why make this recipe
Spinach & Cranberry Stuffed Chicken Breast is a simple yet elegant weeknight or dinner-party dish that balances savory, creamy, and tart flavors. It transforms ordinary chicken breasts into a show-stopping main with minimal fuss — perfect when you want something impressive without hours in the kitchen.
introduction
This recipe combines tender chicken breasts stuffed with a creamy mixture of spinach, dried cranberries, and cream cheese, lightly seasoned and finished with a golden sear and oven bake. The cranberries add bright sweetness that contrasts nicely with the savory cheese and spinach, while the breadcrumb coating gives a pleasant crunch.
how to make Spinach & Cranberry Stuffed Chicken Breast
Below are the ingredient list and step-by-step directions for preparing the stuffed chicken breasts. Follow the directions to ensure the chicken is safely cooked through and the filling stays moist and flavorful.
Ingredients :
4 chicken breasts, 2 cups fresh spinach, chopped, 1 cup cranberries, dried, 1 cup cream cheese, softened, 1/2 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, Olive oil
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the spinach, dried cranberries, cream cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and cranberry mixture.
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
- Allow resting for a few minutes before serving.
how to serve Spinach & Cranberry Stuffed Chicken Breast
Serve whole or sliced on a platter so the colorful filling is visible. This chicken pairs well with simple sides like roasted potatoes, steamed green beans, a light arugula salad, or a creamy risotto. A drizzle of pan juices or a light balsamic glaze can add extra gloss and flavor.
how to store Spinach & Cranberry Stuffed Chicken Breast
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or in a microwave on medium power to avoid drying.
- Freezer: For longer storage, wrap individual portions tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
tips to make Spinach & Cranberry Stuffed Chicken Breast
- Make even pockets: Use a sharp knife and cut slowly to create a uniform pocket without slicing through.
- Dry the spinach: If using wilted or sautéed spinach, squeeze out excess moisture so the filling isn’t watery.
- Prevent leakage: Secure the pocket with toothpicks or kitchen twine if needed to keep the filling inside while searing. Remove toothpicks before serving.
- Check doneness: Use an instant-read thermometer; chicken is done at 165°F (74°C) in the thickest part.
- Toast breadcrumbs: For extra crunch, lightly toast the breadcrumbs before mixing them into the filling.
variation (if any)
- Add cheese: Mix in shredded mozzarella, cheddar, or replace cream cheese with brie for a richer flavor.
- Nutty crunch: Stir chopped toasted pecans or walnuts into the filling for texture.
- Fresh herbs: Fold in chopped fresh basil, parsley, or thyme for bright herbal notes.
- Swap fruit: Use dried cherries or apricots if you don’t have dried cranberries.
FAQ
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before mixing with the other filling ingredients.
Q: Can this be prepared ahead of time?
A: You can assemble the stuffed breasts and refrigerate them for a few hours before searing and baking. For longer storage, freeze before cooking.
Q: Is it safe to stuff chicken?
A: Yes, stuffing is safe as long as you cook the chicken to an internal temperature of 165°F (74°C). Consider searing to seal the seams and finish in the oven for even cooking.
Conclusion
For a closely related variation that combines cranberries and brie for an extra creamy center, see Cranberry and Brie Stuffed Chicken – iFoodReal.com for inspiration and technique.
Spinach & Cranberry Stuffed Chicken Breast
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the spinach, dried cranberries, cream cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and cranberry mixture.
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
- Allow resting for a few minutes before serving.
