Sweet and Savory Vegetable Stuffed Chicken
Delight your taste buds with this Sweet and Savory Vegetable Stuffed Chicken recipe, a flavor-packed main course that combines tender, juicy chicken breasts with a delectable filling of sautéed baby spinach, red bell pepper, and creamy Parmesan cheese. The subtle sweetness of dried cranberries adds a surprising twist, perfectly balanced with savory garlic and a hint of paprika. This dish is seared to golden perfection and finished in the oven for a succulent, melt-in-your-mouth texture. It’s an impressive yet easy-to-make dinner idea, ideal for weeknight meals or special occasions. Serve with a crisp salad or roasted veggies for a complete meal that’s as nutritious as it is delicious. Perfect for those looking for creative stuffed chicken recipes or wholesome dinner inspirations!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups baby spinach
- 1 medium red bell pepper
- 1 small yellow onion
- 3 pieces garlic cloves
- 4 ounces cream cheese
- 1 cup dried cranberries
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 12 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Slice the red bell pepper and onion into small dice. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 4-5 minutes until softened.
Add the minced garlic and baby spinach to the skillet, cooking for another 2 minutes until the spinach is wilted. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooled vegetable mixture with the cream cheese, dried cranberries, and Parmesan cheese. Stir until well combined.
Place each chicken breast on a cutting board and carefully make a deep pocket in each breast using a sharp knife, being careful not to cut all the way through.
Sprinkle the chicken breasts on both sides with salt, black pepper, and paprika.
Stuff each chicken breast with an equal portion of the vegetable mixture. Secure the openings with toothpicks to prevent the filling from leaking out.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
Remove the toothpicks before serving and let the chicken rest for 5 minutes. Serve warm and enjoy your Sweet and Savory Vegetable Stuffed Chicken!
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 106.0 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
