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
Scale
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.
