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Cranberry and Spinach Stuffed Chicken Breasts with Brie

These stuffed chicken breasts combine tangy cranberries, earthy spinach, and creamy brie for a comforting and elegant meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large boneless, skinless chicken breasts Thick enough to butterfly for stuffing.
  • 2 cups fresh spinach, washed and chopped Look for vibrant green, fresh leaves.
  • ½ cup dried cranberries, finely chopped Organic ones are often tastier.
  • 4 oz brie cheese, sliced thinly President Brie is recommended for its creamy texture.
  • 2 tbsp olive oil Extra virgin is best.
  • to taste Salt, pepper, and paprika
  • to taste Garlic powder and fresh thyme (optional) Sprinkle of thyme elevates flavors beautifully.
  • 2 tbsp honey Local honey adds to the flavor depth.
  • 1 tbsp balsamic vinegar Look for good quality aged balsamic.
  • 1 tsp Dijon mustard

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or line it with parchment paper.
  2. Carefully slice a pocket into the side of each chicken breast without cutting all the way through.
  3. In a small bowl, combine the chopped spinach, dried cranberries, and slices of brie.
Cooking
  1. Gently stuff each chicken breast with the spinach and cranberry mixture.
  2. Rub each chicken breast with olive oil and season with garlic powder, salt, pepper, and paprika.
  3. Sear the stuffed chicken breasts in a skillet over medium-high heat for 2–3 minutes on each side until golden brown.
  4. Transfer the seared chicken to your baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
  5. While the chicken is baking, whisk together honey, balsamic vinegar, and Dijon mustard in a small saucepan over medium heat until slightly thickened.
  6. When done, remove the chicken from the oven, drizzle with the glaze, and serve hot.

Notes

For an extra crispy texture, broil the stuffed chicken for the last 1-2 minutes. Store leftovers in an airtight container in the fridge for up to 3 days.