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Spinach and cranberry stuffed chicken breasts plated and garnished

Spinach & Cranberry Stuffed Chicken Breasts

A simple baked chicken dish with a creamy spinach and cranberry filling, perfect for weeknight dinners or small gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb Boneless chicken breasts Opened to hold the filling
  • 1 tbsp Olive oil For sautéing garlic
  • 2 cloves Garlic, minced For a mild aromatic base
  • 4 cups Fresh spinach, chopped Cooked until wilted
  • 1/2 cup Dried cranberries Add sweet-tart contrast
  • 4 oz Goat cheese Adds tang and creaminess
  • 4 oz Cream cheese Helps bind the filling
  • 1 tsp Salt To season the filling and chicken
  • 1/2 tsp Black pepper For mild heat and flavor
  • 1 tsp Dried thyme Adds herbal depth
  • 1/2 cup Chicken broth To keep the meat moist during baking
  • 1 tbsp Balsamic vinegar (optional) Drizzled for extra flavor
  • As needed Toothpicks or kitchen twine To secure each breast for baking

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a greased baking dish.
  2. Warm olive oil in a skillet over medium heat and add minced garlic. Cook briefly until fragrant.
  3. Add chopped spinach and cook until wilted, about three to four minutes. Remove from heat to cool slightly.
  4. In a bowl, combine wilted spinach, dried cranberries, goat cheese, cream cheese, salt, pepper, and thyme. Stir until well mixed.
  5. Butterfly each chicken breast and season inside and out. Spoon filling into each breast and press gently, then secure with toothpicks or twine.
Baking
  1. Place the stuffed breasts in the greased dish, pour chicken broth around them, cover with foil, and bake for 25 minutes.
  2. Remove foil and bake for an additional 15-20 minutes until the internal temperature reaches 165°F (75°C). Allow to rest for five minutes before serving.

Notes

Dry spinach well to avoid a watery filling. Avoid overstuffing to prevent leaking during baking. Use a meat thermometer to ensure chicken reaches 165°F for safety. Rest the chicken before slicing to retain juices.