Looking for a quick and easy dinner recipe that's sure to impress? This Spinach and Brie-Stuffed Chicken can be made in minutes and is packed with flavor! Serve it with tomato orzo or another yummy side and dinner is ready!
(This recipe was originally published in June 2008, but was updated with new photos and content in 2021).
Doesn't meal planning get so tedious? Especially when you're looking specifically for easy weeknight dinners that aren't boring. I can't stand a boring dinner. Or a dinner that takes me an hour to prepare on a Monday evening.
When I came across this Spinach and Brie-Stuffed Chicken on Martha Stewart's website, I immediately knew three things:
- It's not boring
- It's easy
- It comes with a side built in
So many wins in one recipe! There are many sides this chicken recipe would pair well with, but I made the recommended tomato orzo and thought it was the perfect match. It's light and fresh and tastes like spring, even if you're stuck in the middle of winter.
My favorite tip for making this spinach and brie-stuffed chicken is to buy this "Wee Brie" if you can find it! Technically, you only need 4 ounces of brie and this is sold as 4.9 oz. but when did a little extra brie hurt anyone??
I love that you can just slice each of these wedges in half and roll it up in the chicken. If you want to stick to the 4 oz. the recipe calls for, simply trim a little extra off (and save it for another use or immediately gobble it up).
How to Make Spinach and Brie-Stuffed Chicken
This recipe calls for 8 thin chicken cutlets. If you can't find chicken cutlets, you can use regular chicken breasts that you pound a bit to flatten.
Simply lay the chicken on a foil-lined baking sheet and spread one side of each cutlet with mustard. Top with spinach and brie cheese. Sprinkle with salt and pepper.
I love those little brie wedges!
Starting at the short end of the chicken, roll tightly and place, seam side down, on prepared baking sheet. Sprinkle with a little more salt and pepper.
At first I thought I'd need to involve toothpicks, but really, the chicken stayed rolled quite nicely. Yay!
Put a little more salt and pepper on the chicken. And pop in your oven set to broil (with rack about 4 inches away from heat) for about 8-10 minutes, or until the chicken is cooked through and looking golden on top.
I'm always amazed by how fast chicken cooks in the broiler...LOVE it and need to utilize it more often.
What to Serve with Brie-Stuffed Chicken
The tomato orzo is also incredibly easy and I'm including the recipe for that, too. I think it makes the perfect side dish, but if you want some other ideas, here are a few more recipes that would be great:
- Baked Orzo with Eggplant
- Skillet Green Bean Casserole
- Chopped Kale Salad with Pistachio Dressing
- Ginger Coconut Whipped Sweet Potatoes
- Butternut Squash Orzo
- Baked Zucchini Chips
- Sprouted Barley Butternut Beet Salad (from A Red Spatula)
- Avocado Cilantro Lime Rice (from Jennifer's Kitchen)
No matter what it's served with, this brie-stuffed chicken is so, so good. I know a lot of people consider chicken breast totally boring... But when it's stuffed with spinach, dijon mustard, and brie, how could it be boring??
This is also an awesome recipe for serving at a dinner party because you can prep it in advance and pop it in the oven right before you're ready to serve it.
Or you can just serve it to your family on a random Monday night because you're tired after work and just want to get a quick and easy dinner on the table. They'll never guess how easy it was for you to make this brie-stuffed chicken!
What's your favorite quick and easy dinner?
Spinach and Brie-Stuffed Chicken
- 8 thin chicken cutlets (about 1 ½ pounds total)
- 2 Tbsp dijon mustard
- 10 oz. (1 package) frozen spinach, thawed and squeezed dry
- 4 oz. brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- ¼ cup chopped fresh parsley
- 1 Tbsp unsalted butter
- 1 Tbsp freshly squeezed lime juice
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Heat broiler, with oven rack set about 4 inches from heat. Line a baking sheet with aluminum foil.
- Spread one side of each cutlet with mustard, dividing amongst all 8 cutlets. Top with spinach and brie cheese. Sprinkle with salt and pepper. Starting at the short end of the chicken, roll tightly and place, seam side down, on prepared baking sheet. Sprinkle with a little more salt and pepper.
- Broil, without turning, until tops are lightly browned and chicken is cooked through, 8-10 minutes.
- Bring a large pot of lightly salted water to a boil Add orzo and cook until al dente, about 8-10 minutes. Drain orzo well and return to pot.
- Add tomatoes, parsley, butter, and lemon juice, garlic powder, salt, and pepper and toss to combine. Serve with chicken.