Stuffed Chicken Breasts with Cranberry and Brie Recipe
Delicious stuffed chicken breasts filled with a flavorful combination of cranberry sauce, sautéed spinach, and creamy brie cheese. This recipe offers a perfect balance of savory and sweet, with a golden seared crust and tender, juicy interior. Ideal for a quick and elegant meal prepared with simple ingredients and cooked in just over half an hour.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Filling and Sauté
- 3 tablespoons extra-virgin olive oil (divided)
- 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
- Season the chicken: Season both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to build a flavorful base.
- Make a pocket: Carefully slice each chicken breast almost in half horizontally, creating a pocket without cutting through entirely, to hold the filling.
- Sauté the spinach: Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic, sauté for 30 seconds until fragrant. Add the baby spinach and cook for an additional 1-2 minutes until slightly wilted. Remove from heat.
- Stuff the chicken: Spoon 2 tablespoons of cranberry sauce inside each chicken pocket. Divide the sautéed spinach equally between the two, then layer each with 1.5 ounces of sliced brie. Secure the open edges with 3 to 4 toothpicks to keep the stuffing inside during cooking.
- Cook the chicken: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for about 3 minutes per side until golden brown. Then transfer the skillet to the oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C).
- Serve: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Serve warm with your choice of side dishes for a complete meal.
Notes
- Use a sharp knife to carefully cut the pocket to avoid slicing through the chicken completely.
- Brie cheese can be substituted with camembert or cream cheese if preferred.
- Ensure the chicken reaches an internal temperature of 165°F (73°C) for safe consumption.
- To prevent the toothpicks from burning, avoid placing them directly in contact with the pan surface during searing.
- Oven-safe skillet is essential for seamless transition from stovetop searing to oven baking.
