Spinach & Cranberry Stuffed Chicken Breasts

Spinach & Cranberry Stuffed Chicken Breasts are a flavorful and elegant main dish that feels fancy enough for guests but simple enough for a weeknight dinner. Juicy chicken breasts are filled with a savory-sweet mixture of sautéed spinach, dried cranberries, and creamy cheese, then baked until golden and tender. I love how the flavors come together in every bite—earthy, tart, rich, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of impressive and easy. The filling comes together in minutes, and once the chicken is stuffed and seasoned, the oven does the rest. The cranberries add a pop of sweetness that complements the creamy cheese and garlicky spinach so well. It’s also a great way to make plain chicken feel a little more special without a lot of extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Fresh spinach

• Garlic (minced)

• Dried cranberries

• Cream cheese or goat cheese

• Olive oil

• Salt and black pepper

• Paprika or Italian seasoning (optional, for extra flavor)

• Toothpicks or kitchen twine (for securing the chicken)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish.

2. I sauté the garlic in a bit of olive oil over medium heat, then add the spinach and cook until wilted.

3. Once the spinach is cooked, I stir in the dried cranberries and cheese until the mixture is creamy and well combined.

4. I butterfly the chicken breasts by slicing them horizontally (without cutting all the way through), then open them like a book.

5. I spoon the spinach and cranberry filling into each chicken breast and fold them closed, securing the edges with toothpicks.

6. I season the outside with salt, pepper, and a sprinkle of paprika or Italian herbs for extra flavor.

7. I place the stuffed chicken in the baking dish and bake for 25–30 minutes, or until the chicken is fully cooked and the juices run clear.

8. I let the chicken rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep and 30 minutes to cook, so the total time is roughly 45 minutes.

Variations

I sometimes use feta or mozzarella instead of cream cheese or goat cheese, depending on what I have on hand. For a nuttier twist, I mix chopped walnuts or pecans into the filling. If I want a bolder flavor, I add a touch of Dijon mustard or sun-dried tomatoes. I’ve also made this with boneless chicken thighs, though the stuffing is a bit trickier to keep inside.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in a 350°F oven for about 10–15 minutes, or microwave it in short intervals until heated through. If I’m reheating a sliced portion, I add a splash of broth or water to keep it moist.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the stuffed chicken breasts a few hours ahead and keep them in the fridge until ready to bake. I just add a few extra minutes to the baking time if they’re cold.

Can I freeze the stuffed chicken?

Yes, I freeze the uncooked stuffed chicken breasts individually wrapped. When I’m ready to cook, I thaw them in the fridge overnight and bake as usual.

What side dishes go well with this?

I love serving this dish with roasted vegetables, mashed potatoes, wild rice, or a simple green salad. It pairs well with both hearty and lighter sides.

Do I have to use toothpicks?

Toothpicks help keep the filling in place, but I’ve also used kitchen twine. If I don’t have either, I try not to overfill the chicken and place it seam-side down in the pan.

Can I use frozen spinach?

Yes, I use frozen spinach when fresh isn’t available. I make sure to thaw it completely and squeeze out all excess moisture before mixing it with the other ingredients.

Conclusion

Spinach & Cranberry Stuffed Chicken Breasts are a flavorful, festive, and surprisingly easy way to elevate a basic chicken dinner. I love the contrast of the sweet cranberries with the savory spinach and creamy cheese, all wrapped in juicy, golden-baked chicken. Whether I’m making it for a holiday meal or just want to try something different for dinner, this recipe always hits the mark.

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