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Cranberry Feta Stuffed Chicken Breast

This Cranberry Feta Stuffed Chicken Breast is a special yet easy weeknight dinner featuring a savory-sweet filling of cranberries, feta, and cream cheese, making for a delightful meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 6 oz each)
  • 1 tsp kosher salt, divided Half for seasoning the filling and half for the chicken.
  • 1/2 tsp freshly ground black pepper, divided Half for the filling and half for the chicken.
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 2 tbsp olive oil For searing the chicken.
  • 1/2 cup low-sodium chicken broth To pour into the skillet for baking.
  • 2 tbsp balsamic glaze For drizzling before serving.
  • toothpicks for securing Used to secure the stuffed chicken.
For the Filling
  • 1/2 cup crumbled feta cheese Can be swapped with goat cheese.
  • 1/3 cup dried cranberries, roughly chopped Could be substituted with dried cherries.
  • 2 tbsp cream cheese, softened
  • 2 tbsp fresh spinach, finely chopped Can be replaced with kale.
  • 1 tbsp chopped walnuts Substitutions with pecans or almonds are possible.

Method
 

Preparation
  1. In a small bowl, mix together the feta cheese, chopped cranberries, softened cream cheese, chopped spinach, and walnuts. Stir until everything is evenly combined. This filling should look creamy, crumbly, and well mixed.
  2. Preheat the oven to 375°F. Place each chicken breast on a cutting board. Using a sharp knife held parallel to the board, slice horizontally into the thickest side. Stop about 1/2 inch before cutting all the way through. Open each breast like a book to create a pocket for the filling.
Cooking
  1. Season the inside and outside of each butterflied chicken breast with half of the salt, half of the pepper, the garlic powder, and the dried thyme. Divide the cranberry feta filling evenly among the four breasts. Press the filling into the pocket, then fold the chicken closed and secure it with 2 to 3 toothpicks.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the outside of the chicken with the remaining salt and pepper. Place the stuffed breasts in the skillet and sear for 3 to 4 minutes per side, until they are golden brown.
  3. Pour the chicken broth into the skillet around the chicken. Transfer the skillet to the oven and bake for 18 to 22 minutes, until the chicken reaches an internal temperature of 165°F.
Serving
  1. Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove the toothpicks and slice each breast on a diagonal to show the filling. Arrange the chicken on plates and drizzle with balsamic glaze before serving.

Notes

This dish pairs well with simple sides like mashed potatoes, green beans, or a crisp salad. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to avoid drying out the chicken.