Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

Tender chicken breasts stuffed with a savory-sweet blend of fresh spinach, dried cranberries, and creamy Brie cheese, then seared and oven-baked to juicy perfection. This elegant dish balances the earthiness of spinach with the tartness of cranberries and the richness of melted Brie, making it a delightful main course perfect for weeknight dinners or special occasions.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Stuffing

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 4 oz Brie cheese, rind removed and cubed
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Cooking

  • 1 tbsp olive oil
  • 1/4 cup chicken broth

Instructions

  1. Prepare the Chicken Pockets: Preheat your oven to 375°F (190°C). Using a sharp knife, slice a horizontal pocket into the thickest part of each chicken breast, taking care not to cut all the way through.
  2. Make the Stuffing: In a medium bowl, combine the chopped fresh spinach, dried cranberries, cubed Brie cheese, minced garlic, dried thyme, salt, and black pepper. Mix gently until evenly combined.
  3. Stuff the Chicken: Fill each chicken breast pocket evenly with the spinach, cranberry, and Brie mixture, pushing the stuffing inside to fill well.
  4. Sear the Chicken: Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear them for 3 to 4 minutes on each side until they develop a golden-brown crust.
  5. Add Broth and Bake: 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 chicken reaches an internal temperature of 165°F (74°C).
  6. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for a moist, flavorful dish.

Notes

  • Ensure the chicken breasts are of even thickness for uniform cooking.
  • Use an instant-read thermometer to accurately check doneness and avoid overcooking.
  • If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding broth and baking.
  • For a milder stuffing, substitute Brie with mozzarella or goat cheese.
  • Leftovers can be refrigerated and enjoyed within 2 days, or frozen for up to 1 month.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/cranberry-and-spinach-stuffed-chicken-breasts-with-brie-recipe/