Description
Tender chicken breasts stuffed with creamy brie, sweet-tart cranberries, and earthy spinach, seared and baked for a flavorful, elegant dish that's simple enough for a weeknight and special enough for entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.2 to 1.4 kg total)
- 2 tablespoons olive oil (divided)
- 2 cups fresh spinach, chopped (about 60–70 g)
- ½ cup dried cranberries (about 75 g)
- 4 oz (≈115 g) brie cheese, sliced or cut into thin strips
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional glaze:
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
Instructions
- Preheat oven to 190 °C (375 °F).
- In a skillet over medium heat, warm 1 tablespoon olive oil. Sauté onion for about 3 minutes, then add garlic and cook for another minute.
- Add chopped spinach and cranberries, stirring until spinach wilts (1–2 minutes). Remove from heat and set aside.
- Butterfly each chicken breast by slicing horizontally to create a pocket without cutting all the way through.
- Season the inside of each chicken breast with salt, pepper, and a little thyme.
- Place a slice of brie and a portion of the spinach-cranberry mixture into each chicken breast. Fold closed and secure with toothpicks or kitchen twine.
- In the same skillet (or another ovenproof one), heat remaining tablespoon of olive oil over medium-high heat. Sear each breast for 2–3 minutes per side until lightly browned.
- Transfer skillet to the oven (or place chicken in a baking dish) and bake for 20–25 minutes until internal temperature reaches 74 °C (165 °F).
- (Optional) While baking, whisk together honey, balsamic vinegar, and Dijon mustard. Drizzle over chicken once cooked.
- Let rest 5 minutes before removing toothpicks/twine and serving.
Notes
- Do not overstuff the chicken to avoid leakage.
- Use a meat thermometer to ensure doneness.
- You can prepare the stuffed breasts ahead of time and refrigerate before cooking.
- Try swapping brie with other creamy cheeses for different flavor profiles.