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Cranberry & Spinach Stuffed Chicken Breasts with Camembert Recipe

Cranberry & Spinach Stuffed Chicken Breasts with Camembert Recipe
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★★★★★

4.7 from 16 reviews

Tender chicken breasts stuffed with a flavorful mixture of sautéed spinach, dried cranberries, and creamy Camembert cheese, pan-seared to golden perfection and finished with a tangy honey-Dijon pan sauce. This elegant yet easy-to-make dish offers a delightful combination of savory, sweet, and creamy flavors.

Ingredients

Scale

For the Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Filling

  • 1 cup fresh spinach, chopped
  • ⅓ cup dried cranberries
  • 4 oz Camembert cheese, sliced
  • 1 clove garlic, minced
  • 1 teaspoon olive oil

For the Pan Sauce

  • ½ cup chicken broth
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice

Garnish

  • Fresh parsley, chopped
  • Extra dried cranberries (optional)

Instructions

  1. Prepare the Chicken Breasts: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through to create space for the filling.
  2. Sauté the Spinach: Heat 1 teaspoon olive oil in a small skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat and set aside.
  3. Prepare the Filling: In a small bowl, combine the sautéed spinach with dried cranberries and mix well to create the stuffing mixture.
  4. Stuff the Chicken: Fill each chicken breast pocket with the spinach and cranberry mixture followed by slices of Camembert cheese. Secure the opening with toothpicks if needed to keep the filling inside during cooking.
  5. Season the Chicken: Rub the outside of the stuffed chicken breasts evenly with olive oil, garlic powder, paprika, dried thyme, salt, and black pepper for a flavorful crust.
  6. Cook the Chicken: Heat a skillet over medium heat and sear the chicken breasts for about 4–5 minutes per side until they develop a golden-brown crust.
  7. Finish with Sauce: Add chicken broth, honey, Dijon mustard, and lemon juice to the pan. Cover and simmer gently for 8–10 minutes to cook the chicken through and allow the cheese to melt completely inside.
  8. Serve: Spoon some of the pan sauce over the stuffed chicken breasts, garnish with freshly chopped parsley and a few extra dried cranberries if desired, then serve immediately.

Notes

  • Use a sharp knife and take care when cutting the pocket in the chicken to avoid slicing all the way through.
  • Camembert cheese melts beautifully but can be substituted with Brie if preferred.
  • For a gluten-free version, ensure the Dijon mustard and chicken broth are certified gluten-free.
  • To prevent the filling from spilling out during cooking, secure chicken pockets with toothpicks.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: stuffed chicken breasts, cranberry spinach chicken, Camembert chicken, healthy chicken recipe, pan sauce chicken, easy dinner

Find it online: https://maicook.com/cranberry-and-spinach-stuffed-chicken-breasts-with-camembert-recipe/