Description
Cranberry & Spinach Stuffed Chicken Breasts with Parmesan is the kind of dish that looks fancy but feels effortless. Juicy chicken, tangy cranberries, earthy spinach, and salty Parmesan all tucked together—it’s weeknight-easy yet elegant enough for a holiday table. One bite and you’ll see why this recipe has that “wow” factor without the stress.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- ½ cup dried cranberries
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt & black pepper, to taste
- Toothpicks or kitchen twine
Instructions
Preheat oven to 375°F (190°C).
Mix spinach, cranberries, Parmesan, and garlic in a bowl.
Cut a pocket into each chicken breast and fill with the mixture. Secure with toothpicks or twine.
Rub chicken with olive oil, thyme, salt, and pepper.
Heat an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
Transfer skillet to the oven and bake 20–25 minutes, until internal temperature reaches 165°F (74°C).
Remove toothpicks before serving. Enjoy with roasted vegetables or a crisp salad.
Notes
Don’t overstuff the chicken—some filling peeking out is normal (and tasty).
You can swap Parmesan for feta or mozzarella.
Pre-stuff the chicken up to a day ahead and bake when ready to serve.
For a festive twist, add a sprinkle of chopped walnuts to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sear + Bake
- Cuisine: American with Mediterranean influence
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 405 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7 g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg