If you’re craving a dish that’s bursting with vibrant flavors and a touch of elegance, then this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe is about to become your new favorite. Imagine tender chicken breasts filled with creamy, melty brie, bright cranberries, and fresh spinach, creating a perfect balance of savory, sweet, and tangy notes in every bite. This recipe not only delivers on taste but also brings beautiful colors and textures to your plate that are sure to impress family and friends alike.
Ingredients You’ll Need
Every ingredient in this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe is simple yet essential, contributing layers of flavor, texture, and visual appeal. From fresh spinach adding a vibrant green and subtle earthiness, to sweet dried cranberries bringing bursts of tartness, each element plays a key role in making the dish remarkable.
- 4 boneless, skinless chicken breasts: The star protein that cradles all the delicious stuffing inside.
- 1 tablespoon olive oil: Perfect for sautéing the spinach to bring out its natural flavor and tender texture.
- 1 teaspoon salt: Essential for seasoning to enhance all the flavors.
- 1/2 teaspoon black pepper: Adds a subtle peppery warmth.
- 1/2 teaspoon garlic powder: Infuses a mild, savory depth to the chicken seasoning.
- 1/2 teaspoon dried thyme: Offers a herbal note that complements the brie perfectly.
- 1 cup fresh spinach (chopped): Adds freshness, nutrients, and vibrant color to the stuffing.
- 1/2 cup dried cranberries: Bring a sweet-tart pop that brightens up the rich filling.
- 4 oz brie cheese (sliced): Melts beautifully, creating a creamy, luxurious texture inside the chicken.
- 1 tablespoon butter: Great for searing the chicken and adding flavor to the pan sauce.
- 1/2 cup chicken broth: Forms the base of the savory, tangy pan sauce.
- 1 tablespoon balsamic vinegar: Adds a rich acidity that balances the richness of the brie.
- 1 teaspoon Dijon mustard: Lends a subtle sharpness to brighten the sauce.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through. This pocket will hold the delightful stuffing. Season the chicken generously on both sides with salt, black pepper, garlic powder, and dried thyme to ensure every bite is flavorful.
Step 2: Sauté Spinach and Cranberries
Heat olive oil in a skillet over medium heat and add the chopped spinach. Sauté just until wilted, about 1 to 2 minutes, this helps to soften the spinach without losing its lovely green color. Then remove from heat and stir in the dried cranberries, allowing their sweetness to meld with the spinach’s earthiness.
Step 3: Stuff the Chicken Breasts
Now comes the fun part: stuffing. Carefully fill each chicken breast pocket with slices of creamy brie and then spoon in the spinach and cranberry mixture. If needed, secure the edges with toothpicks to keep everything perfectly tucked inside during cooking.
Step 4: Sear and Bake
In the same skillet, melt butter over medium-high heat and add the stuffed chicken breasts. Sear each side for 2 to 3 minutes until golden brown—this step locks in the juices and adds a beautiful crust. Then transfer the chicken to a baking dish and pop it into the oven. Bake for 20 to 25 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and the brie inside is wonderfully melted.
Step 5: Make the Pan Sauce
While the chicken bakes, use the skillet to make the pan sauce. Add chicken broth, balsamic vinegar, and Dijon mustard to the skillet, scraping up any browned bits from searing. Let it simmer for 3 to 4 minutes until the sauce slightly reduces, intensifying the flavors that will perfectly accompany the stuffed chicken.
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
Garnishes
To elevate your serving presentation, sprinkle some fresh thyme leaves or chopped pecans over the chicken for an inviting aroma and delightful crunch that complements the creamy and fruity filling.
Side Dishes
Pair this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe with classic roasted vegetables, a creamy wild rice pilaf, or buttery mashed potatoes. Each of these sides soaks up the luscious pan sauce beautifully and rounds out the meal with wholesome textures.
Creative Ways to Present
For a special occasion, slice the stuffed chicken breasts diagonally to reveal the gorgeous layers, arranging them on warm plates drizzled with pan sauce. Add pops of color with edible flowers or a sprinkle of pomegranate seeds for a festive touch.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe should be cooled to room temperature and stored in an airtight container refrigerated for up to 3 days. This keeps the chicken juicy and the fillings fresh.
Freezing
If you want to keep this deliciousness longer, wrap individual portions tightly in plastic wrap and foil before placing them in the freezer. They will maintain best quality for up to 2 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat the stuffed chicken gently in a 350°F (175°C) oven for about 15 minutes, or until warmed through, to preserve its moisture and prevent the brie from drying out. Alternatively, microwave on medium power with a cover, but be careful not to overcook.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach is preferred for its texture and flavor, you can substitute frozen spinach. Just be sure to thaw and thoroughly squeeze out excess moisture before sautéing to avoid a soggy filling.
What can I substitute for brie cheese?
If brie isn’t available, a mild, creamy cheese like Camembert or even cream cheese works well as a filling, offering a similar melt and richness.
Is this recipe gluten-free?
Yes! All ingredients in this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.
Can I add nuts to the stuffing?
Absolutely. Chopped pecans or walnuts add a wonderful crunch and nutty flavor that pairs beautifully with the cranberry and brie filling.
How do I know when the chicken is fully cooked?
The best way to ensure the chicken is done is by checking the internal temperature with a meat thermometer—it should reach 165°F (74°C) in the thickest part of the breast.
Final Thoughts
You really cannot go wrong with this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe. It’s a perfect blend of flavors that feels both comforting and special. Whether you’re cooking for an everyday dinner or a festive gathering, this dish delivers on taste, texture, and wow factor. I encourage you to try it soon—you might just find it becoming one of your absolute favorites.
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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe combines tender chicken breasts stuffed with creamy brie, sweet dried cranberries, and sautéed spinach. The chicken is seared on the stovetop to develop a golden crust, then baked to juicy perfection. A tangy balsamic pan sauce made with chicken broth, balsamic vinegar, and Dijon mustard completes this elegant, gluten-free main course, perfect for holiday dinners or special occasions.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
Stuffing
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 oz brie cheese, sliced
Pan Sauce
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Prepare Chicken Breasts: Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring you don’t cut all the way through. Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, and dried thyme.
- Sauté Spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 1–2 minutes until just wilted. Remove the skillet from heat and stir in the dried cranberries to combine evenly.
- Stuff the Chicken: Fill each chicken breast pocket with slices of brie cheese and the spinach-cranberry mixture. Secure the opening with toothpicks if necessary to keep the stuffing inside during cooking.
- Sear the Chicken: In the same skillet, melt butter over medium-high heat. Add the stuffed chicken breasts and sear each side for 2–3 minutes until golden brown and nicely caramelized.
- Bake the Chicken: Transfer the seared chicken breasts to a baking dish. Place them in the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), indicating they are fully cooked.
- Make the Pan Sauce: While the chicken bakes, return the skillet to the stove and deglaze it by adding chicken broth, balsamic vinegar, and Dijon mustard. Scrape the bottom of the pan to loosen browned bits and simmer the sauce for 3–4 minutes until it slightly reduces and thickens.
- Serve: Remove toothpicks from the chicken breasts and plate. Spoon the warm balsamic pan sauce over the stuffed chicken breasts and serve immediately.
Notes
- For added holiday flair, mix chopped pecans or walnuts into the stuffing along with cranberries and spinach.
- This dish pairs wonderfully with roasted vegetables, wild rice, or creamy mashed potatoes for a complete meal.
- Ensure the chicken pocket is sealed well with toothpicks to prevent stuffing from leaking during cooking.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F (74°C).
