Spinach Cranberry Cream Cheese Stuffed Chicken Breasts

Adam

Spinach Cranberry Cream Cheese Stuffed Chicken Breasts

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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Ingredients Equipment Method Notes

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

Equipment

Knife & cutting board
Mixing bowl
Spoon or spatula
Skillet or baking dish
Toothpicks or kitchen twine
Measuring cups & spoons
Oven

Method

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.

Notes

🧊 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.