Easy Cranberry Stuffed Chicken Breast Recipe
A simple yet elegant cranberry stuffed chicken breast recipe filled with cream cheese, dried cranberries, and herbs, then baked to juicy perfection — ideal for weeknight dinners or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup cream cheese, softened
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
- 1 teaspoon chopped fresh rosemary (or 1/2 tsp dried)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a bowl, mix cream cheese, cranberries, nuts (if using), rosemary, garlic powder, salt, and pepper.
- Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
- Stuff each chicken breast with the cream cheese mixture and secure with toothpicks or kitchen twine.
- Season the outside of the chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until lightly browned.
- Transfer to the prepared baking dish and bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
- Let rest 5 minutes, then remove toothpicks before serving.
Notes
- Use goat cheese or feta instead of cream cheese for a tangier filling.
- Pairs well with roasted vegetables, wild rice, or a simple salad.
- Great for entertaining — prep ahead and bake just before serving.
- For extra color, add a few spinach leaves to the filling.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370
- Sugar: 5g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg