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
Scale
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.
