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Cranberry Rosemary Stuffed Chicken Breasts

The star of your next holiday meal! This Cranberry Rosemary Stuffed Chicken Breast with cream cheese, will be a new festive favourite.

Course Dinner, Holiday
Cuisine American
Keyword Chicken, cranberry, Dinner, holiday
Cook Time 35 minutes
Servings 4 servings
Author Fraîche


For the Cranberry Sauce

  • 1/2 pound fresh cranberries
  • 1/3 cup sugar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 teaspoon grated orange zest

For the Chicken

  • 4 large boneless skinless chicken breasts 
  • 1 clove garlic, crushed 
  • 1 teaspoon garlic powder
  • 1 cup finely chopped fresh spinach 
  • 1 teaspoon finely chopped fresh rosemary, plus extra sprigs for garnish 
  • 1/2 cup cream cheese
  • salt and pepper to taste
  • 1 tablespoon oil


For the Cranberry sauce

  1. Combine the cranberries, sugar, orange juice, water and orange zest together in a small saucepan. On low heat, bring to a simmer and cook until the cranberries are soft and broken down and the mixture is thick, about 12-15 minutes. Set aside to cool.

For the Chicken

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.

  2. Butterfly each chicken breast by cutting it in half length ways ¾ of the way through (not all the way) to create a pocket. Open up the chicken breast and season all sides of each breast with salt and pepper. 

  3. In a medium dish, mix together (recommend using your hands) the crushed garlic, garlic powder, chopped spinach, chopped rosemary, cream cheese and salt and pepper until well combined. 

  4. Divide the filling between the chicken breasts and form the filling into a ball using your hands: stuff each breast with the spinach mixture and secure closed with 1-2 toothpicks at the seam.  (refrigerate the chicken at this point in a covered dish if not cooking right away) 

  5. In a medium frying pan over medium-high heat, add the oil and sear the chicken until golden brown on each side using tongs to flip it. Place the chicken on the prepared baking sheet and cook until the chicken reaches an internal temperate of 165 F, around 20-25 minutes depending on the size of the chicken breast.  Prepare the cranberry sauce while the chicken bakes (if not already prepared). Remove the toothpicks from the chicken and serve with your favourite sides and a dollop of cranberry sauce.