Cranberry Spinach Stuffed Chicken Breasts (Printable)
Juicy chicken breasts stuffed with spinach, cream cheese, feta and tart cranberries, baked for a festive gluten-free main.
# Ingredient List:
→ 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 (190°C). Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté minced garlic and chopped spinach for approximately 2 minutes until just wilted. Remove skillet from the heat.
03 - In a mixing bowl, blend sautéed spinach, softened cream cheese, crumbled feta cheese, and chopped cranberries. Season with 1/4 teaspoon each salt and black pepper, then stir until fully combined.
04 - Using a sharp knife, create a pocket in the thickest side of each chicken breast by slicing carefully without cutting all the way through.
05 - Divide and spoon the cranberry spinach mixture evenly into each chicken pocket. Use toothpicks to secure if necessary.
06 - Combine paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Brush the stuffed chicken breasts with 1 tablespoon olive oil, then sprinkle the seasoning mixture evenly over all sides.
07 - Arrange the stuffed and seasoned chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes, or until the chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Juices should run clear.
08 - Remove toothpicks and let the cooked chicken rest for 5 minutes before serving.
# Helpful Tips:
01 -
- The tangy cranberry and creamy cheese filling makes every bite feel special, almost like a kitchen secret.
- It’s surprisingly simple to assemble, and it always gets extra smiles around the table on weeknights and holidays alike.
02 -
- Once, I took the chicken out too early and found a pink center—your instant-read thermometer will become your new best friend.
- I used to skip the sauté for spinach, but it makes all the difference for a velvety, not watery, filling.
03 -
- If your filling tries to escape, use an extra toothpick or two and angle them so they’re easy to spot (and remove) before serving.
- Tasting and seasoning your filling before stuffing keeps the flavors on point every time.