CRANBERRY SPINACH STUFFED CHICKEN PERFECT

I still remember the first time I attempted a stuffed chicken recipe; it was Thanksgiving, and I was determined to impress my family with something beyond the usual roasted bird, and that’s when I first encountered something similar to Cranberry Spinach Stuffed Chicken. It felt ambitious, a little daunting, but the resulting explosion of flavors – the savory chicken, the tart cranberries, the earthy spinach – was so worth the effort, and now, I’m here to guide you through creating your own version of this deliciousness, ensuring a masterpiece every time.

Cranberry Spinach Stuffed Chicken: A Symphony of Flavors

Alright, my friend, let’s dive into this culinary adventure together! Cranberry Spinach Stuffed Chicken might sound fancy, but trust me, it’s totally achievable, even on a busy weeknight. We’re going to break it down step-by-step, and I’ll share all my insider tips to guarantee juicy chicken and a stuffing that’s bursting with flavor. Think of this as your culinary hug, warm and comforting, with a touch of elegance.

Why This Recipe Works

Why should you choose this Cranberry Spinach Stuffed Chicken recipe? Because it’s:

• Balanced: The tartness of the cranberries perfectly complements the savory chicken and earthy spinach.
• Impressive Yet Easy: It looks like you spent hours, but it’s surprisingly simple.
• Customizable: Feel free to tweak the ingredients to your liking (more on that later!).
• Healthy-ish: Packed with protein, vitamins, and antioxidants.
• Delicious! Need I say more?

Ingredients You’ll Need

Let’s gather our ingredients. Don’t be intimidated by the list; most are pantry staples.

• Chicken Breasts: 4 boneless, skinless chicken breasts. Aim for similar sizes for even cooking.
• Fresh Spinach: 5 ounces, washed and chopped. Frozen spinach (thawed and squeezed dry) works in a pinch.
• Dried Cranberries: 1/2 cup. Adds a beautiful sweetness and chewiness.
• Feta Cheese: 1/4 cup, crumbled. Adds a salty, tangy kick. Goat cheese or ricotta are great substitutes.
• Pecans or Walnuts: 1/4 cup, chopped. Adds a nice crunch.
• Garlic: 2 cloves, minced. Because everything’s better with garlic.
• Shallot: 1 small, minced. Adds a subtle oniony flavor.
• Olive Oil: For sautéing.
• Chicken Broth: 1/2 cup. For keeping the chicken moist while baking.
• Dried Thyme: 1/2 teaspoon. Adds an earthy aroma.
• Salt and Pepper: To taste. The foundation of all good flavor.
• Optional: Balsamic glaze for drizzling (trust me, it’s amazing!).

Step-by-Step Instructions: Let’s Get Cooking!

Okay, deep breath! We’re going to take this one step at a time. Don’t worry; I’m right here with you.

Step 1: Preparing the Chicken

This is the most crucial step for juicy chicken. We’re going to “butterfly” or “cutlets” them.

1. Butterfly Method: Place a chicken breast on a cutting board. Using a sharp knife, slice horizontally through the center of the breast, stopping about 1/2 inch from the opposite edge. Open it like a book.
2. Cutlet Method: Place a chicken breast on a cutting board. Slice the chicken breast horizontally in half, creating two thinner cutlets.
3. Pound it Out: Place the butterflied or cutlet chicken between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch. This ensures even cooking and tenderizes the meat.
4. Season Generously: Season both sides of the chicken with salt, pepper, and a pinch of dried thyme. Don’t be shy!

Pro Tip: Slightly dampening the chicken breasts before seasoning helps the spices adhere better.

Step 2: Making the Cranberry Spinach Filling

This is where the magic happens! The combination of flavors is irresistible.

1. Sauté the Aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and shallot and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic!
2. Wilt the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
3. Combine the Goodness: Remove the skillet from the heat and transfer the spinach mixture to a bowl. Add the dried cranberries, feta cheese, and chopped pecans or walnuts. Mix well to combine.
4. Taste and Adjust: Give the filling a taste and adjust the seasoning with salt and pepper as needed. You might want to add a pinch of red pepper flakes for a little heat.

Troubleshooting Tip: If your spinach filling seems too wet, add a tablespoon of breadcrumbs to absorb the excess moisture.

Step 3: Stuffing and Rolling the Chicken

Almost there! This part is a little like origami, but much easier (and tastier).

