Spinach & Cranberry Stuffed Chicken Breasts
I first made this spinach-and-cranberry stuffed chicken on a rushed weeknight and was surprised how festive it felt — bright tart cranberries, tangy goat cheese and a creamy spinach filling wrapped in a juicy baked chicken breast. It’s elegant enough for guests but simple enough to pull together on busy evenings, and it keeps well for lunches. If you enjoy stuffed-chicken riffs, you might also like this impressive cranberry‑brie stuffed chicken I bookmarked for inspiration.
Why you’ll love this dish
This recipe balances savory, sweet, and creamy in a compact, protein-forward package. A few reasons to try it:
- Weeknight-friendly: active prep is under 20 minutes, then the oven does the work.
- Crowd-pleasing textures: creamy goat and cream cheeses with chewy dried cranberries and tender spinach.
- Versatile: it dresses up easily for a holiday dinner or stays casual for family weeknights.
- Make‑ahead potential: assemble ahead and bake when ready.
“The tart cranberries and tangy goat cheese take ordinary chicken to something special — perfect for dinner company or an elevated weeknight meal.”
Pairing this with roasted vegetables or a simple grain makes for a balanced plate. For another stuffed‑chicken idea with roasted peppers and mozzarella, check out this roasted red pepper, spinach & mozzarella version.
How this recipe comes together
Quick overview so you know what to expect: sauté garlic and wilt the spinach, combine that with the cheeses and cranberries to make the filling, butterfly and season the breasts, stuff and secure them, then bake covered and finish uncovered until the internal temperature reaches 165°F (75°C). Rest briefly, remove toothpicks, slice, and serve.
This method keeps the filling moist (baking with a bit of chicken broth in the pan) and prevents the cheese from leaking by securing the breasts with toothpicks or twine.
Gather these items
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup goat cheese, crumbled (soft chèvre)
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/4 teaspoon salt (plus extra to taste)
- 1/4 teaspoon black pepper (plus extra to taste)
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar (optional — gives a glossy, slightly sweet finish)
Notes/substitutions:
- Goat cheese can be swapped with Brie for a richer, meltier filling (would pair nicely with the dried cranberries).
- Use low-fat cream cheese for a lighter filling, or omit the cream cheese and add a splash of milk if you prefer looser texture.
- Try fresh thyme and lemon zest for a brighter flavor.
Cooking method
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or spray with oil.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté ~30 seconds until fragrant (don’t brown). Add the chopped spinach and cook 3–4 minutes until wilted. Remove from heat and let cool a few minutes.
- In a mixing bowl, combine the cooled spinach, dried cranberries, goat cheese, cream cheese, salt, pepper, and dried thyme. Stir until well blended.
- Butterfly each chicken breast: place breast on a cutting board, slice horizontally almost through, and open like a book. Season inside and out with salt and pepper.
- Divide the filling into four portions. Spoon each portion into the center of a butterflied breast and press gently to pack. Fold the chicken closed and secure with toothpicks or kitchen twine.
- Arrange the stuffed breasts in the prepared baking dish. Pour chicken broth into the dish around the breasts (this keeps them moist). If using, drizzle the balsamic vinegar over the tops.
- Cover tightly with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes, or until a meat thermometer inserted into the thickest part of the chicken (not the filling) reads 165°F (75°C).
- Let the chicken rest 5 minutes before removing toothpicks or twine and slicing. Serve warm.
Short action tips in each step: don’t overcook the garlic; cool the spinach so the cheeses don’t melt too early; always check the chicken temperature in the thickest spot.
What to serve it with
- Light starch: lemon‑parsley rice, herbed couscous, or creamy mashed potatoes.
- Vegetables: roasted Brussels sprouts, honey‑glazed carrots, or a simple arugula salad with a citrus vinaigrette.
- Sauce ideas: a quick pan sauce made from the baking juices reduced with a splash of chicken broth and balsamic, or spoon a warmed pesto over slices.
For a classic spinach-stuffed pairing idea, see this spinach-stuffed chicken breast guide.
Plating note: slice on the diagonal to show the colorful filling. A few extra cranberries on top and a sprig of thyme make an attractive finish.
Keeping leftovers fresh
- Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days. Slice before storing for easier reheating.
