🥘 Cranberry & Spinach Stuffed Chicken Breasts with Brie
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped (or thawed frozen, well-drained)
½ cup dried cranberries (or fresh, chopped cranberries if preferred)
4 oz brie cheese, rind removed, sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
½ tsp salt
½ tsp black pepper
½ tsp dried thyme (or fresh thyme leaves)
Toothpicks or kitchen twine
Optional sauce (recommended):
½ cup chicken broth
¼ cup white wine (or extra broth)
1 tbsp Dijon mustard
1 tbsp butter
Instructions
1. Prep chicken:
Pat chicken breasts dry. Using a sharp knife, cut a pocket horizontally into the thickest part of each breast (be careful not to slice all the way through).
2. Make the filling:
In a skillet, heat olive oil over medium. Add garlic and spinach, sauté until wilted (2–3 minutes). Remove from heat and stir in cranberries.
3. Stuff:
Fill each chicken breast pocket with spinach-cranberry mixture and slices of brie. Secure with toothpicks. Season outside with salt, pepper, and thyme.
4. Sear:
Heat butter in oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until golden brown.
5. Bake:
Transfer skillet to oven preheated to 375°F (190°C). Bake 18–22 minutes until chicken reaches 165°F (74°C).
6. Optional sauce:
Remove chicken from skillet. Deglaze pan with wine and broth, whisk in Dijon, reduce slightly, then swirl in butter. Spoon sauce over chicken.
🍴 Serving Ideas
Serve with garlic mashed potatoes, wild rice, or roasted vegetables.
Garnish with extra fresh cranberries or parsley for a festive touch.