Spinach & Cranberry Stuffed Chicken Breasts bring elegant flavor to weeknights without the fuss. This dish feels gourmet, yet stays simple enough for busy parents and beginners. The sweet-tart cranberries meet creamy goat cheese, with spinach lending a fresh, savory bite. It’s a comforting, crowd-pleasing meal that looks impressive on the table. Quick to prepare, even quicker to devour, it’s perfect for a cozy weeknight or a special-occasion dinner at home.
Why You’ll Love These Spinach & Cranberry Stuffed Chicken Breasts
- Quick to prepare and cook, even on busy nights.
- Impressive presentation with minimal effort.
- Delicious balance of sweet, savory, and tangy notes.
- Healthy, satisfying, and naturally protein-forward.
- Flexible and beginner-friendly, with easy substitutions.
Spinach & Cranberry Stuffed Chicken Breasts deliver a restaurant-worthy vibe without complicating your cooking routine. The combination of goat cheese, cranberries, and toasted pine nuts adds texture and delight with every bite. You’ll taste how easy it is to coax gourmet flavor from simple pantry staples while keeping the process friendly for new cooks exploring this spinach-forward approach.
Ingredients + Notes/Substitutions
- Fresh chicken breasts: 2 (approx 1 lb / 450 g)
- Pine nuts: 2 tablespoons (toasted for flavor)
- Olive oil: 1 ½ tablespoons, divided
- Fresh garlic: 1 clove, finely chopped
- Baby spinach: 1 cup (30 g), roughly chopped
- Goat cheese: 2 tablespoons
- Dried cranberries: 2 tablespoons (sweet-tart)
- Salt and black pepper
Notes & Substitutions
- Chicken: Use thin-sliced or butterfly to create a pocket more easily.
- Cheese: Feta or cream cheese are great alternatives if goat cheese isn’t available.
- Nuts: Walnuts, pecans, or almonds can swap in for pine nuts.
- Dried fruit: Cherries or apricots also work well with the spinach.
- Spinach: Frozen spinach can be used—thaw and squeeze dry first.
- Herbs: Fresh thyme or rosemary add extra aroma.
Equipment
- Sharp chef’s knife
- Cutting board
- Small skillet or frying pan (oven-safe)
- Meat thermometer
- Small mixing bowl
- Measuring spoons and cups
Instructions
- Prep Pine Nuts: Toast pine nuts in a dry skillet over medium heat until they’re lightly browned and fragrant. Remove and set aside.
- Wilt Spinach: In the same skillet, add ½ tablespoon oil. Sauté garlic briefly, then add spinach and cook until wilted. Remove from heat and let cool.
- Preheat Oven: Heat to 400°F (200°C).
- Prepare Chicken: Make a shallow pocket in the side of each chicken breast without slicing through the back wall.
- Make Stuffing: In a small bowl, combine the cooled spinach, goat cheese, dried cranberries, and toasted pine nuts until evenly mixed.
- Stuff Chicken: Fill each pocket generously with the stuffing. Press the opening to close as best as possible to minimize filling escaping during cooking.
- Sear Chicken: Heat the remaining oil in the skillet and sear the stuffed breasts about 3 minutes per side to form a light crust.
- Bake Chicken: Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken is cooked through (the center reaches 165°F / 74°C).
The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) for food safety.
- Rest and Serve: Let the chicken rest briefly, then slice and serve.
Pro Tips for Perfect Stuffed Chicken
- Butterfly chicken carefully to avoid cutting all the way through.
- Don’t overfill the pockets; excess filling can leak out.
- Sear to create a flavorful crust that helps seal in the stuffing.
- Check internal temperature: 165°F (74°C) is ideal.
- Allow a short rest so juices redistribute and the meat stays juicy.
Common Mistakes to Avoid
- Overcooking chicken leads to dryness.
- Under-seasoning both the stuffing and the chicken.
- Not cooling spinach before mixing with cheese.
- Using too much oil for searing, which can make the exterior greasy.
Serving, Storage, and Variations
Serving Suggestions
- Pair with roasted vegetables for color and balance.
- Serve alongside quinoa, rice pilaf, or mashed potatoes.
- Add a light green salad for brightness.
- A drizzle of balsamic glaze ties sweet and tangy notes together.
Storage & Reheating
- Refrigerate leftovers in an airtight container for 3–4 days.
- Freeze cooked chicken up to 2 months.
- Reheat gently in the oven or a skillet to preserve moisture.
Variations
- Cheese: Try ricotta, cream cheese, or Boursin for a different creaminess.
- Herbs: Add fresh thyme, rosemary, or sage for extra aroma.
- Vegetables: Sautéed mushrooms or caramelized onions blend nicely with the stuffing.
- Spice: A pinch of red pepper flakes adds a subtle kick.
- Wrapped: For extra indulgence, wrap the chicken in prosciutto or bacon.
Nutrition Information
Dried cranberries offer more than just flavor, as research highlights their various health benefits, including promoting urinary tract health and providing antioxidants.
| Nutrient | Amount per serving |
|---|---|
| Calories | 507 kcal |
| Carbohydrates | 14 g |
| Protein | 52 g |
| Fat | 26 g |
| Saturated Fat | 5 g |
| Cholesterol | 151 mg |
| Sodium | 327 mg |
| Fiber | 1 g |
| Sugar | 10 g |
Frequently Asked Questions
Can I prepare the stuffing ahead?
Yes, up to 2 days in advance. Keep refrigerated and assemble just before stuffing the chicken.
How do I prevent filling from leaking?
Don’t overstuff the pockets, and secure openings with toothpicks if needed.
Can I use boneless, skinless chicken thighs?
Yes, chicken thighs work well; just adjust the cooking time to ensure they reach 165°F (74°C).
Conclusion
Spinach & Cranberry Stuffed Chicken Breasts prove that easy cooking can feel luxurious. With a bright filling, tender chicken, and a quick finish in the oven, weeknights become something to look forward to. The sweet-tart balance and creamy cheese create a memorable bite without extra effort. Give this recipe a try and share your photos or tweaks in the comments—I love seeing your spins on this simple, flavorful dish.
Easy Spinach & Cranberry Stuffed Chicken Breasts
Equipment
- Skillet/Frying Pan
- Oven
- Knife
Ingredients
Main Ingredients
- 2 tablespoon pine nuts
- 1 ½ tablespoon olive oil divided
- 1 clove garlic finely chopped
- 1 cup baby spinach 30g, roughly chopped
- 2 chicken breasts approx 1lb/450g
- 2 tablespoon goat cheese
- 2 tablespoon dried cranberries I used Stoneridge
Instructions
Preparation
- Toast the pine nuts in a dry skillet over medium heat until gently browned, watching closely to prevent burning, then set them aside.
- Add ½ tablespoon oil to the skillet, cook chopped garlic for a minute, then add and wilt the spinach; remove from skillet and set aside to cool.
- Preheat the oven to 400F/200C.
- Make a small cut into the side of each chicken breast and carefully create a pocket inside without cutting through to other sides.
- Mix goat cheese, dried cranberries, and toasted pine nuts with the cooled spinach, then stuff the chicken breasts and press the opening closed.
- Warm the remaining oil in the skillet over medium heat, cook chicken for about 3 minutes per side to brown, then transfer to the oven and bake for around 10 minutes until cooked through.
