Cranberry Spinach Stuffed Chicken Breasts (Printable)
Spinach, cream cheese, feta and cranberries stuffed into chicken breasts, seasoned and baked until golden.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - 1/2 cup dried cranberries, roughly chopped
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup feta cheese, crumbled
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon sea salt
→ Seasoning
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon olive oil
# How-To:
01 - Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease to prevent sticking.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic and chopped spinach until spinach is wilted, about 2 minutes. Remove skillet from heat.
03 - In a mixing bowl, combine the sautéed spinach, cream cheese, crumbled feta cheese, and chopped cranberries. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly until well blended.
04 - With a sharp knife, cut a pocket into the thickest side of each chicken breast, being careful not to slice all the way through.
05 - Spoon the spinach and cranberry filling evenly into the pockets of each chicken breast. Use toothpicks to secure the openings if necessary.
06 - In a small bowl, combine paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush the chicken breasts with 1 tablespoon olive oil, then sprinkle the seasoning mix evenly over all sides.
07 - Arrange the stuffed chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes, or until internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks and allow the chicken breasts to rest for 5 minutes before plating and serving.
# Expert Advice:
01 -
- The filling is like discovering a hidden surprise in every bite—you’ll want to invite people over just to show it off.
- It’s simple enough for a cozy night in but looks and tastes fancy enough to serve for the holidays.
02 -
- I once overstuffed a chicken breast and the filling oozed all over the pan—now I stop just shy of bursting.
- Toothpicks actually make a huge difference in keeping the filling sealed, so don’t skip them.
03 -
- Baking the chicken on parchment means zero sticky cleanup, which feels like a little victory.
- Warming the cream cheese in the microwave for a few seconds makes for the smoothest filling.