Mediterranean Cranberry & Spinach Ricotta-Stuffed Chicken Breast
This dish feels festive but still fits into everyday cooking. The mild flavor of chicken pairs well with a creamy ricotta filling that brings together spinach, cranberries and herbs. The cranberries add a bright sweetness, the ricotta keeps everything soft, and the Mediterranean touches like lemon, garlic and oregano pull the flavors together. The result is a balanced, colorful plate that looks impressive but doesn’t require complicated steps. It works for holidays, weeknight dinners or anything in between. Serve it with roasted vegetables, couscous, mashed potatoes or a green salad.
Total time: 45 to 55 minutes
Prep: 15 minutes
Cooking: 30 to 40 minutes
Ingredients
For the Chicken
3 to 4 chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper
Zest of half a lemon
For the Ricotta Filling
3/4 cup ricotta
1/2 cup fresh spinach, chopped
1/4 cup dried cranberries, chopped
2 tablespoons grated Parmesan
1 clove garlic, minced
1 tablespoon chopped parsley
Pinch of salt and black pepper
For Baking
1 tablespoon olive oil
Juice of half a lemon
1/4 cup chicken broth or water
Instructions
Preheat your oven to 400°F (200°C).
Mix ricotta, spinach, cranberries, Parmesan, garlic, parsley, salt and pepper in a small bowl.
Pat the chicken dry. Use a sharp knife to cut a pocket lengthwise in each breast without cutting through.
Season the chicken with oregano, paprika, salt, pepper and lemon zest.
Spoon the filling into each pocket. Do not overfill.
Secure the opening with toothpicks if needed to keep the filling inside.
Heat olive oil in an oven-safe skillet. Sear the chicken for two minutes per side until lightly golden.
Add broth and lemon juice to the skillet.
Transfer the skillet to the oven and bake for 20 to 25 minutes until the chicken is fully cooked.
Rest the chicken for a few minutes, remove toothpicks and serve warm.
Tips
Trim thick chicken breasts so they cook evenly.
Let the ricotta drain for a few minutes if it is too wet.
Chop the cranberries finely so they blend into the filling.
Keep the filling cold before stuffing. It stays firmer while cooking.
If chicken tears slightly, use a toothpick to secure it.
Sear the chicken briefly to lock in moisture and build flavor.
Use a thermometer if possible. Cook until it reaches 165°F (74°C).
Add a little broth to the skillet so the chicken stays moist while baking.
Let the chicken rest so the juices settle and the filling stays inside.
If the top browns too quickly, cover loosely with foil.
Variations
Swap ricotta for cream cheese for a richer filling.
Replace cranberries with chopped dried apricots for a sweeter twist.
Add chopped walnuts or almonds for crunch.
Stir in sun-dried tomatoes to make it savory.
Add basil and mozzarella for an Italian version.
Try goat cheese instead of ricotta for a tangy taste.
Add sautéed mushrooms to make the filling earthier.
Use smoked provolone in the filling for deeper flavor.
Switch chicken breasts to chicken thighs and stuff under the skin.
Add chili flakes to give the filling heat.
Q&A
Can I use frozen spinach?
Yes. Thaw it and squeeze out moisture.
Can I grill the stuffed chicken instead of baking?
It can work but keep the heat moderate so the filling does not spill.
Can I use fresh cranberries?
You can, but they are tart. Chop and sauté them lightly first.
Can the filling be made ahead?
Yes. Store it in the fridge for a day.
Should chicken breasts be pounded flat?
No. Keep them thick so they hold the filling.
How do I prevent the chicken from drying out?
Use broth in the pan and avoid overbaking.
Can I make this dairy free?
Use a dairy-free ricotta substitute.
Can I add spinach without chopping it?
Chopping helps the filling spread evenly.
Can I skip searing?
You can, but searing gives better color.
Can I use turkey breasts instead?
Yes. Just adjust baking time because turkey takes longer.
Nutrition
(per serving, approx.)
Calories: 410
Protein: 46 g
Carbohydrates: 10 g
Fat: 19 g
Fiber: 2 g
Sodium: Variable depending on seasoning
Conclusion
This stuffed chicken brings together creamy, sweet and savory flavors in a way that feels satisfying and bright. The cranberries add a gentle lift that works well with spinach and ricotta, while the Mediterranean herbs keep it grounded. The chicken stays moist as long as it is seared well and baked with liquid. You can make this dish for a holiday table or a regular dinner and pair it with almost any side. It is flexible, not complicated and easy to adjust with different cheeses, herbs or fruits. Serve it warm with a squeeze of lemon and enjoy a comforting but elegant meal.