Description

This Christmas Stuffed Chicken Breasts recipe combines succulent boneless, skinless chicken breasts with a festive filling of cranberry sauce, creamy brie cheese, and sautéed spinach and shallots. Seasoned with dried thyme, kosher salt, and pepper, the chicken is seared to a golden perfection on the stovetop before finishing in the oven. This elegant and flavorful dish is perfect for holiday dinners and celebrations, offering a delightful balance of savory and sweet flavors with a creamy texture from the melted brie.

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

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Instructions

Season the chicken: Season both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to infuse flavor into the meat.
Make a pocket: Using a sharp knife, carefully slice each chicken breast nearly in half horizontally, creating a pocket for the filling without cutting all the way through. Set aside the prepared chicken.
Sauté the spinach: Heat 1 tablespoon of extra-virgin olive oil in a medium pan over medium heat. Add diced shallots and minced garlic, sautéing for about 30 seconds until fragrant. Add the chopped baby spinach and cook for 1 to 2 minutes, stirring occasionally until spinach wilts. Remove from heat.
Stuff the chicken: Open each chicken pocket and spoon 2 tablespoons of cranberry sauce inside. Divide the spinach mixture evenly between the chicken breasts, then top with 1.5 ounces of sliced brie per breast. Use 3 to 4 toothpicks to securely close each pocket and hold the filling inside during cooking.
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. Sear the stuffed chicken breasts for 3 minutes on each side until golden and crispy. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (73°C) and is fully cooked through.
Serve: Remove chicken from the oven and allow it to rest for a couple of minutes. Remove toothpicks carefully before serving. Pair with your favorite side dishes and enjoy this festive, flavorful entrée.

Notes

When making the pocket, aim to slice in a way that creates a pouch rather than cutting the chicken entirely through to better hold the filling. Some filling seepage is normal.
If filling or cheese seeps out during cooking, simply scoop it up and place it back on top of the chicken breasts before serving for a tasty presentation.
Storage tip: Allow fully cooled stuffed chicken breasts to be stored in an airtight container in the refrigerator for 3 to 4 days.
Reheating tip: Warm leftovers in a preheated 325°F oven for 10 to 12 minutes until hot through, which helps maintain tender chicken and melty brie. Microwaving is an option if needed but may impact texture.