Cranberry and Brie Stuffed Chicken Recipe
This elegant Cranberry and Brie Stuffed Chicken recipe combines tender boneless, skinless chicken breasts with a flavorful filling of creamy brie cheese, sweet dried cranberries, sautéed spinach, and aromatic herbs. Perfect for a special dinner, this dish delivers a delightful balance of savory and sweet flavors, with a golden pan-fried exterior and a melty, cheesy center.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Filling
- 2 pounds boneless, skinless chicken breasts
- 5 ounces brie cheese, cut into 6 long slices
- 1 small onion, minced
- 1 large garlic clove, minced
- 6 ounces spinach, chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper, to taste
For Cooking
- 1 tablespoon oil, for frying
Instructions
- Prepare the Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the minced onion and garlic and sauté until translucent and fragrant, about 3-4 minutes. Stir in the chopped spinach and cook until wilted, then remove from heat and let cool slightly. Mix in the dried cranberries, dried thyme, salt, and pepper to taste.
- Prepare the Chicken Breasts: Carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Season the inside and outside with salt and pepper.
- Stuff the Chicken: Place slices of brie cheese inside each chicken breast pocket, then spoon the spinach and cranberry mixture evenly among the breasts, distributing the filling inside the pockets.
- Cook the Stuffed Chicken: In the same skillet, heat a little more oil if needed over medium heat. Add the stuffed chicken breasts and cook for about 6-7 minutes per side, or until the chicken is golden brown on the outside and cooked through with an internal temperature of 165°F (75°C). Be careful when flipping to keep the filling inside.
- Rest and Serve: Remove the chicken from the pan and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist.
Notes
- For even cooking, pound the chicken breasts slightly to an even thickness before slicing pockets.
- If brie rind is too strong for you, you can trim it off before slicing.
- Use fresh spinach for best texture and flavor, but frozen spinach can be used if thawed and well-drained.
- Serve with your favorite side dishes such as roasted vegetables or mashed potatoes for a complete meal.
Keywords: chicken breast recipe, stuffed chicken, brie cheese chicken, cranberry chicken, easy chicken recipe, holiday chicken, savory and sweet chicken