Cranberry Spinach Stuffed Chicken Breasts (Printable Version)
Juicy chicken breasts stuffed with spinach, cream cheese, feta and cranberries, baked to a savory-sweet finish.
# 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 Make:
01 - Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease the surface.
02 - Heat 1 tablespoon olive oil in a skillet over medium. Add minced garlic and chopped spinach; cook until spinach is wilted, about 2 minutes. Remove from heat.
03 - Combine sautéed spinach, cream cheese, crumbled feta, and chopped dried cranberries in a mixing bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix until evenly blended.
04 - With a sharp knife, carefully slice a pocket into the thickest side of each chicken breast, ensuring not to cut through completely.
05 - Spoon the prepared filling evenly into each chicken breast pocket. Secure openings with toothpicks if necessary.
06 - In a small bowl, mix paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil, then sprinkle seasoning mixture evenly on all sides.
07 - Place 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 chicken to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The burst of sweet cranberries and creamy cheese makes each bite unexpectedly delightful.
- It comes together surprisingly quickly but looks as impressive as any holiday meal.
02 -
- Trying to rush the filling with cold cream cheese resulted in stubborn lumps—I now always let it sit out first.
- Discovering that a gentle, sharp knife makes a world of difference to avoid cutting right through the chicken.
03 -
- Let chicken rest after baking so juices stay put instead of leaking out with that first cut.
- Brushing with olive oil before seasoning helps the spices cling and builds more flavor in every bite.