If you’re searching for a standout centerpiece for your next dinner or want to treat yourself to something irresistibly elegant, look no further than Cranberry & Spinach Stuffed Chicken Breasts with Brie. This dish takes juicy, oven-baked chicken breasts and tucks inside a symphony of sweet-tart dried cranberries, luscious brie, and vibrant spinach before seasoning it all to perfection. Each bite is a celebration of contrasting flavors and creamy textures—a meal that tastes and looks like you fussed all day, but comes together in under an hour.
Ingredients You’ll Need
The beauty of Cranberry & Spinach Stuffed Chicken Breasts with Brie lies in the simplicity of its ingredients: every component serves a delicious purpose, from juicy chicken to creamy, melty brie. Here’s what you’ll need and why each is essential for taste, texture, or that pop of color on your plate.
- Chicken Breasts: Choose boneless, skinless breasts for easy stuffing and even cooking.
- Olive Oil: A drizzle helps sauté the spinach and adds moisture to every bite.
- Fresh Spinach: Chopped spinach brings color, nutrients, and a fresh, earthy layer inside the chicken.
- Dried Cranberries: Their sweet-tangy pop balances the creamy brie and savory chicken.
- Brie Cheese: Remove the rind for pure melt-in-your-mouth luxury in the stuffing—don’t skimp here!
- Dried Thyme: Earthy, aromatic thyme pairs beautifully with both chicken and brie.
- Garlic Powder: A quick way to infuse flavor without chopping garlic cloves.
- Salt: Brings all the flavors together and seasons the chicken perfectly.
- Black Pepper: Adds just a gentle hint of heat and enhances all the other seasonings.
- Toothpicks: Essential for keeping all that glorious stuffing right where you want it—inside the chicken.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie
Step 1: Prep the Chicken Breasts
Start by laying out your boneless, skinless chicken breasts on a cutting board. Using a sharp knife, gently slice a deep pocket into the thickest part of each breast—think of it as creating a little envelope for all the good stuff. Be careful not to cut all the way through; you want the stuffing to stay tucked inside. This step is what sets up your Cranberry & Spinach Stuffed Chicken Breasts with Brie for success!
Step 2: Wilt the Spinach and Add Cranberries
Next, heat the olive oil in a skillet over medium heat, then add your chopped spinach. Sauté for just 1–2 minutes, stirring often, until it softens and deepens in color. Remove the pan from the heat and stir in those jewel-like dried cranberries. This mixture is what brings both color and a sweet tang to your stuffed chicken.
Step 3: Stuff the Chicken Breasts
Now comes the fun part! Spoon the spinach and cranberry mixture evenly into each pocket, then tuck in generous slices of brie cheese. You want to layer in enough brie that you get a creamy bite with every forkful. Once stuffed, secure each chicken breast shut with toothpicks so that none of the goodness escapes during baking.
Step 4: Season and Bake
With your stuffed chicken lined up in a greased baking dish, sprinkle each breast with dried thyme, garlic powder, salt, and freshly ground black pepper. This layer of seasoning ensures every bite bursts with flavor. For an extra flourish, try brushing the tops with a bit of balsamic glaze. Slide the dish into a preheated oven at 375°F (190°C) and bake for 25–30 minutes, until the chicken is cooked through (165°F internal temp) and the brie is deliciously melty.
Step 5: Rest and Serve
Let your Cranberry & Spinach Stuffed Chicken Breasts with Brie rest for about 5 minutes out of the oven. This little pause keeps the juices inside where they belong, so your chicken stays irresistibly tender. Remove the toothpicks and arrange your golden, cheesy, berry-studded chicken on a lovely platter, ready to impress.
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie
Garnishes
Top your chicken with a scatter of extra dried cranberries, a sprinkle of fresh thyme leaves, or a few ribbons of sautéed spinach for vibrant color. A light drizzle of balsamic glaze can add both flavor and a glossy, restaurant-style finish that takes Cranberry & Spinach Stuffed Chicken Breasts with Brie from homey to company-worthy.
Side Dishes
This stuffed chicken truly shines alongside roasted vegetables (think carrots, Brussels sprouts, or haricots verts) or a fluffy mound of wild rice. Creamy garlic mashed potatoes are also a luxurious option that soaks up all those juices and melty brie. The flavors pair perfectly with both earthy and subtly sweet sides.
Creative Ways to Present
For a wow-worthy presentation, slice the chicken breasts crosswise into pretty rounds to show off the colorful layers inside. Arrange the pieces slightly overlapping on a serving platter, then scatter with edible flowers or microgreens for special occasions. You can even serve them atop a bed of greens for a festive, hearty salad twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry & Spinach Stuffed Chicken Breasts with Brie in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers extra tasty for lunch the next day.
Freezing
You can easily freeze this dish after baking. Just let the stuffed chicken cool completely, wrap each breast individually in plastic wrap, then place in a freezer-safe bag. They’ll keep their flavor and texture for up to 2 months—perfect for future easy dinners!
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm stuffed chicken breasts gently in a 325°F oven, loosely covered with foil, for about 15–20 minutes or until heated through. This keeps the brie creamy and the chicken juicy, just like fresh.
FAQs
Can I use a different cheese instead of brie?
Absolutely! While brie brings supreme creaminess, you can swap in goat cheese, camembert, or even creamy mozzarella for a different (but just as delicious) twist on Cranberry & Spinach Stuffed Chicken Breasts with Brie.
How do I prevent the stuffing from spilling out?
The key is not to over-stuff the pockets and to secure them well with two or three toothpicks along the seam. You can also pinch the edges of the chicken together to keep all the melty, fruity filling inside.
Can I prepare this dish in advance?
You sure can! Assemble the stuffed chicken up to a day ahead and refrigerate, covered. When you’re ready to cook, let them sit at room temperature for about 20 minutes, then bake as directed for a fresh-faced Cranberry & Spinach Stuffed Chicken Breasts with Brie.
Is this recipe suitable for a gluten-free diet?
Yes, Cranberry & Spinach Stuffed Chicken Breasts with Brie is naturally gluten-free, making it an excellent choice for family or guests with dietary restrictions—just double-check labels on your ingredients to be certain.
How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer: your chicken should reach an internal temperature of 165°F (74°C). The juices should run clear and the cheese inside should be beautifully melty.
Final Thoughts
There’s nothing quite like sharing a gorgeous main course with friends and family, and Cranberry & Spinach Stuffed Chicken Breasts with Brie never fails to impress. I hope you give this recipe a try and find as much joy in every savory, creamy, berry-bright bite as I do!
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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American / Holiday-Inspired
- Diet: Non-Vegetarian
Description
Delight your taste buds with these Cranberry & Spinach Stuffed Chicken Breasts with Brie. A flavorful and elegant dish perfect for a special dinner or holiday gathering.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
Stuffing:
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 ounces brie cheese, rind removed and sliced
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- toothpicks for securing
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Spinach Mixture: Sauté spinach in olive oil until wilted. Mix in cranberries.
- Stuff Chicken: Cut pockets in chicken breasts. Fill with spinach-cranberry mixture and brie. Secure with toothpicks.
- Season and Bake: Season chicken with thyme, garlic, salt, and pepper. Bake for 25–30 minutes.
- Rest and Serve: Let chicken rest before serving.
Notes
- For extra flavor, brush chicken with balsamic glaze before baking.
- This dish pairs well with roasted vegetables or wild rice.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 105 mg
