Description
Cranberry spinach stuffed chicken breasts with brie bring gourmet elegance to weeknight dinners. Crisp spinach, melting brie, and tart cranberries create a symphony of flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 boneless skinless chicken breasts
Filling Ingredients:
- 1/2 cup (118 ml) fresh spinach, chopped
- 1/3 cup (53 g) dried cranberries
- 4 ounces (113 g) brie cheese, sliced
Seasoning and Sauce Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) balsamic vinegar
- 1/4 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center. Prepare a baking dish by lightly greasing or lining with parchment paper for easy cleanup.
- Carefully create a horizontal pocket in each chicken breast, slicing almost through but leaving one side intact to maintain a sealed edge.
- Combine finely chopped spinach, diced dried cranberries, and crumbled brie cheese in a mixing bowl. Gently stuff the mixture into the chicken breast pockets, ensuring even distribution.
- Massage the chicken breasts with olive oil, then generously sprinkle with garlic powder, dried thyme, kosher salt, and freshly ground black pepper for enhanced flavor.
- In a hot skillet, sear the stuffed chicken breasts for 2-3 minutes on each side to develop a golden-brown crust and seal in the juices.
- Transfer the seared chicken to the prepared baking dish and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is thoroughly cooked.
- While the chicken bakes, whisk together honey, balsamic vinegar, and Dijon mustard in a small saucepan. Simmer the mixture over medium heat until it slightly thickens and becomes glossy.
- Once cooked, remove the chicken from the oven and let rest for 3-5 minutes. Drizzle with the prepared glaze and remove any toothpicks used to secure the stuffing.
Notes
- Choose boneless, skinless chicken breasts with even thickness for consistent cooking and easier stuffing.
- Carefully slice chicken pocket without cutting through, ensuring filling stays inside during cooking.
- Use fresh spinach and squeeze out excess moisture to prevent soggy filling and maintain stuffing texture.
- Soften brie cheese slightly at room temperature for easier spreading and more even distribution in chicken pocket.
- Avoid overstuffing chicken to prevent filling from leaking during searing or baking process.
- Pat chicken dry before seasoning to help create a perfect golden-brown exterior when searing.
- Check internal temperature with meat thermometer for precise doneness and food safety.
- Let chicken rest 5-10 minutes after cooking to allow juices to redistribute, ensuring moist meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg