Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe

Introduction

This Cranberry & Spinach Stuffed Chicken Breast with Goat Cheese is a flavorful and elegant dish that’s perfect for a special dinner or a cozy night in. The combination of tangy cranberries, creamy goat cheese, and fresh spinach creates a delightful filling inside tender chicken breasts.

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 the oven to 375°F (190°C).
2. Step 2: In a small bowl, mix the chopped spinach, dried cranberries, and crumbled goat cheese until evenly combined.
3. Step 3: Butterfly each chicken breast by slicing it horizontally, 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-goat cheese mixture onto one side of each chicken breast, then fold the other side over. Secure the edges with toothpicks or kitchen twine to keep the filling inside.
5. Step 5: Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the stuffed chicken breasts and sear for 2–3 minutes on each side 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

• Use fresh herbs like basil or rosemary instead of thyme for a different flavor.
• Swap goat cheese for cream cheese or feta if preferred.
• For extra crunch, add chopped walnuts or pecans to the filling.
• Make sure to pound the chicken evenly for uniform cooking and to prevent tearing when stuffing.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out. For longer storage, freeze cooked chicken wrapped tightly in foil or plastic wrap for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for a few hours before cooking. Just make sure to cover them tightly to prevent drying out.

What can I serve with cranberry and spinach stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, rice, or a crisp green salad for a balanced meal.

Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe

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★★★★★

4.7 from 120 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

This Cranberry & Spinach Stuffed Chicken Breasts recipe combines tender, juicy chicken with a flavorful filling of fresh spinach, tangy dried cranberries, and creamy goat cheese. Perfectly seared and then baked to juicy perfection, this dish balances savory and sweet elements for a satisfying and elegant 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)
• Toothpicks or kitchen twine (for securing)

Filling

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

Cooking

• 1 tbsp olive oil
• 1 clove garlic, minced

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
2. Prepare the filling: In a small bowl, combine the chopped fresh spinach, dried cranberries, and crumbled goat cheese evenly. This will create the flavorful stuffing for the chicken.
3. Prepare the chicken breasts: 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. Stuff and secure the chicken: Spoon the spinach, cranberry, and goat cheese mixture evenly onto each butterflied chicken breast. Carefully fold the chicken over the filling and secure with toothpicks or kitchen twine to keep it closed during cooking.
5. Sear the chicken: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, then place the stuffed chicken breasts in the skillet. Sear each side for 2–3 minutes until golden brown to develop flavor and lock in juices.
6. Bake the chicken: Transfer the seared, stuffed chicken breasts to a baking dish. Bake in the preheated oven for 20–25 minutes, or until the internal temperature registers 165°F (74°C) to ensure the chicken is fully cooked.
7. Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Remove toothpicks or twine, slice, and serve warm.

Notes

• Be sure to butterfly and pound the chicken breasts to ensure even cooking and easier stuffing.
• If you don’t have dried thyme, you can omit it or substitute with fresh herbs like rosemary or oregano.
• Use a meat thermometer to check for doneness to avoid overcooking.
• Allow the chicken to rest after baking to preserve moisture and flavor.
• Can be served alongside a light 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 and goat cheese, baked chicken, healthy chicken recipe, weeknight dinner, easy chicken dinner