If you’re looking to impress your guests with a dish that’s bursting with festive flavors, look no further than this Christmas Cranberry Brie Stuffed Chicken Breasts Recipe. It combines juicy, tender chicken breasts with creamy brie cheese and the tangy sweetness of cranberry sauce, all wrapped up with a hint of savory spinach and aromatic shallots. This recipe is a celebration of holiday colors, tastes, and textures that come together in a surprisingly simple yet elegant meal perfect for that special Christmas dinner or any cozy winter night.
Ingredients You’ll Need
The beauty of this Christmas Cranberry Brie Stuffed Chicken Breasts Recipe lies in its straightforward ingredients, each chosen to complement and elevate the dish’s festive character. From the delicate herbs to the luscious brie, every component plays a crucial role in delivering balanced flavors and textures that sing together harmoniously.
- 2 boneless skinless chicken breasts: The perfect protein base that stays moist while cooking and creates a great pocket for stuffing.
- ½ teaspoon kosher salt: Essential for seasoning and enhancing all the natural flavors in the dish.
- ½ teaspoon dried thyme: Adds a mild earthiness that pairs beautifully with the cheese and cranberries.
- ¼ teaspoon ground black pepper: Offers a subtle kick without overpowering the filling.
- 3 tablespoons extra-virgin olive oil (divided): For sautéing and searing, it adds richness and helps achieve a golden crust.
- 2 tablespoons diced shallot: Gives a sweet, delicate onion flavor that deepens the overall taste.
- 1 garlic clove (minced): Brings a fresh, aromatic note that complements the savory elements.
- 2 cups baby spinach (roughly chopped): Adds vibrant color, subtle bitterness, and healthy green goodness.
- ¼ cup cranberry sauce: The star of the holiday flavors, providing sweet and tart contrast inside the chicken.
- 3 ounces brie cheese (sliced): Melts to creamy perfection, offering a lush, buttery texture and mild tanginess.
How to Make Christmas Cranberry Brie Stuffed Chicken Breasts Recipe
Step 1: Season the Chicken
Start by seasoning your chicken breasts on all sides with kosher salt, dried thyme, and ground black pepper. This simple seasoning mix infuses the chicken with flavor that perfectly balances the richness of the brie and the sweetness of the cranberry sauce inside. Don’t rush here—getting this foundation right makes all the difference.
Step 2: Make a Pocket
Using a sharp knife, carefully slice into each chicken breast horizontally, stopping just short of cutting all the way through, to create a pocket. This pocket will cradle the delicious filling. Taking your time to keep the chicken intact ensures the stuffing stays inside as it cooks, giving you that signature presentation and taste.
Step 3: Sauté the Spinach
In a medium pan over medium heat, add 1 tablespoon of olive oil, then toss in the diced shallot and minced garlic. Sauté them for about 30 seconds until fragrant, then stir in the chopped baby spinach. Cook for a minute or two until the spinach wilts just right—this adds a subtle freshness and slight earthiness that offsets the richness of the cheese and cranberries.
Step 4: Stuff the Chicken
Now it’s time to build those beautiful pockets of flavor. Spoon about 2 tablespoons of cranberry sauce into each chicken breast, then divide the spinach mixture evenly between them. Top each pocket with about 1.5 ounces of creamy brie slices. Secure the opening with 3 to 4 toothpicks to keep all the goodness sealed inside during cooking.
Step 5: Cook the Chicken
Preheat your oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear the stuffed chicken breasts for about 3 minutes per side until they develop a gorgeous, golden crust. Then transfer the pan into the oven and roast for 15 to 18 minutes until the chicken is thoroughly cooked to 165°F (73°C). This two-step cooking method ensures a tender interior with a crispy exterior.
Step 6: Serve
Once out of the oven, let the chicken rest for a couple of minutes. This resting time lets the juices redistribute, resulting in succulent slices when served. Then serve these festive stuffed chicken breasts alongside your favorite holiday sides or try some of the suggestions below to round out the meal.
How to Serve Christmas Cranberry Brie Stuffed Chicken Breasts Recipe
Garnishes
Adding fresh herbs like chopped parsley or thyme sprigs can enhance the visual appeal and add a fresh aroma that complements the flavors inside. A light drizzle of balsamic glaze adds a touch of tangy sweetness that pairs beautifully with the cranberry and brie.
