If you’re looking to bring something truly festive and flavorful to your holiday table, this Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe is an absolute must-try. Juicy chicken breasts get transformed into a delightful celebration of flavors with sweet cranberry sauce, creamy brie, and sautéed spinach creating a heavenly filling that’s both elegant and comforting. It’s a dish that feels special enough for Christmas dinner yet surprisingly simple to prepare, making it perfect for impressing friends and family without stress.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, quality ingredients that each play an essential role. From herbs that elevate the taste to the tart sweetness of cranberry balanced by smooth, rich brie, every component is carefully chosen to create a harmonious and festive bite.
- 2 boneless skinless chicken breasts: The main canvas for this dish, perfect for stuffing and cooking evenly.
- ½ teaspoon kosher salt: Enhances the natural flavor of the chicken without overpowering it.
- ½ teaspoon dried thyme: Adds a subtle earthy aroma that complements the chicken beautifully.
- ¼ teaspoon ground black pepper: Brings just the right amount of mild heat and depth.
- 3 tablespoons extra-virgin olive oil (divided): Used for sautéing and searing, giving the chicken a golden crust and keeping it juicy.
- 2 tablespoons diced shallot: Provides a delicate sweetness and depth to the spinach filling.
- 1 garlic clove (minced): Infuses the filling with a hint of pungent warmth.
- 2 cups (lightly packed) baby spinach (roughly chopped): Adds vibrant color and a slightly earthy freshness to the stuffing.
- ¼ cup cranberry sauce: Delivers a festive pop of tart sweetness that pairs perfectly with brie.
- 3 ounces brie cheese (sliced): Melts into a velvety, creamy center that’s downright irresistible.
How to Make Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe
Step 1: Season the Chicken
Start by seasoning your chicken breasts on both sides with kosher salt, dried thyme, and ground black pepper. This simple seasoning ensures every bite packs flavor, setting the stage for the magic of the stuffing.
Step 2: Make a Pocket
Using a sharp knife, carefully slice each chicken breast nearly in half horizontally to create a pocket for the filling. Take your time here—you want to open the chicken like a little envelope, perfect for tucking in the delicious cranberry, brie, and spinach mixture.
Step 3: Sauté the Spinach
Heat 1 tablespoon of olive oil in a medium pan over medium heat. Toss in the diced shallots and minced garlic, sautéing quickly for about 30 seconds until fragrant. Stir in the chopped spinach and cook just until it begins to soften, about one to two minutes. This gentle sauté keeps the spinach bright and fresh, blending beautifully with the other filling ingredients.
Step 4: Stuff the Chicken
Carefully spoon 2 tablespoons of cranberry sauce into each pocket of the chicken breast. Then divide the warm spinach mixture evenly on top of the cranberry layer. Finally, add 1.5 ounces of sliced brie cheese inside each pocket. Use several toothpicks to secure the opening so the delicious filling stays nicely tucked 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 skillet over medium heat until shimmering. Sear each stuffed chicken breast for about 3 minutes per side or until they develop a gorgeous golden crust. Transfer the pan to the oven and bake for 15 to 18 minutes, or until the internal temperature of the chicken reaches 165°F (73°C), ensuring the meat is juicy and perfectly cooked.
Step 6: Serve
Once out of the oven, let the stuffed chicken breasts rest for a few minutes. This allows the juices to redistribute and ensures every bite is tender and flavorful. Then slice or serve whole alongside your favorite festive sides for a truly memorable holiday meal.
How to Serve Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme on top brings a burst of color and herbaceous brightness that contrasts beautifully with the rich filling. You can also add a few fresh cranberries for an extra festive touch and a hint of tartness.
Side Dishes
This dish pairs wonderfully with a variety of sides. Creamy mashed potatoes or roasted baby carrots enhance the comfort food vibe, while a fresh winter salad with citrus segments adds a refreshing balance. Even a simple serving of buttered green beans complements the flavors without overwhelming them.
Creative Ways to Present
For a special holiday presentation, slice the chicken breasts on a slight diagonal to reveal the colorful, melty center. Arrange the slices fan-like on warm plates and drizzle with a light pan sauce made from the skillet drippings. Serving these on rustic wooden boards with seasonal garnishes makes the meal feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Christmas stuffed chicken breasts with cranberry and brie recipe, simply place them in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for an easy, indulgent lunch or dinner the next day.
Freezing
You can freeze the cooked stuffed chicken breasts by wrapping them tightly in foil or plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven for about 15 minutes, or until warmed through. This method helps maintain the chicken’s juicy texture and keeps the brie melty. Avoid microwaving for best results, as it can make the chicken rubbery.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure they are fully thawed before preparing and stuffing. This allows for even cooking and easier handling when creating the pockets.
Is there a substitute for brie cheese?
If you can’t find brie, creamy goat cheese or camembert make great substitutes that melt well and offer similar richness and tang to complement the cranberry sauce.
Can this recipe be doubled for a larger crowd?
Absolutely! Just double the ingredients and adjust your cooking times slightly to accommodate more pieces in the pan or bake in batches as needed.
What kind of cranberry sauce works best?
Use your favorite store-bought cranberry sauce or homemade version. A traditional sweet-tart sauce pairs perfectly, but feel free to try one with orange zest or other warm spices for a fun twist.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer and check that the internal temperature has reached 165°F (73°C). The meat should be opaque and juices run clear, ensuring it’s fully cooked but still juicy.
Final Thoughts
There’s something truly magical about the Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe that makes it a standout for the holiday season. It combines classic Christmas flavors with elegant flair, yet remains approachable for everyday cooks. I can’t wait for you to try this recipe—it’s sure to become a new favorite tradition at your table!
Print
Christmas Stuffed Chicken Breasts with Cranberry and Brie Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This festive Christmas Stuffed Chicken Breast recipe features tender chicken breasts stuffed with a flavorful combination of cranberry sauce, creamy brie cheese, and sautéed spinach. Perfectly seasoned and oven-baked after a quick sear, this elegant dish offers a delightful balance of savory and sweet, ideal for holiday dinners or special occasions.
Ingredients
Chicken
- 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 infuse the meat with a balanced savory flavor.
- Make a pocket. Using a sharp knife, carefully slice each chicken breast nearly in half horizontally without cutting all the way through, creating a pocket for the filling to be added later.
- Sauté the spinach. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add diced shallots and minced garlic, sauté for 30 seconds until fragrant. Add the roughly chopped baby spinach and stir for 1-2 minutes until it just begins to wilt, then remove from heat.
- Stuff the chicken. Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Divide the sautéed spinach mixture evenly between the two chicken breasts, then top with 1.5 ounces of sliced brie cheese per breast. Secure the pockets with 3-4 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 on each side until golden brown. Transfer the pan to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (73°C).
- Serve. Remove the chicken from the oven and allow it to rest for a couple of minutes to let the juices redistribute. Remove toothpicks carefully and serve warm with your choice of side dishes.
Notes
- Be careful not to cut all the way through the chicken breasts when making the pocket.
- Use a meat thermometer to ensure the chicken is cooked thoroughly to 165°F (73°C).
- You can substitute brie cheese with camembert or another soft cheese if preferred.
- Remove the toothpicks before serving to avoid any accidents.
- Pair with roasted vegetables, mashed potatoes, or a light salad for a complete meal.
