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Spinach & Cranberry Stuffed Chicken Breasts

Spinach & Cranberry Stuffed Chicken Breasts
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Spinach & Cranberry Stuffed Chicken Breasts is a simple yet elegant dish that features juicy chicken breasts filled with a creamy mixture of fresh spinach, dried cranberries, and cream cheese. This healthy and flavorful recipe balances earthiness and sweetness, making it family-friendly and perfect for meal prep. It can be easily customized with optional cheeses, nuts, or herbs, and pairs well with a variety of side dishes.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for searing and brushing)
  • Salt and pepper, to taste
  • 1 teaspoon onion powder

Filling

  • 2 cups fresh spinach
  • ½ cup dried cranberries
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • ½ cup shredded mozzarella or parmesan cheese (optional)

Instructions

  1. Prepare the Filling: Sauté fresh spinach in a little olive oil just until wilted. In a bowl, combine the wilted spinach with softened cream cheese, dried cranberries, minced garlic, salt, pepper, and optional shredded mozzarella or parmesan cheese. Stir until thoroughly mixed and creamy.
  2. Prepare Chicken Breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of the breast without cutting all the way through. Season the outside of each chicken breast with salt, pepper, and onion powder.
  3. Stuff the Chicken: Spoon the spinach and cranberry filling generously into each chicken pocket, pressing gently so the mixture fills the space without overstuffing, allowing the chicken to close properly.
  4. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes per side until golden brown. This step creates a flavorful crust that seals in the juices.
  5. Bake Until Cooked Through: Transfer the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the filling is hot and bubbly.

Notes

  • Don’t overstuff the chicken pockets to ensure they close easily and cook evenly.
  • Use a meat thermometer to avoid drying out the chicken and ensure perfect cooking.
  • Let chicken rest for 5 minutes after baking to keep it juicy and to settle the flavors.
  • Sauté spinach briefly to retain its vibrant color and fresh flavor.
  • For extra moisture, brush chicken breasts with additional olive oil or melted butter before baking.

Nutrition

Keywords: spinach stuffed chicken, cranberry chicken breasts, healthy stuffed chicken, creamy spinach chicken, weeknight dinner

Find it online: https://withnora.com/spinach-cranberry-stuffed-chicken-breasts/