Cranberry & Spinach Stuffed Chicken Breasts with Parmesan
Juicy chicken breasts stuffed with a savory spinach, cranberry, and Parmesan filling, perfect for a holiday or family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries, roughly chopped
- 1/2 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. In a bowl, combine spinach, cranberries, Parmesan cheese, and minced garlic. Season with salt and pepper.
- 3. Cut a pocket into each chicken breast carefully. Stuff each with the spinach mixture.
- 4. Season the outside of the chicken with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.
- 5. Sear chicken breasts for 3-4 minutes per side until golden.
- 6. Transfer skillet to oven and bake for 20-25 minutes until chicken is cooked through (internal temperature 165°F).
- 7. Let rest 5 minutes before serving.
Notes
You can substitute dried cranberries with fresh or frozen if desired. Add a splash of balsamic vinegar for extra flavor.
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 12g
- Protein: 42g
Find it online: https://cheerychop.com/cranberry-spinach-stuffed-chicken/