1. Divide the Filling: Divide the cranberry spinach filling evenly among the prepared chicken breasts.
2. Roll it Up: Place the filling in the center of the chicken breast. Starting from one end, gently roll the chicken breast around the filling, creating a tight roll.
3. Secure if Needed: If needed, secure the rolls with toothpicks or kitchen twine. This will help them hold their shape during baking.

Pro Tip: Don’t overstuff the chicken breasts, or the filling will spill out during baking.

Step 4: Baking the Chicken

Time to bake our masterpieces! We’re aiming for juicy, perfectly cooked chicken.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sear for Color (Optional): For extra flavor and a beautiful golden-brown crust, you can quickly sear the chicken rolls in a hot skillet with a little olive oil before baking. Sear on all sides for 2-3 minutes per side. This step is optional but highly recommended!
3. Arrange in Baking Dish: Place the stuffed chicken breasts in a baking dish.
4. Add Chicken Broth: Pour the chicken broth into the bottom of the baking dish. This will help keep the chicken moist.
5. Bake: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.

Safety Tip: Always use a meat thermometer to check the internal temperature of chicken to ensure it’s fully cooked.

Step 5: Resting and Serving

Patience, my friend! This is the hardest part, but it’s essential for juicy chicken.

1. Rest the Chicken: Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Remove Toothpicks/Twine: If you used toothpicks or kitchen twine, remove them before slicing.
3. Slice and Serve: Slice the chicken breasts into medallions and serve immediately.
4. Garnish and Drizzle: Drizzle with balsamic glaze (optional but highly recommended) and garnish with fresh parsley or thyme.

Variations and Substitutions: Make It Your Own!

This recipe is a fantastic starting point, but feel free to get creative and customize it to your liking. Here are some ideas:

• Cheese: Swap the feta for goat cheese, ricotta, or mozzarella.
• Nuts: Use walnuts, almonds, or even sunflower seeds instead of pecans.
• Greens: Add some chopped kale or Swiss chard to the spinach mixture.
• Fruits: Try using dried cherries or chopped apples instead of cranberries.
• Herbs: Experiment with different herbs like rosemary, sage, or oregano.
• Sauce: Serve with a creamy mushroom sauce or a lemon-butter sauce.
• Breadcrumbs: Add toasted breadcrumbs to the spinach filling for added texture.
• Spice: A pinch of red pepper flakes in the filling or a dash of hot sauce adds a lovely kick.
• Make it Creamy: Stir a tablespoon of cream cheese into the spinach mixture for a richer, creamier filling.

Serving Suggestions: Complete the Meal

Cranberry Spinach Stuffed Chicken is delicious on its own, but it’s even better with the right side dishes. Here are a few suggestions:

• Roasted Vegetables: Roasted Brussels sprouts, sweet potatoes, or asparagus are all great choices.
• Quinoa or Rice: A simple side of quinoa or rice complements the chicken beautifully.
• Mashed Potatoes: Creamy mashed potatoes are always a crowd-pleaser.
• Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast.
• Garlic Bread: Crusty garlic bread is perfect for soaking up any extra sauce.

For a different take on chicken and veggies, why not try a Chicken Sweet Potato Rice Bowl? It’s another flavorful and healthy option.

Tips for Success: Avoiding Common Mistakes

I want your Cranberry Spinach Stuffed Chicken to be perfect! Here are a few tips to avoid common mistakes:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
• Don’t Overstuff the Chicken: Overstuffing the chicken will cause the filling to spill out during baking.
• Season Generously: Don’t be afraid to season the chicken and filling generously with salt and pepper.
• Rest the Chicken: Resting the chicken before slicing allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Use Fresh Ingredients: Fresh ingredients will always give you the best flavor.

If you’re in the mood for something creamy and comforting, consider whipping up a batch of Garlic Chicken Gnocchi. It’s a guaranteed crowd-pleaser!

Make-Ahead Tips: Saving Time in the Kitchen

Want to get a head start on this recipe? Here are a few make-ahead tips:

• Prepare the Filling: The cranberry spinach filling can be made up to 2 days in advance and stored in the refrigerator.
• Butterfly the Chicken: The chicken breasts can be butterflied and pounded ahead of time and stored in the refrigerator.
• Assemble the Chicken: The chicken breasts can be stuffed and rolled ahead of time and stored in the refrigerator. Add a few minutes to the baking time if baking from cold.

