Cranberry & Spinach Stuffed Chicken Breasts with Brie

by

Description

This elegant dish features juicy chicken breasts stuffed with creamy brie, sweet-tart cranberries, and fresh spinach. The combination of flavors delivers a perfect balance of savory, creamy, and fruity notes—making it ideal for both weeknight dinners and holiday gatherings. The melty brie creates a luscious filling, while the cranberries add brightness, and spinach provides a healthy earthy base.

Ingredients For Cranberry & Spinach Stuffed Chicken Breasts with Brie

  • 4 large boneless, skinless chicken breasts

  • 1 cup fresh spinach (lightly sautéed or raw if tender)

  • ½ cup dried cranberries (or fresh cranberries if available, lightly cooked)

  • 4 oz (115 g) brie cheese, sliced

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp fresh thyme (or ½ tsp dried thyme)

  • ½ tsp paprika

  • Salt & black pepper, to taste

  • Toothpicks or kitchen twine (for sealing)

 Instructions

  1. Preheat Oven: Set oven to 375°F (190°C).

  2. Prepare Chicken: Butterfly each chicken breast (slice lengthwise without cutting all the way through) and gently open like a book.

  3. Season: Sprinkle both sides with salt, pepper, paprika, and thyme.

  4. Stuff: Layer spinach, brie slices, and cranberries inside each chicken breast. Fold closed and secure edges with toothpicks.

  5. Sear: Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.

  6. Bake: Transfer seared chicken to a baking dish. Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

  7. Serve: Let rest 5 minutes, then slice and serve with pan juices or a light drizzle of balsamic reduction.

 Serving Suggestions

  • Serve with garlic mashed potatoes, wild rice, or roasted vegetables.

  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

  • For a festive touch, drizzle with a cranberry glaze or balsamic reduction.

Notes

  • Brie can be replaced with goat cheese or cream cheese if desired.

  • If using fresh cranberries, cook them briefly with a teaspoon of honey before stuffing.

  • Don’t overstuff, as chicken may split while baking.

  • Secure well with toothpicks to keep filling inside.

 Tips

  • Use an ovenproof skillet so you can sear and bake in the same pan.

  • Let chicken rest before cutting for juicier slices.

  • Add chopped walnuts or pecans to the stuffing for crunch.

  • For meal prep, assemble ahead and refrigerate for up to 24 hours before baking.

 Servings

  • Makes 4 servings

  • Each chicken breast = 1 portion

 Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 42 g

  • Fat: 18 g

  • Carbohydrates: 12 g

  • Fiber: 2 g

  • Sugars: 8 g

 Health Benefits

  • High Protein: Supports muscle growth and satiety.

  • Spinach: Provides iron, vitamin K, and antioxidants.

  • Cranberries: Boost urinary tract and immune health.

  • Brie (in moderation): Adds calcium and healthy fats.

  • Balanced meal: Combines lean protein, greens, and fruit.

Q & A

Q: Can I make this ahead of time?
A: Yes, prepare and stuff the chicken, then refrigerate uncooked for up to 24 hours. Bake when ready to serve.

Q: What can I use instead of brie?
A: Goat cheese, mozzarella, or cream cheese work well as substitutes.

Q: Can this be made dairy-free?
A: Yes, omit brie or use a dairy-free cheese alternative.

Q: Can I grill instead of bake?
A: Yes, grill on medium heat until cooked through, but secure filling tightly to prevent leaks.

Q: Is this recipe freezer-friendly?
A: Yes, freeze stuffed raw chicken (wrapped tightly) for up to 2 months. Thaw overnight before cooking.

Leave a Comment