Cranberry & Spinach Stuffed Chicken Breasts with Swiss Cheese
Description
Juicy chicken breasts are stuffed with a flavorful mix of sautéed spinach, tart dried cranberries, and melty Swiss cheese, then baked to golden perfection. The sweetness of the cranberries balances beautifully with the mild, nutty Swiss cheese and savory chicken. This dish works great for weeknight dinners or special occasions and pairs perfectly with mashed potatoes, rice, or roasted veggies.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients (Serves 4)
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp olive oil
Stuffing
2 cups fresh spinach, chopped
½ cup dried cranberries
1 cup Swiss cheese, shredded or sliced
1 clove garlic, minced
1 tbsp olive oil
Optional Finish
1 tbsp butter, melted
Fresh parsley or thyme, for garnish
Instructions
1. Prepare the Chicken
Preheat oven to 375°F (190°C).
Pat chicken breasts dry.
Carefully cut a deep pocket into the side of each chicken breast (don’t cut all the way through).
Season inside and outside with salt, pepper, garlic powder, onion powder, and paprika.
2. Make the Filling
Heat 1 tbsp olive oil in a pan over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add spinach and cook until wilted (about 1–2 minutes).
Remove from heat and stir in dried cranberries.
3. Stuff the Chicken
Fill each chicken breast with spinach-cranberry mixture.
Add Swiss cheese inside the pocket.
Secure with toothpicks if needed.
4. Sear (Optional but Recommended)
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear chicken for 2–3 minutes per side until lightly golden.
5. Bake
Transfer skillet (or place chicken in a baking dish).
Brush tops with melted butter if using.
Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
6. Rest & Serve
Rest chicken for 5 minutes before slicing.
Garnish with fresh herbs and serve warm.
Serving Suggestions
Creamy mashed potatoes
Garlic butter rice
Roasted carrots or green beans
Simple side salad with balsamic dressing
Questions & Answers
Q: Can I use frozen spinach?
Yes. Thaw completely and squeeze out all excess water before using.
Q: What cheese can replace Swiss?
Mozzarella, provolone, gouda, or even cream cheese work well.
Q: Can I make this ahead of time?
Absolutely. Stuff the chicken up to 24 hours in advance and refrigerate. Bake when ready.
Q: How do I keep the chicken from drying out?
Don’t overbake, and resting the chicken after cooking helps keep it juicy.
Q: Is this freezer-friendly?
Yes. Freeze stuffed (uncooked) chicken for up to 2 months. Thaw overnight before baking.