Elegant, flavorful, and perfect for a weeknight dinner or special occasion.
⏱️ Time: 40 minutes
Serves: 4
🛒 Ingredients
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4 boneless, skinless chicken breasts
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1 tbsp olive oil
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2 cups fresh spinach, chopped
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½ cup dried cranberries (no sugar added if possible)
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6 oz Brie cheese, rind removed, sliced
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2 garlic cloves, minced
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½ tsp dried thyme
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½ tsp salt
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¼ tsp black pepper
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Toothpicks or kitchen twine
👩🍳 Instructions
1️⃣ Prepare the Filling
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Heat olive oil in a skillet over medium heat.
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Add garlic and spinach; sauté 1–2 minutes until just wilted.
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Remove from heat and stir in cranberries. Let cool slightly.
2️⃣ Stuff the Chicken
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Slice a pocket horizontally into each chicken breast.
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Season inside and out with salt, pepper, and thyme.
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Stuff each breast with spinach mixture and Brie slices.
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Secure with toothpicks or twine.
3️⃣ Cook
Oven Method (Recommended):
8. Preheat oven to 375°F (190°C).
9. Place chicken in a greased baking dish.
10. Bake 25–30 minutes, until internal temp reaches 165°F (74°C).
Optional Sear:
Sear stuffed breasts in a skillet 2–3 minutes per side before baking for extra color.
⭐ Serving Suggestions
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Roasted sweet potatoes or green beans
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Wild rice or quinoa
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Simple arugula salad with balsamic
🔄 Variations
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Low-carb: Skip cranberries or reduce amount
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Extra flavor: Add chopped walnuts or pecans
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Air fryer: Cook at 370°F for 18–20 minutes
❓ Q & A
Q: Can I make this ahead?
A: Yes—assemble up to 24 hours ahead, refrigerate, then bake.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze out excess moisture first.
Q: How do I keep chicken from drying out?
A: Don’t overbake; using a thermometer ensures juiciness.