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