Side Dishes
This Christmas Cranberry Brie Stuffed Chicken Breasts Recipe pairs wonderfully with roasted vegetables like Brussels sprouts or carrots, a creamy mashed potato, or even a simple wild rice pilaf. These sides soak up any delicious juices and balance the vibrant flavors of the chicken.
Creative Ways to Present
For a festive look, slice the chicken breasts crosswise to reveal the beautiful cranberry and brie filling, then fan the slices artfully on a platter. Serve with small ramekins of extra cranberry sauce for dipping, or arrange on a bed of lightly sautéed greens to add contrast and color.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Christmas Cranberry Brie Stuffed Chicken Breasts Recipe, store them in an airtight container in the refrigerator for up to 3 days. Keeping the chicken sealed well preserves the moisture and flavor for next-day enjoyment.
Freezing
You can freeze the stuffed chicken breasts before cooking by wrapping each piece tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge and then cook as directed for a fresh, homemade meal anytime.
Reheating
Reheat leftovers gently in an oven set at 350°F (175°C) for about 15 minutes or until heated through to maintain that delightful texture. Avoid microwaving as it can make the chicken dry and the cheese rubbery.
FAQs
Can I use a different type of cheese instead of brie?
Absolutely! While brie gives a creamy and slightly tangy flavor that complements the cranberries perfectly, you can substitute with camembert or even a mild goat cheese for a different twist.
Is it possible to make this recipe dairy-free?
Yes, you can try using a dairy-free cream cheese or another vegan soft cheese instead of brie. The texture and flavor will differ, but it can still be delicious with cranberry and spinach.
Can I prepare these chicken breasts ahead of time before baking?
Yes, you can season, stuff, and secure the chicken breasts earlier in the day and refrigerate them until ready to cook. Just make sure they are covered tightly and cook soon after for best results.
What can I use instead of cranberry sauce if I don’t have any?
If you don’t have cranberry sauce, a mixture of raspberry jam or even a chutney with a little vinegar can offer a similar tangy sweetness to complement the brie and chicken.
How do I ensure the chicken stays juicy and not dry?
Don’t overcook! Using a meat thermometer to check for an internal temperature of 165°F (73°C) ensures the chicken is safely cooked yet still juicy. Also, letting the chicken rest after cooking allows juices to redistribute, keeping it moist.
Final Thoughts
This Christmas Cranberry Brie Stuffed Chicken Breasts Recipe is such a joyful and flavorful way to celebrate the holidays or any special occasion. Its lovely combination of textures and flavors is guaranteed to delight your taste buds and everyone at your table. I encourage you to give this recipe a try—you might just find your new favorite festive dish to make year after year!
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Christmas Cranberry Brie Stuffed Chicken Breasts Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This festive Christmas Stuffed Chicken Breast recipe features tender chicken breasts filled with a delightful combination of cranberry sauce, sautéed spinach, and creamy brie cheese. Perfectly seasoned and seared before finishing in the oven, these juicy and flavorful chicken breasts make a great centerpiece for holiday dinners or any special occasion.
Ingredients
Chicken and Seasoning
- 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 both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to enhance the flavor of the meat.
- Make a pocket. Carefully slice each chicken breast horizontally nearly all the way through, creating a pocket to hold the filling without cutting completely through the meat.
- Saute the spinach. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic, sautéing for about 30 seconds until fragrant. Add the baby spinach and cook for 1-2 minutes until it starts to wilt. Remove from heat.
- Stuff the chicken. Spoon 2 tablespoons of cranberry sauce into each chicken breast pocket. Divide the sautéed spinach mixture between the breasts, then place 1.5 ounces of sliced brie cheese inside each pocket. Secure the openings with 3 to 4 toothpicks per breast to keep the filling inside during cooking.
- Cook the chicken. Preheat the 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 until they develop a golden brown crust. Transfer the pan to the oven and bake for 15 to 18 minutes until the internal temperature reaches 165°F (73°C) ensuring the chicken is fully cooked.
- Serve. Remove chicken breasts from the oven and let them rest for a couple of minutes to retain juices. Remove toothpicks carefully and serve warm paired with your favorite sides for a festive meal.
Notes
- Make sure not to slice the chicken all the way through when creating the pocket to keep the filling intact during cooking.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (73°C).
- To make the dish easier to eat, remove toothpicks carefully before serving.
- Try pairing this dish with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
- Leftovers can be refrigerated and reheated within 2 days for best quality.
