Spinach & Cranberry Stuffed Chicken Breasts – Juicy, Festive & Flavor-Packed

Stuffed chicken breasts are one of those dishes that feel elegant and comforting at the same time—and this Spinach & Cranberry Stuffed Chicken is no exception. Juicy, golden-baked chicken is filled with a savory, slightly sweet mixture of wilted spinach, tart dried cranberries, cream cheese, and melty mozzarella. It’s festive enough for the holidays, yet simple enough for weeknight dinners.

The balance of creamy, tangy, savory, and sweet flavors makes this dish truly special. Plus, the stuffing keeps the chicken moist as it bakes, ensuring juicy results every time.

Whether you serve it with mashed potatoes, roasted veggies, or a holiday grain salad, this meal brings flavor and elegance to your table in under an hour.

Ingredients Overview

Let’s look at what makes the flavors and textures of this stuffed chicken sing.

Chicken Breasts

• Use boneless, skinless chicken breasts, preferably thick and uniform.

• You’ll butterfly each breast to create a pocket for stuffing.

• Choose organic or air-chilled chicken for best texture and flavor.

Spinach

• Fresh baby spinach wilts quickly and blends smoothly into the filling.

• You’ll need about 3 cups fresh, or 1 cup thawed frozen spinach (squeeze out moisture).

Dried Cranberries

• Add tart-sweet contrast to the savory filling.

• Look for unsweetened or lightly sweetened dried cranberries.

• Soak in hot water or broth for 5 minutes if they feel tough or dry.

Cheese

• Cream cheese makes the filling rich and smooth.

• Mozzarella or provolone adds meltiness and stretch.

• Parmesan adds salty depth—optional, but excellent.

Garlic & Seasonings

• Garlic, onion powder, thyme, salt, and pepper create a balanced, flavorful profile.

• A touch of lemon zest or nutmeg brings brightness and warmth.

Optional Add-Ins

• Chopped pecans or walnuts for crunch.

• Goat cheese or feta in place of cream cheese for a tangier version.

Step-by-Step Instructions

1. Preheat & Prep the Chicken

• Preheat oven to 375°F (190°C).

• Pat chicken breasts dry and butterfly each one by slicing horizontally, stopping before cutting all the way through.

• Open like a book and gently pound the inside to flatten slightly (even thickness helps cooking).

2. Make the Filling

In a skillet over medium heat:

1. Sauté 2 minced garlic cloves in 1 tbsp olive oil.

2. Add 3 cups fresh spinach and cook until wilted (1–2 minutes).

3. Remove from heat. Stir in:

   • ½ cup softened cream cheese

   • ½ cup shredded mozzarella

   • ¼ cup dried cranberries

   • Salt, pepper, and ½ tsp thyme

Let cool slightly before stuffing.

3. Stuff the Chicken

• Spoon filling into each butterflied breast and fold closed.

• Secure with toothpicks if needed.

• Season the outside of chicken with salt, pepper, paprika, and a drizzle of olive oil.

4. Sear, Then Bake

• Heat an oven-safe skillet over medium-high with a bit of oil.

• Sear chicken 2–3 minutes per side until golden brown.

• Transfer to oven and bake for 18–22 minutes, until the internal temp reaches 165°F (74°C).

5. Rest & Serve

• Let rest for 5 minutes.

• Slice carefully and serve with sides of choice.

Tips, Variations & Substitutions

Tips

• Don’t overfill—too much stuffing will spill out while baking.

• Always sear the chicken before baking for better flavor and color.

• Let the filling cool slightly so it doesn’t steam the inside of the chicken too early.

Variations

• Holiday twist: Add a spoonful of prepared stuffing mix or chopped roasted butternut squash.

• Keto-friendly: Skip cranberries or use unsweetened versions with fewer carbs.

• Spicy version: Add chili flakes or diced jalapeños to the filling.

Substitutions

• No cream cheese? Use goat cheese, ricotta, or mascarpone.

• No cranberries? Try chopped dried apricots or tart cherries.

• Frozen spinach can replace fresh—thaw and squeeze dry before using.

Serving Ideas & Occasions

This dish is versatile and works for both everyday dinners and festive meals:

• Holiday-worthy with mashed sweet potatoes, green beans, and cranberry sauce

• Weeknight dinner with wild rice and roasted carrots

• Meal prep friendly—store individual portions for reheating

Pair with:

• Herbed quinoa, garlic mashed potatoes, or stuffing

• A simple arugula or kale salad with lemon vinaigrette

• A glass of chardonnay, rosé, or sparkling cider

Nutritional & Health Notes

Spinach & cranberry stuffed chicken is nutrient-rich and high in protein:

• Calories: ~350–400 per stuffed breast

• Protein: 35–40g

• Fat: 18–22g

• Carbs: ~6–10g (mostly from cranberries)

Health benefits include:

• Lean protein from chicken

• Iron and folate from spinach

• Healthy fats from olive oil and cheese

• Cranberries offer antioxidants and natural tartness

To reduce calories:

• Use low-fat cream cheese

• Cut back on mozzarella

• Use fewer cranberries or a sugar-free version

FAQs

Q1: Can I make these ahead of time?

A1: Yes. Stuff and sear the chicken in advance, then refrigerate. Bake just before serving.

Q2: Can I freeze stuffed chicken breasts?

A2: Yes. Stuff and wrap uncooked chicken in plastic and freeze. Thaw overnight and bake as directed.

Q3: How do I keep the filling from leaking?

A3: Don’t overstuff, and use toothpicks or tie with kitchen twine. Also, chill the filling slightly before stuffing.

Q4: Can I grill this recipe?

A4: Yes, but use indirect heat and close the lid to ensure the chicken cooks through without burning the outside.

Q5: What can I use instead of cranberries?

A5: Dried cherries, apricots, golden raisins, or even sautéed apples work beautifully.

Q6: Is this recipe gluten-free?

A6: Yes—just check that your dried cranberries and cheese are gluten-free (most are).

Q7: Can I use chicken thighs?

A7: Boneless, skinless thighs work but are smaller and trickier to stuff. Pound flat and roll up the filling, then secure with toothpicks.

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