Cranberry Brie Stuffed Chicken Breasts Recipe
Deliciously tender chicken breasts stuffed with creamy brie cheese and tangy cranberry sauce, complemented by sautéed spinach and shallots. This elegant yet simple dish combines savory and sweet flavors, perfect for a special dinner or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
Filling
- 2 tablespoons diced shallot
- 1 garlic clove, minced
- 2 cups (lightly packed) baby spinach, roughly chopped
- ¼ cup cranberry sauce
- 3 ounces brie cheese, sliced
Instructions
- Prepare the Chicken: Butterfly each chicken breast by slicing it horizontally nearly all the way through, then open it like a book. Season both sides with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
- Sauté Aromatics and Spinach: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced shallot and minced garlic, cooking until fragrant and translucent, about 2 minutes. Stir in the chopped baby spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and set aside.
- Stuff the Chicken Breasts: Lay the butterflied chicken breasts flat and spread sautéed spinach mixture evenly inside each. Add a layer of cranberry sauce on top of the spinach, then arrange slices of brie cheese over the cranberry sauce for a creamy, tangy filling.
- Secure and Cook the Chicken: Fold the chicken breasts back over the filling and use toothpicks if needed to secure them. Heat remaining 2 tablespoons of olive oil in the skillet over medium heat. Add the stuffed chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This allows the juices to redistribute and keeps the chicken moist. Serve warm and enjoy the delightful combination of flavors.
Notes
- Use a sharp knife to carefully butterfly the chicken breasts for easier stuffing.
- Ensure the chicken is cooked thoroughly by checking the internal temperature with a meat thermometer.
- If brie rind is undesired, you can trim it before slicing the cheese.
- To make ahead, prepare the stuffed chicken and refrigerate; cook when ready to serve.
