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–+ servings

Spinach and Cranberry Stuffed Chicken

A festive and protein-rich stuffed chicken dish filled with tart cranberries, creamy goat cheese, and spinach, perfect for weeknight dinners or special occasions.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 4 servings

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.

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat in a 325°F oven or microwave in 30-second bursts. Can freeze for up to 2 months.