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Cranberry & Spinach Stuffed Chicken Breasts with Parmesan

Juicy chicken breasts stuffed with a creamy blend of spinach, dried cranberries, cream cheese, and Parmesan, seasoned to perfection and baked to a golden finish—an easy, cozy dinner packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Chicken Breasts
  • 4 pieces boneless skinless chicken breasts with pockets cut for stuffing
  • 2 tbsp olive oil divided
  • 1 tsp salt for seasoning chicken
  • 1/2 tsp black pepper for seasoning chicken
  • 1 tsp garlic powder for seasoning chicken
  • 1 tsp paprika for seasoning chicken
  • 1 tsp Italian seasoning for seasoning chicken
  • 1 tbsp olive oil for sautéing filling
  • 2 cloves garlic minced, for filling
  • 2 cups fresh spinach chopped
  • 4 oz cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup dried cranberries
  • 1/2 tsp salt to taste in filling
  • 1/4 tsp black pepper to taste in filling
  • 1/4 cup mozzarella or extra Parmesan cheese optional topping
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Oven-safe Skillet
  • Sharp knife
  • Toothpicks
  • Pan

Method
 

  1. Step 1: Preheat oven to 375°F (190°C).
  2. Step 2: Cut a deep pocket in each chicken breast without cutting all the way through. Season inside and outside with salt, black pepper, garlic powder, paprika, and Italian seasoning.
  3. Step 3: Heat 1 tbsp olive oil in a pan over medium heat. Sauté minced garlic for 30 seconds, add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in cream cheese, grated Parmesan, and dried cranberries until combined.
  4. Step 4: Spoon the filling evenly into each chicken breast pocket. Secure with toothpicks if desired.
  5. Step 5: Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 3-4 minutes per side until golden brown.
  6. Step 6: Transfer skillet to the preheated oven and bake for 18-22 minutes, or until internal temperature reaches 165°F (74°C). If using, sprinkle mozzarella or extra Parmesan on chicken during last 5 minutes to melt.
  7. Step 7: Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

Make the filling a day ahead to save time. Use goat cheese or feta for a tangier filling. Substitute fresh cranberries lightly cooked with honey for dried. Try kale or Swiss chard instead of spinach. Add fresh herbs or red pepper flakes for extra flavor. Store leftovers in the fridge up to 3 days or freeze uncooked wrapped tightly.