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Cranberry and Spinach Stuffed Chicken Breasts with Brie

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  • Author: Sue

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

  1. Preheat oven to 190 °C (375 °F).
  2. 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.
  3. Add chopped spinach and cranberries, stirring until spinach wilts (1–2 minutes). Remove from heat and set aside.
  4. Butterfly each chicken breast by slicing horizontally to create a pocket without cutting all the way through.
  5. Season the inside of each chicken breast with salt, pepper, and a little thyme.
  6. 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.
  7. 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.
  8. 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).
  9. (Optional) While baking, whisk together honey, balsamic vinegar, and Dijon mustard. Drizzle over chicken once cooked.
  10. 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.