Cranberry Spinach Stuffed Chicken (Printable Version)
Tender chicken filled with spinach, cranberries, and goat cheese, perfectly baked and ready in 40 minutes.
# Everything You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Stuffing
05 -
1 cup fresh spinach leaves, chopped
06 -
0.5 cup dried cranberries
07 -
0.5 cup goat cheese, softened
08 -
2 cloves garlic, minced
09 -
1 tsp dried thyme
10 -
1 tsp dried rosemary
→ Glaze (Optional)
11 -
1 tbsp honey
# Steps to Cook:
01 -
Preheat oven to 375°F and lightly grease a baking dish with olive oil.
02 -
Cut a deep pocket into each chicken breast without cutting all the way through, forming a hinged opening.
03 -
In a bowl, combine chopped spinach, dried cranberries, softened goat cheese, minced garlic, thyme, rosemary, salt, and pepper until well blended.
04 -
Fill each chicken breast pocket generously with the stuffing mixture; secure openings with toothpicks if needed.
05 -
Heat olive oil in a skillet over medium heat. Sear stuffed chicken breasts 2 to 3 minutes per side until golden brown.
06 -
Transfer chicken to the prepared baking dish. Drizzle honey on top if using. Bake 22 to 25 minutes or until internal temperature reaches 165°F.
07 -
Remove toothpicks, let chicken rest 5 minutes to retain juices, then slice and serve.
# Extra Suggestions:
01 -
Do not cut fully through chicken breasts when making pockets; maintain a hinge. Use softened goat cheese for easy blending. Searing seals juices and creates a golden crust. Optional honey glaze adds subtle sweetness. Confirm doneness with a meat thermometer at 165°F. Suitable for weeknight dinners or entertaining.