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Cranberry & Spinach Stuffed Chicken with Brie

A cozy and delightful dish featuring succulent chicken breasts stuffed with rich Brie cheese, sweet-tart cranberries, and fresh spinach. Perfect for busy weeknights or special gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1/2 cup cranberries (dried or fresh)
  • 4 oz Brie cheese, cut into small pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add olive oil and minced garlic. Sauté for about a minute until fragrant.
  3. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in cranberries and optional thyme, mix well, and remove from heat.
  4. Make a pocket in each chicken breast by slicing through the thickest part, being careful not to cut all the way through.
  5. Stuff each pocket with the spinach and cranberry mixture, followed by the pieces of Brie.
  6. Season the outside of the chicken breasts generously with salt and pepper.
Cooking
  1. In the same skillet, add more olive oil and sear the chicken breasts for 3-4 minutes on each side until golden brown.
  2. Transfer the seared chicken to a baking dish and bake for approximately 20-25 minutes or until the chicken is cooked through.
  3. Let the chicken rest for a few minutes before serving. Slice, plate, and enjoy!

Notes

This dish can be frozen after baking; just let it cool and wrap tightly for a cozy meal later. Adding a sprinkle of fresh herbs or toasted nuts enhances presentation.