Description
This Irresistibly Flavorful Cranberry & Spinach Stuffed Chicken with Brie is a delectable and elegant dish featuring tender chicken breasts stuffed with a vibrant mixture of sautéed spinach, sweet dried cranberries, and creamy Brie cheese. Seasoned with garlic, onion powder, and thyme, then pan-seared and baked to perfection, this recipe offers a perfect balance of savory and sweet flavors, ideal for a comforting yet sophisticated meal.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for sautéing)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
Stuffing
- 2 cups fresh spinach leaves
- 1/2 cup dried cranberries
- 4 ounces Brie cheese, sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed chicken later.
- Prepare Chicken Pockets: On a clean cutting board, carefully slice a pocket into the side of each chicken breast, making sure to keep one edge intact to hold the stuffing safely inside.
- Season Chicken: Sprinkle salt, black pepper, garlic powder, onion powder, and dried thyme evenly on both sides of the chicken breasts to build layers of rich flavor.
- Sauté Spinach: Heat olive oil in a pan over medium heat, add the fresh spinach, and cook until just wilted, about 2-3 minutes. Remove from heat and let cool slightly to prepare for mixing.
- Mix Stuffing: In a bowl, combine the sautéed spinach with dried cranberries, mixing thoroughly to blend the sweet and savory elements.
- Stuff Chicken: Generously fill each chicken pocket with the spinach and cranberry mixture, then add slices of creamy Brie cheese to create a gooey, flavorful center.
- Secure Filling: Use toothpicks to fasten the filling inside each chicken breast to prevent it from spilling out during cooking.
- Brown Chicken: In an oven-safe skillet, heat olive oil over medium heat and add the stuffed chicken breasts. Cook until they turn golden brown on both sides, about 3 minutes per side, building delicious color and texture.
- Add Broth and Deglaze: Pour the chicken broth into the skillet, scraping the bottom to lift flavorful browned bits, which will enhance the sauce and overall taste.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes to lock in all the juices for a tender and flavorful final dish.
Notes
- Make sure the chicken pockets are not cut all the way through to prevent stuffing from leaking out.
- Using an oven-safe skillet allows you to transition from stovetop to oven without transferring the chicken, preserving all flavors.
- Check the internal temperature of the chicken with a meat thermometer to ensure it’s cooked safely.
- To remove toothpicks before serving, use tweezers or tongs carefully.
- Leftover stuffing can be stored separately and used in salads or wraps.
