These spinach and cranberry stuffed chicken breasts are juicy, savory, and just a little sweet. They feel special enough for company but stay simple for a cozy weeknight. The pan sauce brings everything together with bright, buttery flavor.
Spinach & Cranberry Stuffed Chicken Breasts
Equipment
- 1 Oven-safe skillet
- 8 Toothpicks for securing openings
- 1 Instant-read thermometer (optional)
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tsp kosher salt divided
- 0.5 tsp black pepper divided
Filling
- 4 oz cream cheese softened (or goat cheese)
- 3 cup baby spinach chopped; squeeze dry if using frozen
- 0.5 cup dried cranberries chopped
- 2 clove garlic minced
- 1 tsp lemon zest
- 1 pinch red pepper flakes optional
- 0.25 cup toasted pecans chopped, optional
- 1 pinch smoked paprika optional
For Cooking & Pan Sauce
- 2 tbsp olive oil
- 0.5 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves or rosemary
- 1 tbsp unsalted butter for finishing sauce
Instructions
Stuffed Chicken Breasts
- Pat chicken dry. With a sharp knife, cut a pocket along the thick side of each breast without slicing through. Season inside and out with some of the salt and pepper.
- Stir softened cream cheese (or goat cheese) with chopped spinach, dried cranberries, minced garlic, lemon zest, and a pinch of red pepper flakes (if using). Season lightly with salt and pepper and mix until well combined.
- Spoon the filling into each pocket. Press gently to spread, then secure the opening with toothpicks so the filling stays put while cooking.
- Heat olive oil in an oven-safe skillet over medium-high. Sear the chicken 2 to 3 minutes per side until golden.
- Transfer the skillet to a 400 b0F oven and cook until the chicken reaches 165 b0F in the thickest part, about 12 to 18 minutes depending on size.
- Move the cooked chicken to a plate. To the hot skillet, add chicken broth, a splash of apple cider vinegar, honey, and thyme. Simmer, scraping up browned bits, until slightly thickened. Whisk in a small knob of butter off heat for silkiness.
- Let the chicken rest 5 minutes. Slice and spoon the warm sauce over the top.
Notes
Nutrition
Why You’ll Love This Spinach & Cranberry Stuffed Chicken Breasts
- Balanced flavors: tender chicken, creamy filling, and pops of tart cranberry.
- Weeknight friendly: straightforward steps and everyday ingredients.
- Works for guests: elegant presentation without fuss.
- Make ahead options: prep the filling or stuff the chicken early.
Spinach & Cranberry Stuffed Chicken Breasts Ingredients & Substitutions
- Chicken breasts: choose evenly sized breasts for even cooking.
- Baby spinach: fresh wilts quickly; frozen works if thawed and squeezed dry.
- Dried cranberries: add sweetness and color; chopped dried cherries or apricots also work.
- Cream cheese or goat cheese: cream cheese is mild and silky; goat cheese adds tang. Ricotta mixed with a bit of parmesan is a lighter option.
- Garlic and lemon zest: bright, aromatic baseline. Add a pinch of red pepper flakes if you like heat.
- Olive oil, salt, and black pepper: simple seasoning for a good sear.
- Chicken broth: for a quick pan sauce.
- Apple cider vinegar and honey: balances the sauce with gentle acidity and gloss. Grape juice can replace honey for a different sweetness.
- Fresh thyme or rosemary: either herb pairs beautifully with poultry.
- Optional add-ins: chopped toasted pecans for crunch, a pinch of smoked paprika for subtle smokiness.
Step-by-Step Instructions to Make Spinach & Cranberry Stuffed Chicken Breasts
Step 1: Prepare the chicken
Pat chicken dry. With a sharp knife, cut a pocket along the thick side of each breast without slicing through. Season inside and out with salt and pepper.
Step 2: Make the filling
Stir softened cream cheese or goat cheese with chopped spinach, dried cranberries, minced garlic, lemon zest, a little salt, and pepper until well combined.
Step 3: Stuff and secure
Spoon the filling into each pocket. Press gently to spread, then secure the opening with toothpicks so the filling stays put while cooking.
Step 4: Sear
Heat olive oil in an oven-safe skillet over medium-high. Sear the chicken 2 to 3 minutes per side until golden.
Step 5: Roast
Transfer the skillet to a 400°F oven and cook until the chicken reaches 165°F in the thickest part, about 12 to 18 minutes depending on size.
Step 6: Make the pan sauce
Move the cooked chicken to a plate. To the hot skillet, add chicken broth, a splash of apple cider vinegar, honey, and thyme. Simmer, scraping up browned bits, until slightly thickened. Whisk in a small knob of butter off heat for silkiness.
Step 7: Rest and serve
Let the chicken rest 5 minutes. Slice and spoon the warm sauce over the top.
Tips for Success
- Dry spinach well so the filling stays creamy, not watery.
- Do not overfill; a snug layer prevents leaks.
- Use an instant-read thermometer to avoid overcooking.
- Let the chicken rest to keep juices in the meat.
- Finish the sauce off heat with butter for a glossy finish.
Variations of Spinach & Cranberry Stuffed Chicken Breasts
- Mediterranean: swap cranberries for sun-dried tomatoes and add chopped olives.
- Nuttier crunch: fold in toasted pecans or pistachios to the filling.
- Herby lemon: add extra lemon zest and parsley for a brighter profile.
- Cheesy melt: sprinkle mozzarella on top for the final 5 minutes of baking.
Serving Suggestions: What to Pair with Spinach & Cranberry Stuffed Chicken Breasts
- Garlic mashed potatoes or creamy polenta to catch the sauce.
- Roasted carrots, green beans, or a simple arugula salad with lemon.
- Wild rice or quinoa for a hearty, nutty side.
Storage & Reheating Instructions
- Store: Cool completely, then refrigerate in an airtight container up to 3 days.
- Reheat: Warm covered in a 300°F oven until heated through, or gently in a skillet with a splash of broth.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating.
Memories Made Around the Table
I first served this dish on a chilly evening when we needed something cozy yet cheerful. The cranberries felt like little garnets, and everyone reached for seconds.
FAQs
Can I make this ahead? Yes. Mix the filling up to 2 days in advance or stuff the chicken a day ahead. Sear and bake just before serving.
What if I do not have an oven-safe skillet? Sear in a regular skillet, then transfer the chicken to a preheated baking dish to finish in the oven. Make the pan sauce back in the skillet.
Can I use thighs instead of breasts? Boneless thighs can work if you butterfly and stuff them, then tie with kitchen twine. Cook times will be shorter.
How do I keep the filling from leaking? Do not cut the pocket all the way through, avoid overfilling, and secure the opening with toothpicks.
Final Thoughts
This simple, elegant chicken is a keeper for both busy nights and special gatherings. One skillet, bright flavor, and a cozy sauce to bring it all together.