Cranberry Spinach Stuffed Chicken Breasts (Printable Version)
Juicy chicken breasts stuffed with spinach, cream cheese, feta and cranberries, baked to a golden finish.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, chopped
03 - 1/2 cup dried cranberries, roughly chopped
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup feta cheese, crumbled
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon sea salt
→ Seasoning
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease to prevent sticking.
02 - In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic and chopped spinach until wilted, approximately 2 minutes. Remove skillet from heat.
03 - In a mixing bowl, thoroughly combine sautéed spinach, cream cheese, crumbled feta cheese, and chopped dried cranberries. Season the mixture with 1/4 teaspoon each of salt and black pepper, mixing until smooth.
04 - With a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast without slicing all the way through.
05 - Evenly spoon the prepared spinach-cranberry filling into each chicken breast pocket, securing with toothpicks as needed to hold the filling in place.
06 - In a separate small bowl, mix paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush the exterior of each stuffed chicken breast with 1 tablespoon olive oil, then generously sprinkle with the seasoning blend.
07 - Place the seasoned, stuffed chicken breasts in the prepared baking dish in a single layer.
08 - Transfer to oven and bake for 25 to 30 minutes, until the chicken is fully cooked, the juices run clear, and an internal temperature of 165°F (74°C) is reached.
09 - Carefully remove toothpicks, let chicken rest for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- It feels gourmet yet only takes one pan and less than an hour to prepare—your guests will be convinced you’ve spent all day.
- The creamy, tangy filling with little bursts of cranberry makes each bite exciting (plus, it shines equally on weeknights or at special gatherings).
02 -
- Filling too much into the pockets guarantees a mess—less is more or you’ll be scraping baked cheese off the pan (though that’s secretly delicious).
- Double-check the thickness of your chicken breasts—if they’re extra-large, they may need a few more minutes in the oven to hit that safe, juicy temperature.
03 -
- Don’t skimp on securing with toothpicks if you’re nervous about stuffing—neatly pinned chicken keeps the filling where it belongs.
- Let your cream cheese fully soften; cold cheese makes stuffing messy and uneven.