Why make this recipe
Spinach & Cranberry Stuffed Chicken Breasts are not just tasty; they are also healthy and easy to make. This dish combines the goodness of spinach and the sweetness of cranberries, making it a flavorful option for a weeknight dinner or a special occasion. Plus, it’s a great way to impress family and friends with your cooking skills.
How to make Spinach & Cranberry Stuffed Chicken Breasts
Ingredients:
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 cup fresh spinach (Chopped)
- 1/2 cup cream cheese (Softened)
- 1/4 cup dried cranberries (Chopped)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional)
- Toothpicks or kitchen twine for securing
Directions:
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
How to serve Spinach & Cranberry Stuffed Chicken Breasts
You can serve this dish with a side of roasted vegetables, a fresh salad, or some rice for a complete meal. Drizzling a little balsamic reduction over the top can add an extra touch of flavor.
How to store Spinach & Cranberry Stuffed Chicken Breasts
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. You can also freeze them for up to 2 months. Just make sure to let them cool completely before freezing.
Tips to make Spinach & Cranberry Stuffed Chicken Breasts
- Make sure not to overstuff the chicken, as it can be tricky to seal properly.
- Use fresh spinach for a better taste, but you can use frozen spinach if that’s what you have on hand. Just make sure to thaw and drain it well.
- Let the chicken rest after baking so the juices can redistribute, making it more flavorful.
Variation
You can change the filling by adding different ingredients. Try including feta cheese, sun-dried tomatoes, or even other types of cheese like cheddar to mix it up. For a spicy kick, add some crushed red pepper flakes.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well for this recipe. They may add a little more flavor due to their higher fat content.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed chicken breasts and store them in the fridge before baking. Just bake them when you’re ready to eat.
What can I serve with this dish?
Consider side dishes like mashed potatoes, steamed veggies, or a simple pasta salad to complement the stuffed chicken.
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 cup fresh spinach (Chopped) Use fresh for better taste.
- 1/2 cup cream cheese (Softened)
- 1/4 cup dried cranberries (Chopped)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil For searing the chicken.
- 2 cloves garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional)
- Toothpicks or kitchen twine for securing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
Cooking
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.