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Spinach & Cranberry Stuffed Chicken Breasts

Spinach, dried cranberries, and a creamy cheese filling create a perfect blend of sweet and savory, stuffed into butterflied chicken breasts and baked until golden. This elegant, flavorful dish is surprisingly easy and perfect for holiday entertaining or a simple weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts (6-8 oz each) organic or humanely raised if possible
Spinach & Cranberry Filling
  • 1 cup fresh spinach, finely chopped or 1/2 cup frozen spinach, thawed and squeezed very dry
  • 1/2 cup dried cranberries
  • 1/2 cup shredded mozzarella cheese low-moisture, whole milk
  • 1/4 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1/4 tsp dried thyme
  • 2 tbsp olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • 1 tbsp balsamic vinegar (optional) for drizzling before serving

Equipment

  • Baking sheet
  • Cast Iron Skillet (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the chopped spinach, dried cranberries, mozzarella, feta, minced garlic, thyme, salt, and pepper. Mix thoroughly until uniform.
  3. Place a chicken breast on a cutting board. Holding it flat with one hand, use a sharp knife to slice horizontally through the center, stopping about half an inch from the opposite edge. Do not slice all the way through; you want to create a pocket.
  4. Lightly season the inside of each butterflied chicken breast with salt and pepper. Divide the spinach-cranberry filling into four equal portions.
  5. Place one portion of the filling onto one side of the butterflied chicken and fold the other side over, creating a half-moon shape. Press gently to seal. If desired, secure the opening with toothpicks.
  6. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Carefully place the stuffed chicken breasts into the pan and sear for 2 minutes on each side until golden brown.
  7. Transfer the seared chicken to the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove from the oven and let the chicken rest for 5 minutes. If using, drizzle with balsamic vinegar. Serve hot.

Nutrition

Calories: 340kcalCarbohydrates: 12gProtein: 38gFat: 14gSaturated Fat: 6gCholesterol: 140mgSodium: 520mgPotassium: 630mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 3mgCalcium: 200mgIron: 1.5mg

Notes

For a richer filling, swap the mozzarella and feta for 4 ounces of softened cream cheese. For a tangier flavor, use goat cheese. This recipe is freezer-friendly; prepare and freeze the raw stuffed breasts, then bake from frozen, adding 15-20 minutes to the cooking time.
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