Description
Cranberry & Spinach Stuffed Chicken Breasts with Brie is an elegant, flavorful chicken dish featuring melty brie cheese, tart dried cranberries, and fresh spinach. Perfect for holiday dinners or an elevated weeknight meal, this gluten-free recipe is both easy and impressive.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, sliced
- 1/3 cup dried cranberries
- 2 cups fresh spinach
- 2 tbsp olive oil (divided)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat 1 tbsp olive oil and sauté garlic and spinach until wilted. Remove from heat and let cool.
- Slice each chicken breast horizontally to form a pocket.
- Stuff each pocket with brie slices, sautéed spinach, and dried cranberries.
- Secure with toothpicks or kitchen twine.
- Season the outside of the chicken with salt and pepper.
- Heat the remaining olive oil in an oven-safe skillet. Sear chicken 3–4 minutes per side until golden.
- Transfer skillet to oven and bake for 20–25 minutes or until internal temperature reaches 165°F (74°C).
- Rest 5 minutes before slicing and serving.
Notes
- Use goat cheese or camembert as a substitute for brie.
- Add chopped nuts or caramelized onions for extra texture and flavor.
- Frozen spinach works in a pinch—just thaw and drain well.
- Prep the stuffed chicken ahead and refrigerate until ready to cook.
