Craving something special for your Christmas dinner? This Spinach & Cranberry Stuffed Chicken is juicy, creamy, and bursting with sweet-tart flavor. It’s simple to make, looks elegant, and brings festive cheer to every bite.
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Why This Recipe Belongs on Your Christmas Table
This Spinach & Cranberry Stuffed Chicken fits right in with the holiday spirit. The bright red cranberries and deep green spinach create a beautiful, festive color contrast, while the creamy filling adds indulgent comfort. The mix of savory chicken and sweet-tart cranberries makes every bite memorable. You can prepare it in advance, so it’s perfect for stress-free entertaining. Even better, it bakes in under 30 minutes, giving you more time to enjoy your guests. Whether you’re hosting a cozy family meal or a fancy dinner, this dish adds elegance without the hassle. Plus, the aroma that fills your kitchen as it bakes is pure holiday magic.
What Makes Spinach & Cranberry Stuffed Chicken So Special
A Perfect Balance of Savory and Sweet
The creamy spinach filling contrasts beautifully with tangy cranberries and juicy chicken. Each slice looks gourmet but tastes like comfort food. Together, the flavors dance between hearty and bright — a perfect pairing for the holidays.
Ideal for Elegant Yet Easy Holiday Dinners
Despite its fancy look, this stuffed chicken comes together quickly. You can prep it earlier in the day, refrigerate, then bake before serving. It’s the kind of dish that makes guests say “wow” without requiring hours in the kitchen.
Ingredients You’ll Need
You only need a few simple ingredients to create this stunning holiday entrée. The creamy filling and seasoned chicken make it irresistible, while the cranberries add a seasonal touch that stands out.
Core Ingredients for the Chicken
You’ll need 4 boneless, skinless chicken breasts, fresh spinach, cream cheese, mozzarella, and dried cranberries. Garlic adds aroma, while olive oil helps with searing. Salt, black pepper, and thyme bring out the flavor.
Optional Add-Ons and Substitutions
You can swap mozzarella for goat cheese if you love tangier flavor. Frozen spinach works well, just squeeze out the moisture. For extra crunch, sprinkle chopped pecans or walnuts in the filling.
Step-by-Step: How to Make Spinach & Cranberry Stuffed Chicken
Prepare the Chicken
Preheat your oven to 375°F (190°C). Pound each chicken breast to about ½ inch thickness so it cooks evenly and rolls easily. Season lightly with salt and pepper.
Make the Filling
Mix chopped spinach, softened cream cheese, mozzarella, cranberries, minced garlic, thyme, salt, and pepper in a bowl. Stir until smooth and creamy.
Assemble and Secure the Chicken
Spoon the filling into the center of each chicken breast. Fold over carefully, then secure with toothpicks or kitchen twine to hold the filling inside while cooking.
Sear and Bake to Perfection
Heat olive oil in a skillet over medium heat. Sear chicken for 3–4 minutes per side until golden brown. Then transfer to a baking dish and bake 20–25 minutes, until the internal temperature reaches 165°F (75°C).
Rest, Slice, and Serve
Let the chicken rest for a few minutes before slicing. Remove toothpicks or twine, then cut into thick rounds. Serve warm for the best flavor and texture.
Flavor, Texture, and Serving Tips
Taste and Texture Highlights
The chicken stays juicy inside with a crisp golden crust. The filling is creamy and savory with bursts of sweet cranberry. Each slice offers color, flavor, and texture that perfectly match the season.
Perfect Pairings and Side Dishes
Serve with roasted Brussels sprouts, garlic mashed potatoes, or a light green salad. It pairs beautifully with cranberry sauce or a drizzle of pan gravy.
Cooking Tips and Recipe Notes
Ingredient Swaps and Shortcuts
Use light cream cheese for a healthier twist. For dairy-free options, try vegan cheese spreads. If you’re short on time, butterfly the chicken instead of pounding.
Make-Ahead and Reheating Tips
Assemble the stuffed chicken in advance, refrigerate, then bake when ready. To reheat leftovers, cover with foil and warm in the oven to prevent drying out.
Troubleshooting Common Issues
If the filling leaks out, make sure your chicken is sealed tightly with toothpicks. Avoid overcooking — check the temperature early for best results.
Storage, Leftovers, and Reuse Ideas
How to Store Properly
Cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 2 days.
Best Ways to Reheat
Warm in a 350°F oven, covered with foil, until heated through. This keeps the chicken moist and tender.
Creative Uses for Leftovers
Slice leftovers for sandwiches, wrap in tortillas, or add to grain bowls. Cold slices also taste great over fresh salads.
Expert Cooking Tips for Juicy Chicken Every Time
Always bring chicken to room temperature before cooking to help it cook evenly. Sear before baking for that rich color and flavor. Let it rest before slicing so juices stay inside. Using a thermometer ensures perfectly cooked, tender chicken every time.
Frequently Asked Questions
Is spinach stuffed chicken healthy?
Yes, it’s a balanced meal with lean protein, fiber, and calcium. Use light cream cheese for a lower-calorie version.
Do chicken and cranberry go together?
Absolutely! The sweet-tart cranberries brighten up the savory chicken beautifully.
What do you eat with stuffed chicken?
It pairs well with mashed potatoes, green beans, or roasted vegetables.
What is the fancy name for stuffed chicken breast?
It’s often called Chicken Roulade.
Other Recipes You May Enjoy
- Classic Christmas Prime Rib Feast
- Cranberry Brie Bites – Festive Recipe
- The Best Carrot Cake – Christmas Favorite
- Easy Roast Turkey – Christmas Recipe
- Homemade Dinner Rolls – Christmas Recipe
- Quick Cranberry Meatballs – Holiday Recipe
Conclusion
This Spinach & Cranberry Stuffed Chicken is everything a Christmas dinner should be: colorful, flavorful, and festive. It’s easy to prepare, impressive to serve, and sure to become a holiday favorite. Try it once, and it may just steal the spotlight at your table. You can also find more festive ideas on Pinterest.
Spinach & Cranberry Stuffed Chicken
Equipment
- Oven Preheated to 375°F (190°C)
- Skillet For searing the chicken
- Mixing bowl For combining filling ingredients
- Baking dish For baking the chicken
- Meat thermometer To check internal temperature
- Toothpicks or twine For securing the chicken rolls
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup fresh spinach, chopped
- 0.5 cup cream cheese, softened
- 0.25 cup dried cranberries, chopped
- 0.25 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme (optional)
- toothpicks or kitchen twine for securing
Instructions
- Preheat oven to 375°F (190°C). Pound chicken breasts to about ½ inch thickness. Season lightly with salt and pepper.
- In a bowl, mix spinach, cream cheese, cranberries, mozzarella, garlic, salt, pepper, and thyme until well combined.
- Place a spoonful of filling in the center of each chicken breast. Fold over and secure with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium heat. Sear chicken for 3-4 minutes per side until golden. Transfer to a baking dish.
- Bake for 20–25 minutes or until internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing and serving.
