Cranberry Brie Stuffed Chicken Breasts
These cranberry brie stuffed chicken breasts are festive, easy, and packed with tangy and creamy flavor — perfect for a cozy dinner or holiday meal.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Oven-safe
- 1 Oven
Ingredients
Main ingredients
- 2 Boneless skinless chicken breasts thick enough to stuff
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Ground black pepper
- 3 tablespoons Extra-virgin olive oil divided
- 2 tablespoons Diced shallot
- 1 clove Garlic minced
- 2 cups Baby spinach lightly packed, roughly chopped
- 0.25 cup Cranberry sauce
- 3 ounces Brie cheese sliced
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Slice chicken breasts with a sharp knife to make a pocket, being careful not to cut all the way through.
- Season both sides of the chicken with salt, thyme, and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add shallots and cook for about 1 minute.
- Add garlic and spinach. Cook for 2-3 minutes until wilted. Remove from heat.
- Stuff each chicken breast with 2 tablespoons cranberry sauce, spinach mix, and brie slices. Secure with toothpicks if needed.
- In oven-safe skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Sear chicken for 2-3 minutes per side until golden.
- Transfer skillet to oven and bake for 15-18 minutes, until chicken reaches internal temperature of 165°F.
- Remove chicken from oven and let rest for 5 minutes.
- Remove toothpicks and serve with your favorite sides.
- Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
Notes
Use toothpicks to secure stuffing. Let rest before cutting. Save leftovers for next-day wraps or salads!