Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie is a festive, elegant dinner with sweet, savory, and cheesy flavor in every bite.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Glaze:
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat the oven:
- Set oven to 375°F (190°C).
- Prepare the chicken:
- Butterfly each chicken breast: slice horizontally but not all the way through, then open like a book.
- Season both sides of each breast with garlic powder, thyme, salt, and black pepper.
- Stuff the chicken:
- Layer spinach, cranberries, and brie slices inside each breast.
- Fold closed and secure with toothpicks or kitchen twine.
- Sear the chicken:
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Sear stuffed chicken breasts for 2–3 minutes per side until golden.
- Bake:
- Transfer skillet to oven and bake for 20–25 minutes, or until internal temp reaches 165°F.
- Make the glaze:
- While chicken bakes, combine honey, balsamic vinegar, and Dijon in a small saucepan.
- Simmer for 3–5 minutes until slightly thickened.
- Serve:
- Remove toothpicks, plate chicken, and drizzle with glaze.
Notes
Use a meat thermometer to avoid overcooking.
Brie rind is edible—no need to remove unless preferred.
Sub fresh spinach with baby kale or arugula for a twist.
If your chicken breasts are very thick, pound them slightly for easier stuffing.
Let the stuffed breasts rest 5 minutes after baking to retain juices.