Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe features juicy chicken breasts filled with a savory mixture of fresh spinach, dried cranberries, and creamy brie cheese. The dish is seared to lock in flavors, baked to perfection, and finished with a sweet and tangy honey balsamic glaze for an irresistible dinner option.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, sliced
Seasoning and Cooking
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Glaze
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat the oven: Heat oven to 375°F (190°C) and grease a baking dish or line it with parchment paper to prepare for baking.
- Prepare chicken pockets: Carefully cut a pocket into the side of each chicken breast without cutting all the way through, creating space for the stuffing.
- Make the stuffing and stuff chicken: In a bowl, mix chopped spinach, dried cranberries, and brie slices. Fill each chicken breast pocket evenly with this mixture.
- Season the chicken: Rub olive oil over each stuffed chicken breast. Then season both sides evenly with garlic powder, dried thyme, salt, and black pepper.
- Sear the chicken: Heat a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side to develop a golden crust.
- Bake the chicken: Transfer the seared chicken breasts to the prepared baking dish and bake for 25 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is cooked through.
- Prepare the glaze: While the chicken bakes, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat gently until the glaze thickens slightly.
- Finish and serve: Drizzle the hot glaze over the baked chicken breasts before serving. If toothpicks were used to secure the stuffing, remove them now.
Notes
- Pair the chicken with roasted vegetables, wild rice, or a crisp green salad for a complete meal.
- Use fresh brie for a creamier texture and rich flavor inside the chicken pockets.
- Ensure chicken pockets are cut carefully to keep stuffing inside during cooking.
- Use a meat thermometer to check for 165°F internal temperature for safe poultry consumption.
- The glaze can be prepared in advance and gently reheated before serving.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
