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
Scale
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.
