Description
Elegant Cranberry Spinach Stuffed Chicken with creamy spinach and cream cheese filling studded with sweet-tart cranberries. Pan-seared and oven-baked for juicy, tender results. Perfect for dinner parties or special weeknight meals.
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
4 ounces cream cheese, softened
2 cups fresh spinach, chopped (or 1 cup frozen, squeezed dry)
⅓ cup dried cranberries, chopped
¼ cup feta cheese, crumbled
2 cloves garlic, minced
¼ teaspoon nutmeg
Salt and pepper to taste
Toothpicks or kitchen twine
Instructions
1. Preheat oven to 375°F.
2. Make filling: Mix softened cream cheese, wilted spinach (squeezed dry), chopped cranberries, feta, minced garlic, nutmeg, salt, and pepper until combined.
3. Butterfly chicken: Place breast flat, hand on top. Cut horizontally through thickest part, stopping ½ inch from edge. Open like book.
4. Pound chicken between plastic wrap to even ½-inch thickness throughout.
5. Pat chicken dry, season both sides with salt, pepper, garlic powder, and paprika.
6. Spoon ¼ of filling onto center of each opened breast. Leave 1-inch border around edges.
7. Fold chicken over filling, enclosing completely. Secure with 2-3 toothpicks or tie with kitchen twine.
8. Heat olive oil in oven-safe skillet over medium-high heat until shimmering.
9. Place stuffed chicken seam-side down. Sear 3-4 minutes until golden brown without moving.
10. Flip carefully, sear second side 3-4 minutes until golden.
11. Transfer skillet to oven (or move chicken to baking dish). Bake 15-20 minutes until internal temperature reaches 165°F.
12. Remove from oven, let rest 5 minutes. Remove toothpicks or twine before serving. Slice crosswise to show filling spiral.
Notes
Squeeze spinach completely dry – excess moisture causes runny filling.
Don’t overstuff – use only ¼ filling per breast to prevent spillage.
Secure with 2-3 toothpicks or tie in 2-3 spots with twine.
Pound chicken to even thickness for uniform cooking.
Internal temp must reach 165°F – use meat thermometer.
Can stuff up to 24 hours ahead – refrigerate, then cook when ready.
Freeze stuffed uncooked chicken up to 2 months.
If skipping searing, bake at 375°F for 25-30 minutes.
Let rest 5 minutes before slicing for clean cuts.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course, Dinner
- Method: Baking, Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
Keywords: stuffed chicken, cranberry chicken, spinach stuffed chicken, elegant dinner, dinner party recipe