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Cranberry & Spinach Stuffed Chicken with Brie

A delightful combination of savory and sweet, this stuffed chicken features creamy brie, earthy spinach, and tart cranberries for an impressive dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil plus extra for searing
  • 2 cups fresh spinach leaves
  • 1/2 cup dried cranberries
  • 4 ounces brie cheese, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts on a cutting board and carefully cut a pocket into the side of each breast.
  3. Generously season the chicken inside and out with salt, pepper, garlic powder, onion powder, and dried thyme.
  4. In a pan over medium heat, combine the olive oil and sauté the spinach until wilted. Set aside to cool slightly.
  5. In a small bowl, blend the sautéed spinach with the dried cranberries.
  6. Stuff each chicken breast with equal portions of the spinach and cranberry mixture, adding slices of brie cheese on top.
  7. Secure each chicken breast with toothpicks to keep the filling in during cooking.
Cooking
  1. Heat the remaining olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts until golden brown, about 3 minutes per side.
  2. Pour the chicken broth into the skillet, then transfer it to the preheated oven.
  3. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. Once done, remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Serve with a light salad or roasted vegetables. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.