Description
Cranberry & Spinach Stuffed Chicken Breasts with Brie is a French-American fusion dish featuring tender chicken filled with creamy brie, sweet cranberries, and fresh spinach — finished with a honey balsamic glaze. Perfect for weeknight dinners or special occasions.
Ingredients
• 4 boneless skinless chicken breasts
• 1/2 cup fresh spinach, chopped
• 1/3 cup dried cranberries
• 4 oz brie cheese, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
Instructions
1. Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment paper.
2. Cut a pocket into each chicken breast without cutting all the way through.
3. Mix chopped spinach, dried cranberries, and brie slices in a bowl. Stuff mixture into each chicken breast.
4. Rub chicken with olive oil. Season with garlic powder, thyme, salt, and pepper.
5. Sear chicken 2–3 minutes per side until golden.
6. Transfer to oven and bake for 20–25 minutes until internal temperature reaches 165°F.
7. In a small saucepan, heat honey, balsamic vinegar, and Dijon mustard until slightly thickened.
8. Drizzle glaze over cooked chicken and serve warm.
Notes
– You can substitute goat cheese or mozzarella for the brie.
– Dried cherries or chopped figs work as a cranberry alternative.
– Use a meat thermometer to ensure chicken is fully cooked.
– Store leftovers in the fridge for up to 3 days.
– Freeze raw, stuffed chicken breasts for up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Method: Oven + Skillet
- Cuisine: French-American