Description
Indulge in a flavorful and elegant meal with this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe. Juicy chicken breasts are filled with a savory spinach and cranberry mixture, topped with creamy Brie, and served with a sweet and tangy cranberry sauce.
Ingredients
Units
Scale
Main Ingredients:
- 4 chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 Tbsp olive oil (for searing)
- 1 Tbsp butter
Stuffing:
- 2 garlic cloves, minced
- 1 cup spinach, chopped
- 1/2 cup dried cranberries (or 3/4 cup fresh chopped cranberries)
- 4–6 oz Brie, sliced
Sauce:
- 2 Tbsp butter
- 1/2 cup chicken broth
- 2–3 Tbsp cranberry sauce or jelly
- 1 Tbsp honey
- 1 tsp Dijon mustard
- Salt + pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease skillet or baking dish.
- Slice chicken to form a pocket. Season with salt, pepper, garlic powder, and paprika.
- Melt butter in a pan, add garlic, then spinach. Stir in cranberries.
- Fill chicken with spinach mixture and Brie. Sear in olive oil.
- Bake chicken in the oven.
- Make sauce with butter, broth, cranberry sauce, honey, Dijon. Simmer.
- Slice chicken, drizzle sauce, and garnish.
Notes
- Make-Ahead: Assemble chicken up to 24 hours in advance.
- Variations: Try different cheeses like Camembert or goat cheese.
- Storage: Refrigerate leftovers or freeze for later.
- Reheat: Bake until heated through.