Cranberry & Spinach Stuffed Chicken Breasts with Brie

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Description

This elegant yet easy chicken dish is bursting with holiday flavors and creamy indulgence. Juicy chicken breasts are butterflied and stuffed with a luscious filling of brie cheese, tart cranberries, and tender spinach. The savory-sweet combination makes every bite rich, comforting, and restaurant-worthy. Perfect for weeknight dinners or special occasions when you want to impress with minimal effort!

 Ingredients For Cranberry & Spinach Stuffed Chicken Breasts with Brie

  • 4 boneless, skinless chicken breasts

  • 1 cup fresh spinach, chopped

  • ½ cup dried cranberries (or fresh if in season)

  • 4 oz brie cheese, rind removed and sliced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil (plus extra for searing)

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

  • Salt & black pepper, to taste

  • Toothpicks or kitchen twine (to secure chicken)

 Instructions

  1. Prep the chicken:

    • Carefully butterfly each chicken breast by slicing lengthwise, but not all the way through. Open like a book and season with salt and pepper.

  2. Make the filling:

    • In a skillet, heat 1 tbsp olive oil over medium heat.

    • Add garlic and spinach, sauté for 1–2 minutes until wilted.

    • Remove from heat and mix in cranberries and brie slices.

  3. Stuff the chicken:

    • Spoon the mixture evenly inside each chicken breast.

    • Fold closed and secure edges with toothpicks.

  4. Cook:

    • Heat a drizzle of olive oil in a large ovenproof skillet.

    • Sear chicken breasts for 2–3 minutes per side until golden.

    • Transfer skillet to a preheated oven at 375°F (190°C) and bake for 18–22 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

  5. Rest & serve:

    • Let rest for 5 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or a fresh green salad.

 Servings

  • Makes 4 servings

 Nutritional Info (per serving, approx.)

  • Calories: 380

  • Protein: 38g

  • Fat: 17g

  • Saturated Fat: 6g

  • Carbohydrates: 14g

  • Fiber: 2g

  • Sugar: 10g

  • Sodium: 390mg

 Notes

  • Brie melts beautifully, but you can swap with goat cheese, mozzarella, or cream cheese if preferred.

  • For extra holiday flair, drizzle with a little balsamic glaze before serving.

  • Fresh cranberries can be lightly sautéed with honey for a tangier filling.

 Tips

  • Use a sharp knife when butterflying the chicken to avoid tearing.

  • Don’t overstuff — too much filling may cause leakage.

  • If you don’t have an ovenproof skillet, sear in a pan, then transfer chicken to a baking dish.

  • Add a sprinkle of crushed pecans or walnuts inside for crunch.

 Benefits

  • High protein: Keeps you full and supports muscle health.

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

  • Cranberries: Add antioxidants and natural tartness, balancing the creamy brie.

  • Balanced meal: A delicious combo of lean protein, greens, and healthy fats.

 Q & A

Q: Can I prep this ahead of time?
A: Yes! Stuff the chicken and refrigerate (covered) for up to 24 hours before cooking.

Q: Can I freeze it?
A: Yes, freeze raw stuffed chicken (well wrapped) for up to 2 months. Thaw overnight before cooking.

Q: What sides pair best with this dish?
A: Roasted Brussels sprouts, wild rice, mashed sweet potatoes, or a crisp arugula salad.

Q: Can I make it without cheese?
A: Absolutely. Just increase the spinach and cranberries, or add mushrooms for more filling.

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