Cranberry Spinach Stuffed Chicken (Printable)
Chicken breasts stuffed with spinach, cream cheese, feta, and cranberries, baked until juicy and golden.
# What You'll 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 Steps:
01 - Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease the surface.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic and spinach until spinach is wilted, about 2 minutes. Remove from heat.
03 - Combine sautéed spinach, cream cheese, feta cheese, and cranberries in a mixing bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly blended.
04 - With a sharp knife, make a deep pocket in the thickest side of each chicken breast, ensuring not to slice all the way through.
05 - Spoon the prepared filling evenly into each chicken pocket. Secure openings with toothpicks if necessary.
06 - In a small bowl, combine paprika, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil and sprinkle seasoning blend over all sides.
07 - Place stuffed chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
08 - Remove toothpicks and allow chicken to rest for 5 minutes before serving.
# Expert Pointers:
01 -
- The juicy, cheesy filling is like a little party tucked inside each chicken breast.
- The tartness from dried cranberries perfectly balances the creamy cheeses, making every bite exciting.
02 -
- I once rushed the stuffing and the chicken breast split completely open—take your time with the pocket knife step.
- Letting the stuffed chicken rest before serving makes the filling stay put instead of running all over your plate.
03 -
- Always secure the stuffed breasts with toothpicks placed at an angle so they don’t interfere when slicing.
- For super juicy chicken, don’t skip the rest after baking; it’s worth every minute.