Spinach and Cranberry Stuffed Chicken Breasts
Creamy spinach and dried cranberry filling makes these stuffed chicken breasts festive yet easy to prepare, perfect for weeknight dinners or holiday meals.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup fresh spinach (chopped)
- 1/2 cup cream cheese (softened)
- 1/4 cup dried cranberries (chopped)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Toothpicks or kitchen twine for securing
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- In a mixing bowl, stir together the chopped spinach, softened cream cheese, chopped dried cranberries, shredded mozzarella, minced garlic, salt, black pepper, and dried thyme.
- Lay each flattened chicken breast flat and spoon a generous portion of the spinach mixture into the center.
- Fold the sides over the filling and roll to encase it. Secure with toothpicks or kitchen twine.
- Heat olive oil in an ovenproof skillet over medium heat, then sear the stuffed breasts for about 3–4 minutes per side until golden.
- Transfer to the oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- Let rest for 5 minutes before slicing and serving.
Notes
Substitute cream cheese with ricotta or goat cheese for different flavors. Use nuts for crunch or different cheeses for variety. Lower sodium options are available.