This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is a delightful combination of sweet, savory, and creamy flavors. My family couldn’t stop raving about it—it’s the perfect dish for a cozy dinner or a holiday gathering. The creamy brie pairs beautifully with the tart cranberry sauce and fresh spinach, creating a filling that’s as visually appealing as it is delicious. Plus, the golden-brown sear on the chicken gives it an irresistible touch. Here’s how to make it!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 4 oz brie cheese, sliced
- 1/2 cup fresh spinach leaves
- 1/4 cup cranberry sauce
- 1 tablespoon olive oil
- Fresh rosemary sprigs, for garnish (optional)
Instructions
Prepare the Chicken Breasts:
- Preheat your oven to 375°F (190°C).
- Carefully slice a pocket into the thickest side of each chicken breast, ensuring you don’t cut all the way through.
- Season both sides of the chicken with salt and freshly ground black pepper.
Stuff the Chicken:
- Open each pocket and fill with a few spinach leaves.
- Add a slice or two of brie cheese and a spoonful of cranberry sauce.
Sear and Bake:
- In an oven-safe skillet, heat olive oil over medium heat.
- Add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve:
- Remove the chicken from the oven and garnish with fresh rosemary sprigs, if desired.
- Serve warm and enjoy!
Nutrition Facts
- Servings: 4
- Calories per serving: 310
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
How to Serve
- Pair with a side of garlic mashed potatoes for a hearty meal.
- Serve over a bed of wild rice or quinoa for added texture.
- Accompany with roasted vegetables such as carrots, asparagus, or Brussels sprouts.
- Add a fresh green salad with balsamic vinaigrette to complement the rich flavors.
- Drizzle with extra cranberry sauce for an extra punch of sweetness.
Additional Tips
- Use a sharp knife to carefully slice the pocket into the chicken without cutting through.
- For extra flavor, season the inside of the chicken pockets before stuffing.
- Don’t overfill the chicken breasts to avoid the filling spilling out during cooking.
- Allow the chicken to rest for a few minutes after baking to keep it juicy.
- If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before baking.
Recipe Variations
- Goat Cheese Substitute: Swap brie for goat cheese for a tangier flavor.
- Dried Cranberries: Use dried cranberries instead of cranberry sauce for a chewy texture.
- Kale Addition: Substitute spinach with baby kale for an earthier taste.
- Gluten-Free Option: Pair with gluten-free sides such as cauliflower rice.
- Herb Mix: Add chopped thyme or sage to the filling for a more aromatic profile.
Serving Suggestions
- Serve with crusty bread to soak up the delicious juices.
- Add a dollop of cranberry sauce on the plate for dipping.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Create a colorful plate with roasted sweet potatoes and green beans.
- Garnish with a light sprinkle of lemon zest for a refreshing touch.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap each stuffed chicken breast individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.
FAQ Section
- Can I prepare this dish in advance?
Yes! You can stuff the chicken breasts ahead of time and refrigerate them for up to 24 hours before cooking. - What can I use instead of brie?
Cream cheese or mozzarella make excellent substitutes. - Can I use frozen spinach?
Yes, but thaw and squeeze out excess moisture first. - Can I cook this without an oven?
Yes, cook the chicken in a covered skillet over medium-low heat until fully cooked. - What should I serve as a sauce?
A light cranberry glaze or pan sauce works wonderfully. - How do I know when the chicken is cooked?
Use a meat thermometer to check that the internal temperature is 165°F (74°C). - Can I use chicken thighs instead of breasts?
Yes, but cooking times may vary depending on thickness. - Can I use leftover cranberry sauce?
Absolutely! This recipe is perfect for using up holiday leftovers. - Is this recipe gluten-free?
Yes, as written, it is gluten-free. - What sides go best with this dish?
Roasted vegetables, mashed potatoes, and wild rice are great choices.
Enjoy this delectable Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe—it’s sure to become a favorite!