If you are searching for a show-stopping main dish that combines elegance with comfort, look no further than this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe. This delightful recipe bursts with vibrant colors and flavors, blending the tart sweetness of cranberries with fresh spinach and the creamy, luscious texture of melted brie. Each bite offers a harmony of tastes and textures that will impress anyone sitting at your table. Plus, it is surprisingly simple to prepare, making it perfect for a special family dinner or a festive occasion.
Ingredients You’ll Need
This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe uses a handful of essential ingredients that are easy to find but pack a big punch in flavor. Each component plays an important role in creating the perfect balance of taste, moisture, and appearance that makes this dish so irresistible.
- 4 boneless, skinless chicken breasts: Great for stuffing and provide the main protein base for the dish.
- 1/2 cup dried cranberries: Add a tart sweetness that contrasts beautifully with the creamy brie.
- 1 cup fresh spinach (chopped): Brings a fresh, earthy flavor and a lovely green pop to the filling.
- 4 ounces brie cheese (sliced): Offers a rich and melty creaminess that elevates the stuffing.
- 1 tablespoon olive oil: Helps to sear the chicken perfectly and keeps it moist.
- 1/2 teaspoon garlic powder: Adds a subtle savory depth without overpowering.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: Gives just the right amount of gentle heat.
- Toothpicks or kitchen twine: Needed to secure the stuffed chicken breasts during cooking.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
Step 1: Prepare the Chicken Pockets
Begin by preheating your oven to 375°F (190°C). Take each chicken breast and carefully slice a horizontal pocket into the side, making sure not to cut all the way through. This step is key because the pocket will hold all your delicious filling, so handle the chicken gently for the best results.
Step 2: Mix the Filling
In a small bowl, combine the chopped spinach and dried cranberries. This colorful mix will bring fresh and tangy flavors inside that wonderful chicken pocket, complementing the brie cheese beautifully.
Step 3: Stuff the Chicken
Take a few slices of brie and place them inside the chicken pocket, then add a generous spoonful of the cranberry-spinach mixture on top. The creamy brie melts as it cooks, melding all the flavors together in every bite.
Step 4: Secure and Season
Use toothpicks or kitchen twine to close the pockets securely so none of the stuffing escapes during cooking. Rub each chicken breast with olive oil and season generously with garlic powder, salt, and black pepper to give the outside an irresistible flavor and color when seared.
Step 5: Sear the Chicken
Heat an oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for 2 to 3 minutes on each side until golden brown. This step locks in juiciness and adds lovely texture to the outside.
Step 6: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, allow the chicken to rest for 5 minutes before serving to keep it juicy and tender.
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
Garnishes
Fresh herbs like chopped parsley or thyme provide an earthy freshness and a burst of color that complements this already vibrant dish. A light drizzle of balsamic glaze can add a touch of sweet tanginess that elevates every bite.
Side Dishes
This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe pairs beautifully with roasted vegetables such as Brussels sprouts or carrots, offering a warm, caramelized flavor contrast. Wild rice or a mixed greens salad with a simple vinaigrette rounds out the meal perfectly, balancing richness with light, fresh textures.
Creative Ways to Present
Serve the chicken breasts sliced on a large platter to showcase the colorful stuffing layers, or plate individually with a spoonful of leftover cranberry-spinach mixture on the side. For a festive touch, arrange on a wooden board with fresh cranberries and spinach leaves scattered around for eye appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool completely before sealing to keep it moist and fresh.
Freezing
If you want to prepare this dish in advance, it freezes well before cooking. Assemble the stuffed chicken breasts, wrap them tightly in plastic wrap and foil, and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before cooking as directed.
Reheating
To reheat, warm the chicken gently in the oven at 325°F (160°C) until heated through, about 15 minutes. Avoid microwaving if possible to preserve the juicy texture and avoid drying out the chicken.
FAQs
Can I use other types of cheese instead of brie?
Absolutely! While brie adds a creamy, luxurious texture, goat cheese or cream cheese also work wonderfully in this recipe. They each bring a slightly different flavor but maintain the moist, cheesy interior that makes this dish so special.
Is this recipe gluten-free?
Yes, this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe is naturally gluten-free as it contains no wheat or gluten-containing ingredients. It’s a fantastic option for those with gluten sensitivities.
Can I prepare this recipe without an oven-safe skillet?
If you don’t have an oven-safe skillet, you can sear the chicken breasts in a regular pan and then transfer them to a baking dish to finish baking in the oven. Just be sure to handle the chicken carefully when moving between pans.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). This ensures the chicken is safe to eat while remaining juicy and tender.
Can I make the stuffed chicken ahead of time and bake later?
Yes! You can assemble the stuffed chicken breasts and keep them covered in the refrigerator for up to 24 hours before searing and baking. This makes them perfect for busy weeknights or entertaining guests.
Final Thoughts
This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe has quickly become one of my absolute favorites to serve when I want something elegant yet comforting. The combination of tart cranberries, fresh spinach, and melty brie creates a deliciously unexpected harmony that everyone raves about. Give it a try and watch how it transforms any meal into a special occasion with ease and warmth.
Print
Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is a delicious, elegant main course combining tender chicken breasts stuffed with creamy brie, fresh spinach, and sweet dried cranberries. Perfectly seared and then baked to juicy perfection, this gluten-free dish offers a delightful balance of flavors and textures, ideal for a special holiday meal or a comforting weeknight dinner.
Ingredients
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 1/2 cup dried cranberries
- 1 cup fresh spinach, chopped
- 4 ounces brie cheese, sliced
Seasoning and Cooking
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare the chicken pockets: Using a sharp knife, slice a horizontal pocket into each chicken breast, being careful not to cut all the way through, creating space for the stuffing.
- Make the stuffing mixture: In a small bowl, combine the chopped fresh spinach and dried cranberries thoroughly.
- Stuff the chicken breasts: Stuff each chicken pocket with several slices of brie cheese and a spoonful of the cranberry-spinach mixture, then secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
- Season the chicken: Rub the outside of each stuffed breast with olive oil, then sprinkle evenly with garlic powder, salt, and black pepper for flavor.
- Sear the chicken: Heat a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake to finish: Transfer the skillet with the seared chicken to the preheated oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest before serving: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender chicken.
Notes
- Pairs beautifully with roasted vegetables, wild rice, or a mixed greens salad for a complete meal.
- You can substitute goat cheese or cream cheese if brie is unavailable or you prefer a different flavor.
