Cranberry Spinach Stuffed Chicken (Printable version)
Juicy chicken breasts stuffed with spinach, cream cheese, feta and dried cranberries, baked to a golden finish.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup chopped fresh spinach
03 - 1/2 cup dried cranberries, roughly chopped
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup crumbled feta cheese
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
# Directions:
01 - Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and chopped spinach; sauté until spinach is wilted, about 2 minutes. Remove from heat.
03 - In a mixing bowl, combine sautéed spinach, softened cream cheese, crumbled feta, and chopped cranberries. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly to ensure an even blend.
04 - With a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast without slicing all the way through.
05 - Spoon the spinach-cranberry mixture evenly into each chicken breast cavity. Secure the openings with toothpicks if needed to retain the filling.
06 - In a small bowl, mix paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Lightly brush chicken breasts with 1 tablespoon olive oil, then coat each with the seasoning blend.
07 - Arrange stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until the meat is cooked through and internal temperature reaches 165°F.
08 - Remove toothpicks and allow chicken to rest for 5 minutes before serving for optimal juiciness.
# Expert advice:
01 -
- No one expects that pop of cranberry in the filling, but they’ll ask about it after the first bite.
- It’s secretly an easy way to dress up chicken without spending hours in the kitchen.
02 -
- If you skip securing the chicken with toothpicks, be prepared for filling to ooze out before you catch it—it’s still tasty, but not as tidy.
- Mixing the filling while the spinach is still steaming-hot can melt the cheese too much; wait a minute or two for the best texture.
03 -
- Don’t be afraid to overstuff—leftover bits around the edges caramelize and taste incredible.
- Test for doneness by piercing the thickest part; if the juices are clear, you’re all set—and always rest before slicing.