Description
This delicious Cranberry & Spinach Stuffed Chicken Breasts with Brie features tender chicken breasts filled with fresh spinach, creamy brie cheese, and sweet dried cranberries. Searing before baking locks in the flavors and keeps the chicken juicy, making it a perfect gluten-free main course ideal for festive dinners or a special weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
Filling
- 1 cup fresh spinach leaves
- 4 oz brie cheese, rind removed and sliced
- 1/3 cup dried cranberries
Seasoning and Cooking
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Toothpicks or kitchen twine for securing
Instructions
- Prepare the chicken breasts: Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open like a book to create a pocket.
- Season the inside: Sprinkle salt, pepper, garlic powder, and dried thyme evenly inside each butterflied chicken breast for flavor.
- Assemble the filling: Layer fresh spinach leaves, sliced brie cheese, and dried cranberries inside each chicken breast, distributing ingredients evenly.
- Secure the chicken: Fold the chicken breast to enclose the filling and secure tightly using toothpicks or kitchen twine to prevent stuffing from spilling out during cooking.
- Season the outside: Lightly season the outside of each stuffed chicken breast with salt and pepper to enhance the overall taste.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat and cook the chicken breasts for 3–4 minutes on each side until golden brown to lock in juices.
- Bake: Transfer the skillet to the preheated oven at 375°F (190°C) and bake for 18–20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C).
- Serve: Remove the chicken from the oven, take out the toothpicks or twine, and serve warm for a flavorful and elegant meal.
Notes
- Substitute goat cheese or mozzarella cheese for brie if preferred.
- Add chopped walnuts or pecans inside the filling for extra texture and crunch.
- For a festive touch, serve with a spoonful of cranberry sauce on the side.
