Description
Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese is a deliciously savoury and slightly sweet dinner featuring tender chicken breasts filled with creamy goat cheese, fresh spinach, dried cranberries, garlic and thyme. Finished with a simple honey-balsamic drizzle, this easy stuffed chicken makes an impressive yet comforting meal for any night of the week.
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach leaves, chopped
1/2 cup dried cranberries
1/2 cup goat cheese, softened
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey
1 tablespoon balsamic vinegar
Fresh thyme, for garnish
Fresh parsley, chopped, optional
Instructions
1. Preheat the oven to 400°F (200°C). Place each chicken breast on a cutting board and carefully slice horizontally through the centre, creating a pocket without cutting completely through the chicken.
2. In a bowl, combine the chopped spinach, dried cranberries, softened goat cheese, minced garlic and dried thyme. Mix until evenly combined.
3. Season the outside of each chicken breast with paprika, salt and black pepper.
4. Divide the spinach, cranberry and goat cheese mixture evenly between the four chicken breasts. Spoon the filling into the centre of each chicken breast, then fold the chicken over to close the pocket.
5. If needed, use toothpicks to secure the edges of the chicken and help keep the filling inside during cooking.
6. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side, until lightly golden.
7. Transfer the skillet to the preheated oven and bake for 18–25 minutes, depending on the thickness of the chicken. The centre of the chicken should reach 165°F (74°C).
8. While the chicken rests, stir together the honey and balsamic vinegar until combined. Drizzle the mixture lightly over the cooked chicken just before serving.
9. Allow the chicken to rest for 5 minutes. Carefully remove any toothpicks before serving. Garnish with fresh thyme and chopped parsley, if using, and serve warm.
Notes
Don’t cut completely through the chicken. Create a pocket deep enough to hold the filling while keeping the breast intact.
Soften the goat cheese so it is easier to combine with the spinach and cranberries.
Don’t overfill the chicken. Divide the filling evenly and leave enough room to close the chicken securely.
Use toothpicks if necessary to help prevent the filling from escaping during searing and baking.
The centre of the chicken should reach 165°F (74°C) before serving.
Let the chicken rest for 5 minutes before slicing and serving.
If using frozen spinach instead of fresh, thaw it thoroughly and squeeze it dry before adding it to the filling.
The chicken and filling can be prepared ahead of cooking and kept refrigerated until ready to sear and bake.
Serve with roasted vegetables, crispy potatoes, a fresh green salad or your favourite vegetable side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean