Description
This Cranberry and Brie Stuffed Chicken recipe offers a delicious and elegant way to enjoy tender chicken breasts filled with creamy brie, savory spinach, sweet dried cranberries, and aromatic herbs. Perfectly seared and oven-baked, this dish combines a satisfying blend of flavors that make it ideal for dinner parties or a special family meal.
Ingredients
Chicken and Cheese
- 2 pounds chicken breasts (boneless & skinless)
- 5 ounces brie cheese (cut into 6 long slices)
Stuffing
- 1 small onion (minced)
- 1 large garlic clove (minced)
- 1 tablespoon oil (divided)
- 6 ounces spinach (chopped)
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (divided)
- Ground black pepper (to taste, divided)
Instructions
- Prepare Chicken: Preheat your oven to 375°F (190°C). Take the chicken breasts and cut each lengthwise into 6 smaller pieces suitable for butterflying. Slice each piece in the middle but not all the way through, then open them flat and gently tenderize. Set aside.
- Sauté Stuffing Ingredients: Heat a large non-stick skillet over low to medium heat, adding half the oil to coat the pan. Add minced garlic and onion, cooking until translucent while stirring occasionally. Then add chopped spinach, dried cranberries, dried thyme, half the salt, and some black pepper; sauté for about a minute before removing from heat.
- Stuff Chicken Breasts: Divide the spinach mixture into six equal portions. Place one portion along with a slice of brie cheese in the center of each opened chicken piece. Fold the chicken over the filling, tuck in the ends if possible, and wrap each piece tightly with kitchen twine to secure.
- Season and Sear: Sprinkle the stuffed chicken with the remaining salt and pepper. Return the skillet to medium heat and add the remaining oil. Sear each stuffed chicken breast for about 3 minutes per side to develop a golden crust.
- Bake Chicken: If your skillet is ovenproof, cover it; otherwise, transfer the seared chicken to a covered baking dish. Bake in the preheated oven for 25 minutes. Once done, remove from the oven, let the chicken rest for 5 minutes, then remove the twine carefully.
- Serve: Serve the stuffed chicken hot, spooning the pan juices over each portion. Pair with your favorite side dish for a complete meal.
Notes
- Use kitchen twine to securely hold the chicken stuffed and prevent filling from spilling out during cooking.
- If you do not have an ovenproof skillet, use a baking dish to finish cooking the chicken in the oven.
- Resting the chicken after baking helps retain juiciness and makes it easier to slice.
- Fresh spinach can be substituted if dried cranberries are not available, but dried cranberries add a sweet contrast that works well with brie.
- You can replace brie with other creamy cheeses like Camembert or mozzarella if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
