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Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe

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4.1 from 40 reviews

A festive and flavorful recipe featuring boneless skinless chicken breasts stuffed with a delightful combination of cranberry sauce, creamy brie cheese, and sautéed spinach, seasoned with thyme and garlic, then seared and baked to juicy perfection. Perfect for Christmas or any special occasion meal.

  • Total Time: 33 minutes
  • Yield: 2 servings

Ingredients

Chicken and Seasonings

  • 2 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper

Filling and Cooking

  • 3 tablespoons extra-virgin olive oil (divided)
  • 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

  1. Season the chicken: Season both sides of the chicken breasts with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
  2. Make a pocket: Using a sharp knife, carefully slice each chicken breast almost in half, creating a pocket without cutting all the way through to hold the stuffing.
  3. Sauté the spinach: Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add diced shallot and minced garlic; sauté for about 30 seconds until fragrant. Add the chopped baby spinach and stir for 1 to 2 minutes until the spinach wilts. Remove from heat.
  4. Stuff the chicken: Spoon 2 tablespoons of cranberry sauce into each chicken breast pocket. Divide the sautéed spinach evenly between them and top each with 1.5 ounces of sliced brie cheese. Secure the openings with 3 to 4 toothpicks to keep the filling inside during cooking.
  5. Cook the chicken: Preheat the oven to 400°F (200°C). In a large oven-safe pan, heat 2 tablespoons of olive oil over medium heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown. Then transfer the pan to the oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C) and the chicken is cooked through.
  6. Serve: Remove the chicken from the oven and let it rest for a couple of minutes to allow juices to redistribute. Remove toothpicks and serve warm with your favorite sides.

Notes

  • Be careful when slicing the chicken breasts to create pockets without cutting completely through; this helps keep the filling inside.
  • Using an oven-safe pan allows seamless transfer from stovetop searing to oven baking.
  • Ensure the chicken is fully cooked to 165°F (73°C) for safe consumption.
  • You can substitute cranberry sauce with a similar fruit-based spread if preferred.
  • Resting the chicken after baking ensures juicier, tender meat.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/christmas-stuffed-chicken-breasts-with-cranberry-and-brie-recipe/