Spinach & Cranberry Stuffed Chicken Breasts
This stuffed chicken features a creamy filling of spinach, cream cheese, mozzarella, and dried cranberries, perfect for a quick weeknight dinner.
Ingredients
For the stuffed chicken
- 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
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness of about 1/2 inch.
- In a bowl, mix chopped spinach, cream cheese, dried cranberries, mozzarella, minced garlic, salt, black pepper, and thyme until well combined.
- Lay a flattened chicken breast on a cutting board. Place a generous spoonful of the spinach mixture in the center.
- Fold the sides of the chicken over the filling and roll to close. Secure with toothpicks or kitchen twine.
Cooking
- Heat olive oil in a skillet over medium heat. When hot, sear the stuffed breasts 3–4 minutes per side, until golden brown.
- Transfer the seared chicken to a baking dish. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches 165°F (75°C) inside.
- Remove from oven, take out toothpicks or twine, let rest a few minutes, slice, and serve.
Notes
Best served with light sides like mashed potatoes or roasted vegetables. Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes.