Stuffed Chicken with Brie, Spinach, and Cranberries: The Ultimate Comfort Meal Recipe
Introduction to Stuffed Chicken
Are you looking for a delicious and satisfying meal that is not only easy to make but also great for gatherings? Look no further! Stuffed chicken with brie, spinach, and cranberries is the perfect dish for any occasion. This recipe combines tender chicken breasts with creamy brie cheese, nutritious spinach, and sweet cranberries, creating a delightful flavor explosion. You’ll impress your family and friends with this gourmet meal that feels like a special treat!
A Personal Story Behind My Stuffed Chicken Journey
I remember the first time I tried stuffed chicken at a family gathering. My aunt had prepared it, and it was a hit! The combination of flavors and the presentation made it a standout dish. Since then, I’ve been on a mission to perfect my version of stuffed chicken. With some experimentation and love, I’ve crafted this recipe that has become a staple in my kitchen. I hope it brings as much joy to your table as it has to mine!
What Makes This Stuffed Chicken Recipe Special?
This recipe stands out not only for its taste but also for its simplicity. Using just a handful of ingredients, you can create a dish that feels luxurious without spending hours in the kitchen. The creamy brie melts beautifully, complementing the savory spinach and the sweet bursts of cranberries. Plus, it’s a versatile dish that can be served with a variety of sides, making it perfect for any meal. Whether it’s a weeknight dinner or a special occasion, this stuffed chicken is sure to impress.
The Full Stuffed Chicken Recipe
Ingredients
- 2 pounds chicken breasts, boneless & skinless
- 5 ounces brie cheese, cut into 6 long slices
- 1 small onion, minced
- 1 large garlic clove, minced
- 1 tablespoon oil, for frying
- 6 ounces spinach, chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the chicken breasts lengthwise into 6 smaller pieces that can be butterflied. Slice each piece lengthwise in the middle without cutting through. Open flat and tenderize slightly. Set aside.
- Heat a large non-stick skillet over low-medium heat and add half of the oil. Sauté the garlic and onion until translucent, stirring occasionally. This usually takes about 3 minutes. Add spinach, cranberries, thyme, salt, and pepper; sauté for another minute. Remove from heat.
- Divide the spinach mixture into 6 portions. Place a slice of brie and 1/6th of the spinach stuffing in the middle of each flat open chicken tender. Fold in half, tuck in the ends if possible, and wrap tightly with kitchen twine. Repeat with the remaining chicken, place on a large plate, and sprinkle with salt and pepper.
- Return the skillet to medium heat, add the remaining oil, and sear the stuffed chicken for about 3 minutes per side until golden brown.
- If your skillet is ovenproof, cover it; otherwise, transfer the chicken to a baking dish (and cover). Bake for 25 minutes. Remove from the oven, let the chicken stand for 5 minutes, and remove the twine.
- Serve hot with a side of your choice, spooning the juices on top. For a crispy exterior, you can sear the chicken for an additional minute on each side after baking.
Serving Suggestions and Variations for Stuffed Chicken
This stuffed chicken pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, a fresh salad, or creamy mashed potatoes. You can also switch up the stuffing ingredients based on what you have on hand. Try adding nuts for crunch, or substitute the cranberries for sun-dried tomatoes for a different flavor profile. The possibilities are endless!
Frequently Asked Questions About Stuffed Chicken
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed chicken in advance and refrigerate it until you are ready to cook. Just be sure to bake it when you’re ready to serve for the best results.
What can I serve with stuffed chicken?
Stuffed chicken pairs well with sides like quinoa, rice pilaf, or steamed vegetables. A light salad also makes a refreshing complement.
Can I freeze leftovers?
Absolutely! You can store any leftovers in an airtight container in the freezer. Just reheat in the oven when you’re ready to enjoy them again.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories per Serving: 380
- Servings: 6
Stuffed Chicken with Brie, Spinach, and Cranberries
Equipment
- Large non-stick skillet For sautéing the filling.
- Baking Dish To finish cooking the chicken in the oven.
Ingredients
Main Ingredients
- 2 pounds chicken breasts, boneless & skinless
- 5 ounces brie cheese, cut into slices Cut into 6 long slices
- 1 small onion, minced
- 1 large garlic clove, minced
- 1 tablespoon oil, for frying
- 6 ounces spinach, chopped
- 0.5 cup dried cranberries
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 1 to taste ground black pepper
Instructions
- Preheat the oven to 375°F (190°C). Cut the chicken breasts lengthwise into 6 smaller pieces that can be butterflied. Slice each piece lengthwise in the middle without cutting through. Open flat and tenderize slightly. Set aside.
- Heat a large non-stick skillet over low-medium heat and add half of the oil. Sauté the garlic and onion until translucent, stirring occasionally. This usually takes about 3 minutes. Add spinach, cranberries, thyme, salt, and pepper; sauté for another minute. Remove from heat.
- Divide the spinach mixture into 6 portions. Place a slice of brie and 1/6th of the spinach stuffing in the middle of each flat open chicken tender. Fold in half, tuck in the ends if possible, and wrap tightly with kitchen twine. Repeat with the remaining chicken, place on a large plate, and sprinkle with salt and pepper.
- Return the skillet to medium heat, add the remaining oil, and sear the stuffed chicken for about 3 minutes per side until golden brown.
- If your skillet is ovenproof, cover it; otherwise, transfer the chicken to a baking dish (and cover). Bake for 25 minutes. Remove from the oven, let the chicken stand for 5 minutes, and remove the twine.
- Serve hot with a side of your choice, spooning the juices on top. For a crispy exterior, you can sear the chicken for an additional minute on each side after baking.