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Cranberry Brie Stuffed Chicken Breasts

Cranberry Brie Stuffed Chicken Breasts

These cranberry brie stuffed chicken breasts are easy, festive, and the perfect Christmas dinner recipe!
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 577 kcal

Equipment

  • Staub Cast Iron Fry Pan
  • All-Clad Saute Pan

Ingredients
  

  • 2 pieces boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil divided
  • 2 tablespoons diced shallot
  • 1 clove garlic minced
  • 2 cups baby spinach roughly chopped
  • ¼ cup cranberry sauce
  • 3 ounces brie cheese sliced

Instructions
 

  • Season the chicken breasts on both sides with salt, dried thyme, and pepper.
  • Use a sharp knife to slice the chicken breasts nearly in half (though being careful to not slice all the way through), creating a pocket for the filling. Set aside.
  • Add 1 tablespoon of oil to a medium pan over medium heat. Add the shallot and garlic and saute for 30 seconds. Add the baby spinach and stir for another minute or two, until the spinach begins to wilt, then remove from the heat.
  • Add 2 tablespoons of cranberry sauce into each chicken breast. Evenly divide the spinach mixture between the chicken, then top with 1.5 ounces of brie cheese per chicken breast. Use 3 to 4 toothpicks to close the pocket of each chicken breast.
  • Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil over medium heat in a large oven-safe pan. Sear the chicken for 3 minutes per side, until golden. Transfer the chicken to the oven and continue cooking for 15 to 18 minutes, until the chicken is cooked through to 165°F (73°C).
  • Remove the chicken from the oven, let it rest for a couple of minutes, then serve with your favorite sides.

Notes

Try to slice more of a pouch, rather than cut the chicken in half, as it makes it easier to keep all the filling inside. Though it is normal for some filling and cheese to seep out. I just scoop that up and place it back on top of the chicken breasts before serving. Storage tip: Let the stuffed chicken cool completely, then store in an airtight container in the fridge for 3 to 4 days. Reheat tip: Warm in a 325°F oven for 10 to 12 minutes, or until heated through. Microwave if needed, but the oven keeps the chicken tender and the brie melty.

Nutrition

Serving: 1chicken breastCalories: 577kcalCarbohydrates: 25gProtein: 40gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 115mgSodium: 1171mgPotassium: 1858mgFiber: 6gSugar: 13gVitamin A: 22497IUVitamin C: 70mgCalcium: 332mgIron: 8mg
Keyword Chicken breast recipes, Cranberry brie stuffed chicken breast, Stuffed chicken breast
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