These cranberry and brie stuffed chicken breasts are a simple yet impressive dish, ideal for holiday dinners or any special occasion. Juicy, tender chicken is filled with a savory-sweet combination of cranberry, spinach, and melty brie, creating a flavor profile that feels luxurious but is surprisingly easy to prepare.
Why You’ll Love This Recipe
Stuffed chicken breasts are always a crowd-pleaser, and this particular combination makes them feel festive and special. Using just a few leftover ingredients, like cranberry sauce, brie, and fresh spinach, transforms a simple chicken breast into a dish worthy of any celebration. Some reasons this recipe is a winner include:
- Simple to make: A few quick stovetop steps followed by baking in the oven.
- Flexible ingredients: You can swap the greens, fruit sauces, or soft cheeses depending on what’s in your fridge.
- Perfect for any occasion: This works for weeknight dinners, holiday gatherings, or a fancy weekend meal.
Ingredients Overview
Here’s what you’ll need to create this elegant yet easy stuffed chicken:
- Chicken breasts: Use boneless, skinless chicken for maximum stuffing space.
- Seasonings: Salt, black pepper, and dried thyme enhance the chicken’s natural flavor.
- Shallot, garlic, and spinach: These ingredients add depth and a fresh, savory component.
- Cranberry sauce: Homemade cranberry sauce is ideal, but store-bought works in a pinch.
- Brie cheese: Soft, creamy brie melts perfectly inside the chicken. You can substitute with camembert or another soft cheese if desired.
This combination balances sweetness, savory richness, and freshness to create a dish that’s both comforting and elegant.
Step-by-Step Instructions
Step 1: Season the Chicken
Begin by seasoning both sides of each chicken breast with salt, dried thyme, and black pepper. Keeping the seasoning simple allows the flavors of the filling to shine.
Step 2: Create a Pocket
Using a sharp knife, slice each chicken breast almost in half lengthwise to form a pocket. Be careful not to cut all the way through. This pocket will hold the cranberry, spinach, and brie filling.
Step 3: Sauté the Spinach
Heat 1 tablespoon of olive oil in a medium pan over medium heat. Sauté diced shallot and minced garlic for about 30 seconds until fragrant. Add the chopped spinach and cook for 1–2 minutes until just wilted. Remove from heat and allow it to cool slightly before adding it to the chicken.
Step 4: Stuff the Chicken
Spread about 2 tablespoons of cranberry sauce into each chicken pocket. Divide the sautéed spinach evenly, then top each with approximately 1.5 ounces of brie cheese. Secure the opening with 3–4 toothpicks to keep the filling inside.
Step 5: Sear and Bake
Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown. Transfer the pan to the oven and bake for 15–18 minutes or until the chicken reaches an internal temperature of 165°F (73°C). Allow the chicken to rest for a few minutes before slicing to retain its juices.
Suggested Side Dishes
This stuffed chicken pairs beautifully with a variety of sides:
- Creamy mashed vegetables: Mashed cauliflower or classic mashed potatoes complement the richness of the brie.
- Roasted vegetables: Roasted Brussels sprouts, potatoes, or carrots make a colorful and flavorful accompaniment.
- Sautéed greens: Extra spinach, Swiss chard, or cabbage can be cooked quickly while the chicken bakes.
- Winter salads: Brighten the plate with kale salad, roasted beet salad, or a simple sweet potato salad.
Storage and Reheating Tips
If you have leftovers, let the chicken cool completely before storing it in an airtight container. It will last in the fridge for 3–4 days. Reheat in a 325°F oven for 10–12 minutes to keep the brie melty and the chicken tender. Microwaving works, but the oven gives the best results.
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Festive Cranberry and Brie Stuffed Chicken Breasts – Perfect Holiday Dinner
- Total Time: 33 min
Ingredients
2 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons finely diced shallot
1 garlic clove, minced
2 cups baby spinach, roughly chopped
¼ cup cranberry sauce
3 ounces brie cheese, sliced
Instructions
-
Season the chicken
Season both sides of the chicken breasts evenly with salt, dried thyme, and black pepper. Set aside while you prepare the filling. -
Create the pocket
Using a sharp knife, carefully slice each chicken breast lengthwise to create a deep pocket. Avoid cutting all the way through so the filling stays inside during cooking. -
Sauté the spinach
Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the diced shallot and garlic and cook for about 30 seconds, until fragrant. Add the spinach and cook for 1–2 minutes, stirring often, until just wilted. Remove from heat. -
Stuff the chicken
Spoon about 2 tablespoons of cranberry sauce into each chicken pocket. Divide the spinach mixture evenly between the chicken breasts, then top each with slices of brie cheese. Secure the opening with 3–4 toothpicks. -
Sear the chicken
Preheat the oven to 400°F (200°C). Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for about 3 minutes per side, until golden brown. -
Bake until done
Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (73°C). -
Rest and serve
Remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
Notes
- When slicing the chicken, aim to create a pouch rather than cutting it in half. This helps keep the filling inside while cooking.
- Some cheese may melt out during cooking; simply spoon it back over the chicken before serving.
- You can substitute the spinach with kale or Swiss chard, and the brie with another soft cheese if desired.
- Homemade cranberry sauce adds the best flavor, but quality store-bought sauce works well too.
- Prep Time: 10 min
- Cook Time: 23 min
