Description
A tender and flavorful chicken dish filled with creamy spinach and sweet cranberries, perfect for elegant dinners or special occasions.
Ingredients
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4 boneless, skinless chicken breasts (6–7 oz / 170–200 g each)
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2 tablespoons olive oil (30 ml)
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2 cups fresh spinach, chopped (60 g)
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1/2 cup dried cranberries (75 g)
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3/4 cup cream cheese, softened (170 g)
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1/2 cup shredded mozzarella cheese (60 g)
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2 cloves garlic, minced
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1 teaspoon salt (5 g)
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1/2 teaspoon black pepper (2 g)
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1 teaspoon dried thyme (1 g)
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1 teaspoon paprika (2 g)
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1/2 cup low-sodium chicken broth (120 ml)
Instructions
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Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and cook briefly, then add spinach and cook until wilted.
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In a bowl, mix spinach, cranberries, cream cheese, mozzarella, salt, pepper, and thyme.
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Cut a pocket into each chicken breast and season with paprika, salt, and pepper.
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Stuff each chicken breast with the filling and secure with toothpicks if needed.
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Sear chicken in a skillet with 1 tablespoon olive oil for 3–4 minutes per side.
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Add chicken broth, cover, and cook for 12–15 minutes until fully cooked.
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Rest for 5 minutes, remove toothpicks, and serve.
Notes
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Avoid overstuffing the chicken to prevent filling from leaking.
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This dish can be assembled a day ahead and cooked when needed.
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Pairs well with roasted vegetables, rice, or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes