Cranberry Spinach Stuffed Chicken (Printable)
Chicken breasts stuffed with spinach, cream cheese, feta and cranberries, baked until golden and tender.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, finely chopped
03 - 1/2 cup dried cranberries, roughly chopped
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup feta cheese, crumbled
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon sea salt
→ Seasoning
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 375°F. Line a baking dish with parchment paper or lightly grease its surface.
02 - In a skillet over medium heat, warm 1 tablespoon olive oil. Add minced garlic and chopped spinach. Sauté until spinach softens and wilts, about 2 minutes. Remove from heat and set aside.
03 - In a mixing bowl, combine sautéed spinach, softened cream cheese, crumbled feta cheese, and chopped dried cranberries. Season with 1/4 teaspoon sea salt and 1/4 teaspoon ground black pepper. Mix thoroughly until well blended.
04 - With a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, ensuring not to slice all the way through.
05 - Evenly spoon the spinach-cranberry cheese mixture into each chicken breast pocket. Use toothpicks to secure the filling if necessary.
06 - In a small bowl, combine paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush chicken breasts with 1 tablespoon olive oil, then sprinkle the seasoning mixture evenly over all sides.
07 - Place filled chicken breasts into the prepared baking dish. Bake on the center rack for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and juices run clear.
08 - Carefully remove toothpicks. Let chicken rest for 5 minutes before serving.
# Expert Advice:
01 -
- The savory, creamy filling tucked inside golden chicken feels like the best kind of culinary sleight of hand.
- Youll impress both yourself and your guests without spending all day in the kitchen.
02 -
- The first time I skipped toothpicks, most of my glorious filling ended up on the baking dish.
- Mixing the filling while the spinach is still warm makes it twice as easy to blend smooth.
03 -
- Baking only until just cooked keeps the chicken juicy, so don’t be afraid to peek at the thermometer early.
- Rubbing olive oil over the seasoned chicken before baking creates a deeply golden, crisped crust you’ll want every time.