Description
A bright, savory main: tender chicken pockets filled with wilted spinach, creamy cheese, melting mozzarella, and pops of tart dried cranberry. Easy enough for a weeknight, pretty enough for guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup baby spinach, roughly chopped
- ½ cup cream cheese, softened
- ¼ cup dried cranberries, chopped
- ¼ cup shredded mozzarella
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp dried thyme (optional)
- Toothpicks or kitchen twine to fasten
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center.
- Place each breast between two sheets of plastic wrap and gently flatten with a meat mallet or rolling pin until ~½ inch thick. Even thickness = even cooking. Pat the chicken dry before you start.
- In a medium bowl, stir together the chopped spinach, softened cream cheese, chopped cranberries, shredded mozzarella, minced garlic, salt, pepper, and thyme (if using). Mix until the filling becomes a spreadable mixture.
- Lay a chicken breast flat, spoon a generous portion of the filling down the middle, then fold or roll the meat over the filling. Secure the seam with toothpicks or tie with kitchen twine. Repeat with remaining breasts. Don’t overstuff—leave a little room so the seam holds.
- Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil shimmers, add the stuffed breasts and sear 3–4 minutes per side, or until each side develops a golden crust. That sear locks in flavor.
- Transfer the skillet (or move the breasts into a baking dish) to the preheated oven and roast 20–25 minutes, or until an instant-read thermometer registers 165°F (75°C) in the thickest part.
- Remove from the oven and let the chicken rest 5 minutes before removing toothpicks/twine and slicing. Resting keeps the juices where they belong.
Notes
- Quick Tips & Variations
- If using frozen spinach, thaw fully and squeeze out excess water — otherwise the filling gets watery.
- Swap cream cheese for goat cheese for tang, or use ricotta for a lighter texture.
- Stir in chopped toasted nuts (pecans or walnuts) for crunch.
- For a sweeter touch, briefly simmer the dried cranberries in a splash of orange juice and a teaspoon of honey before folding into the filling.
- To make ahead: stuff the breasts, cover, and refrigerate for up to 24 hours. Sear and bake when ready.
- Serving & Storage
- Serve sliced on mashed potatoes, buttered rice, or a bed of herbed couscous. Drizzle any pan juices over the top. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven covered with foil to avoid drying out.
- Pro tip: use a thermometer — it’s the easiest way to avoid overcooking.
- Want a quick pan sauce idea? Deglaze the skillet with ½ cup white wine or chicken stock after searing, add a teaspoon of Dijon mustard and a pat of butter, simmer for a minute, then spoon over the sliced chicken. Yum.