Spinach Cranberry Stuffed Chicken Breasts
There are some dinners that just feel a bit special, even if they don’t take hours to prepare. These Spinach and Cranberry Stuffed Chicken Breasts are exactly that. They have become my secret weapon for turning a standard weeknight into something memorable. This is my go-to recipe when I need something quick but impressive. The combination of earthy spinach, creamy cheese, and those little jewels of sweet-tart dried cranberries tucked inside a juicy chicken breast is just wonderful. The colours are beautiful, and the flavours are so well-balanced.
What we’re creating here is a dish that looks elegant enough to serve to guests, but is straightforward enough that you won’t feel flustered making it after a long day. The chicken breast is seared to get a lovely golden crust, then baked until it’s perfectly cooked through, ensuring all that delicious filling stays warm and gooey inside. The juices from the chicken mingle with the creamy spinach and cranberry filling, creating a subtle, savoury sauce right in the pan.
This recipe works beautifully for a cosy dinner for two, but it scales up effortlessly when you have friends or family over. It’s a satisfying, protein-packed meal that feels both wholesome and a little bit indulgent. If you enjoy recipes that bring together savoury and sweet notes, like our Sweet Chilli Chicken, then you are definitely going to appreciate the balance in this dish.
Recipe Overview
This recipe guides you through creating succulent chicken breasts with a rich and flavourful filling. You’ll get tender chicken with a slightly crisp, golden-brown exterior, and a centre that bursts with creamy spinach, tangy cranberries, and a hint of garlic. When I first tested this, I tried adding nuts, and found that a handful of toasted walnuts adds a fantastic crunchy texture that really elevates the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Spinach Cranberry Stuffed Chicken Breasts Recipe
- Genuine Flavour: The savoury garlic and wilted spinach are perfectly cut by the sharp sweetness of the cranberries. The cream cheese ties it all together with a rich, tangy smoothness that melts beautifully as it cooks.
- Ready in Under an Hour: From start to finish, this impressive main course comes together in about 40 minutes, making it entirely achievable for a weeknight dinner.
- Flexible Recipe: You can easily customise the filling. Try swapping the cream cheese for soft goat’s cheese for a tangier flavour, or use chopped pecans instead of walnuts for a different crunch.
- Great for Special Dinners: This dish is ideal for a date night, a small dinner party, or a celebratory Sunday meal. It has a touch of elegance that makes any occasion feel special. For other great dinner ideas, check out these Healthy Chicken Recipes.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky, asked for seconds the first time I made it!
Ingredients You’ll Need
For the creamiest filling, I always recommend using a full-fat cream cheese, like Philadelphia, as it melts better and is less likely to become watery. The quality of the chicken also makes a huge difference, so opt for plump, free-range chicken breasts if you can.
- 4 large boneless, skinless chicken breasts (about 200g each)
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Filling:
- 150g full-fat cream cheese, softened
- 100g fresh spinach, roughly chopped
- 50g dried cranberries
- 40g feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Sara’s Tip: Make sure your cream cheese is at room temperature. It makes it so much easier to mix with the other filling ingredients, ensuring you get a smooth, consistent texture without any lumps.
How to Make Spinach Cranberry Stuffed Chicken Breasts
The process involves three main stages: preparing the filling, stuffing the chicken, and then cooking it with a combination of searing and baking. This two-step cooking method guarantees a golden crust and a juicy interior.
- Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. This is a key step for getting a good sear. In a small bowl, mix the paprika, 1/2 tsp salt, and 1/4 tsp pepper. Rub this mixture all over the chicken breasts.
- Make the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, dried cranberries, crumbled feta, minced garlic, and the remaining salt and pepper. Mix until everything is well combined.
- Stuff the Chicken: Place a chicken breast on a cutting board. Carefully slice a deep pocket into the thickest side of each breast, being careful not to cut all the way through. I find that holding my hand flat on top of the chicken helps guide the knife.
- Fill the Pockets: Evenly divide the spinach and cranberry mixture among the four chicken breasts, stuffing it carefully into each pocket. Don’t overfill, as the filling can spill out during cooking.
- Secure the Chicken: Press the edges of the pocket together to seal. You can secure them with a few cocktail sticks if you’re worried about the filling escaping. What works best for me is using three sticks per breast, spaced evenly.
- Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown.
- Bake to Perfection: Transfer the entire pan to the preheated oven. If your pan isn’t oven-safe, transfer the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 74°C on a meat thermometer.
- Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This is crucial for keeping the chicken moist. Don’t forget to remove the cocktail sticks before serving!
Tips From My Kitchen
- Temperature Control: The most reliable way to know if your chicken is cooked is by using a digital meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency. This avoids any guesswork and prevents dry, overcooked chicken.
- The Secret Step: Don’t skip patting the chicken dry. I learned that removing excess moisture from the surface of the chicken is essential for achieving that gorgeous, golden-brown crust when you sear it. A wet surface will steam rather than sear.
- Make-Ahead: You can prepare the filling up to 2 days in advance and keep it in an airtight container in the fridge. You can also stuff the chicken breasts, cover them tightly with cling film, and refrigerate for up to 24 hours before you plan to cook them.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C or in the microwave until warmed through to prevent the chicken from drying out.
Equipment You’ll Need
- Large oven-safe frying pan or skillet
- Sharp knife and cutting board
- Medium mixing bowl
- Wooden spoon or spatula
- Cocktail sticks (optional, but recommended)
- Meat thermometer
Common Mistakes to Avoid
- Overcrowding the pan: When searing the chicken, make sure there is enough space between the breasts. If the pan is too crowded, the chicken will steam instead of browning, and you’ll miss out on that delicious crust. Cook in two batches if necessary.
- Wrong temperature: Ensure your pan is properly hot before adding the chicken for searing. A sizzling sound is what you’re listening for. Likewise, make sure your oven is fully preheated before the chicken goes in to ensure even cooking.
- Skipping the rest time: It’s tempting to slice into the chicken right away, but resting is non-negotiable for a Juicy Chicken Recipe. As explained by food science experts at Serious Eats, this allows the juices to redistribute throughout the meat, resulting in a much more tender and flavourful result.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative. The filling is wonderfully adaptable to different tastes and ingredients you might have on hand.
- Spicy Version: Add 1/2 teaspoon of red chilli flakes to the cream cheese mixture for a gentle, warming heat that contrasts nicely with the sweet cranberries.
- Mushroom and Herb: Swap the cranberries for 100g of finely chopped and sautéed mushrooms. Add a tablespoon of fresh thyme or parsley to the filling for a more earthy, aromatic flavour.
- Different Protein: This stuffing works brilliantly with thick-cut pork chops or turkey breast fillets. Just be sure to adjust the cooking time based on the thickness of the meat.
What to Serve With Spinach Cranberry Stuffed Chicken Breasts
This dish pairs well with a variety of sides that complement its rich flavours without overpowering them. Here are a few of my favourite pairings:
- Creamy Mashed Potatoes: The perfect canvas for soaking up any juices from the chicken. Their smooth texture is a lovely contrast to the stuffed breast.
- Roasted Asparagus or Green Beans: A simple side of roasted green vegetables with a squeeze of lemon juice adds freshness and a bit of crunch. It’s an easy and healthy option, much like our simple Chicken Breast And Green Beans dish.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the cheese filling beautifully.
Frequently Asked Questions
Spinach Cranberry Stuffed Chicken Breasts
Ingredients
Method
- Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. This is a key step for getting a good sear. In a small bowl, mix the paprika, 1/2 tsp salt, and 1/4 tsp pepper. Rub this mixture all over the chicken breasts.
- Make the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, dried cranberries, crumbled feta, minced garlic, and the remaining salt and pepper. Mix until everything is well combined.
- Stuff the Chicken: Place a chicken breast on a cutting board. Carefully slice a deep pocket into the thickest side of each breast, being careful not to cut all the way through. I find that holding my hand flat on top of the chicken helps guide the knife.
- Fill the Pockets: Evenly divide the spinach and cranberry mixture among the four chicken breasts, stuffing it carefully into each pocket. Don't overfill, as the filling can spill out during cooking.
- Secure the Chicken: Press the edges of the pocket together to seal. You can secure them with a few cocktail sticks if you're worried about the filling escaping. What works best for me is using three sticks per breast, spaced evenly.
- Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown.
- Bake to Perfection: Transfer the entire pan to the preheated oven. If your pan isn't oven-safe, transfer the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 74°C on a meat thermometer.
- Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This is crucial for keeping the chicken moist. Don't forget to remove the cocktail sticks before serving!
Notes
I really hope you give these Spinach Cranberry Stuffed Chicken Breasts a try. They are a true favourite in our home and always feel like a treat. It’s one of those recipes that delivers impressive results without demanding too much from the cook. If you make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!
Happy cooking,
Sara
