Description
Tender chicken breasts stuffed with a flavorful mix of fresh spinach, sweet-tart cranberries, and creamy goat cheese. This recipe is elegant enough for a dinner party but easy enough for a weeknight meal. The aroma while baking is irresistible, and slicing into the chicken reveals a vibrant, colorful filling. Perfect served with roasted vegetables, a fresh salad, or your favorite grain.
Ingredients
- 2 large chicken breasts
- 1 cup fresh spinach, chopped
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt & black pepper, to taste
- ½ tsp dried thyme (optional)
- Toothpicks or kitchen twine
Instructions
Preheat the oven to 375°F (190°C).
In a small skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and mix in cranberries and goat cheese.
Cut a pocket into each chicken breast. Fill with the spinach, cranberry, and goat cheese mixture. Secure with toothpicks or kitchen twine. Season with salt, pepper, and optional thyme.
Heat a skillet over medium-high heat with a bit of olive oil. Sear chicken 2–3 minutes per side until golden.
Transfer the chicken to the oven and bake for 20–25 minutes until cooked through.
Remove toothpicks/twine and serve warm with your favorite sides.
Notes
Can substitute goat cheese with feta for a tangier flavor.
Spinach can be swapped with kale or Swiss chard.
Dried cranberries can be replaced with dried cherries for a bolder taste.
Prep the filling ahead to save time on busy nights.
Rest chicken for 5 minutes before slicing to retain juiciness.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baking & Searing
- Cuisine: American / Contemporary
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg