Description
Juicy chicken breasts stuffed with creamy brie, sweet-tart cranberries, and fresh spinach, finished with a glossy honey-balsamic glaze. This elegant yet easy main dish is perfect for holidays and special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup fresh spinach, chopped
- ⅓ cup dried cranberries
- 4 oz brie cheese, sliced
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- ¼ tsp Dijon mustard
Instructions
1. Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment.
2. Butterfly each chicken breast horizontally to create a pocket, careful not to cut through.
3. Rub inside and outside with 1 tbsp olive oil. Season all sides with garlic powder, thyme, salt, and pepper.
4. In a bowl, mix chopped spinach, dried cranberries, and sliced brie.
5. Stuff each chicken breast pocket with the brie mixture. Fold closed and secure with toothpicks if needed.
6. Heat remaining 1 tbsp olive oil in oven-safe skillet over medium-high. Sear stuffed chicken 2–3 minutes per side until golden.
7. Whisk honey, balsamic vinegar, and Dijon mustard; pour over chicken.
8. Bake in oven 20–25 minutes, spooning glaze over halfway through. Ensure chicken reaches 165°F (74°C) internal temperature.
9. Rest chicken 5 minutes. Drizzle with pan glaze and serve warm.
Notes
Cut pockets carefully stopping ½ inch from edges.
Use brie with rind for enhanced flavor and melting.
Avoid overstuffing to prevent filling leaks.
Use a meat thermometer for perfectly cooked juicy chicken.
Double glaze ingredients for extra sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sear + Bake
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 365
- Sugar: 12g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg