Stuffed Chicken with Brie

This juicy cranberry and spinach stuffed chicken breast recipe has completely transformed my weeknight dinner routine. The combination of creamy brie, tart cranberries, and vibrant spinach creates a sophisticated dish that feels restaurant-worthy while being surprisingly simple to prepare at home.

I first made this recipe when hosting my in laws for dinner and was nearly embarrassed by how many compliments I received. My mother in law even requested the recipe which is the ultimate cooking compliment in our family.

Ingredients

• 4 boneless skinless chicken breasts: select thick ones to make pocket cutting easier
• 1/2 cup fresh spinach chopped: provides color nutrition and slight earthy flavor
• 1/3 cup dried cranberries: adds sweet tangy bursts in every bite
• 4 oz brie cheese sliced: creates the creamy melty center that makes this dish special
• 2 tbsp olive oil: helps create a golden exterior on the chicken
• 1 tsp garlic powder: infuses the chicken with aromatic flavor without overwhelming it
• 1/2 tsp dried thyme: adds gentle herbaceous notes that complement the brie
• 1/2 tsp salt: enhances all flavors throughout the dish
• 1/4 tsp black pepper: adds subtle heat and depth
• 2 tbsp honey: creates the base for our sticky sweet glaze
• 1 tbsp balsamic vinegar: provides acidity and complexity to balance the sweetness
• 1/4 tsp Dijon mustard: emulsifies the glaze and adds a gentle tang

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to a moderate 375°F or 190°C. This temperature allows the chicken to cook through evenly while keeping it juicy. Take time to properly grease your baking dish or line with parchment paper which prevents sticking and makes cleanup much easier.

Create Chicken Pockets:

Using a sharp knife carefully cut a horizontal pocket along the side of each chicken breast. The key here is patience. Insert the knife about threequarters of the way in making sure not to cut all the way through. You want to create a pocket that can hold plenty of filling while keeping it contained.

Prepare and Fill:

Mix your chopped spinach dried cranberries and brie slices together gently. The warmth of your hands will slightly soften the brie making it easier to work with. Stuff each chicken breast generously distributing the filling evenly throughout the pocket. You can secure with toothpicks if needed.

Season the Exterior:

Drizzle olive oil over each chicken breast and use your hands to ensure even coverage. This creates a beautiful golden exterior when seared. Sprinkle with garlic powder dried thyme salt and pepper making sure to coat all sides. The seasonings should form a light crust on the outside.

Sear and Bake:

Heat an oven safe skillet until hot and sear each chicken breast for 2 to 3 minutes per side until golden brown. This step locks in moisture and creates texture. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F.

Create the Glaze:

While the chicken bakes combine honey balsamic vinegar and Dijon mustard in a small saucepan. Heat gently stirring constantly until the mixture begins to thicken slightly. This takes about 3 to 5 minutes. The glaze should coat the back of a spoon but still pour easily.

Finish and Serve:

Remove the chicken from the oven and let rest for 5 minutes. This allows the juices to redistribute throughout the meat. Drizzle the warm balsamic honey glaze over the top of each chicken breast. Remove any toothpicks before serving.

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My absolute favorite moment with this dish was when my picky 10 year old nephew took a bite and declared it the best chicken ever. He even asked for seconds which practically caused my sister to faint in shock. The combination of familiar ingredients in an exciting presentation won him over completely.

Make-Ahead Options

This stuffed chicken recipe is perfect for busy weeknights because you can prepare it up to 24 hours in advance. Simply stuff the chicken breasts season them and store covered in the refrigerator. When ready to cook allow them to sit at room temperature for 15 minutes before searing and baking. The glaze can also be made ahead and gently reheated. This preparation method actually allows the flavors to develop even more intensely making for an even more delicious final dish.

Perfect Pairings

This stuffed chicken pairs beautifully with sides that complement but dont compete with its complex flavors. A simple wild rice pilaf soaks up the delicious glaze while adding textural contrast. Roasted asparagus or brussels sprouts provide earthy notes that balance the sweetness of the cranberries. For a complete meal consider serving with a light arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the brie for a perfectly balanced plate.

Troubleshooting Tips

The most common challenge with stuffed chicken is filling that escapes during cooking. To prevent this make sure your pocket is deep enough but not cut all the way through. Secure with toothpicks if necessary. If your chicken is browning too quickly in the oven cover loosely with foil to prevent burning. And remember that chicken thickness varies greatly so use a meat thermometer rather than time alone to determine doneness. The perfect temperature is 165°F measured at the thickest part of the breast.

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Recipe FAQs

→ Can I prepare this stuffed chicken ahead of time?

Yes! You can stuff the chicken breasts up to 24 hours ahead and keep them refrigerated. Just bring them to room temperature for about 15 minutes before cooking for more even results.

→ What can I substitute for brie cheese?

If you don't have brie, you can use camembert for a similar flavor, or try goat cheese or even cream cheese mixed with a bit of parmesan for a different but equally delicious option.

→ How do I prevent the filling from leaking out?

Secure the chicken breasts with toothpicks after stuffing, and don't overfill them. Make sure to create a deep pocket rather than cutting all the way through, and seal the opening by pressing the edges together before cooking.

→ Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw it completely and squeeze out all excess moisture first. Use about 1/4 cup of frozen spinach after it's been thawed and squeezed dry.

→ Is this dish suitable for meal prep?

Absolutely! These stuffed chicken breasts reheat beautifully. Store them in airtight containers in the refrigerator for up to 3 days. Reheat in a 325°F oven for 15-20 minutes until warmed through.

→ What can I serve with this chicken dish?

This chicken pairs wonderfully with roasted asparagus, Brussels sprouts, or a mixed green salad. For starches, consider wild rice, quinoa, or roasted sweet potatoes for complementary flavors.