Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie is a delicious and elegant main course perfect for holiday dinners or special occasions. Tender chicken breasts are filled with a flavorful mix of fresh spinach, sweet dried cranberries, and creamy Brie cheese, then seared and baked to juicy perfection. The combination of savory, sweet, and creamy ingredients creates a unique and satisfying dish that pairs wonderfully with sides like wild rice or roasted vegetables.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, roughly chopped
- ½ cup dried cranberries
- 4 oz Brie cheese, sliced into small pieces
Seasoning and Cooking
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Create chicken pockets: Slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through to maintain a secure pocket for the stuffing.
- Prepare the stuffing: In a small bowl, mix the roughly chopped spinach, dried cranberries, and Brie cheese pieces until evenly combined.
- Stuff the chicken: Divide the stuffing mixture evenly among the chicken breasts, stuffing it into the pockets. Secure each breast with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season and coat chicken: Brush the outside of each stuffed chicken breast with olive oil. Season with garlic powder, dried thyme, salt, and black pepper evenly over all sides.
- Sear the chicken: Heat an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2 to 3 minutes per side until they develop a golden-brown crust.
- Bake to finish cooking: Transfer the skillet directly to the preheated oven, or move the chicken breasts to a baking dish if your skillet isn’t oven-safe. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the oven, carefully take out the toothpicks or twine, and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- This dish pairs beautifully with wild rice, roasted vegetables, or a simple green salad for a complete meal.
- You can substitute Brie cheese with goat cheese or cream cheese if you prefer a different flavor or texture.
- Ensure the chicken is cooked through by using a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- For easier cleanup, you can line the baking dish with foil before baking.
