Cranberry & Spinach Stuffed Chicken Breasts with Brie
Tender chicken breasts are stuffed with a rich filling of Brie cheese, cranberries, and sautéed spinach, creating a flavorful and elegant dish perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the stuffing
- 1/2 cup fresh or dried cranberries Sweet-tart bursts of flavor that balance the richness of cheese.
- 1 cup fresh spinach, sautéed Vibrant green leaves, packed with earthiness and nutrients.
- 4 oz Brie cheese, sliced Creamy and rich, offering a luxurious mouthfeel.
For the chicken
- 4 pieces boneless, skinless chicken breasts Tender and juicy, perfect for stuffing.
- 1 tbsp olive oil Essential for sautéing and enhancing flavor.
- 1 tbsp honey Nature’s sweetness to lift the dish’s profile.
- 1/2 tsp salt Necessary for accentuating all flavors.
- 1/2 tsp black pepper A touch of warmth and spice.
- 1/4 tsp garlic powder Aromatic and savory, bringing depth to the chicken.
- fresh sprigs rosemary For garnish, adds a fragrant touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Carefully slice each chicken breast horizontally to create a pocket, taking care not to cut all the way through.
- Generously fill each pocket with sautéed spinach, cranberries, and slices of Brie cheese.
- Secure each stuffed chicken breast with toothpicks if necessary.
- Rub the outside of each chicken breast with olive oil and season with salt, pepper, and garlic powder.
Cooking
- Heat an oven-safe skillet over medium heat and sear the chicken breasts for 2–3 minutes on each side.
- Drizzle the seared chicken with honey and transfer the skillet to the oven.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove toothpicks, garnish with fresh rosemary sprigs, and serve warm.
Notes
For a lighter version, use skinless chicken thighs or substitute with a vegetarian filling like portobello mushrooms. Always let the chicken rest before cutting to retain moisture.