Description

This Cranberry & Spinach Stuffed Chicken Breasts recipe features tender boneless, skinless chicken breasts stuffed with a flavorful mixture of fresh spinach, dried cranberries, and creamy goat cheese. The chicken is first seared to develop a golden crust, then baked to juicy perfection. A perfect balance of savory, tangy, and slightly sweet flavors makes this dish an elegant yet simple option for a nutritious dinner.

Ingredients

Scale

Chicken and Filling

2 large chicken breasts, boneless and skinless
1 cup fresh spinach, chopped
¼ cup dried cranberries
¼ cup crumbled goat cheese
1 clove garlic, minced
½ tsp dried thyme (optional)
Salt & black pepper, to taste

Cooking

1 tbsp olive oil
Toothpicks or kitchen twine (for securing)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the chicken after searing.
Prepare Filling: In a small bowl, combine the chopped spinach, dried cranberries, and crumbled goat cheese until the mixture is well blended and evenly mixed.
Prepare Chicken Breasts: Butterfly each chicken breast by cutting horizontally almost through the middle and opening like a book. Pound the chicken lightly to an even thickness to ensure even cooking. Season both sides of the chicken with salt, black pepper, and dried thyme if using.
Stuff Chicken: Spoon the goat cheese and spinach mixture onto one side of each butterflied chicken breast. Carefully fold the chicken over the filling and secure the edges with toothpicks or kitchen twine to keep the filling inside during cooking.
Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté briefly for about 30 seconds until fragrant. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes per side, until the outside is golden brown and crisp.
Bake Stuffed Chicken: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Remove toothpicks or twine, slice if desired, and serve warm.

Notes

Butterflying and pounding the chicken breasts ensures even cooking and makes stuffing easier.
Use a meat thermometer to check that the chicken has reached a safe internal temperature of 165°F (74°C).
To avoid filling leakage, secure the edges with toothpicks or kitchen twine firmly but gently.
Feel free to substitute goat cheese with cream cheese or feta for a different flavor profile.
This recipe pairs well with roasted vegetables, mashed potatoes, or a light salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: stuffed chicken breasts, cranberry chicken, spinach stuffing, goat cheese, baked chicken, healthy chicken recipe, low fat dinner