🍗 Cranberry & Spinach Stuffed Chicken Breasts with Brie
Elegant, Creamy & Bursting with Flavor
📝 Description
Juicy chicken breasts are filled with a rich, melty blend of creamy brie, sautéed spinach, and sweet-tart cranberries. This dish feels restaurant-worthy but is surprisingly simple to prepare—perfect for dinner parties or a special weeknight meal.
🧾 Ingredients
- 2 large chicken breasts (boneless, skinless)
- 100g brie cheese, sliced (rind on or off)
- 1 cup fresh spinach
- ⅓ cup dried cranberries
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (or Italian herbs)
- ½ tsp paprika (optional)
- Toothpicks or kitchen twine
👩🍳 Instructions
- Prepare the Chicken
Slice each chicken breast horizontally to create a pocket (don’t cut all the way through). - Make the Filling
Heat olive oil in a pan. Sauté garlic for 30 seconds, then add spinach and cook until wilted. Remove from heat and mix in dried cranberries. - Stuff the Chicken
Fill each chicken breast with spinach mixture and slices of brie. Secure with toothpicks. - Season
Rub the outside with salt, pepper, thyme, and paprika. - Sear
Heat a skillet over medium heat and sear chicken for 3–4 minutes per side until golden. - Bake
Transfer to a preheated oven at 180°C (350°F) and bake for 18–22 minutes, or until fully cooked. - Rest & Serve
Let rest for 5 minutes before serving to keep it juicy.
🍽️ Serving Ideas
- Pair with roasted vegetables or garlic mashed potatoes
- Serve alongside a fresh green salad or quinoa
- Drizzle with a light balsamic glaze for extra flavor
💡 Tips
- If brie isn’t available, substitute with cream cheese or mozzarella
- Add chopped walnuts or pecans for crunch
- For extra richness, spoon pan juices over the chicken before serving
❓ Q & A
Q: Can I prepare this ahead of time?
Yes, you can stuff and refrigerate the chicken a few hours in advance.
Q: How do I know it’s cooked?
Internal temperature should reach 75°C (165°F).
Q: Can I make it dairy-free?
Skip the brie or use a plant-based cheese alternative.
Q: Can I cook it without baking?
Yes, cook covered on low heat after searing, but baking gives the best texture.
