Description
This festive Christmas Stuffed Chicken Breasts recipe features tender boneless chicken breasts filled with a savory and sweet combination of cranberry sauce, creamy brie cheese, and sautéed spinach. Perfectly seasoned and seared before finishing in the oven, this elegant dish delivers impressive flavors and a delightful presentation ideal for holiday dinners or special occasions.
Ingredients
Scale
Chicken and Seasonings
- 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 evenly with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
- Make a pocket. Using a sharp knife, carefully slice each chicken breast nearly in half horizontally to create a pocket for the filling, being careful not to cut all the way through. Set aside.
- Sauté the spinach mixture. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add diced shallots and minced garlic and sauté for 30 seconds until fragrant. Add chopped baby spinach and stir for 1 to 2 minutes until the spinach begins to wilt. Remove from heat.
- Stuff the chicken breasts. Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Evenly divide the sautéed spinach mixture between the two breasts, then top each with 1.5 ounces of sliced brie cheese. Secure the pockets with 3 to 4 toothpicks each to keep the filling inside.
- Cook the chicken. Preheat your oven to 400°F (200°C). Heat the remaining 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear the stuffed chicken breasts for 3 minutes per side or until golden brown. Transfer the pan to the preheated oven and bake for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F (73°C).
- Rest and serve. Remove the chicken from the oven and let it rest for 2 to 3 minutes to allow juices to redistribute. Remove toothpicks and serve warm with your favorite side dishes.
Notes
- Use fresh spinach for the best texture, but frozen can work if completely thawed and drained.
- Replace brie with cream cheese or goat cheese for a different flavor profile.
- Ensure the chicken breasts are not sliced completely through so the filling stays inside during cooking.
- Use an instant-read meat thermometer to check for doneness, aiming for 165°F (73°C) internal temperature.
- Leftovers can be stored refrigerated for up to 2 days and gently reheated.
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
