🍗 Spinach & Cranberry Stuffed Chicken Breasts
Serves: 4
Prep time: 15 min
Cook time: 25–30 min
🧾 Ingredients
Chicken
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
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½ tsp dried thyme or Italian seasoning
Filling
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1½ cups fresh spinach, chopped
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⅓ cup dried cranberries
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½ cup cream cheese, softened
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¼ cup shredded mozzarella or Parmesan
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1 clove garlic, minced
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Pinch of salt & pepper
🔪 Instructions
1. Prep the chicken
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Preheat oven to 375°F (190°C)
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Cut a deep pocket horizontally into each chicken breast (don’t cut all the way through).
2. Make the filling
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In a bowl, mix spinach, cranberries, cream cheese, shredded cheese, garlic, salt, and pepper until well combined.
3. Stuff
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Spoon filling evenly into each chicken pocket.
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Secure with toothpicks if needed.
4. Season
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Rub chicken with olive oil.
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Sprinkle salt, pepper, garlic powder, paprika, and thyme on both sides.
5. Sear (optional but recommended)
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Heat a skillet over medium-high heat.
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Sear chicken 2–3 minutes per side until golden.
6. Bake
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Transfer to oven and bake 18–22 minutes, or until internal temp reaches 165°F (74°C).
7. Rest & serve
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Let rest 5 minutes. Remove toothpicks and serve.
⭐ Tips for Success
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Chop spinach finely so it stays inside
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Don’t overstuff—about 2–3 tbsp filling per breast
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Let chicken rest so juices stay locked in
🔄 Easy Variations
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Add crunch: chopped walnuts or pecans
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Swap cheese: goat cheese or feta
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Sweet-savory boost: drizzle honey balsamic glaze on top
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Low-fat: use light cream cheese
🥗 What to Serve With It
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Roasted potatoes or sweet potatoes
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Garlic green beans or asparagus
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Rice, quinoa, or mashed cauliflower
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Simple side salad.