Spinach Cranberry Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, finely chopped - 1/2 cup dried cranberries, roughly chopped - 1/2 cup cream cheese, softened to room temperature - 1/4 cup grated Parmesan cheese - 1/4 teaspoon garlic powder - 1 tablespoon olive oil for cooking - 1/2 teaspoon paprika for seasoning - Salt and pepper, to taste Gathering the right ingredients is key. For the main part of this dish, you'll need four boneless, skinless chicken breasts. These are easy to work with and cook nicely. Fresh spinach is another star here. It adds flavor and nutrition. You also want dried cranberries for a sweet touch. They give a nice contrast to the savory chicken. Next, let’s talk about the creamy filling. You’ll need cream cheese, which must be at room temperature to mix well. This will help create a smooth texture. Grated Parmesan cheese adds a savory kick. A bit of garlic powder enhances the taste, too. Don't forget your cooking essentials! You'll need olive oil for searing the chicken. Paprika adds color and flavor. Lastly, use salt and pepper to taste. These simple seasonings really bring out the best in your dish. {{ingredient_image_2}} Preheating the oven is very important. It helps the chicken cook evenly. Set your oven to 375°F (190°C). This way, your chicken will get that nice, juicy texture. To make the filling, grab a medium bowl. Mix 2 cups of finely chopped spinach and 1/2 cup of roughly chopped dried cranberries. Add 1/2 cup of softened cream cheese and 1/4 cup of grated Parmesan cheese. Don't forget 1/4 teaspoon of garlic powder and onion powder. Sprinkle in some salt and pepper to taste. Stir it all together until it is creamy and blended. Take your chicken breasts and use a sharp knife. Cut a pocket into the side of each breast. Be careful not to cut all the way through. This pocket will hold the filling. Now, fill each pocket with the spinach and cranberry mixture. If needed, use toothpicks to keep the filling inside. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the stuffed chicken breasts with paprika, salt, and pepper. Place the chicken in the skillet. Sear for about 4-5 minutes on each side. Look for a golden-brown color. Once done, transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes. Make sure it reaches an internal temperature of 165°F (75°C). After baking, let the chicken rest for about 5 minutes. This helps keep it juicy. If you used toothpicks, gently remove them. For a nice touch, sprinkle finely chopped fresh parsley on top. It adds color and flavor to your dish. To ensure a creamy filling, use room temperature cream cheese. This helps it mix easily with spinach and cranberries. Chop the spinach finely, so it blends well. You want a filling that is smooth and holds together. If it feels too dry, add a bit more cream cheese. Checking for doneness is key for juicy chicken. Use a meat thermometer. The chicken should reach 165°F (75°C) inside. If you do not have one, look for clear juices. Cut into the thickest part of the chicken to check. If it is pink, it needs more cooking. You can add more spices to boost flavor. Consider using Italian herbs like oregano or basil. A pinch of red pepper flakes adds heat. Lemon zest gives a fresh twist. Experiment with what you like best! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality cream cheese will enhance the flavor and texture of the filling. Don’t Overstuff: While it’s tempting to fill the chicken breasts to the brim, overstuffing can cause the filling to spill out during cooking. Let It Rest: Allowing the chicken to rest after baking helps retain its juices, resulting in a more flavorful and moist dish. Experiment with Cheese: Feel free to substitute the Parmesan with other cheeses like feta or mozzarella for a different flavor profile. {{image_4}} You can change the flavor of your spinach cranberry stuffed chicken. Try using feta cheese instead of cream cheese for a tangy twist. If you want a lighter option, use ricotta cheese. For greens, swap spinach with kale or Swiss chard. Each option gives a unique taste and texture. Baking gives a juicy chicken with a nice crust. However, grilling adds a smoky flavor. If you grill, keep the heat medium to avoid burning the outside. Cook each side for about 6-8 minutes. Both methods make this dish special. Each method brings out different flavors. Pair your stuffed chicken with a simple salad for freshness. A light vinaigrette works well. You can also serve it with pasta tossed in olive oil and garlic. This adds heartiness to your meal. For a colorful plate, add sautéed vegetables. Enjoy the harmony of flavors and textures. To store leftovers, place the chicken in an airtight container. This keeps the flavors fresh. Make sure the chicken cools down first. Leftovers can last for up to three days in the fridge. When ready to eat, check for any off smells or changes in texture. Freezing stuffed chicken is a great option for meal prep. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze the chicken for up to three months. When you want to cook it, thaw it overnight in the fridge before cooking. Reheat your stuffed chicken safely for best taste. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes. This keeps the chicken moist. You can also use a microwave, but the oven gives better results. Always check the temperature. The inside should be 165°F (75°C) before serving. You can check if the chicken is done cooking by using a meat thermometer. Insert it into the thickest part of the chicken breast. The internal temperature should reach 165°F (75°C). Another sign is the juices should run clear when you cut into the chicken. If the juices are pink, cook it a bit longer. Yes, you can use frozen spinach. It is convenient and saves prep time. However, frozen spinach has a higher water content. This means you should drain it well before mixing it into your filling. Fresh spinach gives a brighter flavor and better texture. So, choose based on what you prefer or have on hand. If you want a lighter option, you can use Greek yogurt or ricotta cheese. Both alternatives add creaminess without the extra fat. You can also try cottage cheese, but blend it for a smoother texture. These substitutes work well and keep your dish tasty and flavorful. This blog post explored the steps to make a delicious stuffed chicken dish. We covered key ingredients like chicken breasts, spinach, and cranberries, along with cooking essentials. I also shared tips to perfect your stuffing and suggested variations to try. Don't forget the storage tips for leftovers, too. Cooking can be fun and tasty. Now, get in the kitchen and enjoy your delicious meal!$

Spinach Cranberry Stuffed Chicken

A delicious and healthy dish featuring chicken breasts stuffed with a creamy spinach and cranberry filling.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups fresh spinach, finely chopped
0.5 cups dried cranberries, roughly chopped
0.5 cups cream cheese, softened to room temperature
0.25 cups grated Parmesan cheese
0.25 teaspoon garlic powder
0.25 teaspoon onion powder
1 pinch salt and pepper, to taste
1 tablespoon olive oil for cooking
0.5 teaspoon paprika for seasoning
to taste fresh parsley, finely chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C) to ensure it's ready for baking.
In a medium mixing bowl, combine the finely chopped spinach, roughly chopped dried cranberries, softened cream cheese, grated Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir the mixture thoroughly until all the ingredients are well blended and the filling is creamy.
Take each chicken breast and, using a sharp knife, carefully cut a pocket into the side of each breast. Make sure to only cut halfway through to create a pocket, so the filling won't escape.
Generously fill each chicken breast pocket with the spinach and cranberry mixture. If needed, secure the opening with toothpicks to prevent the filling from falling out during cooking.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Season both sides of the stuffed chicken breasts with paprika, salt, and pepper to enhance their flavor.
Sear the stuffed chicken breasts in the skillet for about 4-5 minutes on each side, or until they achieve a beautiful golden-brown color.
Once seared, carefully transfer the skillet to the preheated oven. Bake the chicken for an additional 20-25 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is thoroughly cooked.
After removing the skillet from the oven, let the chicken rest for about 5 minutes for juicy results. If you used toothpicks, gently remove them before serving.
Finish the dish by sprinkling finely chopped fresh parsley on top for a pop of color and added flavor.

Notes

Serve on a bed of sautéed vegetables or alongside a light salad for a colorful presentation.

Keyword chicken, cranberries, spinach, stuffed chicken