Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe features juicy chicken breasts filled with a flavorful blend of fresh spinach, tangy dried cranberries, and creamy Brie cheese. The chicken is delicately seared for a golden crust, then baked to perfection and finished with a sweet and tangy honey-balsamic glaze—a perfect balance of savory and sweet that makes a special weeknight dinner or impressive dish for guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken & Filling
- 4 boneless skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz Brie cheese, sliced
Seasoning & Glaze
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Prepare Chicken Pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through. This pocket will hold the stuffing.
- Make Filling and Stuff Chicken: In a bowl, mix together the chopped spinach, dried cranberries, and sliced Brie. Stuff this mixture evenly into each chicken breast pocket.
- Season Chicken: Rub the outside of each stuffed chicken breast with olive oil. Then season with garlic powder, dried thyme, salt, and black pepper to enhance flavor.
- Sear the Chicken: Heat a skillet over medium-high heat, then sear the chicken breasts for 2-3 minutes on each side until golden brown. This locks in juices and builds a nice crust.
- Bake the Chicken: Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Prepare Glaze: While the chicken bakes, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat gently until the mixture thickens slightly into a glaze.
- Glaze and Serve: Drizzle the warm honey-balsamic glaze over the baked chicken breasts. Remove any toothpicks used for securing. Serve hot paired with your favorite sides.
Notes
- Pair this dish with roasted vegetables, wild rice, or a crisp green salad for a complete meal.
- Ensure not to overstuff the chicken breasts to prevent the filling from leaking during cooking.
- Use a meat thermometer to check for doneness to avoid overcooking and drying out the chicken.
- If Brie cheese is too soft to slice, you can gently freeze it for 10-15 minutes before slicing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
