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Cranberry & Spinach Stuffed Chicken Breasts

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Cranberry & Spinach Stuffed Chicken Breasts

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 3-4

Ingredients

For the Chicken & Stuffing:

  • 3-4 large boneless, skinless chicken breasts

  • 2 cups fresh baby spinach, roughly chopped

  • 1/2 cup shredded mozzarella or provolone cheese (for the melt)

  • 1/4 cup crumbled feta or goat cheese (for tanginess)

  • 1/2 cup dried cranberries (divided)

  • 1 tablespoon olive oil

  • Toothpicks (to secure the filling)

For the Seasoning Rub:

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • Salt and freshly ground black pepper, to taste

For Garnish:

  • Fresh thyme sprigs

  • Coarse sea salt

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Filling: In a medium bowl, combine the chopped baby spinach, mozzarella cheese, feta cheese, and half of the dried cranberries (1/4 cup). Toss until the mixture is evenly distributed.

  3. Pocket the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side.

  4. Stuff the Breasts: Generously stuff the spinach, cheese, and cranberry mixture into the pocket of each chicken breast. If necessary, use toothpicks to weave the edges closed so the cheese doesn’t leak out during cooking.

  5. Season: In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub this seasoning mixture evenly over the outside of the stuffed chicken breasts. Press the remaining dried cranberries onto the top of the chicken breasts.

  6. Sear (Optional but Recommended): Heat the olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Carefully sear the chicken for about 3 minutes per side just to develop a golden-brown crust.

  7. Bake: Transfer the skillet to the preheated oven (or place the chicken on a baking sheet if you didn’t sear it). Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbling.

  8. Rest and Serve: Remove the chicken from the oven and carefully remove any toothpicks. Let the meat rest for 5 minutes before slicing.

  9. Garnish: Serve on a warm platter, garnished with fresh thyme sprigs, an extra sprinkle of dried cranberries, and a pinch of coarse sea salt.

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