Christmas stuffed chicken breasts with cranberry brie stuffing

Christmas Stuffed Chicken Breasts (Cranberry Brie)

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Why Make This Recipe

Christmas Stuffed Chicken Breasts with Cranberry and Brie is a delightful dish that brings holiday flavors to your table. It’s festive, flavorful, and offers a wonderful combination of sweet and savory. This dish is perfect for holiday gatherings or a special dinner. The presentation is impressive, and the taste will leave your guests wanting more. Plus, it’s not very complicated to make, which makes it a great choice for cooks of all experience levels.

How to Make Christmas Stuffed Chicken Breasts

Ingredients

  • 2 boneless skinless chicken breasts
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons diced shallot
  • 1 garlic clove, minced
  • 2 cups baby spinach, roughly chopped
  • 0.25 cup cranberry sauce
  • 3 ounces brie cheese, sliced

Directions

  1. Season both sides of the chicken breasts with salt, dried thyme, and ground black pepper.
  2. Use a sharp knife to carefully slice the chicken breasts nearly in half, creating a pocket for the filling.
  3. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic and sauté for about 30 seconds.
  4. Add the chopped baby spinach to the pan and stir it until it wilts. After this, remove the pan from heat.
  5. Take 2 tablespoons of cranberry sauce and put them into each chicken breast pocket. Then, divide the spinach mixture among the chicken pockets and top with slices of brie cheese.
  6. Secure the openings of the pockets with toothpicks to keep the filling inside.
  7. Preheat your oven to 400 degrees F (200 degrees C).
  8. In an oven-safe pan, heat 2 tablespoons of olive oil over medium heat. Sear the stuffed chicken breasts for about 3 minutes on each side.
  9. Once seared, transfer the pan to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165 degrees F (73 degrees C).
  10. Let the chicken rest for a few minutes before serving.

How to Serve Christmas Stuffed Chicken Breasts

You can serve these stuffed chicken breasts with a side of roasted vegetables or a fresh salad. For an extra festive touch, add some extra cranberry sauce on the side. Presentation matters, so slice the chicken to show the beautiful filling and serve on a nice plate.

How to Store Christmas Stuffed Chicken Breasts

If you have leftovers, store the chicken in an airtight container in the refrigerator. It can last for about 3 to 4 days. You can also freeze the stuffed chicken for about 2 to 3 months. Make sure to thaw it completely in the refrigerator before reheating.

Tips to Make Christmas Stuffed Chicken Breasts

  • Make sure not to cut all the way through the chicken when creating the pocket.
  • Feel free to adjust the amount of cranberry sauce and brie cheese based on your taste.
  • Consider marinating the chicken breasts for a few hours to enhance the flavor.

Variation

You can add different ingredients to your stuffed chicken breasts. Consider using goat cheese instead of brie or adding nuts like walnuts or pecans for extra crunch.

FAQs

1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking to ensure even cooking.

2. Is there a substitute for brie cheese?
Yes, if you don’t have brie, you can use cream cheese, goat cheese, or any soft cheese you prefer.

3. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165 degrees F (73 degrees C). You can use a meat thermometer to check this.

Christmas Stuffed Chicken Breasts

A delightful dish combining sweet and savory flavors, perfect for holiday gatherings or special dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless skinless chicken breasts Choose medium-sized breasts for best results.
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil Divided into 1 tablespoon and 2 tablespoons.
  • 2 tablespoons diced shallot
  • 1 clove garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 0.25 cup cranberry sauce Feel free to adjust based on taste.
  • 3 ounces brie cheese, sliced May substitute with goat cheese.

Method
 

Preparation
  1. Season both sides of the chicken breasts with salt, dried thyme, and ground black pepper.
  2. Use a sharp knife to carefully slice the chicken breasts nearly in half, creating a pocket for the filling.
Cooking
  1. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic and sauté for about 30 seconds.
  2. Add the chopped baby spinach to the pan and stir it until it wilts. After this, remove the pan from heat.
  3. Take 2 tablespoons of cranberry sauce and put them into each chicken breast pocket. Then, divide the spinach mixture among the chicken pockets and top with slices of brie cheese.
  4. Secure the openings of the pockets with toothpicks to keep the filling inside.
  5. Preheat your oven to 400 degrees F (200 degrees C).
  6. In an oven-safe pan, heat 2 tablespoons of olive oil over medium heat. Sear the stuffed chicken breasts for about 3 minutes on each side.
  7. Once seared, transfer the pan to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165 degrees F (73 degrees C).
  8. Let the chicken rest for a few minutes before serving.

Notes

Serve these stuffed chicken breasts with a side of roasted vegetables or fresh salad. For an extra festive touch, add some cranberry sauce on the side. Presentation matters, so slice the chicken to show the beautiful filling.