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Spinach & Cranberry Stuffed Chicken Breasts

A delightful dish featuring tender chicken breasts stuffed with a creamy filling of spinach, dried cranberries, and goat cheese, perfect for both special occasions and weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 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)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a baking dish or spray it with oil.
  2. 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.
  3. Add the chopped spinach and cook 3–4 minutes until wilted. Remove from heat and let cool slightly.
  4. In a bowl, combine the wilted spinach, dried cranberries, goat cheese, cream cheese, salt, pepper, and dried thyme. Stir until evenly mixed.
Stuffing the Chicken
  1. Butterfly each chicken breast: hold the breast flat and slice horizontally almost through, opening it like a book.
  2. Season the inside and outside of the chicken with salt and pepper to taste.
  3. Spoon equal amounts of the spinach-cranberry filling into each breast and press gently to pack.
  4. Secure each breast with toothpicks or kitchen twine to keep the filling inside.
Baking
  1. 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.
  2. Cover the dish tightly with foil and bake for 25 minutes.
  3. Remove the foil and bake another 15–20 minutes, or until a meat thermometer reads 165°F (75°C) at the thickest part.
  4. Let rest for 5 minutes before removing toothpicks/twine and slicing. Serve warm.

Notes

For substitutions, use Brie or feta instead of goat cheese, swap dried cherries for cranberries, and use low-sodium chicken broth if desired.