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If you’re craving a meal that’s both elegant and cozy, this Chicken Stuffed with Brie, Spinach, and Cranberries Recipe is an absolute winner. Imagine tender chicken breasts filled with creamy, melt-in-your-mouth brie, vibrant sautéed spinach, and a touch of sweet-tart dried cranberries—all baked to juicy perfection and finished with a tangy balsamic glaze. It’s a spectacular blend of flavors and textures that feels special enough for a dinner party but is simple enough for any weeknight. Trust me, once you try this recipe, it’ll become one of your go-to dishes for impressing without stress.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet pack a punch in flavor and texture. Each item plays a crucial role: from the lush creaminess of the brie to the fresh earthiness of the spinach, and the bright zing of cranberries—all held together by juicy chicken and a sweet-savory glaze.
- 4 boneless skinless chicken breasts: These are your tender, juicy canvas for the stuffing that makes the dish shine.
- 1 tablespoon olive oil: Perfect for sautéing spinach and adding a subtle richness.
- 2 cups fresh spinach, chopped: Adds fresh flavor and vibrant green color when wilted just right.
- 1/2 teaspoon salt, divided: Enhances all the natural flavors in the dish, used in seasoning and sautéing.
- 1/4 teaspoon ground black pepper: Provides just the right amount of mild heat and depth.
- 4 oz brie cheese, sliced: The creamy, mild cheese that melts beautifully inside the chicken.
- 1/3 cup dried cranberries: Offers a burst of sweet and tart notes to balance the richness.
- 2 teaspoons balsamic vinegar: Adds an acidic punch with a touch of sweetness to glaze the chicken.
- 1 tablespoon Dijon mustard: Brings a subtle tang and complexity to the balsamic glaze.
- Toothpicks or cooking twine: Essential for keeping those tasty fillings secure inside the chicken.
How to Make Chicken Stuffed with Brie, Spinach, and Cranberries Recipe
Step 1: Prepare the Spinach and Chicken
Start by preheating your oven to 375°F (190°C). This ensures your chicken will bake evenly and thoroughly. Then, heat olive oil in a skillet over medium heat and sauté the chopped spinach with half the salt until it wilts softly within a few minutes—this step brightens the spinach’s flavor and reduces any bitterness. Meanwhile, carefully slice a pocket into each chicken breast, creating the perfect little cavity for your delicious stuffing without cutting all the way through.
Step 2: Season and Stuff
Season both sides of each chicken breast with the remaining salt and black pepper to build the savory foundation. Then, generously fill the pockets with the sautéed spinach, slices of creamy brie, and dried cranberries. The combination here is magical—the warm spinach softens the cheese, while the cranberries add a subtle sweetness that surprises your palate. Secure each stuffed breast with toothpicks or cooking twine to keep everything snug during cooking.
Step 3: Add the Balsamic Mustard Glaze
In a small bowl, whisk together balsamic vinegar and Dijon mustard until smooth and glossy. This glaze is key to taking the Chicken Stuffed with Brie, Spinach, and Cranberries Recipe to the next level, lending a tangy and slightly sweet finish. Brush it lovingly over each stuffed chicken breast, coating them for a beautiful caramelized surface.
Step 4: Sear the Chicken
Heat an oven-safe skillet over medium-high heat for a few minutes until hot. Add your stuffed chicken breasts and sear for 2 to 3 minutes per side until golden brown. This step locks in juiciness and creates a stunning color that will make your plate look irresistible.
Step 5: Bake to Perfection
Transfer the skillet directly into your preheated oven and bake for 20 to 25 minutes. Keep an eye on the internal temperature—it should reach 165°F (74°C) for perfectly cooked chicken. Baking allows the flavors to meld and the brie to melt luxuriously inside, making every bite simply unforgettable.
Step 6: Rest and Serve
Let your chicken rest for 5 minutes after baking. This brief pause helps the juices redistribute for moist, tender bites. Once rested, slice and get ready to enjoy your stunning creation made with this Chicken Stuffed with Brie, Spinach, and Cranberries Recipe!
How to Serve Chicken Stuffed with Brie, Spinach, and Cranberries Recipe
Garnishes
To elevate presentation, sprinkle some freshly chopped herbs like parsley or thyme over the chicken. You might also add a few whole dried cranberries on top for color contrast and a hint of welcome sweetness with every forkful. A light drizzle of extra balsamic glaze can add that sophisticated finishing touch.
Side Dishes
This dish pairs beautifully with simple sides that complement its richness. Consider creamy mashed potatoes, roasted baby carrots for sweetness and color, or a crisp green salad with a lemon vinaigrette to balance the flavors. Rice pilaf or quinoa also work well to soak up any juices from the chicken.
