wrap them in plastic wrap and then in aluminum foil. Thaw in the refrigerator before cooking.
Spinach & Cranberry Stuffed Chicken Breasts
A delightful dish blending savory chicken with a sweet and creamy stuffing of spinach, cranberries, and cheese, perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
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
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chicken, stuffed chicken, spinach, cranberries, family dinner, healthy recipe