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Cranberry & Spinach Stuffed Chicken with Brie Recipe

★★★★★

4.6 from 93 reviews
  • Author: Lila
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This Cranberry & Spinach Stuffed Chicken with Brie recipe offers a delightful combination of savory and sweet flavors. Tender chicken breasts are stuffed with a flavorful mixture of sautéed spinach, dried cranberries, and creamy brie cheese, then seared to a golden brown before baking to juicy perfection. With aromatic herbs and a rich broth-based finish, this dish is perfect for an elegant dinner or special occasion meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil (divided)
  • 1/2 cup chicken broth

Filling

  • 2 cups fresh spinach leaves
  • 1/2 cup dried cranberries
  • 4 ounces brie cheese, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready for baking.
  2. Prepare Chicken Breasts: Place chicken breasts on a cutting board and carefully cut a pocket into the side of each breast without slicing all the way through, creating space for the stuffing.
  3. Season Chicken: Season the inside and outside of each chicken breast generously with salt, pepper, garlic powder, onion powder, and dried thyme to enhance flavor.
  4. Sauté Spinach: Heat olive oil in a pan over medium heat and sauté the fresh spinach leaves until wilted. Remove from heat and let the spinach cool slightly to make handling easier.
  5. Mix Filling: In a small bowl, combine the sautéed spinach and dried cranberries to create the stuffing mixture that provides a sweet and savory contrast.
  6. Stuff Chicken: Spoon equal portions of the spinach and cranberry mixture into each chicken breast pocket. Top the filling inside each pocket with slices of brie cheese for a creamy, rich center.
  7. Secure Chicken: Use toothpicks to close each chicken breast pocket and keep the stuffing securely inside during cooking.
  8. Sear Chicken: Heat the remaining olive oil in an oven-safe skillet over medium heat. Add the stuffed chicken breasts and sear each side for about 3 minutes until they develop a golden brown crust.
  9. Add Broth and Bake: Pour the chicken broth into the skillet around the chicken breasts. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  10. Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks before serving to ensure safe consumption and better presentation.

Notes

  • Be careful when cutting the chicken pocket to avoid slicing completely through the breast.
  • Make sure to secure the chicken breasts with toothpicks to prevent filling from leaking during cooking.
  • Use an oven-safe skillet to go from stovetop searing to oven baking for convenience.
  • Let the chicken rest before serving to allow juices to redistribute, ensuring juicy meat.
  • Optional: Serve with a side of roasted vegetables or a fresh salad for a balanced meal.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: stuffed chicken, cranberry chicken, spinach stuffed chicken, brie cheese chicken, baked chicken breast, holiday chicken recipe

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Find it online: https://plumandpan.com/cranberry-and-spinach-stuffed-chicken-with-brie-recipe/