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Cranberry Brie Stuffed Chicken Breasts Recipe

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4 from 13 reviews

This delicious Chicken Breasts with Cranberry Brie recipe combines tender, juicy chicken breasts stuffed with a flavorful mix of cranberry sauce, sautéed spinach, and creamy brie cheese. The chicken is seared to golden perfection on the stovetop and then baked in the oven to ensure it’s cooked through and full of savory, sweet, and tangy flavors. Perfect for a romantic dinner or special occasion, this dish offers a gourmet touch with simple ingredients.

  • Total Time: 33 minutes
  • Yield: 2 servings

Ingredients

Chicken and Seasonings

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil (divided)

Filling

  • 2 tablespoons diced shallot
  • 1 garlic clove (minced)
  • 2 cups (lightly packed) baby spinach (roughly chopped)
  • ¼ cup cranberry sauce
  • 3 ounces brie cheese (sliced)

Instructions

  1. Season the chicken: Season both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
  2. Make a pocket: Carefully slice each chicken breast almost in half horizontally, creating a pocket without cutting all the way through. This pocket will hold the filling.
  3. Saute the spinach: In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and minced garlic and sauté for about 30 seconds until fragrant. Add the chopped baby spinach and cook for 1-2 minutes until wilted. Remove from heat.
  4. Stuff the chicken: Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Then divide the sautéed spinach between the two breasts, followed by placing 1.5 ounces of sliced brie cheese inside each pocket. Secure the openings with 3 to 4 toothpicks to keep the filling inside during cooking.
  5. Cook the chicken: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear each chicken breast for about 3 minutes per side or until golden brown. Transfer the pan to the preheated oven and bake the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C), ensuring it’s fully cooked.
  6. Serve: Remove the chicken from the oven and let it rest for a couple of minutes. Remove toothpicks before serving, and pair with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Use a sharp knife when creating the pockets to prevent cutting all the way through the chicken breasts.
  • If you don’t have fresh spinach, frozen spinach (thawed and squeezed dry) can be used as a substitute.
  • Ensure the brie cheese is sliced thinly for easier stuffing and even melting.
  • To keep the pocket closed while baking, toothpicks are essential—be sure to remove them before eating.
  • If desired, cranberry sauce can be substituted with other fruit preserves like apricot or raspberry for a different twist.
  • Cooking times may vary depending on the thickness of the chicken breasts; always check for a safe internal temperature.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cranberry-brie-stuffed-chicken-breasts-recipe/