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
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
- 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.
