Bright, savory, and just a touch sweet—these Spinach Cranberry Stuffed Chicken Breasts make a lovely weeknight dinner or an easy dish for guests. The creamy filling melds with tangy dried cranberries and tender spinach, while searing locks in juices and gives the chicken a golden, appetizing crust. The aroma of garlic and toasted cranberries fills the kitchen as the cheese melts inside. If you like sweet-and-savory chicken dishes, try this one for a fresh twist: cranberry pecan chicken salad.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (searing + baking)
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: ~700 kcal
- Protein: ~63 g
- Carbohydrates: ~24 g
- Fat: ~37 g
- Fiber: ~1 g
- Sugar: ~17 g
- Sodium: ~600 mg
Why Make This Spinach Cranberry Stuffed Chicken Breasts
This recipe balances creamy, salty, and sweet flavors in a single bite. The cream cheese and mozzarella give a rich, melty center; dried cranberries add tang and sweetness; spinach brings a bright, fresh note. The result is juicy chicken with a silky filling that contrasts nicely with the golden seared crust. It’s impressive but simple—great for family dinners, holiday gatherings, or a cozy date night.
How to Make Spinach Cranberry Stuffed Chicken Breasts
The method is straightforward: mix the filling, create pockets, sear to seal and color, then finish in the oven. Follow the steps below for consistent results and a juicy interior. Keep a sharp knife and a meat thermometer handy for best results.
Ingredients:
- 4 chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup dried cranberries
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Rinse and pat the chicken breasts dry. Use a sharp knife to carefully cut a pocket into the side of each chicken breast, stopping before you slice all the way through. Season the outside and inside of each pocket with salt, pepper, and a pinch of onion powder.
Step 2: Mixing
In a mixing bowl, combine chopped spinach, dried cranberries, softened cream cheese, shredded mozzarella, minced garlic, onion powder, salt, and pepper. Stir until the mixture is evenly blended and creamy. Taste and adjust seasoning—remember the filling should be slightly seasoned since the chicken will also add flavor.
Step 3: Sautéing (Cooking)
Carefully stuff each chicken breast pocket with the spinach and cranberry mixture, packing it firmly but not overstuffing. Heat enough olive oil in a skillet over medium-high heat to coat the bottom. Sear the stuffed chicken breasts for 4–5 minutes per side, until they are golden brown. This step gives great color and helps seal in juices.
Step 4: Baking (Finishing)
Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Let the chicken rest for 5 minutes before serving so the filling sets and the juices redistribute.
How to Serve Spinach Cranberry Stuffed Chicken Breasts
Slice the breasts to reveal the creamy, colorful filling. Serve with roasted vegetables, garlic mashed potatoes, or a simple green salad. For a festive touch, add a drizzle of balsamic glaze or sprinkle toasted walnuts on top. The sweet cranberries pair well with herbs like thyme or rosemary.
How to Store Spinach Cranberry Stuffed Chicken Breasts
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently in a low oven (300°F / 150°C) for 10–15 minutes, or microwave in short bursts to avoid drying the chicken.
- Freezer: Wrap tightly in foil or place in a freezer container for up to 2–3 months. Thaw in the refrigerator overnight before reheating. Reheat from thawed in a 350°F (175°C) oven until warmed through.
Expert Tips for Perfect Spinach Cranberry Stuffed Chicken Breasts
- Use a sharp knife to make the pocket—this lowers the chance of tearing the breast.
- Pat chicken dry to encourage even searing and a nice crust.
- Don’t overstuff the pockets; too much filling can cause splitting during searing or baking.
- Sear on medium-high so the outside browns without overcooking the inside.
- Use a meat thermometer to ensure the chicken hits 165°F (74°C) for safety and juiciness.
- If the filling is loose, chill it 10 minutes before stuffing to help it hold shape.
- Substitute low-fat cream cheese and part-skim mozzarella to reduce fat, or use goat cheese for a tangier filling.
Delicious Variations
- Cranberry-Brie: Swap cream cheese and mozzarella for brie for a richer, creamier center.
- Nutty Crunch: Add chopped toasted pecans or walnuts to the filling for texture.
- Herb & Lemon: Mix in lemon zest and fresh herbs (parsley, thyme) for brightness.
- Spicy Twist: Stir in a pinch of red pepper flakes or a small spoonful of harissa.
- Mushroom & Spinach: Sauté mushrooms with the spinach before mixing for a deeper umami flavor.
- Thighs Option: Use boneless skinless chicken thighs if you prefer a slightly fattier, more forgiving cut.
Frequently Asked Questions
Q: How do I keep the filling from leaking out?
A: Don’t overfill the pockets and make sure the seam is sealed by tucking the opening closed or securing with a toothpick. Sear seam-side down first to help seal the pocket.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out excess water before using. Excess moisture can make the filling runny.
Q: Can I prepare these ahead of time?
A: Yes. Stuff the breasts and refrigerate them covered for up to 24 hours before searing and baking. You can also assemble and freeze before cooking; thaw in the fridge overnight then cook as directed.
Q: What can I substitute for cream cheese?
A: Try mascarpone, ricotta (drained), goat cheese, or brie for a different flavor and texture.
Q: My chicken cooked but the filling wasn’t hot—what went wrong?
A: The filling can be insulated by the chicken. After baking, let the breasts rest a few minutes, then briefly broil (1–2 minutes) to warm the top, or slice and return to the oven for a minute to heat through. Ensure you reached 165°F in the meat itself.
Q: Is this recipe safe for kids?
A: Yes—ensure the chicken is fully cooked to 165°F (74°C). Reduce or omit any added spicy ingredients for younger palates.
Conclusion
This Spinach Cranberry Stuffed Chicken Breasts recipe is a simple way to serve something that looks special and tastes balanced—creamy, tangy, and satisfying. It’s flexible, forgiving, and pairs well with many sides. For another stuffed-chicken idea that uses brie and similar flavors, check out this recipe: Cranberry and Brie Stuffed Chicken – iFoodReal.com. Give it a try—once you master the pocket and sear, you’ll have a new favorite for weeknights and celebrations alike.
Print
Spinach Cranberry Stuffed Chicken Breasts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Bright, savory, and slightly sweet, these stuffed chicken breasts feature a creamy filling of spinach and cranberries, perfect for a weeknight dinner or special guests.
Ingredients
- 4 chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup dried cranberries
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C). Rinse and pat the chicken breasts dry. Cut a pocket into each chicken breast, seasoning inside and outside with salt, pepper, and onion powder.
- In a mixing bowl, blend spinach, cranberries, cream cheese, mozzarella, garlic, onion powder, salt, and pepper until creamy.
- Stuff the chicken pockets with the filling. Sear in a skillet with olive oil for 4–5 minutes per side until golden brown.
- Transfer to a baking dish and bake for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
Notes
Serve with roasted vegetables or a green salad. Add a drizzle of balsamic glaze for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 17g
- Sodium: 600mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 63g
- Cholesterol: 150mg
