Cranberry Spinach Stuffed Chicken (Print Format)
Juicy chicken breasts stuffed with tangy cranberries, fresh spinach, and melted brie brings a deliciously balanced dish to your table.
# Ingredients:
→ Chicken
01 -
2 boneless skinless chicken breasts, thick
→ Filling
02 -
1 cup fresh spinach leaves
03 -
2 tbsp dried cranberries, unsweetened if possible
04 -
3 oz brie cheese, sliced
→ Seasonings & Oil
05 -
1 tbsp olive oil
06 -
1 tsp garlic powder
07 -
1 tsp dried thyme
08 -
1 tsp paprika
09 -
0.5 tsp salt
10 -
0.5 tsp freshly ground black pepper
→ Tools
11 -
Toothpicks or kitchen twine
# Steps:
01 -
Set oven to 375°F (190°C) to be fully heated before baking the chicken.
02 -
Lay each chicken breast flat and slice a deep horizontal pocket on the thickest side, careful not to cut through entirely.
03 -
Open each pocket gently and layer with fresh spinach, followed by dried cranberries and sliced brie, pressing the filling deep inside. Secure openings with toothpicks or twine.
04 -
Drizzle olive oil over stuffed breasts and rub to coat evenly. Sprinkle garlic powder, dried thyme, paprika, salt, and pepper over all sides.
05 -
Heat an oven-safe skillet over medium-high heat. Add chicken and sear 2-3 minutes per side until golden brown to lock in juices.
06 -
Transfer the skillet to the preheated oven and bake 20 to 25 minutes until the internal temperature reaches 165°F (74°C) and cheese is melted.
07 -
Remove from oven, let rest for 5 minutes to retain juices. Remove toothpicks or twine and serve warm.
# Tips:
01 -
Searing before baking adds depth of flavor and seals moisture inside the chicken.
02 -
Resting after baking allows juices to redistribute, ensuring tender, juicy results.
03 -
This dish is naturally gluten free and suitable for sensitive diets.
04 -
Leftovers taste excellent cold or reheated, perfect for salads or sandwiches.