Description
Spinach cranberry stuffed chicken brings together tender chicken breasts filled with a tangy-sweet mixture of fresh spinach, tart cranberries, and creamy cheese that makes for an elegant dinner you can have on the table in about thirty minutes. The combination of flavors works beautifully together, giving you a restaurant-quality meal that feels special enough for guests but simple enough for any weeknight.
Ingredients
Scale
Proteins and main ingredient:
- 4 chicken breasts
Filling ingredients:
- 2 cups fresh spinach
- 1 cup dried cranberries
- 1 cup cream cheese
- 1/2 cup mozzarella cheese
- 2 cloves garlic, minced
Cooking and seasoning:
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
Instructions
- Set your oven to 375°F (190°C) so it reaches temperature while you prepare everything else.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, then add 2 minced garlic cloves and let them become fragrant for about 30 seconds.
- Toss in your 2 cups of fresh spinach and cook it for 2 to 3 minutes, stirring occasionally, until it shrinks down and softens completely.
- Remove the skillet from heat and stir in 1 cup of dried cranberries along with 1 cup of cream cheese, mixing until everything combines smoothly without any lumps.
- Lay each of your 4 chicken breasts flat on a cutting board and carefully slice a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
- Divide your cranberry and spinach filling evenly among the 4 chicken breasts, stuffing each pocket generously with the mixture.
- Sprinkle salt and pepper across the outside surfaces of your stuffed chicken breasts to season them to your taste.
- Transfer your chicken to a baking dish and scatter 1/2 cup of mozzarella cheese over the top of each breast.
- Slide the dish into your 375°F (190°C) oven and bake for 25 to 30 minutes, checking that the chicken is no longer pink inside and reaches 165°F (74°C) at its thickest point before removing it.
Notes
- The spinach filling can be made ahead and refrigerated for up to two days, which saves you time on busy nights.
- Cut your chicken pocket carefully from the thickest side and don’t cut all the way through, since this keeps the filling from leaking out during baking.
- If the chicken breasts are very thick, pound them to an even thickness first so they cook uniformly and stay tender throughout.
- For a dairy-free version, replace the cream cheese with mashed avocado and use a dairy-free cheese alternative on top, though your baking time may be slightly shorter since these alternatives brown faster than regular mozzarella.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg