Cranberry & Spinach Stuffed Chicken Breasts with Parmesan
Description
Cranberry & Spinach Stuffed Chicken Breasts with Parmesan is a juicy, elegant dish packed with sweet-tart cranberries, savory sautéed spinach, creamy cheese, and nutty Parmesan. The chicken is stuffed, seared until golden, then baked to perfection — creating a restaurant-quality meal that’s surprisingly easy to make at home.
Time Required
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4 servings
Difficulty: Medium
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon Italian seasoning
For the Filling
2 cups fresh spinach (chopped)
½ cup dried cranberries
½ cup cream cheese (softened)
⅓ cup grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon olive oil
Optional Topping
¼ cup shredded mozzarella or extra Parmesan
Fresh parsley for garnish
Instructions
Step 1: Prepare the Chicken
Preheat oven to 375°F (190°C).
Using a sharp knife, cut a deep pocket into the side of each chicken breast without cutting through.
Season chicken inside and out with salt, pepper, garlic powder, paprika, and Italian seasoning.
Step 2: Make the Filling
Heat 1 tablespoon olive oil in a pan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add spinach and cook until wilted (2–3 minutes).
Remove from heat and mix in:
Cream cheese
Parmesan cheese
Dried cranberries
Stir until well combined.
Step 3: Stuff the Chicken
Spoon filling evenly into each chicken breast pocket.
Secure with toothpicks if needed to keep filling inside.
Step 4: Sear the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear chicken for 3–4 minutes per side until golden brown.
Step 5: Bake
Transfer skillet to oven (or place chicken in baking dish).
Bake for 18–22 minutes until internal temperature reaches 165°F (74°C).
Add optional cheese topping during last 5 minutes.
Step 6: Serve
Rest chicken 5 minutes before serving.
Garnish with parsley and serve warm.
Pro Tips
Pound chicken slightly for even thickness.
Don’t overstuff — prevents filling leakage.
Use kitchen twine or toothpicks to seal.
Let chicken rest to retain juices.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before using.
2. Can I substitute cranberries?
Yes — try chopped dried apricots, raisins, or sun-dried tomatoes for a different flavor.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
4. Can this recipe be made ahead?
Yes. Stuff chicken up to 24 hours ahead and refrigerate until cooking.
5. Can I use chicken thighs?
Yes, but butterfly them instead of cutting a pocket and adjust cooking time.
6. What sides go well with this?
Roasted vegetables
Garlic mashed potatoes
Rice pilaf
Quinoa
Fresh salad
Nutritional Information (Per Serving — Approximate)
Calories: 420 kcal
Protein: 45 g
Carbohydrates: 12 g
Fat: 22 g
Saturated Fat: 9 g
Fiber: 2 g
Sugar: 9 g
Sodium: 520 mg