What’s That Delicious Aroma?
Ever had chicken stuffed with goodness that makes your kitchen smell like a fancy restaurant? Spinach & Cranberry Stuffed Chicken Breasts are not just a pretty face; they’re a flavor bomb that combines creamy spinach and tart cranberries in a way that’ll leave your taste buds dancing. Quick to whip up and made with simple ingredients, this delightful dish is perfect for busy weeknights or romantic dinners at home.
Why Make This Recipe?
Here’s why you should get into these stuffed beauties:
- Easy Cleanup: One-pan meals are the best kind of meals. Less mess means more time for Netflix and snacks! 🍕
- Family-Friendly: The blend of flavors is a hit with both kids and adults. Who wouldn’t love cheesy goodness wrapped in savory chicken?
- Perfectly Cozy: These stuffed chicken breasts are like a warm hug on a plate. Seriously, they’re comfort food at its finest!
Ingredients
You don’t need fancy stuff — just these basics!
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each.)
- 1 cup fresh spinach (Chopped.)
- 1/2 cup cream cheese (Softened.)
- 1/4 cup dried cranberries (Chopped.)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (Minced.)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional.)
- Toothpicks or kitchen twine for securing
Directions
Follow these simple steps to make your very own spinach and cranberry stuffed chicken:
- Preheat your oven to 375°F (190°C).
- Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness of about ½ inch.
- In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
How to Make Spinach & Cranberry Stuffed Chicken Breasts (Overview)
Getting started on this dish is a breeze! First, you’ll want to prepare your ingredients (a.k.a. the spinach filling) and pound your chicken flat. That way, you’ll have a lovely pocket to stuff all that creamy goodness into. Searing the chicken adds a beautiful golden crust, while baking ensures it cooks perfectly through. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Spinach & Cranberry Stuffed Chicken Breasts
Once out of the oven, these stuffed chicken breasts look absolutely stunning. Serve them sliced against the grain to reveal the colorful filling. Pair with roasted vegetables or a fresh salad to add a burst of color and crunch to your plate. The aroma wafting in the air? Pure bliss!
How to Store Spinach & Cranberry Stuffed Chicken Breasts
Got leftovers? No problem! These stuffed beauties keep well in the fridge for up to 3-4 days. For longer storage, freeze them for up to 3 months. When it’s time to eat, simply reheat in the oven or microwave. Just don’t forget to keep them cozy and warm!
Tips to Make Spinach & Cranberry Stuffed Chicken Breasts
- Thicker Chicken: If the chicken is too thick, it will take longer to cook. Keep an eye on it!
- Cream Cheese Swap: No cream cheese? Try cottage cheese for a lighter twist!
- Fresh Spinach: Always use fresh spinach for the best flavor and nutrition.
- Add Nuts: Crushed walnuts or pecans can add a nice crunch to the filling.
- Seasoning Fun: Feel free to swap out the thyme for rosemary or oregano for a different flavor kick.
Variation
Want to switch things up? Try adding different cheeses like feta for a tangy bite, or even incorporate some spicy peppers for a kick. If you’re vegan, substitute the chicken with tofu or mushrooms for a hearty, plant-based option that’s just as satisfying!
FAQs
Can I make this using frozen chicken breasts?
Yes, but be sure to thaw them completely before you start cooking!Can I prepare this dish ahead of time?
Absolutely! You can stuff the chicken the night before and bake it when you’re ready.What side dishes pair well with this dish?
Think roasted Brussels sprouts, garlic mashed potatoes, or a light quinoa salad for a balanced meal.
📌 Pin this recipe for your next cozy dinner night!
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness of about ½ inch.
- In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