- Reheat: Warm in a 325°F oven for 10–15 minutes (covered) or microwave in 30‑second bursts until hot. Avoid high microwave power to prevent drying.
- Freeze: Wrap individual breasts tightly in plastic wrap and aluminum foil or place in freezer bags. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety note: always cool to room temperature for no more than 2 hours before refrigerating. Reheat to 165°F before serving.
Pro chef tips
- Even thickness: pound thicker breasts slightly so they’re uniform — this helps them cook evenly.
- Secure well: use stainless steel toothpicks or kitchen twine, and remember to remove them before serving. Mark where the toothpicks were to avoid choking hazards.
- Flavor boost: mix a teaspoon of Dijon mustard into the filling for a tangy lift.
- Crisp finish: broil for 1–2 minutes at the end if you want a lightly browned top — watch closely.
- Make‑ahead: assemble stuffed breasts and refrigerate up to 24 hours before baking; bring to room temperature 20 minutes before baking for even cooking.
Flavor swaps
- Brie & balsamic: swap goat cheese for Brie and add a teaspoon of balsamic inside the filling for a richer, restaurant-style riff.
- Nutty crunch: fold in 2 tablespoons chopped toasted pecans or walnuts for texture.
- Mediterranean: swap cranberries for sun‑dried tomatoes, goat cheese for feta, and add a pinch of oregano.
- Low-carb or dairy-free: omit cream cheese and use dairy-free spreadable cheese; increase spinach and add pine nuts for body.
- Herb-forward: replace thyme with chopped rosemary or sage for an autumnal profile.
Your questions answered
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before mixing into the filling. Fresh gives brighter texture, but frozen works in a pinch.
Q: How long does this take from start to table?
A: About 45–60 minutes total: ~15–20 minutes active prep, then 40–45 minutes baking (including covered + uncovered time).
Q: Do I need to use both goat cheese and cream cheese?
A: The goat cheese gives tang and character while the cream cheese adds creaminess and helps bind the filling. You can use 3/4 cup of either cheese if you prefer a single type.
Q: Can I grill these instead of baking?
A: Grilling stuffed chicken is trickier because the filling can leak. If grilling, sear over indirect heat with a covered grill and use a meat thermometer — grilling is possible but baking is more foolproof.
Q: Is this recipe kid-friendly?
A: Generally yes — the sweetness of cranberries and familiar chicken make it approachable. Omit the thyme or reduce it for picky eaters.
Conclusion
This spinach and cranberry stuffed chicken is an easy way to elevate weeknight dinner or serve something special without long prep time. For a similar twist using brie and an extra spinach flourish, see Cranberry and Brie Stuffed Chicken – iFoodReal.com. If you want another tested variation that leans into brie and holiday flavors, check out Cranberry Brie Stuffed Chicken Breasts | Downshiftology.
Spinach and Cranberry Stuffed Chicken
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
- 1 tablespoon olive oil For sautéing garlic.
- 1/4 cup chicken broth Keeps the chicken moist.
- 1/4 tablespoon balsamic vinegar Optional for a glossy finish.
For the Filling
- 2 cups fresh spinach, chopped Can use thawed frozen spinach, squeezed dry.
- 1/2 cup dried cranberries, chopped Adds sweetness and texture.
- 1/2 cup goat cheese, crumbled Soft chèvre gives a tangy flavor.
- 1/4 cup cream cheese, softened For creaminess; can use low-fat.
- 2 cloves garlic, minced Sauté until fragrant, but do not brown.
- 1/4 tsp salt Plus extra to taste.
- 1/4 tsp black pepper Plus extra to taste.
- 1/2 tsp dried thyme Fresh thyme can be substituted.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Warm olive oil in a skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant. Add chopped spinach and cook for 3–4 minutes until wilted, then remove from heat and cool for a few minutes.
- In a mixing bowl, combine the cooled spinach, dried cranberries, goat cheese, cream cheese, salt, pepper, and dried thyme. Stir until well blended.
- Butterfly each chicken breast by slicing horizontally almost through, then open like a book. Season both sides with salt and pepper.
- Divide the filling into four portions. Place each portion in the center of a butterflied breast and press gently to pack. Fold chicken closed and secure with toothpicks or twine.
Cooking
- Arrange the stuffed breasts in the prepared dish. Pour chicken broth around breasts and drizzle with balsamic if using.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve warm.
