Stuffed Chicken Breasts with Cranberry Sauce
Description
Juicy chicken breasts are butterflied and stuffed with a creamy, savory filling, then pan-seared and baked until perfectly tender. They’re finished with a glossy, sweet-tangy cranberry sauce that balances the richness of the chicken. Perfect for dinner parties, holidays, or a comforting weeknight upgrade.
Time Required
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: ~50 minutes
Servings: 4
Ingredients
For the Stuffed Chicken
4 boneless, skinless chicken breasts
100 g (½ cup) cream cheese, softened
½ cup shredded mozzarella or cheddar cheese
2 tbsp dried cranberries, chopped
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tsp dried thyme or parsley
2 tbsp olive oil
For the Cranberry Sauce
1 cup fresh or frozen cranberries
¼ cup sugar or honey
½ cup water or orange juice
1 tsp lemon juice
½ tsp cinnamon (optional)
Instructions
Prepare the Chicken
Slice each chicken breast horizontally to create a pocket (do not cut all the way through).
Season inside and outside with salt and pepper.
Make the Filling
In a bowl, mix cream cheese, shredded cheese, chopped dried cranberries, garlic powder, and herbs until smooth.
Stuff the Chicken
Spoon the filling into each chicken pocket.
Secure with toothpicks if needed.
Sear
Heat olive oil in a pan over medium heat.
Sear stuffed chicken breasts for 3–4 minutes per side until golden.
Bake
Transfer chicken to a baking dish.
Bake at 180°C (350°F) for 18–20 minutes, until fully cooked (internal temp 75°C / 165°F).
Make the Cranberry Sauce
In a saucepan, combine cranberries, sugar, water (or juice), lemon juice, and cinnamon.
Simmer on medium heat for 10–12 minutes, stirring occasionally.
Sauce is ready when cranberries burst and mixture thickens.
Serve
Spoon warm cranberry sauce over the stuffed chicken.
Garnish with fresh herbs if desired.
Nutritional Information (Per Serving – Approx.)
Calories: 420 kcal
Protein: 38 g
Fat: 22 g
Carbohydrates: 18 g
Fiber: 2 g
Sugar: 12 g
Questions & Answers
Q: Can I make this ahead of time?
Yes! Stuff the chicken up to 1 day ahead and refrigerate. Cook just before serving.
Q: Can I use chicken thighs instead?
Chicken breasts work best for stuffing, but thick boneless thighs can be used carefully.
Q: What can I serve with this?
Mashed potatoes, roasted vegetables, rice, or a fresh green salad pair beautifully.
Q: Can I skip the cheese?
Yes, replace with sautéed spinach and nuts for a lighter filling.
Q: How do I know the chicken is cooked?
The juices run clear and the internal temperature reaches 75°C (165°F).