Description

How to make Cranberry & Spinach Stuffed Chicken with Brie, bursting with festive flavors, that your family will adore for a special meal.

Ingredients

Scale

Main Components:
4 medium boneless, skinless chicken breasts
4 ounces Brie cheese, rind removed, diced
5 ounces fresh spinach, roughly chopped
1/2 cup dried cranberries
2 tablespoons olive oil
1/2 cup chicken broth
Flavor Builders:
2 ounces cream cheese, softened
1 small shallot, finely minced
2 cloves garlic, minced
1/4 cup dry white wine
Seasonings & Herbs:
1 teaspoon Kosher salt, divided
1/2 teaspoon black pepper, freshly ground, divided
1/2 teaspoon dried thyme
Garnish:
2 tablespoons fresh parsley, chopped

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Instructions

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.

Notes

Rest the chicken for 5 minutes after baking to keep it juicy; juices will escape if cut too soon.

Store leftover stuffed chicken in an airtight container in the refrigerator for 3-4 days; reheat gently in the oven.

Provolone or fontina can substitute Brie for meltiness, but the unique creamy tang of Brie will be altered.

Serve this elegant chicken warm, drizzled with pan sauce, alongside creamy mashed potatoes or tender green beans.

Prepare the stuffing mixture up to two days in advance; assemble and stuff chicken just before baking for best results.

**Allergy Information:** Dairy