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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 150 reviews
  • Author: Julia
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes
  • Yield: 4 Servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This elegant Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe combines tender chicken breasts stuffed with a flavorful mixture of fresh spinach, sweet dried cranberries, and creamy brie cheese. The chicken is seared to a golden brown and then baked to juicy perfection, finished with a luscious honey-balsamic glaze for a perfect balance of savory, sweet, and tangy flavors. A delightful dish ideal for a special dinner that pairs beautifully with roasted vegetables, wild rice, or a crisp green salad.

Ingredients

Units Scale

Chicken and Stuffing

  • 4 boneless skinless chicken breasts
  • 1/2 cup fresh spinach, chopped
  • 1/3 cup dried cranberries
  • 4 oz brie cheese, sliced

Seasoning and Cooking

  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Glaze

  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1/4 tsp Dijon mustard

Instructions

  1. Preheat and Prepare Baking Dish: Heat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent the chicken from sticking during baking.
  2. Create Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through, making space for the stuffing.
  3. Mix and Stuff: In a bowl, combine chopped fresh spinach, dried cranberries, and sliced brie cheese. Stuff this mixture evenly into each chicken breast pocket.
  4. Season the Chicken: Rub the outside of each stuffed chicken breast with olive oil. Then, evenly season with garlic powder, dried thyme, salt, and black pepper to enhance the flavor.
  5. Sear Chicken: Heat an oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until they develop a golden crust. This helps lock in the juices before baking.
  6. Bake to Perfection: Transfer the skillet to the preheated oven or move the chicken to the prepared baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
  7. Prepare the Glaze: While the chicken is baking, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat gently over low heat, stirring occasionally, until the glaze thickens slightly and becomes glossy.
  8. Glaze and Serve: Once the chicken is fully cooked, remove it from the oven and drizzle the warm honey-balsamic glaze over the top. If toothpicks were used to secure the stuffing, carefully remove them before serving.

Notes

  • Pair this dish with roasted vegetables, wild rice, or a crisp green salad for a balanced meal.
  • Be careful when cutting the pockets in the chicken breasts to avoid slicing through and letting the stuffing fall out.
  • Use an oven-safe skillet for searing and baking to reduce cleanup and keep the chicken juicy.
  • Check the internal temperature with a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • If dairy allergies are a concern, substitute brie with a dairy-free cheese alternative.

Nutrition

  • Serving Size: 1 stuffed chicken breast
  • Calories: 425
  • Sugar: 15g
  • Sodium: 470mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 120mg

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