Name: Spinach & Cranberry Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 2 cups fresh spinach, chopped; 1/2 cup dried cranberries, chopped; 1/2 cup goat cheese, crumbled (soft chèvre works well); 1/4 cup cream cheese, softened; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 tablespoon olive oil; 1/4 cup chicken broth; 1 tablespoon balsamic vinegar (optional, for finishing)

I first made these Spinach & Cranberry Stuffed Chicken Breasts for a small holiday dinner and they disappeared faster than I could slice them. Tangy dried cranberries and creamy goat cheese tucked into a tender chicken breast make an elegant, easy main that works for weeknights and special occasions alike. The filling is bright and slightly sweet, which pairs beautifully with a simple pan sauce or a drizzle of balsamic — and the whole dish comes together with pantry-friendly ingredients and minimal hands-on time. If you like stuffed chicken but want something lighter than heavy cheese blends, this is a great go-to; for another weeknight chicken option, try this honey garlic chicken breasts for a different flavor profile.

Why you’ll love this dish

This recipe hits a lot of sweet spots: it’s visually impressive, balanced in flavor, and simple enough for a busy evening. The goat cheese keeps the filling creamy without being heavy, while dried cranberries add a pop of sweet-tart brightness. It’s flexible — scale up for a crowd, or halve it for a cozy dinner. It also freezes well if you want to meal-prep ahead for holiday hosting.

“A fast, elegant weeknight dinner — the tart cranberries cut through the richness of the goat cheese and the chicken stays juicy every time.” — home cook review

Step-by-step overview

Before you put on an apron, here’s what to expect:

Wilt garlic-scented spinach on the stovetop and combine it with goat cheese, cream cheese, and cranberries to make a creamy filling.
Butterfly the chicken breasts, stuff them, and secure with toothpicks or twine.
Bake covered to retain moisture, then uncover to brown and finish cooking to 165°F (75°C).
Rest briefly, remove picks, and slice to serve.

This short roadmap helps you prep in stages so nothing feels rushed.

What you’ll need

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup dried cranberries, chopped
1/2 cup goat cheese, crumbled (soft chèvre works well)
1/4 cup cream cheese, softened
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon olive oil
1/4 cup chicken broth
1 tablespoon balsamic vinegar (optional, for finishing)

Notes/substitutions:

No goat cheese? Use Brie or feta for a different texture and flavor (Brie will be creamier; feta will be tangier).
Swap dried cherries for cranberries if that’s what you have.
Use low-sodium chicken broth if watching salt.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Grease a baking dish or spray it with oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté about 30 seconds until fragrant — don’t let it brown.
Add the chopped spinach and cook 3–4 minutes until wilted. Remove from heat and let cool slightly.
In a bowl, combine the wilted spinach, dried cranberries, goat cheese, cream cheese, salt, pepper, and dried thyme. Stir until evenly mixed.
Butterfly each chicken breast: hold the breast flat and slice horizontally almost through, opening it like a book.
Season the inside and outside of the chicken with salt and pepper to taste.
Spoon equal amounts of the spinach-cranberry filling into each breast and press gently to pack.
Secure each breast with toothpicks or kitchen twine to keep the filling inside.
Place the stuffed breasts in the prepared baking dish. Pour the chicken broth around (not over) the chicken to help keep it moist. Drizzle balsamic over the tops if using.
Cover the dish tightly with foil and bake 25 minutes. Remove the foil and bake another 15–20 minutes, or until a meat thermometer reads 165°F (75°C) at the thickest part.
Let rest 5 minutes before removing toothpicks/twine and slicing. Serve warm.

Cook’s note: inserting the thermometer where the filling meets meat gives the most accurate doneness reading for stuffed breasts.

Best ways to enjoy it

Plate slices on a bed of buttery mashed potatoes or creamy polenta to soak up any juices.
Roast autumn vegetables (carrots, Brussels sprouts, or sweet potatoes) alongside for a one-pan holiday feel.
For a lighter plate, serve with a simple arugula salad dressed with lemon and olive oil.
Finish with a balsamic reduction or a quick pan sauce made from the baking juices and a splash of cream.

Pairing idea: serve with a crisp Sauvignon Blanc or a light Pinot Noir for a balanced dinner. If you prefer slow-cooked meals some nights, this recipe complements heartier weeknight staples — try pairing with a slow cooker side like slow-cooker chicken breasts recipes in a multi-dish menu.

How to store & freeze

Refrigerate: Cool to room temperature (no more than 2 hours), then store tightly covered or in an airtight container. Use within 3–4 days.
Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes until heated through, or microwave portions covered in 30-second intervals. Reheat to 165°F (75°C).
Freeze: Wrap each cooked breast individually in plastic wrap and place in a freezer bag or airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Food safety reminder: always ensure the internal temperature reaches 165°F (75°C) when reheating leftovers to eliminate any risk of foodborne bacteria.

Pro chef tips

Keep the filling slightly under-seasoned since goat cheese and chicken broth add saltiness while cooking.
Don’t overstuff: too much filling prevents proper sealing and even cooking.
If breasts vary in thickness, pound them to an even thickness (about 1/2 inch) for uniform cooking.
Brush the outside with a little olive oil or melted butter before baking to promote browning when you remove the foil.
Let the chicken rest 5 minutes after baking; this helps the juices redistribute and keeps slices moist.
For easier clean-up and extra flavor, deglaze the skillet used for spinach with a splash of chicken broth and pour into the baking dish.

Also, if you enjoy warm comforting soups alongside stuffed mains, consider a lemony classic like avgolemono soup as a starter.

Flavor swaps

Cranberry-Brie: Swap goat cheese for Brie and add a little orange zest for a sweeter, richer filling.
Mediterranean: Replace cranberries with sun-dried tomatoes and goat cheese with feta; add chopped kalamata olives.
Low-carb: Skip the cream cheese and increase goat cheese; serve with cauliflower mash.
Herb-forward: Fold in chopped fresh basil or tarragon instead of dried thyme for brighter herb notes.
Vegetarian version: Use portobello caps or large eggplant slices as the vessel and roast until tender.

Helpful answers

Q: How long does this take from start to finish?
A: Plan about 45–60 minutes total: 10–15 minutes prep, 40–45 minutes baking (covered then uncovered).

Q: Can I prepare the stuffing ahead of time?
A: Yes. Make the filling a day ahead and store in the fridge. Fill and assemble just before baking to keep chicken easy to handle.

Q: What if I don’t have toothpicks or twine?
A: You can tuck the edges under and place the breasts seam-side down in the dish, but toothpicks or twine are best for secure filling during baking.

Q: Is this kid-friendly?
A: Generally yes — the sweet cranberries help it appeal to kids. Omit balsamic and reduce black pepper for milder flavors.

Conclusion

If you want another take on cranberry-and-cheese-stuffed chicken, check this well-tested version from Cranberry and Brie Stuffed Chicken – iFoodReal.com for inspiration and technique variations. For a slightly different presentation and seasonal twist, this Cranberry Brie Stuffed Chicken Breasts | Downshiftology post offers useful plating and sauce ideas you might adapt to your own dinner party.