Cranberry & Spinach Stuffed Chicken Breasts with Feta
Description
Tender chicken breasts are stuffed with a vibrant mixture of fresh spinach, tangy feta, and sweet dried cranberries, creating a flavorful, visually stunning dish. Perfect for a weeknight dinner or a special occasion, this recipe balances savory, sweet, and tangy flavors while being simple to prepare. A light drizzle of olive oil and a hint of garlic enhance the overall taste.
Preparation & Cooking Time
Prep time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes
Ingredients (Serves 4)
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
¼ cup dried cranberries, chopped if large
1 garlic clove, minced
2 tablespoons cream cheese (optional, for extra creaminess)
1 tablespoon olive oil
Salt and black pepper, to taste
½ teaspoon dried thyme or oregano (optional)
Toothpicks or kitchen twine (for securing the chicken)
Instructions
1. Preheat and Prep
Preheat the oven to 375°F (190°C).
Lightly grease a baking dish with olive oil or line with parchment paper.
2. Prepare the Filling
In a medium bowl, combine chopped spinach, feta, cranberries, minced garlic, and cream cheese (if using).
Season lightly with salt, pepper, and thyme/oregano.
3. Prepare the Chicken
Carefully butterfly each chicken breast: slice horizontally through the thickest part without cutting all the way through.
Open the chicken like a book and season the inside lightly with salt and pepper.
4. Stuff the Chicken
Spoon the spinach-cranberry-feta mixture into each chicken breast.
Fold the chicken over the filling and secure with toothpicks or kitchen twine.
5. Cook the Chicken
Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat.
Sear the chicken breasts for 2–3 minutes per side until golden brown.
Transfer the skillet to the preheated oven (or place chicken in the prepared baking dish) and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve
Let the chicken rest for 5 minutes before removing toothpicks or twine.
Serve warm with a side of roasted vegetables, rice, or a fresh salad.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: Yes! Prepare the chicken and filling, then cover and refrigerate for up to 24 hours. Bake when ready.
Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out excess water to avoid soggy chicken.
Q: Can I substitute feta?
A: Goat cheese or ricotta work well if you prefer a creamier, milder flavor.
Q: Can I cook this on the stovetop only?
A: Yes, cover the skillet and cook over medium-low heat for 15–20 minutes, flipping halfway, until chicken reaches 165°F (74°C).
Nutritional Information (Approx. per serving)
Calories: 320 kcal
Protein: 36 g
Carbohydrates: 8 g
Sugars: 5 g
Fat: 14 g
Saturated Fat: 5 g
Fiber: 1 g
Sodium: 520 mg