Grilled Cranberry Goat Cheese Stuffed Chicken is a quick, flavorful weeknight meal that’s gluten-free, healthy, and simple to prepare.
I love grilling—there’s something about the char and the quick cooking that turns simple ingredients into a memorable dinner. When I was told I couldn’t keep a grill on my balcony, I was heartbroken. Luckily, indoor grills make it easy to keep that grilled flavor year-round. An indoor two-sided grill like the OptiGrill works especially well for stuffed chicken: it cooks evenly without having to flip the pieces and helps keep the filling inside.
The OptiGrill (or a similar two-sided indoor grill) is quick to preheat, easy to clean, and convenient for weeknight meals. The removable plates are dishwasher safe, and the machine cooks reliably so the chicken turns out juicy without overcooking. Using a two-sided grill means you don’t have to flip the stuffed breasts and risk losing any of the goat cheese and cranberry filling.
From start to finish this recipe takes about 15 minutes, and the result is a juicy chicken breast with a tangy-sweet filling that pairs beautifully with a simple salad, roasted vegetables, or a bed of spinach with a drizzle of balsamic. It’s also a great make-ahead option: leftovers are tasty cold or gently reheated.
Cranberry Goat Cheese Stuffed Grilled Chicken Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp fresh rosemary, chopped
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ cup dried cranberries
- ¼ cup goat cheese, crumbled
Instructions
- Begin by butterflying the chicken breasts: slice horizontally through the middle, leaving one side intact so the breast opens like a book.
- Brush both sides with olive oil, then season with chopped rosemary, salt, and black pepper.
- Place an even amount of crumbled goat cheese and dried cranberries inside each butterflied breast. Be careful not to overfill so the chicken can fold closed neatly.
- Fold the chicken breasts closed and press gently to seal. If desired, use a toothpick to secure the seam, removing it before serving.
- Place the stuffed breasts on a preheated two-sided indoor grill and close the lid. Grill for about 10 minutes total, or until the chicken reaches a safe internal temperature and is cooked through. If using a one-sided outdoor grill, cook 10 minutes per side, adjusting time for thickness.
- Let the chicken rest for a couple of minutes before slicing to help the juices redistribute and to avoid losing the filling.
Serving Suggestions and Tips
This stuffed chicken works wonderfully served on a bed of fresh spinach with a light balsamic vinaigrette, alongside roasted root vegetables, or with a simple grain like quinoa or couscous. For a lighter meal, pair it with mixed greens and a citrus vinaigrette.
Substitutions and variations:
- Swap dried cranberries for chopped dried cherries or apricots for a different sweet note.
- Try herbed goat cheese or add a few toasted nuts (like chopped pecans) to the filling for crunch.
- If you prefer less sodium, reduce or omit the added salt and rely on the goat cheese for flavor.
Recipe Details
Servings: 2 people
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Author: Whitney Bond
Nutrition Facts (approximate per recipe)
- Calories: 442 kcal
- Carbohydrates: 12 g
- Protein: 53 g
- Fat: 19 g
- Saturated Fat: 6 g
- Cholesterol: 157 mg
- Sodium: 948 mg
- Potassium: 836 mg
- Sugar: 10 g
- Vitamin A: 360 IU
- Vitamin C: 2.7 mg
- Calcium: 51 mg
- Iron: 1.4 mg
This recipe is an easy weeknight favorite that tastes impressive without a lot of effort. The combination of tangy goat cheese and sweet cranberries creates a bright, balanced filling that complements the savory rosemary-seasoned chicken. Try it for a casual family dinner or to serve guests—its quick prep and attractive presentation make it a winner every time.