Ingredients for Cranberry & Spinach Stuffed Chicken with Brie

• 4 medium boneless, skinless chicken breasts: The base for our elegant dish. These provide the perfect canvas for our delicious stuffing. Butterfly for best results.
• 4 ounces Brie cheese, rind removed, diced: The star of our stuffing, Brie melts beautifully for a rich, luxurious filling. Its creamy texture is essential.
• 5 ounces fresh spinach, roughly chopped: Adds vibrant color and earthy balance to the rich filling. Essential for the ‘Spinach Stuffed Chicken’ element.
• 1/2 cup dried cranberries: Provides a delightful sweet-tart burst, complementing the savory chicken and creamy Brie. A key ‘Cranberry’ flavor builder.
• 2 tablespoons olive oil: Sears the chicken to a beautiful golden crust, adding depth of flavor. Choose a good quality extra virgin olive oil.
• 1/2 cup chicken broth: Forms the foundation of our light pan sauce, adding savory depth and moisture. Use low-sodium for better flavor control.
• 2 ounces cream cheese, softened: Binds the stuffing, ensuring it stays intact while adding a subtle tang and creamy texture. Soften completely for easy mixing.
• 1 small shallot, finely minced: Offers a delicate, sweet onion flavor, elevating both the stuffing and sauce. Mince very finely for even distribution.
• 2 cloves garlic, minced: An essential aromatic, providing a pungent, savory base note that enhances all flavors. Mince freshly for best impact.
• 1/4 cup dry white wine: Deglazes the pan, adding acidity and complexity to the sauce. Sauvignon Blanc or Pinot Grigio balances the richness beautifully.
• 1 teaspoon Kosher salt, divided: Essential for seasoning the chicken and stuffing, enhancing all the individual flavors. Adjust to your personal taste preference.
• 1/2 teaspoon black pepper, freshly ground, divided: Provides a warm, pungent kick that complements the other ingredients perfectly. Freshly ground pepper makes a difference.
• 1/2 teaspoon dried thyme: Adds an earthy, aromatic note that pairs wonderfully with chicken, cranberries, and spinach. Rub to release its fragrant oils.
• 2 tablespoons fresh parsley, chopped: A bright, fresh garnish adding color and herbaceous finish to the elegant ‘Stuffed Chicken’. Chop just before serving.

How to Make Cranberry & Spinach Stuffed Chicken with Brie

Prep Chicken & Stuffing:

Butterfly chicken breasts, seasoning with salt and pepper. Sauté minced shallots and garlic in olive oil until fragrant, then wilt spinach. Combine softened cream cheese, cranberries, dried thyme, and half the remaining salt/pepper.

Make Stuffing Base:

Fold the wilted spinach, sautéed shallots, and garlic into the cream cheese-cranberry mixture. This forms the flavorful base for your Cranberry & Spinach Stuffed Chicken with Brie. Ensure it’s well combined.

Stuff Chicken:

Spoon a generous amount of the stuffing into each butterflied chicken breast. Place diced Brie on top of the stuffing, then carefully fold the chicken over. Secure with toothpicks to keep the filling enclosed.

Sear & Bake:

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. Transfer to a preheated 375°F (190°C) oven and bake for 20-25 minutes.

Make Pan Sauce:

While the chicken bakes, deglaze the skillet with dry white wine, scraping up any browned bits. Add chicken broth, bring to a simmer, and reduce slightly until thickened. This creates a delicious sauce.

Rest & Plate:

Once baked, let the Cranberry & Spinach Stuffed Chicken with Brie rest for 5 minutes before slicing. Remove the toothpicks. Arrange on plates, drizzling generously with the warm pan sauce.

Garnish & Serve:

Garnish your elegant Cranberry & Spinach Stuffed Chicken with Brie with fresh chopped parsley. Serve immediately with your favorite autumn sides for a truly special and comforting family meal.

How to Store Cranberry & Spinach Stuffed Chicken with Brie

To store leftover Cranberry & Spinach Stuffed Chicken with Brie, place it in an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. If not stored properly, the chicken can dry out and lose its delicious flavor – a mistake I often made! Discard if you notice any off-smell or sliminess.

You can prepare the stuffing mixture up to 2 days in advance and keep it refrigerated. Assemble and stuff the chicken just before baking for the best results, ensuring a truly fresh taste.

For reheating, gently warm in the oven to retain moisture. Avoid microwaving, which can make it rubbery.

What to Serve with Cranberry & Spinach Stuffed Chicken with Brie

To **serve** this elegant Cranberry & Spinach Stuffed Chicken with Brie, simply slice each breast and drizzle generously with the warm pan sauce. For special occasions, garnish with extra fresh parsley for a **perfect** presentation. This delightful dish is best **enjoyed** warm and **pairs** beautifully with a crisp green salad or a light-bodied white wine.

I personally **serve** mine with creamy mashed potatoes and tender green beans. The rich chicken and tangy cranberries **pair** wonderfully with these comforting sides, creating a truly satisfying meal to **enjoy** with family.

Frequently Asked Questions

→ Can I make Cranberry & Spinach Stuffed Chicken with Brie ahead or freeze it for later?

Yes, you can prep components, but freezing assembled chicken isn’t ideal. The stuffing can be made 2 days ahead. Freezing cooked chicken often changes the texture, especially the Brie. Assemble just before baking for the freshest, most delicious results.

→ What if I don’t have Brie; can I substitute another cheese for this recipe?

Yes, you can substitute, but the flavor profile will change. Provolone or fontina could work for meltiness, but lack Brie’s creamy tang. I tried cream cheese only once; it was too dense. For best results, stick to Brie for its unique creaminess.

→ How do I prevent the filling from spilling out of my stuffed chicken while cooking?

Secure your Cranberry & Spinach Stuffed Chicken with toothpicks before searing and baking. This is crucial to keep the delicious filling, especially the melted Brie, securely inside the chicken breast. Don’t forget to remove all toothpicks before serving! I’ve made that mistake.

→ How long does cooked Elegant Cranberry & Spinach Stuffed Chicken with Brie last in the fridge?

Cooked Elegant Cranberry & Spinach Stuffed Chicken with Brie lasts 3-4 days in the refrigerator. Store it promptly in an airtight container to maintain freshness and prevent drying out. Reheat gently in the oven to retain moisture; microwaving makes it rubbery, which I learned the hard way.

→ Can I make this Cranberry & Spinach Stuffed Chicken recipe gluten-free?

Yes, this Cranberry & Spinach Stuffed Chicken recipe is naturally gluten-free. All ingredients listed are typically gluten-free, including the chicken broth and wine, but always check labels. Ensure your chicken broth and any seasonings are certified gluten-free if strict dietary needs apply.