Why Make This Spinach & Cranberry Stuffed Chicken Breasts
Spinach & Cranberry Stuffed Chicken Breasts are a delightful way to elevate your dinner routine. This dish is not only visually appealing, with its vibrant green spinach and ruby red cranberries peeking out from the succulent chicken, but it also bursts with flavor. The creamy filling provides a rich contrast to the tender chicken, making each bite a satisfying experience. Perfect for weeknight dinners or special occasions, this recipe showcases how easy it can be to create a gourmet meal at home.
How to Make Spinach & Cranberry Stuffed Chicken Breasts
Making Spinach & Cranberry Stuffed Chicken Breasts is straightforward! Start by preparing your chicken and filling, then cook to perfection. The recipe is designed to be approachable for cooks of all levels. With just a few simple steps, you’ll have a dish that’s impressive enough to serve guests but easy enough for a family meal any day of the week.
Ingredients:
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 cup fresh spinach (Chopped)
- 1/2 cup cream cheese (Softened)
- 1/4 cup dried cranberries (Chopped)
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (Optional)
- Toothpicks or kitchen twine for securing
Directions:
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
Nutritional Information
Per serving (1 stuffed chicken breast):
- Calories: 360
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 119mg
- Sodium: 870mg
- Total Carbohydrates: 9g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 41g
How to Serve Spinach & Cranberry Stuffed Chicken Breasts
These stuffed chicken breasts shine on their own or when paired with side dishes like roasted vegetables, quinoa, or a fresh salad. For a touch of elegance, add a drizzle of balsamic glaze over the top before serving. This dish is perfect for festive occasions, including holidays and family gatherings, where it can take center stage on your dining table.
How to Store Spinach & Cranberry Stuffed Chicken Breasts
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. You can also freeze the cooked chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.
Expert Tips for Perfect Spinach & Cranberry Stuffed Chicken Breasts
- Don’t skip the step of pounding the chicken; it helps it cook more evenly and makes it easier to roll around the filling.
- If you don’t have cream cheese, you can substitute with ricotta or goat cheese for a different flavor profile.
- Feel free to add other ingredients to the filling, like chopped walnuts for crunch or feta for a tangy twist.
- Make sure the chicken is secured well with toothpicks or twine to prevent the filling from leaking out during cooking.
Delicious Variations
- Cheesy Spinach & Artichoke: Mix in artichoke hearts with the spinach and cream cheese for a classic dip flavor.
- Pesto & Sun-dried Tomato: Swap the filling for a mix of pesto, sun-dried tomatoes, and mozzarella for a Mediterranean flair.
- Bacon & Cheese: Add crispy bacon bits to the filling along with your choice of cheese for a smoky taste.
- Herb-Infused: Experiment with different herbs like basil or rosemary for a unique flavor twist in your stuffing.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! Just ensure it’s well-drained and thawed, as excess moisture can make the filling too watery.What should I serve with stuffed chicken breasts?
Pair these with a simple green salad, mashed potatoes, or your favorite grain like couscous or rice for a complete meal.How can I tell when the chicken is done cooking?
A meat thermometer inserted into the thickest part of the chicken should read at least 165°F (75°C) for it to be safely cooked.Can I prepare these ahead of time?
Absolutely! Assemble the stuffed chicken breasts and store them in the fridge for up to 24 hours before cooking.What if I don’t have toothpicks or twine?
You can use kitchen foil to wrap the chicken or simply secure the filling by folding it over the top and baking it this way, although it may not hold together perfectly.
Conclusion
Spinach & Cranberry Stuffed Chicken Breasts offer a wonderful combination of flavors and textures that you and your family will love. With their creamy filling and juicy chicken, they make for a satisfying meal any night of the week. So why not give this recipe a try? You’ll impress your family and friends while enjoying every last bite. We’d love to hear how yours turns out, so feel free to share your experience!
Spinach & Cranberry Stuffed Chicken Breasts
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.