Description
A sophisticated and flavorful dinner recipe featuring juicy boneless chicken breasts stuffed with a delightful mixture of fresh spinach, dried cranberries, and creamy brie cheese. This elegant dish is seared to a golden perfection and then baked, resulting in tender, succulent chicken with a perfect balance of savory, sweet, and tangy flavors. Ideal for impressing guests or elevating a weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Stuffing
- 1 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 ounces brie cheese, sliced (rind removed if desired)
Optional
- 1 tablespoon honey (optional, for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the chicken later.
- Prepare Chicken Pockets: Carefully cut a pocket into the side of each chicken breast. Season both the inside and outside of the chicken breasts with salt, black pepper, and garlic powder to enhance the flavor.
- Mix Stuffing: In a small bowl, combine the chopped fresh spinach and dried cranberries, creating a balanced and colorful stuffing mixture.
- Stuff Chicken: Fill each chicken breast pocket with the spinach and cranberry mixture along with slices of brie cheese. Secure the opening with toothpicks if necessary to keep the stuffing inside during cooking.
- Sear Chicken: Heat the olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2 to 3 minutes on each side until they develop a light golden-brown color, which adds flavor and seals in juices.
- Season and Bake: Sprinkle dried thyme evenly over the seared chicken. Transfer the skillet with chicken to the preheated oven or place the chicken breasts in the prepared baking dish. Bake for 18 to 22 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the chicken from the oven, discard the toothpicks if used, and optionally drizzle with honey just before serving to impart a subtle and delicious sweetness that complements the savory filling.
Notes
- Removing the rind from brie cheese helps the cheese melt more smoothly inside the chicken, but it can be left on for added flavor and texture.
- If toothpicks are used to secure the chicken pockets, remember to remove them before serving to avoid any accidents.
- For a dairy-free alternative, substitute brie with a vegan cheese or omit the cheese altogether.
- This recipe pairs well with a side of roasted vegetables, quinoa, or a light salad for a complete meal.
- Make sure to check the internal temperature with a meat thermometer to ensure food safety and optimal juiciness.
