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Spinach & Cranberry Stuffed Chicken Breast

A simple yet elegant stuffed chicken dish that combines savory, creamy spinach with tart dried cranberries, glazed with a crunchy breadcrumb coating.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 2 cups fresh spinach, chopped
  • 1 cup dried cranberries
  • 1 cup cream cheese, softened
  • 1/2 cup breadcrumbs For extra crunch, toast lightly before use.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
For the chicken
  • 4 pieces chicken breasts Ensure they are boneless and skinless.
  • as needed Olive oil For searing.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the spinach, dried cranberries, cream cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
  4. Stuff each chicken breast with the spinach and cranberry mixture.
Cooking
  1. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  2. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
  3. Allow resting for a few minutes before serving.

Notes

Serve whole or sliced on a platter showcasing the colorful filling. Pairs well with roasted potatoes, steamed green beans, or a light salad. Drizzle with pan juices or balsamic glaze for added flavor. Store leftovers in airtight container for 3-4 days or freeze for up to 2 months.