Cranberry & Spinach Stuffed Chicken Breasts with Brie
Juicy, golden-baked chicken filled with creamy Brie, tangy cranberries, and fresh spinach, served with a warm cranberry Dijon sauce.
Equipment
- oven-safe skillet
- pan
- Saucepan
Ingredients
- 4 breasts chicken
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil for searing
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup spinach chopped
- 0.5 cup dried cranberries or ¾ cup fresh chopped cranberries
- 4-6 oz Brie sliced
- 2 tablespoon butter for sauce
- 0.5 cup chicken broth
- 2-3 tablespoon cranberry sauce or jelly
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an oven-safe skillet or baking dish.
- Slice each chicken breast horizontally to form a pocket. Season with salt, pepper, garlic powder, and paprika.
- Melt butter in a pan, add garlic, then spinach. Cook until wilted. Stir in cranberries and remove from heat.
- Fill each chicken breast with spinach mixture and Brie slices. Fold over and secure with toothpicks if needed.
- Heat olive oil in a skillet. Sear chicken 3–4 minutes per side until golden.
- Transfer skillet to oven and bake 20–25 minutes, until chicken reaches 165°F (74°C).
- In a saucepan, melt butter and stir in broth, cranberry sauce, honey, and Dijon. Simmer 5–7 minutes.
- Slice chicken, drizzle sauce on top, and garnish with herbs.
Notes
Make-Ahead: Assemble chicken up to 24 hours in advance and refrigerate until baking. Variations: Swap Brie for Camembert, goat cheese, or Havarti. Storage: Refrigerate leftovers up to 3 days or freeze for 2 months. Reheat: Bake at 325°F until heated through for best results.
Nutrition
Serving: 1chicken breastCalories: 420kcalCarbohydrates: 12gProtein: 40gFat: 22g
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