Cranberry Spinach Stuffed Chicken
Succulent chicken breasts stuffed with a savory blend of spinach, cranberries, and cheese. This flavorful dish is simple to prepare and perfect for elegant dinners or family meals.
Equipment
- 1 oven-safe skillet or baking dish
- 1 sharp knife
- 1 mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 to 2 tablespoons olive oil
- 1 cup fresh spinach chopped
- ½ cup dried cranberries
- ½ cup cream cheese softened
- ½ cup shredded mozzarella or Swiss cheese
- 1 garlic clove minced (optional)
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F.
- Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut through.
- In a mixing bowl, combine chopped spinach, dried cranberries, softened cream cheese, shredded cheese, and minced garlic if using.
- Fill each chicken breast pocket evenly with the spinach and cranberry mixture.
- Season the outside of the chicken breasts with salt and pepper.
- Optional: Heat olive oil in an oven-safe skillet over medium heat and sear the chicken breasts for 2–3 minutes per side until lightly golden.
- Place the skillet in the oven or transfer the chicken to a baking dish and bake for 20–25 minutes, until cooked through and cheese is melted.
- Let the chicken rest for a few minutes before garnishing with fresh parsley and serving.
Notes
- Use Swiss cheese for a nuttier flavor or mozzarella for extra meltiness.
- Substitute fresh cranberries simmered with sugar for dried cranberries if preferred.
- Add brightness with lemon juice or a drizzle of balsamic glaze.
- Serve with roasted vegetables, rice, or a fresh green salad.