Description
Juicy chicken breasts stuffed with a savory-sweet blend of wilted spinach, tangy goat cheese, and dried cranberries, then pan-seared and baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 3 cups fresh spinach
- 1/2 cup dried cranberries
- 4 oz goat cheese, softened
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tbsp butter
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F. Pound chicken breasts to an even thickness (about 1/2 inch), then season both sides with salt, pepper, garlic powder, and thyme.
- In a skillet over medium heat, add olive oil and sauté spinach until just wilted (about 2 minutes). Remove from heat and let cool slightly.
- In a bowl, combine wilted spinach, dried cranberries, and softened goat cheese. Mix well.
- Cut a pocket horizontally into the thickest part of each chicken breast, being careful not to cut all the way through. Stuff each breast with the spinach-cranberry-goat cheese mixture, then secure with toothpicks if needed.
- In the same skillet, melt butter over medium-high heat. Sear stuffed chicken breasts for 3-4 minutes per side, until golden brown.
- Transfer skillet to oven and bake for 15-20 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove chicken from skillet and let rest for 5 minutes. Meanwhile, add chicken broth to the skillet and simmer on stovetop for 2 minutes, scraping up browned bits to create a simple pan sauce. Drizzle over chicken before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American