Description
Christmas Stuffed Chicken Breasts with Cranberry Brie is a festive and flavorful main course featuring tender boneless chicken breasts stuffed with a savory mixture of sautéed spinach, tangy cranberry sauce, and creamy brie cheese. Seared to golden perfection and baked until juicy, this elegant dish is perfect for holiday dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil (divided)
Filling
- 2 tablespoons diced shallot
- 1 garlic clove (minced)
- 2 cups (lightly packed) baby spinach (roughly chopped)
- ¼ cup cranberry sauce
- 3 ounces brie cheese (sliced)
Instructions
- Season the chicken: Season the chicken breasts on both sides with kosher salt, dried thyme, and ground black pepper to enhance their natural flavor.
- Make a pocket: Using a sharp knife, carefully slice each chicken breast almost in half horizontally without cutting all the way through, creating a pocket to hold the filling. Set aside.
- Sauté the spinach: Heat 1 tablespoon of extra-virgin olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic, sautéing for 30 seconds until fragrant. Add the roughly chopped baby spinach and cook for 1 to 2 minutes until wilted. Remove from heat.
- Stuff the chicken: Spoon 2 tablespoons of cranberry sauce into each chicken breast pocket. Evenly distribute the sautéed spinach inside, then add 1.5 ounces of sliced brie cheese to each. Secure the pockets with 3 to 4 toothpicks to keep the filling inside while cooking.
- Cook the chicken: Preheat the oven to 400°F (200°C). In a large oven-safe pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Sear the stuffed chicken breasts for 3 minutes on each side until golden brown. Transfer the pan to the oven and bake for 15 to 18 minutes until the internal temperature reaches 165°F (73°C) and the chicken is fully cooked.
- Serve: Remove the chicken from the oven and let rest for a couple of minutes. Serve with your favorite side dishes and enjoy a festive, delicious meal.
Notes
- Use fresh baby spinach for the best flavor and texture; frozen spinach can be used if well drained.
- Be careful not to cut all the way through the chicken breasts when creating pockets to avoid the filling spilling out during cooking.
- Brie can be substituted with camembert or a mild cream cheese if preferred.
- For a crispier finish, broil the chicken for an additional 2 minutes after baking, watching closely to prevent burning.
- Let chicken rest after cooking to retain juices and improve tenderness.
- Perfect paired with roasted vegetables or a light salad for a complete holiday meal.
Nutrition
- Serving Size: 1 serving
- Calories: 577 kcal
- Sugar: 13 g
- Sodium: 1171 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 115 mg
