Cranberry Brie Stuffed Chicken Breasts Recipe
Delight in these Cranberry Brie Stuffed Chicken Breasts, featuring tender chicken pockets filled with creamy Brie, savory spinach, and tangy cranberries, finished with a luscious cranberry honey sauce. This elegant yet easy dish combines searing and baking techniques to create a flavorful, juicy entrée perfect for special dinners or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Seasoning
- 4 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 Tbsp olive oil (for searing)
Stuffing
- 1 Tbsp butter
- 2 garlic cloves, minced
- 1 cup spinach, chopped
- ½ cup dried cranberries (or ¾ cup fresh chopped cranberries)
- 4–6 oz Brie, sliced
Sauce
- 2 Tbsp butter (for sauce)
- ½ cup chicken broth
- 2–3 Tbsp cranberry sauce or jelly
- 1 Tbsp honey
- 1 tsp Dijon mustard
- Salt + pepper to taste
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet or baking dish to prepare for baking the chicken later.
- Butterfly Chicken: Slice each chicken breast horizontally creating a pocket inside. Season both sides and inside the pockets with salt, pepper, garlic powder, and paprika to infuse flavor.
- Prepare Stuffing: Melt butter in a pan over medium heat, add minced garlic and sauté until fragrant. Add chopped spinach and cook until wilted. Stir in dried or fresh cranberries, then remove the mixture from heat.
- Stuff: Spoon the spinach and cranberry mixture evenly into each chicken breast pocket. Layer sliced Brie over the stuffing. Fold the chicken breasts over and secure with toothpicks if needed to keep the filling inside.
- Sear: Heat olive oil in a skillet over medium-high heat and sear the stuffed chicken breasts for 3–4 minutes per side until golden brown, sealing in the juices.
- Bake: Transfer the skillet or chicken breasts to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Make Sauce: In a separate saucepan, melt butter and add chicken broth, cranberry sauce, honey, and Dijon mustard. Simmer the sauce for 5–7 minutes until it thickens slightly. Season with salt and pepper to taste.
- Serve: Remove toothpicks from chicken breasts, slice if desired, drizzle the cranberry honey sauce generously on top, and garnish with fresh herbs for a beautiful presentation.
Notes
- Make-Ahead: Assemble and stuff the chicken breasts up to 24 hours ahead of time, then cover and refrigerate until ready to cook.
- Variations: Substitute Brie with Camembert, goat cheese, or Havarti for different flavor profiles.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat: Reheat baked chicken at 325°F (163°C) until warmed through to maintain juiciness and flavor.
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