Cranberry & Spinach Stuffed Chicken Breasts with Brie
These Cranberry & Spinach Stuffed Chicken Breasts with Brie combine tart dried cranberries, wilted spinach, and creamy Brie in easy pockets of seasoned chicken for a vibrant and comforting meal.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- kosher salt and pepper to taste
Filling
- 4 oz Brie cheese rind removed and sliced
- 1 cup fresh spinach chopped and wilted
- 0.5 cup dried cranberries
- 1 small onion diced
- 2 cloves garlic minced
- 0.25 tsp ground nutmeg
Instructions
Assemble Filling
- In a bowl, combine Brie, spinach, cranberries, garlic, onion, and nutmeg until evenly mixed.
Prepare Chicken
- Preheat oven to 375°F. Pat chicken dry, cut a deep pocket into each breast, and season inside and out with salt and pepper.
- Stuff each breast with the filling and secure openings with toothpicks.
Sear and Bake
- Heat olive oil in an oven-safe skillet over medium heat until it sizzles gently, then sear chicken 3–4 minutes per side until golden.
- Transfer skillet to oven and bake 20–25 minutes until internal temperature reaches 165°F.
Rest and Serve
- Tent chicken with foil and let rest for 5 minutes before slicing and serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap each stuffed breast tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 250gCalories: 400kcalCarbohydrates: 10g
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