Creative Ways to Present
For a festive look, serve the stuffed chicken breasts on individual plates with a fresh spinach bed underneath. Another fun idea is to slice the chicken and fan the pieces in a semi-circle around a mound of wild rice, garnished with extra cranberries. This recipe also makes great leftovers sliced for sandwiches or wraps with a crisp leafy green.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Chicken Stuffed with Brie, Spinach, and Cranberries Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days while maintaining their flavor and texture. Just be sure to remove the toothpicks or twine before storing.
Freezing
This recipe is freezer-friendly if you want to prepare in advance. Wrap the stuffed raw chicken breasts tightly in plastic wrap and then place them inside a freezer bag or airtight container. They can be frozen for up to 2 months. When ready to cook, thaw thoroughly in the refrigerator before proceeding with searing and baking.
Reheating
For reheating, gently warm the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Microwaving works too but can sometimes dry the chicken, so using the oven helps keep it juicy and flavorful just like when freshly made.
FAQs
Can I use other cheeses instead of brie?
Absolutely! While brie offers a creamy and mild flavor, you can substitute with mozzarella, goat cheese, or even cream cheese depending on your preference. Just choose cheeses that melt well to keep the stuffing nice and soft inside the chicken.
Is it necessary to pre-cook the spinach?
Pre-cooking the spinach is recommended because fresh spinach contains a lot of water that would otherwise make the chicken soggy. Sautéing it until wilted removes excess moisture and concentrates the flavor, enhancing the overall dish.
How can I ensure the chicken stays juicy?
Searing the chicken first to lock in juices, then finishing it in the oven, is key. Also, resting the chicken after baking helps redistribute moisture, which makes every bite tender and juicy.
What can I do if I don’t have toothpicks or twine?
You can try using wooden skewers, or if you’re careful, tuck the filling inside tightly without any securing tools. Just make sure the openings are sealed well enough so the filling doesn’t escape during cooking.
Can I prepare this recipe for a crowd?
Definitely! Simply multiply the ingredients and cook the chicken in batches or use a larger oven-safe dish or skillet for multiple pieces. The recipe scales beautifully, making it a great choice for gatherings and special occasions.
Final Thoughts
This Chicken Stuffed with Brie, Spinach, and Cranberries Recipe is one of those dishes that feels truly special but is surprisingly easy to make. The blend of creamy cheese, fresh greens, and sweet cranberries wrapped in juicy chicken makes it a comforting yet elegant meal. Give it a try—you’re going to love how effortlessly it transforms your dinner into something memorable and delicious. Happy cooking!
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Chicken Stuffed with Brie, Spinach, and Cranberries Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This delicious Chicken Stuffed with Brie, Spinach & Cranberries recipe combines tender chicken breasts with creamy brie cheese, savory sautéed spinach, and sweet dried cranberries. Finished with a tangy balsamic-Dijon glaze and perfectly seared before baking, it makes a flavorful and elegant main dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Filling
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 4 oz brie cheese, sliced
- 1/3 cup dried cranberries
Glaze
- 2 teaspoons balsamic vinegar
- 1 tablespoon Dijon mustard
Other
- Toothpicks or cooking twine for securing the chicken
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the chicken.
- Sauté Spinach: Heat a skillet over medium heat and add the olive oil. Sauté the chopped spinach with 1/4 teaspoon of salt until wilted, which should take about 2–3 minutes. Once done, remove from heat and set aside.
- Prepare Chicken Pockets: Carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through to hold the stuffing securely.
- Season Chicken: Season both sides of each chicken breast with the remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper for balanced flavor.
- Stuff Chicken: Fill each chicken breast pocket with the sautéed spinach, slices of brie cheese, and a spoonful of dried cranberries. Secure the opening using toothpicks or cooking twine to keep the filling inside during cooking.
- Make Glaze: In a small bowl, whisk together balsamic vinegar and Dijon mustard until smooth. Brush this flavorful glaze evenly over the tops of the stuffed chicken breasts to add a tangy finish.
- Sear Chicken: Heat an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for 2–3 minutes on each side until they develop a golden-brown crust, enhancing flavor and texture.
- Bake Chicken: Transfer the skillet directly into the preheated oven and bake the chicken for 20–25 minutes, or until an internal temperature of 165°F (74°C) is reached, ensuring the chicken is fully cooked and safe to eat.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute for moist and tender meat. Remove toothpicks or twine, slice, and serve.
Notes
- Make sure not to cut through the entire chicken breast when creating the pocket to prevent the filling from spilling out.
- Use an oven-safe skillet for searing to allow easy transfer to the oven without changing pans.
- Letting the chicken rest after baking keeps it juicy and flavorful.
- You can substitute dried cranberries with chopped dried cherries or raisins for a different fruity touch.
- For a lower fat option, use reduced-fat brie or substitute with mozzarella.
