Description
Delicious cranberry and spinach stuffed chicken breasts filled with creamy Brie cheese, seared to golden perfection, and baked until juicy and tender. This elegant yet easy-to-make dish is perfect for holiday dinners or special occasions, offering a delightful combination of sweet, savory, and creamy flavors.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stuffing
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 ounces Brie cheese, sliced
Cooking
- 1 tablespoon olive oil
- Toothpicks or kitchen twine to secure the chicken breasts
Instructions
- Prepare the chicken: Preheat your oven to 375°F. Carefully butterfly each chicken breast by slicing horizontally through the thickest part to create a pocket, taking care not to cut all the way through.
- Season the chicken: Evenly season both sides of each chicken breast with garlic powder, onion powder, salt, and black pepper to enhance the flavor.
- Make the stuffing: In a small bowl, combine the chopped spinach and dried cranberries, mixing them thoroughly.
- Stuff the chicken: Stuff each butterflied chicken breast with slices of Brie cheese and a generous spoonful of the spinach-cranberry mixture. Secure the openings using toothpicks or kitchen twine to keep the filling intact during cooking.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2–3 minutes on each side until they are golden brown, which helps lock in juices and create a flavorful crust.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F for safe consumption.
- Rest and serve: Remove the skillet from the oven and allow the chicken breasts to rest for 5 minutes before slicing. This helps the juices redistribute, ensuring moist and tender meat. Serve warm and enjoy!
Notes
- Use a sharp knife to butterfly the chicken breasts easily and evenly.
- The rind of Brie cheese is edible; however, you can trim it off if you prefer a milder flavor and creamier texture.
- This stuffed chicken pairs beautifully with wild rice, roasted vegetables, or a simple green salad for a well-rounded meal.
