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

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Tender, juicy chicken breasts filled with a creamy spinach and cranberry stuffing, seared and baked to golden perfection. A festive and easy main dish.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 3 cups fresh baby spinach (or 1 cup frozen, squeezed dry)

  • 2 garlic cloves, minced

  • 1 tbsp olive oil

  • ½ cup cream cheese, softened

  • ½ cup shredded mozzarella

  • ¼ cup dried cranberries

  • ½ tsp dried thyme

  • Salt and pepper to taste

  • Optional: 2 tbsp grated Parmesan

  • Paprika and olive oil for seasoning

Instructions

  • Preheat oven to 375°F. Butterfly chicken breasts and pound lightly.

  • Sauté garlic in oil, add spinach, and cook until wilted.

  • Stir in cream cheese, mozzarella, cranberries, thyme, salt, and pepper.

  • Fill each chicken breast with the mixture. Secure with toothpicks.

  • Sear in a hot skillet until browned on both sides.

  • Transfer to oven and bake 18–22 minutes until chicken is cooked through.

  • Rest 5 minutes before slicing. Serve warm.

Notes

Stuffing can be made in advance. Use goat cheese for tangier flavor. Serve with salad, grains, or seasonal vegetables.

Find it online: https://goldenflavorstudio.com/spinach-cranberry-stuffed-chicken-breasts-juicy-festive-flavor-packed/