Delicious Spinach & Cranberry Stuffed Chicken Breasts
Spinach & Cranberry Stuffed Chicken Breasts offer a delightful blend of flavors that can turn an ordinary dinner into something special. Whether you’re cooking for family, entertaining friends, or seeking a satisfying midweek meal, this dish combines the earthiness of spinach with the sweet pop of cranberries, all wrapped in juicy chicken. It’s not just about taste; the vibrant colors make it a feast for the eyes, too. As someone who enjoys whipping up delectable meals in the kitchen, this recipe has quickly become a favorite in my household.
Why you’ll love this dish
Who can resist the allure of a dish that’s both visually stunning and scrumptiously indulgent? Spinach & Cranberry Stuffed Chicken Breasts fit the bill perfectly. Not only is this recipe easy to prepare—making it ideal for weeknight dinners—it also comes packed with nutrients from fresh spinach and protein from chicken. Plus, the sweet dried cranberries add a unique twist that elevates the flavor profile, making it a great option for a family get-together or a casual dinner party.
"This recipe is a game changer! My family couldn’t get enough of the delicious filling. I’ll definitely be making this again!"
The cooking process explained
Bringing this dish to life is a straightforward process that anyone can master, making it perfect for beginner cooks and seasoned chefs alike. You’ll start by tenderizing the chicken, which ensures even cooking and maximum flavor. Next, you’ll fill the chicken breasts with a rich mixture of creamy, flavorful ingredients. A quick sear on the stove locks in juices, followed by a brief bake to ensure that all flavors meld together. This recipe can be executed in less than an hour, so get ready to impress with minimal time and effort!
What you’ll need
To create these delightful stuffed chicken breasts, gather the following ingredients:
- 4 pieces of 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
Feel free to swap out ingredients! For a dairy-free version, use vegan cream cheese or omit the cheese altogether.
Directions to follow
- 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 to ensure even cooking.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and optional thyme. Mix until you have a smooth filling.
- 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 with toothpicks or kitchen twine to keep them intact during cooking.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side 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.
Best ways to enjoy it
Serving your Spinach & Cranberry Stuffed Chicken Breasts can be just as fun as making them! For a beautiful presentation, slice the chicken into medallions and fan them out on a plate. Consider pairing with a simple salad dressed in lemon vinaigrette for a refreshing contrast. Roasted vegetables or a light quinoa side would also complement this dish wonderfully, offering a healthy balance with every bite.
Keeping leftovers fresh
If you happen to have any leftovers (though I doubt it!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. Alternatively, you can enjoy them cold in a lunch salad. For longer storage, these chicken breasts freeze well. Just make sure to wrap them tightly before freezing. They can be stored for up to three months!
Helpful cooking tips
- Pound evenly: Ensure your chicken is of equal thickness for uniform cooking.
- Don’t overstuff: While it’s tempting to add more filling, doing so may cause the chicken to burst when cooking. A generous spoonful will suffice for each breast.
- Rest before slicing: Letting the chicken rest after cooking allows the juices to redistribute, making for a juicier bite.
Creative twists
Experimenting is half the fun in cooking! For a Mediterranean twist, substitute feta cheese and add sun-dried tomatoes instead of cranberries. Want some heat? A sprinkle of red pepper flakes can add an exciting kick. For those following low-carb diets, consider zucchini or eggplant slices as a base instead of chicken.
Common questions
How long does it take to prep?
Prep time is around 15 minutes if you’re familiar with the steps, plus cooking time of approximately 30 minutes.
Can I use fresh cranberries instead of dried?
Yes, but you may want to consider a quick cooking process to soften and sweeten fresh cranberries before using, as they are much more tart.
Is this recipe suitable for freezing?
Absolutely! Just make sure they are securely wrapped before placing them in the freezer, and thaw in the fridge before reheating.
Perfect for impressing guests or enjoying a cozy night in, Spinach & Cranberry Stuffed Chicken Breasts are destined to be a welcome addition to your recipe collection! Enjoy the balance of flavors and the ease of preparation all in one incredible dish.
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each) Tenderized to about 1/2 inch thickness.
- 1 cup fresh spinach (chopped) Provides nutrients and flavor.
- 1/2 cup cream cheese (softened) Can be substituted with vegan cream cheese for a dairy-free version.
- 1/4 cup dried cranberries (chopped) Adds sweetness; fresh cranberries can be substituted with adjustments.
- 1/4 cup shredded mozzarella cheese Optional for additional creaminess.
- 1 tablespoon olive oil For sautéing the chicken.
- 2 cloves garlic (minced) Enhances flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional) For added flavor.
- 1 pack toothpicks or kitchen twine Used for securing the chicken.
Instructions
Preparation
- 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 optional thyme. Mix until smooth.
- 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 with toothpicks or kitchen twine.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F (75°C).
- Remove toothpicks or twine and let the chicken rest for a few minutes before slicing.
