Description
This elegant Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe combines tender boneless chicken breasts with a flavorful filling of fresh spinach, dried cranberries, creamy Brie cheese, and aromatic herbs. Searing the chicken in an oven-safe skillet locks in juices, while baking ensures perfect tenderness. Ideal for a festive dinner or special occasion, this dish is both visually appealing and deliciously satisfying.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Stuffing
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 ounces Brie cheese, rind removed and cut into small pieces
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken Breasts. Preheat your oven to 375°F (190°C). Using a sharp knife, carefully slice a horizontal pocket into each chicken breast, being careful not to cut all the way through. Season both sides of the chicken breasts with salt and black pepper.
- Make the Stuffing. In a small bowl, combine the chopped fresh spinach, dried cranberries, Brie cheese pieces, minced garlic, dried thyme, and crushed red pepper flakes if using. Mix well to evenly distribute the ingredients.
- Stuff the Chicken. Divide the stuffing mixture evenly and gently stuff each chicken breast pocket with the mixture. Use toothpicks to secure the opening if needed to keep the filling inside during cooking.
- Sear the Chicken. Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear each side for 2 to 3 minutes until they develop a golden brown crust.
- Bake the Chicken. Carefully pour the chicken broth into the skillet around the chicken breasts. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove toothpicks if used, slice the chicken if desired, and serve warm with the pan juices drizzled on top.
Notes
- For added freshness and color, sprinkle chopped fresh parsley over the chicken just before serving.
- If you prefer a tangier cheese, goat cheese is a delicious substitute for Brie in this recipe.
- Pair this dish with roasted vegetables, a side of rice, or creamy mashed potatoes for a balanced meal.
