🎉 Introduction
These Spinach Cranberry Cream Cheese Stuffed Chicken Breasts are a festive, elegant, and incredibly flavorful holiday dinner idea. The combination of creamy cheeses, fresh spinach, garlic, dried cranberries, and herbs creates a rich and sweet-savory stuffing that transforms simple chicken breasts into a Christmas-worthy entrée.
Each bite is juicy, cheesy, slightly tangy from the cranberries, and warm with thyme and garlic. This dish looks beautiful when sliced and pairs perfectly with rice, roasted vegetables, or mashed potatoes. Best of all — it’s easy to make and cooks in under 30 minutes.
Perfect for Christmas week dinners, holiday gatherings, or date-night comfort food.
🧰 Equipment Needed
- Knife & cutting board
- Mixing bowl
- Spoon or spatula
- Skillet or baking dish
- Toothpicks or kitchen twine
- Measuring cups & spoons
- Oven
🛒 Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Toothpicks or kitchen twine
Stuffing
- ½ cup cream cheese (softened)
- ¼ cup mozzarella cheese
- 1 cup fresh spinach (chopped)
- ¼ cup dried cranberries
- 2 garlic cloves, minced
- ½ tsp dried thyme
👩🍳 Directions
Step 1: Preheat the oven to 400°F (200°C). Slice a deep pocket into each chicken breast without cutting all the way through.
Step 2: Season the outside of the chicken with salt and black pepper.
Step 3: In a bowl, mix cream cheese, mozzarella cheese, spinach, cranberries, garlic, and thyme until fully combined.
Step 4: Spoon the stuffing mixture into each chicken breast pocket and secure with toothpicks or kitchen twine.
Step 5: Heat olive oil in a skillet over medium heat and sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden.
Step 6: Transfer the chicken to a baking dish and bake for 18–20 minutes until the chicken is fully cooked and juicy.
Step 7: Remove the toothpicks, slice, and serve warm with your favorite holiday sides.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🧊 Storage & Reheating
Refrigerator
Store for 2–3 days in an airtight container.
Freezer
Freeze uncooked stuffed chicken for up to 2 months.
Reheating
- Oven: 300°F for 10–12 minutes
- Microwave: 45 seconds
- Skillet: 3 minutes on low
🥄 Variations
⭐ Cheesy Spinach Stuffed Chicken
Add extra mozzarella or cheddar inside.
⭐ Cranberry Pecan Holiday Version
Add 2 tbsp chopped pecans for crunch.
⭐ Herb Garlic Version
Add fresh parsley or rosemary.
⭐ Spicy Stuffed Chicken
Mix chili flakes into the stuffing.
⭐ Sun-Dried Tomato Version
Replace cranberries with chopped sun-dried tomatoes.
⭐ Low-Carb Version
Skip searing and bake directly to reduce oil.
❓ 10 FAQs
1. Can I use chicken thighs instead?
Yes — but cooking time increases slightly.
2. Can I make the stuffing ahead?
Yes — up to 24 hours in the fridge.
3. Can I use reduced-fat cream cheese?
Yes — texture stays similar.
4. Can I air fry the stuffed chicken?
Yes — cook at 375°F for 16–18 minutes.
5. Do I have to sear before baking?
No — but searing adds flavor and color.
6. Can I add more cranberries?
Yes — for extra sweetness.
7. Is this recipe halal?
Yes — all ingredients are halal-friendly.
8. Can I use fresh mozzarella?
Shredded works better inside the stuffing.
9. How do I prevent the stuffing from leaking?
Use toothpicks or twine and don’t overfill.
10. What sides pair well?
Mashed potatoes, roasted vegetables, rice pilaf, salads.
🏁 Conclusion
These Spinach Cranberry Cream Cheese Stuffed Chicken Breasts are a festive and satisfying holiday dinner packed with creamy, sweet, and savory flavors. Simple enough for weeknights yet elegant enough for Christmas celebrations, this dish is juicy, beautiful, and absolutely delicious.
It’s a recipe that brings holiday comfort and restaurant-quality flavor to your table in just 30 minutes.
Spinach Cranberry Cream Cheese Stuffed Chicken Breasts
Ingredients
Equipment
Method
Notes
Refrigerator Store for 2–3 days in an airtight container. Freezer Freeze uncooked stuffed chicken for up to 2 months. Reheating Oven: 300°F for 10–12 minutes Microwave: 45 seconds Skillet: 3 minutes on low 🥄 Variations
⭐ Cheesy Spinach Stuffed Chicken Add extra mozzarella or cheddar inside. ⭐ Cranberry Pecan Holiday Version Add 2 tbsp chopped pecans for crunch. ⭐ Herb Garlic Version Add fresh parsley or rosemary. ⭐ Spicy Stuffed Chicken Mix chili flakes into the stuffing. ⭐ Sun-Dried Tomato Version Replace cranberries with chopped sun-dried tomatoes. ⭐ Low-Carb Version Skip searing and bake directly to reduce oil. ❓ 10 FAQs
1. Can I use chicken thighs instead? Yes — but cooking time increases slightly. 2. Can I make the stuffing ahead? Yes — up to 24 hours in the fridge. 3. Can I use reduced-fat cream cheese? Yes — texture stays similar. 4. Can I air fry the stuffed chicken? Yes — cook at 375°F for 16–18 minutes. 5. Do I have to sear before baking? No — but searing adds flavor and color. 6. Can I add more cranberries? Yes — for extra sweetness. 7. Is this recipe halal? Yes — all ingredients are halal-friendly. 8. Can I use fresh mozzarella? Shredded works better inside the stuffing. 9. How do I prevent the stuffing from leaking? Use toothpicks or twine and don’t overfill. 10. What sides pair well? Mashed potatoes, roasted vegetables, rice pilaf, salads. 🏁 Conclusion These Spinach Cranberry Cream Cheese Stuffed Chicken Breasts are a festive and satisfying holiday dinner packed with creamy, sweet, and savory flavors. Simple enough for weeknights yet elegant enough for Christmas celebrations, this dish is juicy, beautiful, and absolutely delicious. It’s a recipe that brings holiday comfort and restaurant-quality flavor to your table in just 30 minutes.
