Description
This Cranberry and Brie Stuffed Chicken recipe features tender chicken breasts filled with creamy brie cheese, a savory spinach and cranberry mixture, and herbs. Searing the stuffed chicken on the stovetop before baking ensures a golden crust and juicy interior. Perfect for a comforting and elegant dinner, this dish combines sweet, savory, and creamy flavors in every bite.
Ingredients
Chicken and Filling
- 2 pounds chicken breasts (boneless & skinless)
- 5 ounces brie cheese (cut into 6 long slices)
- 6 ounces spinach (chopped)
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper (to taste)
Sauté
- 1 small onion (minced)
- 1 large garlic clove (minced)
- 1 tablespoon oil (divided)
Instructions
- Prepare Chicken: Preheat your oven to 375°F (190°C). Cut the chicken breasts lengthwise into 6 smaller pieces, then slice each piece lengthwise through the middle without cutting all the way through, creating a butterfly effect. Open each piece flat and gently tenderize them to even thickness. Set aside.
- Sauté Filling: Heat a large non-stick skillet over low to medium heat and add half the oil, swirling to coat. Add minced garlic and onion and sauté until translucent, stirring occasionally. Then add chopped spinach, dried cranberries, dried thyme, salt, and black pepper. Cook the mixture for another minute until the spinach just wilts. Remove from heat.
- Stuff the Chicken: Divide the spinach and cranberry mixture evenly into 6 piles. On each flattened chicken piece, place one slice of brie cheese and one pile of the spinach stuffing adjacent to it. Fold the chicken over to encase the filling, tucking in the edges if possible. Secure each stuffed chicken piece tightly with kitchen twine. Place the stuffed chickens on a large plate and sprinkle with salt and pepper.
- Sear the Chicken: Return the skillet to medium heat and add the remaining oil, swirling to coat. Add the stuffed chicken breasts and sear them for about 3 minutes on each side until golden brown.
- Bake the Chicken: If your skillet is ovenproof, cover it or transfer the seared stuffed chicken to a covered baking dish. Bake in the preheated oven for 25 minutes to cook through.
- Rest and Serve: Remove the chicken from the oven and let it stand for 5 minutes. Remove the kitchen twine carefully. Serve hot with your choice of side, spooning the pan juices over the chicken for extra flavor.
Notes
- If you don’t have kitchen twine, you can use toothpicks to secure the stuffed chicken, but be sure to remove them before serving.
- Use an ovenproof skillet for seamless transfer from stovetop to oven.
- For a crispier crust, you may broil the chicken for the last 2 minutes after baking instead of covering it.
- Fresh spinach can be substituted for chopped frozen spinach; just make sure to drain excess water before using.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American