Cranberry Spinach Stuffed Chicken
Tender chicken breasts stuffed with a savory blend of spinach, cranberries, and cheese, offering a flavorful and elegant meal perfect for family dinners or special occasions.
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.