Alright, let’s talk about turning boring chicken breasts into something that looks like it belongs on a fancy restaurant menu. This Cranberry Spinach Stuffed Chicken is basically your ticket to looking like a culinary genius when really you just know how to butterfly a chicken breast and mix some gorgeous ingredients together. We’re talking juicy chicken stuffed with a mix of fresh spinach, tangy dried cranberries, creamy goat cheese, and toasted pecans that creates this perfect sweet-savory situation that’ll make your taste buds do a happy dance. It’s elegant enough for date night, impressive enough for entertaining, but surprisingly doable for a weeknight when you want to feel fancy. Plus, it slices into these beautiful spirals that are basically Instagram gold.
Why You’ll Love This Recipe
- Looks way more complicated than it actually is
- Perfect balance of sweet, savory, and creamy flavors
- Impressive presentation that photographs like a dream
- Uses simple ingredients that pack maximum flavor punch
- Great for meal prep — slices beautifully for lunches
- Fancy enough for guests but easy enough for family dinner
- Way more interesting than plain grilled chicken
The Good Stuff You’ll Need
For the Chicken:
- 4 large boneless, skinless chicken breasts (6-8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp paprika
For the Stuffing:
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 4 oz goat cheese, softened (or cream cheese if you prefer)
- 1/2 cup toasted pecans, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (thyme or rosemary work great)
For the Pan Sauce (optional but recommended):
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Fresh herbs for garnish
Let’s Do This
Step 1: Prep That Chicken
Preheat your oven to 375°F.
Place chicken breasts on a cutting board and pat them dry.
Butterfly each breast by cutting horizontally about 3/4 of the way through — you want to open it like a book.
Pound gently to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
Season both sides with salt, pepper, garlic powder, thyme, and paprika.
Step 2: Make the Stuffing Magic
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped spinach and cook until wilted, about 2-3 minutes.
Remove from heat and let cool slightly.
Step 3: Mix It Up
In a bowl, combine the cooked spinach, dried cranberries, softened goat cheese, chopped pecans, lemon juice, salt, pepper, and fresh herbs.
Mix gently until everything’s well combined — you want it creamy but still chunky.
Taste and adjust seasoning as needed.
Step 4: Stuff and Roll
Lay the butterflied chicken breasts flat on your cutting board.
Divide the stuffing evenly among the four breasts, spreading it over one half of each breast.
Fold the chicken over the filling and secure with toothpicks or kitchen twine.
Don’t worry if some stuffing peeks out — it’ll look rustic and delicious.
Step 5: Sear for Golden Goodness
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Carefully place the stuffed chicken breasts seam-side down first.
Sear for 3-4 minutes until golden brown, then flip and sear the other side for 2-3 minutes.
Step 6: Bake to Perfection
Transfer the skillet to the preheated oven.
Bake for 18-22 minutes, or until the internal temperature reaches 165°F.
The chicken should be golden brown and the juices should run clear.
Remove from oven and let rest for 5 minutes before slicing.
Step 7: Optional Pan Sauce
While chicken rests, return the skillet to the stovetop over medium heat.
Add chicken broth, scraping up any browned bits from the bottom.
Stir in butter, honey, and balsamic vinegar.
Simmer for 2-3 minutes until slightly reduced and glossy.
Serving Suggestions
Slice each chicken breast into thick rounds to show off that gorgeous stuffing spiral.
Serve over wild rice pilaf, creamy mashed potatoes, or roasted vegetables.
Drizzle with the pan sauce and garnish with fresh herbs.
A crisp white wine like Pinot Grigio or Riesling pairs beautifully.
Switch It Up
Cheese Swap: Try feta, ricotta, or cream cheese instead of goat cheese.
Nut Variations: Walnuts, pine nuts, or sliced almonds work great too.
Fruit Options: Dried cherries, chopped apples, or sun-dried tomatoes for different flavors.
Herb Power: Fresh sage, basil, or oregano can change up the flavor profile.
Bacon Bits: Add some crispy bacon crumbles for extra indulgence.
Make-Ahead Magic
You can butterfly and pound the chicken up to a day ahead.
