There is something truly special about the Chicken Stuffed with Brie, Spinach, and Cranberries Recipe that makes it a showstopper at any dinner table. This dish brings together tender chicken breasts packed with creamy brie, vibrant spinach, and sweet-tart cranberries, creating a medley of flavors and textures that simply sing in every bite. Whether you’re cooking for a cozy night in or impressing guests, this recipe transforms simple ingredients into a memorable, elegant entrée that’s surprisingly easy to make.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each plays a vital role in building the perfect balance of taste and texture in this dish. From the silky brie to the fresh spinach and the zingy cranberries, every component contributes something essential.
- 4 boneless skinless chicken breasts: The perfect canvas for holding all the delicious stuffing inside.
- 1 tablespoon olive oil: Adds richness and helps sauté the spinach beautifully.
- 2 cups fresh spinach, chopped: Brings a fresh, green vibrancy and slight earthiness to the filling.
- 1/2 teaspoon salt, divided: Enhances the natural flavors throughout the dish.
- 1/4 teaspoon ground black pepper: Adds a subtle touch of warmth and depth.
- 4 oz brie cheese, sliced: Creamy, mild, and melts into pure indulgence inside the chicken pockets.
- 1/3 cup dried cranberries: Provides a burst of sweet-tartness that beautifully contrasts the brie.
- 2 teaspoons balsamic vinegar: Adds a tangy glaze that pairs perfectly with the filling.
- 1 tablespoon Dijon mustard: Delivers a gentle kick to brighten the balsamic glaze.
- Toothpicks or cooking twine: Essential for securing the stuffed chicken breasts to keep all fillings nestled inside.
How to Make Chicken Stuffed with Brie, Spinach, and Cranberries Recipe
Step 1: Prepare the Oven and Spinach
Start by preheating your oven to 375°F (190°C) because good timing is everything. As the oven warms up, gently sauté the chopped spinach in olive oil with a pinch of salt over medium heat. This softens the spinach just enough to make it tender without losing its bright color, setting a fresh and flavorful base for the stuffing.
Step 2: Create the Chicken Pockets
Next, carefully slice a pocket into the side of each chicken breast, taking care not to cut through completely. This delicate step ensures the stuffing will stay perfectly inside without spilling out during cooking. Season the chicken with the remaining salt and black pepper, giving it the right amount of seasoning on the outside to complement the filling.
Step 3: Stuff the Chicken
Fill each chicken pocket with the sautéed spinach, luscious slices of brie, and a generous spoonful of dried cranberries. This combination is the heart of the Chicken Stuffed with Brie, Spinach, and Cranberries Recipe — creamy, fresh, and sweet all at once! Use toothpicks or cooking twine to secure each breast so nothing escapes during cooking.
Step 4: Add the Glaze and Sear
In a small bowl, whisk the balsamic vinegar together with Dijon mustard to create a tangy glaze. Brush this over the tops of each stuffed chicken breast. Then, heat an oven-safe skillet over medium-high heat and sear the chicken for 2–3 minutes on each side. This step locks in juices and creates a beautiful golden crust that’s irresistible.
Step 5: Bake to Perfection
Slide the skillet into the preheated oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches a safe 165°F (74°C). Baking gently finishes cooking the filling and lets the flavors meld together beautifully. Let the chicken rest for 5 minutes after baking to allow those juices to redistribute, keeping every bite tender and juicy.
How to Serve Chicken Stuffed with Brie, Spinach, and Cranberries Recipe
Garnishes
Fresh herbs like chopped parsley or thyme bring a lovely, fresh aroma and pop of green to this dish. A light drizzle of honey or balsamic reduction on top can add an elegant finish that highlights the sweet cranberry notes.
Side Dishes
This recipe pairs wonderfully with simple roasted vegetables, creamy mashed potatoes, or even a crisp mixed green salad to balance the richness. The key is to keep your sides light and refreshing to let the stuffed chicken shine.
Creative Ways to Present
Slice the chicken crosswise for a stunning reveal of the colorful filling, and arrange the slices fanned out on a platter. For a more rustic look, serve whole with a spoonful of the warm balsamic glaze spooned over the top for extra flavor and shine.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Stuffed with Brie, Spinach, and Cranberries Recipe in an airtight container in the refrigerator for up to 3 days. This makes for a delicious next-day lunch or dinner that tastes just as wonderful chilled or reheated gently.
Freezing
You can freeze the cooked stuffed chicken by wrapping each piece individually in plastic wrap and then placing them in a freezer-safe bag. Frozen chicken will keep well for up to 2 months. Just be sure to thaw in the refrigerator overnight before reheating for the best texture.
Reheating
The best way to reheat this dish is in the oven at 325°F (160°C) for about 15 minutes or until warmed through, which helps maintain juicy, tender chicken without drying it out. Avoid microwaving if possible, as it can make the chicken chewy and the brie less creamy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out excess water from the frozen spinach to prevent sogginess in your filling. Sauté it as you would fresh spinach to enhance flavor.
Is brie the best cheese option for this recipe?
Brie works wonderfully because it melts so beautifully and has a mild flavor that complements the spinach and cranberries. However, you could experiment with other melty cheeses like Camembert or Fontina for a slightly different twist.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). This guarantees the chicken is juicy and safe to eat without the risk of drying it out.
Can I prepare the stuffed chicken breasts ahead of time?
Yes! You can stuff and secure the chicken breasts a few hours ahead and keep them refrigerated until ready to cook. This makes meal prep easier, especially when entertaining.
What if I don’t have balsamic vinegar?
No worries, a splash of red wine vinegar mixed with a bit of honey or maple syrup can mimic that sweet-tangy balance nicely in the glaze.
Final Thoughts
This Chicken Stuffed with Brie, Spinach, and Cranberries Recipe is one of those dishes that feels like a special treat but comes together rather effortlessly. The mix of creamy cheese, vibrant greens, and sweet cranberries tucked inside a juicy chicken breast is pure comfort and elegance rolled into one. I genuinely encourage you to give it a try — it might just become your new favorite way to enjoy chicken!
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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 filled with creamy brie cheese, sautéed fresh spinach, and sweet dried cranberries. Finished with a tangy balsamic-Dijon glaze and baked to perfection, it makes a flavorful and elegant main dish perfect for a family dinner or special occasion.
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
- Toothpicks or cooking twine for securing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Sauté Spinach: Heat olive oil in a skillet over medium heat and add the chopped spinach along with 1/4 teaspoon salt. Cook for 2 to 3 minutes until the spinach is wilted, then set it aside to cool slightly.
- Prepare Chicken Pockets: Carefully slice a pocket into the side of each chicken breast, taking care not to cut all the way through the meat.
- Season Chicken: Season both sides of each chicken breast with the remaining 1/4 teaspoon salt and ground black pepper.
- Stuff Chicken: Fill each chicken breast pocket with the sautéed spinach, slices of brie cheese, and a spoonful of dried cranberries. Secure each breast closed with 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 well combined. Brush this glaze evenly over the tops of the stuffed chicken breasts.
- Sear Chicken: Heat an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side until golden brown.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 20 to 25 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving to allow juices to redistribute.
Notes
- Make sure not to cut completely through the chicken breasts when making pockets to keep the filling inside during cooking.
- Searing the chicken before baking helps develop a flavorful golden crust and locks in moisture.
- You can substitute brie cheese with another soft cheese like camembert or cream cheese if preferred.
- Use toothpicks or kitchen twine to secure the chicken; remove them carefully before serving.
- Check the chicken temperature with a meat thermometer to ensure it is fully cooked and safe to eat.
