This chicken dish is a tasty treat! It’s filled with creamy brie and sweet cranberry sauce, making each bite feel special and festive.
You know it’s a fun dinner when cheese oozes from the chicken! I love serving it with a simple salad or some roasted veggies—it’s the perfect dish for impressing guests or just treating yourself!
Key Ingredients & Substitutions
Brie Cheese: Brie adds creaminess to the dish. If you can’t find brie, try Camembert or even goat cheese for a tangy twist. Just remember, any cheese that melts well will work!
Spinach: Fresh spinach is great, but if you have kale or Swiss chard, those can work too! For a different flavor, you might use arugula.
Dried Cranberries: If dried cranberries are out of reach, use raisins or even chopped fresh cranberries mixed with a bit of sugar to balance their tartness.
Thyme: Fresh thyme gives a lovely flavor, but you can also use rosemary or Italian seasoning. Dried herbs are okay—just use about a third of the amount.
How Do I Safely Stuff Chicken?
Stuffing chicken might feel tricky, but it’s easy with a few steps! First, create a pocket by carefully slicing into the chicken breast without cutting all the way through. This makes space for stuffing.
- To keep everything inside, you can use toothpicks to secure the opening after stuffing.
- Make sure your stuffing isn’t too loose or watery to avoid it spilling out while cooking.
Lastly, remember to sear the chicken on medium-high heat before baking to get those lovely golden crusts. It helps the flavors develop and keeps the chicken juicy!
How to Make Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 ounces brie cheese, rind removed and sliced
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries or cranberry sauce (plus extra for topping)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and 25-30 minutes to cook. So, you’ll spend a total of about 45-60 minutes from start to finish. That’s not too long for such an impressive meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your chicken will cook evenly while you prepare everything else.
2. Prepare the Chicken:
Take each chicken breast and carefully slice a pocket into the side. Be gentle—don’t cut all the way through. This creates a space where all your yummy filling will go!
3. Make the Stuffing:
In a small bowl, mix together the chopped spinach, minced garlic, thyme, and dried cranberries or cranberry sauce. Add a pinch of salt and pepper for extra flavor!
4. Stuff the Chicken:
Fill each chicken breast pocket with a slice of brie cheese and a heaping spoon of the cranberry-spinach mixture. Don’t be shy—stuff it good! If needed, use toothpicks to hold the chicken closed.
5. Sear the Chicken:
In an oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then place it in the skillet. Sear each side for about 2-3 minutes until golden brown. This adds flavor and color!
6. Bake the Chicken:
Transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Add the Finishing Touches:
Carefully remove the skillet from the oven. Spoon some extra cranberry sauce over the top of each chicken breast for an extra burst of flavor.
8. Garnish and Serve:
If you want, add fresh rosemary sprigs for garnish—this makes it look even more appetizing! Serve your stuffed chicken hot, and enjoy with roasted veggies or a fresh green salad. Yum!
This dish is sure to delight your family and friends with its creamy brie and sweet-tart cranberry goodness. Happy cooking!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add a richer flavor and stay juicy while baking. Just adjust the cooking time as thighs may take a bit longer—aim for an internal temperature of 165°F (74°C).
What If I Don’t Have Fresh Spinach?
No worries! You can substitute with frozen spinach; just make sure to thaw it and squeeze out the excess water before mixing it with the other ingredients. Alternatively, chopped kale or Swiss chard can work as great substitutes too!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or gently in the oven until heated through. You might want to spoon some extra cranberry sauce on top to refresh the flavors!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and stuff it ahead of time, then cover and refrigerate until you’re ready to cook. Just let it sit at room temperature for about 15 minutes before baking to ensure even cooking.