Okay, so picture this: it’s Wednesday night, you’re *tired*, and the thought of another boring chicken dinner is just… depressing, right? Well, that’s where this creamy spinach and cranberry stuffed chicken breast recipe swoops in to save the day! Seriously, it’s become my go-to for a weeknight meal that actually feels a little fancy.
I remember the first time I had stuffed chicken breast – it was at this little Italian place, and I was totally blown away. I thought, “No way can I make *that* at home!” But guess what? It’s WAY easier than it looks. This recipe is packed with flavor, it’s not terrible for you (hello, spinach!), and honestly, it just looks really pretty on a plate. Trust me, you’ll impress yourself with this one!
Why You’ll Love This Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Okay, so why is this creamy spinach and cranberry stuffed chicken breast about to become your new fave? Here’s the deal:
- It’s seriously easy to make – even on a busy weeknight!
- The presentation? Totally impressive. Looks like you slaved away!
- Sweet cranberries, savory spinach, creamy cheese… the flavors just *work*.
- Relatively healthy, I swear! Chicken and spinach are a good start, right?
- And the best part? You can totally customize it to your taste!
Ingredients for Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Alright, gather ’round! Here’s what you’ll need for this amazing creamy spinach and cranberry stuffed chicken breast. Nothing too crazy, I promise!
- You’ll want 4 boneless, skinless chicken breasts.
- Grab 4 ounces of cream cheese – make SURE it’s softened, or you’ll be wrestling with it forever!
- Get a cup of fresh spinach, chopped up.
- A quarter cup of dried cranberries adds the *perfect* sweetness.
- Spices: 1 teaspoon each of garlic powder and onion powder.
- A tablespoon of olive oil for brushing.
- And of course, salt and pepper to taste!
How to Make Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe: Step-by-Step Instructions
Okay, pay attention, because here comes the fun part! We’re gonna make this creamy spinach and cranberry stuffed chicken breast magic happen. Don’t worry, it’s easier than you think! First things first, crank up that oven to 375°F (190°C). Gotta get it nice and toasty!
Preparing the Creamy Spinach and Cranberry Filling
Let’s get that filling ready! Grab a bowl and toss in your softened cream cheese, chopped spinach, dried cranberries, garlic powder, and onion powder. Now, mix it all up until it’s nicely combined. You want everything evenly distributed, ya know? If you’re not a cranberry fan (gasp!), chopped walnuts are a surprisingly good substitute!
Stuffing the Chicken Breast for the Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Now, for the trickiest part – but don’t sweat it! Take a chicken breast and carefully cut a pocket into the side. You want to create a space for the filling, but be *super* careful not to cut all the way through! I’ve done that before (oops!) and it makes a mess. Once you’ve got your pocket, stuff it generously with that creamy spinach and cranberry mixture. If you’re worried about it spilling out, grab some toothpicks and secure the opening. They’re your best friend here!
Baking the Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Almost there! Brush each stuffed chicken breast with a little olive oil, then sprinkle with salt and pepper. Now, pop them into the oven and bake for about 25-30 minutes. You’ll know they’re done when they’re golden brown and the juices run clear when you poke them with a fork. For extra assurance, use a meat thermometer – you want it to read 165°F (74°C). And that’s it! You’ve got yourself some seriously delicious creamy spinach and cranberry stuffed chicken breast!
Tips for the Best Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Want to take your creamy spinach and cranberry stuffed chicken breast to the *next level*? Here are a few tricks I’ve learned along the way. First, pound those chicken breasts to an even thickness – it helps them cook evenly! Don’t overstuff them, or the filling will ooze out (trust me!). And finally, let the chicken rest for a few minutes after baking. It makes it so much juicier!
Ingredient Notes and Substitutions for Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Okay, let’s talk ingredients! For the cream cheese, I usually go with the regular kind, but honestly, you could use the reduced-fat version and probably not even notice a difference. As for the spinach, fresh is best, but if you’re in a pinch, frozen spinach works too – just make sure you squeeze out *all* the excess water! Seriously, ALL of it.
And hey, if cranberries aren’t your thing, try chopped dried cherries or even apricots! For a cheesy twist, feta or goat cheese would be AMAZING in place of (or in addition to!) the cream cheese. And don’t be afraid to play around with the herbs – a little fresh thyme or rosemary would be delish in this creamy spinach and cranberry stuffed chicken breast recipe!
Serving Suggestions for Your Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Alright, you’ve got this gorgeous creamy spinach and cranberry stuffed chicken breast… now what do you serve with it? My go-to is roasted vegetables – broccoli, carrots, Brussels sprouts… whatever you’ve got! Quinoa is another great option for a bit of healthy carbs. Or, if you’re feeling light, a simple salad does the trick perfectly. Honestly, this chicken is so flavorful, it goes with just about anything!
Frequently Asked Questions About Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Got questions? I got answers! Here are some common questions I get asked all the time about this creamy spinach and cranberry stuffed chicken breast recipe. Hopefully, this clears things up!
Can I prepare this ahead of time? Absolutely! You can totally stuff the chicken breasts earlier in the day and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time. Easy peasy!
How do I store leftovers? If you have any leftovers (which is rare in my house!), just pop them in an airtight container and refrigerate. They’re great reheated for lunch the next day! Just be sure to eat them within 3-4 days.
Can I use frozen spinach? Yep, you can! Just make sure you thaw it completely and squeeze out *every* drop of excess water. Seriously, squeeze it like you mean it! Otherwise, your filling will be watery. Nobody wants that!
What if I don’t have cranberries? No cranberries? No problem! Raisins, chopped dried apricots, or even dried cherries work great as a substitute. Get creative!
Nutritional Information for Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe
Okay, let’s talk numbers! Each serving of this creamy spinach and cranberry stuffed chicken breast clocks in at approximately 350 calories. You’re also looking at around 20 grams of fat, 30 grams of protein, and about 10 grams of carbs. Not too shabby, right?
Just a heads-up, though: this is just an estimate! The exact nutritional content can vary depending on the specific ingredients you use (like the brand of cream cheese or the type of cranberries). So, don’t take these numbers as gospel! If you’re super concerned about macros, I always suggest plugging the recipe into a nutrition calculator yourself. Better safe than sorry!
Enjoyed this Creamy Spinach and Cranberry Stuffed Chicken Breast Recipe?
Woohoo! You made it! I really hope you loved this creamy spinach and cranberry stuffed chicken breast recipe as much as I do! If you did, please, *please* leave a comment below and let me know what you thought! Did you make any fun substitutions? Oh, and while you’re at it, give the recipe a rating – it helps other folks find it! And if you’re feeling extra generous, share it on social media! What’s your favorite side dish to serve with this chicken?
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Delicious Creamy Spinach Chicken Breast: Recipe & Tips
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy this Creamy Spinach and Cranberry Stuffed Chicken Breast recipe. It offers a flavorful and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/4 cup dried cranberries
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix cream cheese, spinach, cranberries, garlic powder, and onion powder until well combined.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the cream cheese mixture and secure with toothpicks if needed.
- Brush chicken with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until chicken is cooked through and no longer pink.
Notes
- Ensure chicken is cooked thoroughly before serving.
- Adjust seasonings to your preference.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
