Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese
Juicy chicken breasts stuffed with a vibrant mixture of cranberries, spinach, and creamy goat cheese, then seared and baked to golden perfection. A festive and elegant dish perfect for a special dinner.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 tablespoon olive oil, plus more for brushing
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries, chopped
- 4 ounces goat cheese, softened
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1/2 cup chicken broth
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine chopped spinach, cranberries, goat cheese, garlic, thyme, salt, and pepper.
- Cut a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
- Stuff each breast with the cranberry-spinach mixture, dividing evenly. Secure with toothpicks if needed.
- Season the outside of the chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
- Add chicken broth and butter to the skillet. Transfer the skillet to the oven.
- Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Let rest for 5 minutes before serving. Remove toothpicks if used. Spoon pan juices over the chicken.
- Serve hot, garnished with additional fresh thyme if desired.
Notes
Make sure the chicken is fully cooked before serving. For extra flavor, you can marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before stuffing.
Nutrition
- Calories: 420 kcal
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 15 g
- Protein: 38 g