Description
Juicy chicken stuffed with melty brie, spinach, and sweet-tart cranberries. This 30-minute dinner looks fancy but is secretly so easy.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 8 oz brie cheese, rind removed and cut into 4 equal portions
- 1 cup fresh spinach, roughly chopped
- 1/3 cup dried cranberries (or cranberry sauce)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons balsamic glaze (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Cut a pocket into each chicken breast, being careful not to cut all the way through.
- In a small bowl, combine chopped spinach, dried cranberries, minced garlic, and thyme. Mix well to distribute ingredients evenly.
- Stuff each chicken breast by first placing a portion of brie cheese deep into the pocket, then adding about 2 tablespoons of the spinach-cranberry mixture. Secure with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and paprika, then sear for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven (or move chicken to prepared baking sheet) and bake for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5-7 minutes before serving. Drizzle with balsamic glaze if desired.