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Cranberry & Spinach Stuffed Chicken Breasts with Brie

Juicy chicken breasts stuffed with creamy Brie, tart dried cranberries, and fresh spinach. A perfect blend of sweet and savory.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil for searing
  • 1 tsp salt divided
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning or thyme
Stuffing
  • 4 oz Brie cheese rind removed and chopped
  • 1 cup fresh spinach chopped
  • 0.5 cup dried cranberries chopped
  • 1 clove garlic minced (optional)

Equipment

  • Large Oven-Safe Skillet
  • Chef's Knife
  • Cutting board
  • Toothpicks

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix the chopped Brie (rind removed), spinach, dried cranberries, and optional garlic.
  3. Cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  4. Stuff each pocket evenly with the cheese mixture. Secure the open edges with toothpicks.
  5. Rub chicken with olive oil and season the exterior generously with salt, pepper, and Italian seasoning.
  6. Heat an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
  7. Transfer skillet to the oven and bake for 15-20 minutes, or until internal temperature reaches 165°F.
  8. Let rest for 5 minutes before removing toothpicks and serving.

Notes

Ensure you remove the rind from the Brie for the best texture.