Cranberry Spinach Stuffed Chicken (Printable)
Juicy chicken breasts stuffed with spinach, cream cheese, feta and tart cranberries, baked until golden.
# What You'll Need:
→ 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 garlic cloves, 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 It:
01 - Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease the surface.
02 - In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté minced garlic and chopped spinach until wilted, about 2 minutes. Remove from heat.
03 - Combine sautéed spinach, softened cream cheese, crumbled feta, and chopped cranberries in a mixing bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until thoroughly incorporated.
04 - Using a sharp knife, carefully create a deep pocket in the thickest part of each chicken breast without cutting all the way through.
05 - Fill each chicken pocket evenly with the spinach and cranberry mixture. Secure the edges with toothpicks if necessary.
06 - In a small bowl, blend paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil, then evenly sprinkle the seasoning mixture over all sides.
07 - Arrange the stuffed chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes, or until the chicken is fully cooked and juices run clear. Internal temperature should reach 165°F (74°C).
08 - Remove toothpicks and allow chicken to rest for 5 minutes before slicing and serving.
# Expert Suggestions:
01 -
- This stuffed chicken turns an ordinary night into a holiday-worthy meal without any fuss
- The juicy pocket of melty cheese and sweet-tart cranberry is impossible to forget once you've tried it
02 -
- Underfilling the chicken leaves you with more dry meat than filling—don't be shy, use every last spoonful
- Letting the chicken rest before slicing saves all those gorgeous juices from running out too soon
03 -
- Soften cream cheese fully for effortless mixing and easy stuffing
- Use freshly cracked pepper for unbeatable aroma in both filling and on top