Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe

Introduction

This Cranberry & Spinach Stuffed Chicken Breasts recipe offers a delightful combination of savory and sweet flavors with creamy goat cheese. It’s an elegant yet easy-to-make dish that’s perfect for weeknight dinners or special occasions.

Ingredients

• 2 large chicken breasts, boneless and skinless
• 1 cup fresh spinach, chopped
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt & black pepper, to taste
• ½ tsp dried thyme (optional)
• Toothpicks or kitchen twine (for securing)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a small bowl, mix the chopped spinach, dried cranberries, and crumbled goat cheese until well combined.
3. Step 3: Butterfly each chicken breast by slicing it horizontally without cutting all the way through, then gently pound to an even thickness. Season both sides with salt, black pepper, and dried thyme if using.
4. Step 4: Spoon the spinach and cranberry mixture onto one side of each chicken breast. Fold the other side over to cover the filling and secure with toothpicks or kitchen twine.
5. Step 5: Heat the olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant. Add the stuffed chicken breasts and sear each side for 2–3 minutes until golden brown.
6. Step 6: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Step 7: Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.

Tips & Variations

• For added flavor, try adding a sprinkle of chopped fresh herbs like rosemary or basil to the filling mixture.
• You can substitute goat cheese with cream cheese or feta if preferred.
• If you don’t have dried cranberries, dried cherries or raisins make a great alternative.
• Use a meat mallet or rolling pin to gently pound the chicken to avoid tearing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out. This dish is best enjoyed fresh but reheats well when covered to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken breasts ahead of time?

Yes, you can prepare and assemble the chicken breasts a few hours in advance and keep them covered in the refrigerator until ready to cook. For best texture, cook them shortly after stuffing.

What can I serve with this dish?

This stuffed chicken pairs wonderfully with roasted vegetables, a fresh green salad, or a side of wild rice to complement the sweet and savory flavors.

Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe

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★★★★★

4.7 from 88 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

Delight in this elegant Cranberry & Spinach Stuffed Chicken Breasts recipe featuring tender chicken filled with a flavorful blend of fresh spinach, sweet dried cranberries, and tangy goat cheese. Seared to a golden perfection and baked to juicy tenderness, it’s a perfect dish for a special dinner or a sophisticated weeknight meal.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts, boneless and skinless
• Salt & black pepper, to taste
• ½ tsp dried thyme (optional)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Toothpicks or kitchen twine (for securing)

Stuffing

• 1 cup fresh spinach, chopped
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
2. Prepare Stuffing: In a small bowl, combine the chopped fresh spinach, dried cranberries, and crumbled goat cheese until the mixture is well blended.
3. Prepare Chicken: Butterfly each chicken breast by slicing it horizontally almost through, then open it like a book. Pound the chicken to an even thickness for uniform cooking. Season both sides with salt, black pepper, and dried thyme if using.
4. Stuff Chicken: Place an even amount of the spinach, cranberry, and goat cheese mixture inside each butterflied chicken breast. Roll and secure the breasts with toothpicks or kitchen twine to keep the filling inside.
5. Sear Chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the stuffed chicken breasts and sear on each side for 2 to 3 minutes until golden brown.
6. Bake: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
7. Rest and Serve: Remove from oven and let the chicken rest for 5 minutes to redistribute the juices. Slice and serve warm for a delicious meal.

Notes

• For even cooking, ensure chicken breasts are pounded to uniform thickness.
• Use toothpicks or kitchen twine securely to avoid stuffing falling out during cooking.
• Searing chicken before baking adds flavor and helps seal in juices.
• Check internal temperature with a meat thermometer for food safety.
• Serve with a side salad or roasted vegetables for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: stuffed chicken breasts, cranberry chicken, spinach chicken, goat cheese recipe, baked chicken, healthy chicken recipe