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Cranberry & Spinach Stuffed Chicken Breasts with Honey-Balsamic Glaze

Cranberry & Spinach Stuffed Chicken Breasts with Honey-Balsamic Glaze
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Indulge in the delightful experience of preparing Cranberry & Spinach Stuffed Chicken Breasts with Honey-Balsamic Glaze. This dish combines tender chicken breasts filled with a vibrant mixture of fresh spinach, sweet dried cranberries, and creamy brie cheese, all drizzled with a luscious honey-balsamic glaze. Each bite is a perfect balance of savory and sweet, making it an ideal choice for cozy family dinners or elegant gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 4 oz brie cheese, sliced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp fresh thyme leaves
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; add minced garlic and chopped spinach until wilted. Mix in cranberries and smoked paprika; remove from heat.
  3. Create pockets in each chicken breast and stuff with the spinach-cranberry mixture and slices of brie.
  4. Secure pockets if needed and season with salt, pepper, and remaining olive oil.
  5. Sear stuffed chicken breasts in the skillet over medium-high heat until golden brown on both sides (about 4-5 minutes per side).
  6. Transfer to the oven and bake for 20-25 minutes until cooked through (internal temperature should reach 165°F).
  7. Meanwhile, simmer balsamic vinegar and honey in a saucepan until thickened (about 5-7 minutes). Drizzle over baked chicken before serving.

Nutrition

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