Cranberry Spinach Stuffed Chicken (Print Version)
Juicy chicken breasts filled with spinach, cream cheese, feta and cranberries, baked for a festive gluten-free main.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 1 cup fresh spinach, 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
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic and chopped spinach until wilted, about 2 minutes. Remove from heat.
03 - In a mixing bowl, combine sautéed spinach, cream cheese, crumbled feta cheese, and chopped cranberries. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly until well incorporated.
04 - With a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being mindful not to slice all the way through.
05 - Divide the spinach and cranberry filling evenly among the chicken breast pockets and spoon inside. Secure openings with toothpicks if needed.
06 - In a small bowl, mix paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush stuffed chicken breasts with 1 tablespoon olive oil then sprinkle with the seasoning blend on all sides.
07 - Place seasoned, stuffed chicken breasts in the prepared baking dish.
08 - Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C).
09 - Remove toothpicks and allow chicken to rest for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- The cranberries surprise every bite with jewel-bright sweetness that keeps dinner from feeling routine.
- This is a showstopper main course that secretly comes together with pantry staples and almost no fuss.
02 -
- Don’t rush slicing the pockets; too quick and you’ll end up with the filling leaking out onto the pan instead of inside the chicken.
- I used to skip resting the chicken but giving it those extra few minutes makes it more tender and juicy—totally worth it.
03 -
- Rest the stuffed chicken under a loose foil tent so it stays juicy and tender after baking.
- Mix the seasoning a little ahead of time to let the herbs bloom—you’ll taste the difference.