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–+ servings
Slices of cranberry and spinach Christmas stuffed chicken breasts on a plate, with melted cheese and sauce, garnished with cranberries and herbs, served with a fork.

Cranberry Brie Stuffed Chicken Breasts

Cranberry Brie Stuffed Chicken Breasts, making them a festive and easy holiday treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Choose chicken breasts of similar size for even cooking
  • 1 teaspoon kosher salt Adjust for taste
  • 1 teaspoon dried thyme Adds a savory flavor
  • ½ teaspoon ground black pepper For seasoning
  • 4 tablespoons extra-virgin olive oil divided Used for both searing and sautéing
  • 4 tablespoons diced shallot Adds a mild onion flavor
  • 2 garlic cloves minced For a fresh aromatic flavor
  • 2½ cups lightly packed baby spinach roughly chopped Provides color and nutrition
  • ½ cup cranberry sauce Sweet-tart addition to the stuffing
  • 6 ounces brie cheese sliced Use a creamy soft brie for best melt
  • 12 toothpicks To secure the stuffed chicken breasts

Equipment

  • 1 Sharp Knife Essential for creating clean pockets in the chicken without cutting through.
  • 1 Medium pan For sautéing the spinach mixture.
  • 1 Large oven-safe skillet A cast-iron or stainless steel pan works perfectly for searing and baking.
  • 1 Toothpicks To hold the chicken pockets closed while cooking.
  • 1 Meat thermometer Takes the guesswork out of knowing when the chicken is perfectly cooked to 165°F.

Method
 

  1. Season both sides of the chicken breasts with salt, dried thyme, and black pepper.
  2. Carefully slice each chicken breast to create a pocket, being cautious not to cut all the way through.
  3. In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the shallots and garlic and sauté for about 30 seconds. Add the spinach and cook for 1-2 minutes until wilted. Remove from the heat.
  4. Fill each chicken pocket with 2½ tablespoons of cranberry sauce. Evenly divide the sautéed spinach mixture between the chicken breasts. Top with 1.5 ounces of brie cheese per chicken breast. Use toothpicks to seal each chicken breast.
  5. Preheat the oven to 400°F (200°C). Heat the remaining 3 tablespoons of olive oil in an oven-safe skillet over medium heat. Sear the chicken for 3 minutes per side until golden. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F (73°C).
  6. Remove the chicken from the oven and let it rest for a few minutes. Serve with your favorite side dishes.

Nutrition

Serving: 300gCalories: 600kcalCarbohydrates: 27gProtein: 42gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 120mgSodium: 1180mgPotassium: 1900mgFiber: 6gSugar: 14gVitamin A: 23000IUVitamin C: 72mgCalcium: 340mgIron: 8.5mg

Notes

Perfect for a festive dinner, these stuffed chicken breasts bring a savory-sweet combination of brie and cranberry, perfect for any holiday gathering.

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