And for a completely different flavor profile, you might enjoy Parmesan Chicken With Garlic Cream Sauce. It’s rich, decadent, and utterly delicious.

Storage and Reheating Instructions

Leftover Cranberry Spinach Stuffed Chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

For a cozy weeknight meal, you could also explore Marry Me Chicken Soup. It’s incredibly flavorful and comforting.

Frequently Asked Questions (FAQs)

• Can I use frozen spinach? Yes, but make sure to thaw it completely and squeeze out all the excess moisture before using it.
• Can I use dried cranberries? Yes, but you may need to soak them in hot water for a few minutes to soften them up.
• Can I freeze this recipe? Yes, but the texture of the chicken may change slightly after freezing. Wrap individual portions tightly in plastic wrap and foil before freezing.
• What if I don’t have feta cheese? Goat cheese or ricotta cheese are great substitutes.
• Can I grill the chicken instead of baking it? Yes, grill the chicken over medium heat for about 6-8 minutes per side, or until cooked through.

If you are looking for something that is great for a potluck, check out Southern Chicken Spaghetti Casserole. It’s a guaranteed crowd-pleaser!

Conclusion: A Delicious Victory!

There you have it, my friend! Cranberry Spinach Stuffed Chicken, demystified and made achievable. Remember, cooking should be fun, so don’t be afraid to experiment and make this recipe your own. I have no doubt that you’ll create a dish that’s both impressive and incredibly delicious. And if you’re looking for an easy low-carb dinner, you may enjoy Chicken Bake!

Lady Maria

Cranberry Spinach Stuffed Chicken

This recipe guides you through creating flavorful Cranberry Spinach Stuffed Chicken. The savory chicken breast is stuffed with a delightful mixture of tart cranberries, earthy spinach, and salty feta, creating a balanced and impressive dish that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 5 ounces fresh spinach, washed and chopped
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans or walnuts
• 2 cloves garlic, minced
• 1 small shallot, minced
• Olive oil
• 1/2 cup chicken broth
• 1/2 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• Balsamic glaze optional, for drizzling

Equipment

• Cutting board
• Sharp knife
• Meat mallet or rolling pin
• Plastic wrap or resealable bag
• Skillet
• Mixing bowl
• Measuring spoons
• Measuring cups
• Toothpicks or kitchen twine (optional)
• baking dish
• meat thermometer
• Oven

Method

 

1. Butterfly or cutlet the chicken breasts: Butterfly by slicing horizontally through the center or cutlets by slicing the chicken breast horizontally in half, creating two thinner pieces.
2. Pound the chicken to an even thickness of about 1/4 inch between two sheets of plastic wrap.
3. Season both sides of the chicken with salt, pepper, and dried thyme.
4. Heat a tablespoon of olive oil in a skillet over medium heat.
5. Add the minced garlic and shallot and sauté for 1-2 minutes, or until fragrant.
6. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
7. Remove the skillet from the heat and transfer the spinach mixture to a bowl.
8. Add the dried cranberries, feta cheese, and chopped pecans or walnuts. Mix well to combine.
9. Taste and adjust the seasoning with salt and pepper as needed.
10. Divide the cranberry spinach filling evenly among the prepared chicken breasts.
11. Place the filling in the center of the chicken breast. Starting from one end, gently roll the chicken breast around the filling, creating a tight roll.
12. If needed, secure the rolls with toothpicks or kitchen twine.
13. Preheat your oven to 375°F (190°C).
14. Optional: Sear the chicken rolls in a hot skillet with a little olive oil before baking. Sear on all sides for 2-3 minutes per side.
15. Place the stuffed chicken breasts in a baking dish.
16. Pour the chicken broth into the bottom of the baking dish.
17. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
18. Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before slicing.
19. Remove toothpicks/twine if used.
20. Slice the chicken breasts into medallions and serve immediately.
21. Drizzle with balsamic glaze (optional) and garnish with fresh parsley or thyme.

Notes

For a richer, creamier filling, stir a tablespoon of cream cheese into the spinach mixture. The cranberry spinach filling can be made up to 2 days in advance and stored in the refrigerator. Leftover Cranberry Spinach Stuffed Chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. Swap feta for goat cheese, ricotta, or mozzarella. Use walnuts, almonds, or sunflower seeds instead of pecans.