Cranberry Spinach Stuffed Chicken (Print Version)
Boneless chicken breasts stuffed with spinach, cream cheese, feta and dried cranberries, baked until juicy and golden.
# 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. Line a baking dish with parchment paper or lightly grease.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic and chopped spinach until wilted, about 2 minutes. Remove from heat.
03 - Combine sautéed spinach, softened cream cheese, crumbled feta, and chopped cranberries in a mixing bowl. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly until well blended.
04 - Using a sharp knife, cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
05 - Spoon filling evenly into the pockets of the chicken breasts. Secure the openings with toothpicks if necessary.
06 - In a small bowl, mix paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil, then sprinkle seasoning mixture on all sides.
07 - Arrange stuffed chicken breasts in the prepared baking dish. Bake for 25 to 30 minutes, or until chicken is fully cooked and internal temperature reaches 165°F.
08 - Remove toothpicks from chicken breasts. Let rest for 5 minutes before serving.
# Handy Tips:
01 -
- The cranberry and spinach filling makes every bite pop with flavor, like a little party for your tastebuds.
- The recipe is deceptively impressive, guaranteed to spark compliments even if you're just feeding yourself.
02 -
- I once overstuffed the chicken and everything oozed out—less is more, so don’t pack the filling too tightly.
- Brushing with olive oil before seasoning saves the spices from burning and keeps the chicken moist all over.
03 -
- Always use the thickest chicken breasts you can find for easier stuffing (and juicier results).
- Wetting your fingers before shaping the filling prevents it from sticking, making stuffing so much smoother.