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
Scale
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).
