Description
An elegant and flavorful main course perfect for holiday dinners or special occasions. Tender chicken breasts are stuffed with a savory-sweet mixture of creamy Brie cheese, tart dried cranberries, and fresh spinach. The dish is finished with a pan-seared crust and a luscious honey-balsamic glaze.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup fresh spinach, chopped
- â…“ cup dried cranberries
- 4 oz Brie cheese, sliced
- 2 tbsp olive oil
- 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
- Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper for easy cleanup.
- Carefully cut a pocket into the side of each chicken breast, creating a space for the stuffing. Use a sharp knife and work slowly—you want a nice pocket without cutting all the way through.
- In a small bowl, mix together the chopped spinach, dried cranberries, and sliced Brie.
- Carefully stuff each chicken breast with the spinach-cranberry-Brie mixture. If needed, use toothpicks to secure the opening (remember to remove them before serving).
- Rub each stuffed chicken breast with olive oil, then season generously with garlic powder, thyme, salt, and pepper on all sides.
- Heat an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until they’re golden brown.
- Transfer the skillet (or move the chicken to your prepared baking dish) to the oven. Bake for 20-25 minutes until the internal temperature reaches 165°F.
- While the chicken bakes, make the glaze by combining honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat over medium heat, stirring, until it becomes slightly thick and glossy.
- Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks.
- Drizzle the honey-balsamic glaze over each chicken breast and serve immediately.
Notes
- For a smoother texture, you can remove the rind from the Brie before slicing, though it is edible.
- Use an instant-read thermometer to ensure the chicken is cooked through without drying out.
- This dish pairs beautifully with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stuffed/Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 14 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 110 mg