The stuffing can be made up to 2 days ahead and kept refrigerated.
Stuff the chicken up to 4 hours before cooking and keep chilled.
Cooked chicken keeps for 3-4 days and reheats gently in the oven.
Questions People Actually Ask
Q: What if I mess up butterflying the chicken? A: Don’t stress! Even if it’s not perfect, you can pound it flat and it’ll work. Practice makes perfect.
Q: Can I use frozen spinach? A: Fresh is best for texture, but thawed and squeezed-dry frozen spinach works in a pinch.
Q: How do I know when it’s done? A: Use a meat thermometer! The thickest part should read 165°F. No pink juices should remain.
Q: What if my stuffing falls out while cooking? A: Totally normal! Just scoop it back on top when serving. It’s all going to the same place anyway.
Q: Can I make this dairy-free? A: Skip the goat cheese or use a dairy-free cream cheese alternative.
Q: What’s the best way to slice this for serving? A: Use a sharp knife and slice into 1-inch thick rounds to show off that beautiful spiral pattern.
Print
Cranberry Spinach Stuffed Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Alright, let’s talk about turning boring chicken breasts into something that looks like it belongs on a fancy restaurant menu. This Cranberry Spinach Stuffed Chicken is basically your ticket to looking like a culinary genius when really you just know how to butterfly a chicken breast and mix some gorgeous ingredients together. We’re talking juicy chicken stuffed with a mix of fresh spinach, tangy dried cranberries, creamy goat cheese, and toasted pecans that creates this perfect sweet-savory situation that’ll make your taste buds do a happy dance. It’s elegant enough for date night, impressive enough for entertaining, but surprisingly doable for a weeknight when you want to feel fancy. Plus, it slices into these beautiful spirals that are basically Instagram gold.
Ingredients
For the Chicken:
- 4 large boneless, skinless chicken breasts (6–8 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp paprika
For the Stuffing:
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup dried cranberries
- 4 oz goat cheese, softened (or cream cheese if you prefer)
- 1/2 cup toasted pecans, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh herbs (thyme or rosemary work great)
For the Pan Sauce (optional but recommended):
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Fresh herbs for garnish
Instructions
Preheat your oven to 375°F.
Place chicken breasts on a cutting board and pat them dry.
Butterfly each breast by cutting horizontally about 3/4 of the way through — you want to open it like a book.
Pound gently to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
Season both sides with salt, pepper, garlic powder, thyme, and paprika.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped spinach and cook until wilted, about 2-3 minutes.
Remove from heat and let cool slightly.
In a bowl, combine the cooked spinach, dried cranberries, softened goat cheese, chopped pecans, lemon juice, salt, pepper, and fresh herbs.
Mix gently until everything’s well combined — you want it creamy but still chunky.
Taste and adjust seasoning as needed.
Lay the butterflied chicken breasts flat on your cutting board.
Divide the stuffing evenly among the four breasts, spreading it over one half of each breast.
Fold the chicken over the filling and secure with toothpicks or kitchen twine.
Don’t worry if some stuffing peeks out — it’ll look rustic and delicious.
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Carefully place the stuffed chicken breasts seam-side down first.
Sear for 3-4 minutes until golden brown, then flip and sear the other side for 2-3 minutes.
Transfer the skillet to the preheated oven.
Bake for 18-22 minutes, or until the internal temperature reaches 165°F.
The chicken should be golden brown and the juices should run clear.
Remove from oven and let rest for 5 minutes before slicing.
While chicken rests, return the skillet to the stovetop over medium heat.
Add chicken broth, scraping up any browned bits from the bottom.
Stir in butter, honey, and balsamic vinegar.
Simmer for 2-3 minutes until slightly reduced and glossy.
Notes
Slice each chicken breast into thick rounds to show off that gorgeous stuffing spiral.
Serve over wild rice pilaf, creamy mashed potatoes, or roasted vegetables.
Drizzle with the pan sauce and garnish with fresh herbs.
A crisp white wine like Pinot Grigio or Riesling pairs beautifully.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~425 kcal
- Carbohydrates: ~12g
- Protein: ~38g