Juicy chicken breasts stuffed with a festive mix of fresh spinach, sweet cranberries, garlic, and shredded parmesan. This simple yet elegant recipe is perfect for cozy weeknights or holiday gatherings.
Ingredients
• 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
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 1/2 teaspoon paprika (optional)Cook Mode Prevent your screen from going dark
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
2. In a bowl, combine spinach, cranberries, parmesan, garlic, olive oil, and Italian seasoning. Mix well.
3. Slice a pocket into each chicken breast and stuff with the spinach-cranberry mixture.
4. Secure chicken with toothpicks or press edges firmly closed. Season with salt, pepper, and paprika if using.
5. Heat a skillet over medium-high and sear each chicken breast for 2–3 minutes per side until golden brown.
6. Transfer to oven and bake for 20–25 minutes, or until internal temperature reaches 165°F.
7. Let rest for 5 minutes before serving. Remove toothpicks before plating.
Notes
– Frozen spinach works too — thaw and squeeze out excess liquid first.
– Goat cheese, feta, or cream cheese can be used instead of parmesan.
– Make ahead: Stuff and store chicken in fridge up to 24 hours before baking.
– Pair with roasted veggies, wild rice, or a seasonal salad.
– Leftovers can be sliced for wraps or salads the next day.