Stuffed Chicken Breast Recipe for Holiday Dinner Ideas
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Author:Patricia Jannet
Total Time:40 minutes
Yield:2 servings 1x
Diet:Gluten Free
Description
Juicy stuffed chicken breast filled with creamy spinach and topped with a festive cranberry rosemary glaze. A perfect 40-minute holiday dinner that blends savory, creamy, and sweet flavors in every bite.
Ingredients
Scale
2 large boneless chicken breasts
3 cups fresh spinach
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 cup cream cheese (softened) or shredded mozzarella
Salt and black pepper to taste
1 cup fresh cranberries
2 tablespoons honey
1/4 cup chicken broth
1 sprig fresh rosemary
1 tablespoon balsamic vinegar
Instructions
Slice a deep pocket into the side of each chicken breast, keeping the edges intact.
Sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Stir in cheese and let cool.
Stuff each chicken breast with the spinach mixture and secure with toothpicks if necessary.
Sear the stuffed chicken breasts in a skillet with olive oil and butter until golden brown on both sides.
Add cranberries, honey, balsamic vinegar, rosemary, and chicken broth to the same pan. Simmer until cranberries burst and glaze thickens.
Spoon the glaze over the chicken and simmer gently until fully cooked (internal temp 165°F).
Let rest for 5 minutes. Remove toothpicks and serve with extra glaze on top.
Notes
Use large chicken breasts for easier stuffing.
Let the filling cool before stuffing to avoid leaking.
Don’t overstuff the chicken to keep it sealed properly.
Secure with toothpicks or twine to prevent filling from escaping.
Use a meat thermometer to ensure chicken reaches 165°F internally.
Fresh rosemary gives the best flavor and aroma.
Double the glaze ingredients for extra sauce if desired.
