Why Make This Recipe
Spinach & Cranberry Stuffed Chicken Breasts are not only delicious but also packed with nutrients. This recipe combines the healthy goodness of spinach, the creaminess of cheese, and the sweetness of cranberries in a simple yet impressive dish. It’s perfect for a weeknight dinner or a special occasion, making it a versatile choice for any meal.
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 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
This dish can be served on its own or with a side of roasted vegetables, rice, or a simple salad. A drizzle of balsamic reduction or a sprinkle of fresh herbs can enhance the presentation and flavor.
How to Store Spinach & Cranberry Stuffed Chicken Breasts
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or warm it in the oven until heated through.
Tips to Make Spinach & Cranberry Stuffed Chicken Breasts
- Make sure the cream cheese is soft to blend easily with the other ingredients.
- You can add other ingredients to the filling, like nuts or other vegetables, for added texture and flavor.
- Don’t skip the searing step! It adds a nice golden crust and extra flavor to the chicken.
Variation
Feel free to substitute the dried cranberries with raisins or chopped apples for a different sweetness. You can also experiment with different cheeses such as feta or goat cheese for a unique twist.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before mixing it with the other ingredients.
Q: How do I know when the chicken is fully cooked?
A: The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C).
Q: Can I prepare this dish in advance?
A: Yes, you can prepare the stuffed chicken breasts a few hours ahead of time. Just refrigerate them until you are ready to cook.
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
Method
- 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 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.