Print

Cranberry and Brie Stuffed Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken breasts stuffed with creamy brie, sweet dried cranberries, and spinach, then seared and baked until golden. A festive yet easy dish perfect for holidays or weeknight dinners.

Ingredients

2 pounds chicken breasts, boneless & skinless

5 ounces brie cheese, cut into 6 long slices

1 small onion, minced

1 large garlic clove, minced

1 tablespoon oil, for frying

6 ounces spinach, chopped

1/2 cup dried cranberries

1/2 teaspoon dried thyme

1/2 teaspoon salt

Ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Butterfly the chicken breasts by slicing horizontally without cutting all the way through.
  3. Heat oil in a skillet and sauté onion until softened.
  4. Add garlic, spinach, cranberries, thyme, salt, and pepper; cook until spinach wilts. Set aside to cool slightly.
  5. Place one slice of brie and a spoonful of the cranberry-spinach mixture inside each chicken breast.
  6. Fold chicken closed and secure with toothpicks if needed.
  7. Sear stuffed chicken in the skillet for about 3 minutes per side until golden.
  8. Transfer skillet to oven and bake 20–25 minutes, until chicken reaches 165°F (74°C).
  9. Remove toothpicks and serve warm.

Notes

Substitute brie with goat cheese or cream cheese for a tangier filling.

Add chopped pecans or walnuts to the stuffing for crunch.

Use fresh cranberries lightly sautéed with honey for a festive twist.

Check doneness with a meat thermometer to avoid undercooking.

Secure tightly with toothpicks to prevent filling from leaking out.

Nutrition

Find it online: https://justsosavory.com/cranberry-and-brie-stuffed-chicken/