Experience the perfect balance of savory and sweet with this Cranberry Spinach Stuffed Chicken. Tender chicken breasts are generously filled with a creamy blend of fresh spinach, tangy dried cranberries, and melted cheese, creating a delightful flavor explosion that pleases every palate.
Whether you’re preparing a cozy family dinner or impressing guests for a special occasion, this elegant dish combines simple ingredients and straightforward techniques to deliver a crowning centerpiece that’s both nourishing and inviting.
- Combines the fresh earthiness of spinach with sweet cranberries for a unique flavor pairing.
- Moist chicken breasts with a creamy, cheesy filling that melts perfectly when baked.
- Versatile enough for weeknight meals or festive get-togethers.
Ingredients
- Boneless, skinless chicken breasts: Four medium-sized breasts, perfect for stuffing and ensuring tender, moist meat.
- Salt & freshly ground black pepper: Essential seasonings to enhance the natural flavors of the chicken and filling.
- Olive oil: 1 to 2 tablespoons for searing, adding a subtle fruity note and preventing sticking.
- Fresh spinach, chopped: One cup of vibrant greens that provide earthiness and nutritional value to the filling.
- Dried cranberries: Half a cup to add a sweet-tart contrast that brightens each bite.
- Cream cheese, softened: Half a cup for a rich, creamy texture that binds the filling ingredients.
- Shredded mozzarella or Swiss cheese: Half a cup that melts beautifully inside, either nutty Swiss or mild mozzarella.
- Garlic clove, minced (optional): Adds subtle pungency and depth, enhancing the overall flavor complexity.
- Fresh parsley (optional garnish): Chopped, to add a fresh, herbaceous finish and visual appeal.
Instructions
- Prep the Chicken
-
Preheat your oven to 190 °C (about 375 °F). Carefully slice a pocket into the side of each chicken breast with a sharp knife, ensuring not to slice all the way through. This pocket will hold the stuffing securely while cooking, keeping the chicken moist.
- Make the Filling
-
In a bowl, combine chopped spinach, dried cranberries, softened cream cheese, shredded cheese, and minced garlic if using. Mix thoroughly until well blended. This mixture balances creamy, tangy, sweet, and savory flavors in every bite.
- Stuff the Chicken
-
Evenly divide the prepared filling among each chicken breast, pushing it inside the pockets. Season the outside of the chicken breasts liberally with salt and freshly ground black pepper to enhance the overall flavor during cooking.
- Sear the Chicken (Optional)
-
Heat olive oil in an oven-safe skillet over medium heat. Carefully sear the stuffed chicken breasts for 2 to 3 minutes on each side until lightly golden. This step locks in juices and creates a beautiful crust, adding flavor and texture.
- Bake the Chicken
-
Transfer the skillet directly to the preheated oven or move the chicken breasts to a baking dish. Bake for 20 to 25 minutes until the chicken is cooked through (internal temperature reaches 74 °C / 165 °F) and the cheese inside is melted and bubbly.
- Serve and Garnish
-
Once baked, let the chicken rest for a few minutes to retain its juices. Garnish with freshly chopped parsley before serving to add a pop of color and fresh herbal aroma.
- You can swap dried cranberries with fresh ones; simmer briefly with sugar to soften and sweeten.
- Choosing Swiss cheese offers a nutty flavor, whereas mozzarella provides smoother meltiness.
- A squeeze of fresh lemon juice or a balsamic glaze drizzle brightens and balances richness.
Storage Tips
Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve moisture and prevent drying out.
Serving Suggestions
This dish pairs beautifully with roasted vegetables like carrots and Brussels sprouts, fluffy rice, or a fresh green salad for a complete, balanced meal.
- To keep chicken breasts even, pound thicker areas lightly before stuffing for uniform cooking.
- Use a toothpick or kitchen twine to secure the pocket if you find stuffing escaping during searing.
- Letting chicken rest after baking improves juiciness and makes slicing easier.
FAQs
- Can I prepare this dish ahead of time?
-
Yes, you can stuff the chicken breasts and keep them refrigerated for up to 24 hours before cooking.
- What if I don’t have cream cheese?
-
Sour cream or ricotta can be substituted but may alter the richness and texture slightly.
- Can I use frozen spinach?
-
Yes, but be sure to thaw and squeeze out excess moisture to prevent sogginess in the filling.
- Is it necessary to sear the chicken before baking?
-
While optional, searing seals in juices and enhances flavor with a golden crust. You can skip it if pressed for time.
- What side dishes go well with this stuffed chicken?
-
Roasted vegetables, rice pilaf, mashed potatoes, or fresh salads complement this dish wonderfully.
- How do I know when the chicken is fully cooked?
-
The internal temperature should reach 74 °C (165 °F). Use a meat thermometer for accuracy.
- Can I freeze leftovers?
-
Yes, wrap tightly and freeze cooked portions for up to 2 months. Thaw overnight before reheating.
Cranberry Spinach Stuffed Chicken
Equipment
- 1 oven-safe skillet or baking dish
- 1 sharp knife for cutting chicken pockets
- 1 mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 to 2 tablespoons olive oil
- 1 cup fresh spinach chopped
- ½ cup dried cranberries
- ½ cup cream cheese softened
- ½ cup shredded mozzarella or Swiss cheese
- 1 garlic clove minced (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375 °F (190 °C). Cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
- In a bowl, combine chopped spinach, dried cranberries, softened cream cheese, shredded cheese, and minced garlic if using. Mix well.
- Stuff each chicken breast pocket evenly with the filling. Season the outside with salt and black pepper.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.
- Transfer the skillet to the oven or place chicken in a baking dish. Bake for 20 to 25 minutes until chicken is fully cooked and cheese is melted.
- Remove chicken from oven and let rest for a few minutes. Garnish with fresh parsley before serving.
Notes
- Swiss cheese adds a nutty flavor; mozzarella gives a creamier melt.
- Fresh cranberries can be simmered briefly with sugar as a substitute.
- Add a squeeze of lemon juice or balsamic glaze to brighten the flavors.
- Serve with roasted vegetables, rice, or a green salad.
