Cranberry & Spinach Stuffed Chicken with Brie
A delightful dish featuring tender chicken breasts stuffed with sautéed spinach, tangy dried cranberries, and creamy Brie cheese, perfect for impressing guests or treating yourself.
Ingredients
For the stuffed chicken
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves
- 0.5 cups dried cranberries
- 4 ounces Brie cheese, sliced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 cups chicken broth
For seasoning
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a cutting board and cut a pocket into the side of each breast.
- Season both the inside and outside of the chicken with salt, pepper, garlic powder, onion powder, and dried thyme.
Cooking
- Heat the olive oil in a pan over medium heat. Sauté the spinach until it’s wilted, then take it off the heat and let it cool slightly.
- In a small bowl, combine the sautéed spinach and dried cranberries.
- Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of Brie cheese.
- Secure each stuffed breast with toothpicks to keep the filling intact during cooking.
- In an oven-safe skillet, heat the remaining olive oil over medium heat. Sear the stuffed chicken breasts on each side until they turn golden brown, about 3 minutes per side.
- Pour the chicken broth into the skillet, and carefully transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once done, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Notes
Pairs well with roasted vegetables, garden salad, or creamy mashed potatoes. Store leftovers in an airtight container for up to 3-4 days.