Spinach & Cranberry Stuffed Chicken Breasts Recipe

Introduction

Spinach & Cranberry Stuffed Chicken Breasts offer a delightful combination of savory and sweet flavors wrapped in tender chicken. This elegant yet simple dish is perfect for a weeknight dinner or special occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup dried cranberries, chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Step 3: Add the chopped spinach to the skillet and cook for about 3-4 minutes until wilted. Remove from heat and let it cool slightly.
4. Step 4: In a mixing bowl, combine the wilted spinach, dried cranberries, goat cheese, cream cheese, salt, black pepper, and dried thyme. Stir until well combined to form the stuffing mixture.
5. Step 5: Carefully butterfly each chicken breast by slicing it horizontally—but not all the way through—so they can be opened like a book.
6. Step 6: Season the inside and outside of each chicken breast with additional salt and pepper, if desired.
7. Step 7: Spoon an equal amount of the spinach and cranberry filling into each chicken breast, pressing it gently to pack it in.
8. Step 8: Secure the stuffed chicken breasts with toothpicks or kitchen twine to hold the filling inside as they bake.
9. Step 9: Place the stuffed chicken breasts in a greased baking dish. Pour the chicken broth around the chicken to help keep it moist during baking.
10. Step 10: If using, drizzle balsamic vinegar on top of the chicken for added flavor.
11. Step 11: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
12. Step 12: Once done, remove from the oven and let the chicken rest for 5 minutes before serving. Remove the toothpicks or twine before slicing.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the filling for mild heat.
• Substitute goat cheese with feta for a tangier taste or cream cheese alone for a milder filling.
• Use fresh thyme instead of dried for a more vibrant herb flavor.
• Try adding chopped walnuts or pecans to the stuffing for added texture and nuttiness.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the chicken moist. For longer storage, freeze wrapped portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture before cooking to prevent a soggy filling.

How can I tell if the chicken is fully cooked?

The safest way is to use a meat thermometer; the chicken is done when it reaches an internal temperature of 165°F (75°C).

Spinach & Cranberry Stuffed Chicken Breasts Recipe

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★★★★★

4.7 from 117 reviews

• Author: Harper
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x

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Description

A delightful and flavorful dish featuring boneless chicken breasts stuffed with a vibrant mixture of fresh spinach, tangy cranberries, creamy goat cheese, and aromatic herbs. Baked to perfection, this recipe offers a perfect balance of savory and slightly sweet flavors, making it an impressive yet easy-to-make meal for any occasion.

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Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• 1 tablespoon balsamic vinegar (optional)

Stuffing

• 2 cups fresh spinach, chopped
• 1/2 cup dried cranberries, chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
2. Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant to enhance the flavor base.
3. Cook Spinach: Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and allow to cool slightly for easier handling.
4. Make Filling: In a mixing bowl, combine the wilted spinach, chopped dried cranberries, crumbled goat cheese, softened cream cheese, salt, pepper, and dried thyme. Stir well to create a cohesive stuffing mixture.
5. Prepare Chicken: Butterfly each chicken breast by slicing horizontally without cutting all the way through, allowing the breast to open like a book for stuffing.
6. Season Chicken: Season both the inside and outside of each chicken breast with additional salt and pepper to taste.
7. Stuff Chicken: Spoon equal amounts of the spinach and cranberry filling into each butterflied chicken breast, pressing gently to pack the filling securely inside.
8. Secure Stuffed Chicken: Use toothpicks or kitchen twine to close and secure each stuffed chicken breast, preventing the filling from spilling out during baking.
9. Arrange in Dish: Place the stuffed chicken breasts in a greased baking dish and pour chicken broth around them to keep them moist throughout the cooking process.
10. Add Balsamic (Optional): Drizzle balsamic vinegar on top of the chicken breasts for an extra layer of flavor, if desired.
11. Bake Covered: Cover the baking dish with foil and bake for 25 minutes in the preheated oven.
12. Finish Baking: Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
13. Rest and Serve: Remove the stuffed chicken from the oven and let it rest for 5 minutes. Carefully remove toothpicks or twine before slicing and serving.

Notes

• Butterflying the chicken breasts carefully ensures even cooking and makes stuffing easier.
• Make sure to securely close the chicken breasts with toothpicks or twine to prevent stuffing leakage.
• The balsamic vinegar is optional but adds a lovely tangy sweetness that complements the cranberries.
• Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently in the oven.
• For a low-fat option, reduce the cream cheese or substitute with a light version.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: stuffed chicken breasts, spinach and cranberry chicken, baked stuffed chicken, healthy chicken recipe, goat cheese stuffed chicken