Elegant, juicy, and bursting with flavor, these Cranberry & Spinach Stuffed Chicken Breasts with Brie are the perfect blend of sweet, savory, and creamy. Tender chicken breasts are filled with sautéed spinach, tart cranberries, and melty brie cheese, then baked to golden perfection. This dish is perfect for holiday dinners, special occasions, or whenever you want to impress with minimal effort.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest gourmet-style meals made simple.
Why You’ll Love This Recipe
Beautiful & Delicious – Restaurant-quality presentation with rich flavor.
Sweet & Savory Combo – Cranberries and brie are a match made in heaven.
Family-Friendly – A creative twist on a chicken dinner everyone enjoys.
Simple Ingredients – Nothing fancy, just flavorful and fresh.
Great for Entertaining – Elegant enough for guests, easy enough for weeknights.
Ingredients You’ll Need
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme or Italian seasoning
For the Stuffing:
1 tbsp olive oil
2 garlic cloves, minced
3 cups fresh spinach
½ cup dried cranberries
4 oz brie cheese, rind removed and sliced
Salt and pepper to taste
Optional Glaze:
2 tbsp honey
1 tbsp balsamic vinegar
Tools You’ll Need
Sharp knife
Skillet
Baking dish
Toothpicks or kitchen twine
Tongs or spatula
Step-by-Step Instructions
Step 1: Prep the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast—don’t cut all the way through.
Season both sides of the chicken with salt, pepper, garlic powder, and thyme.
Step 2: Make the Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted (about 2 minutes).
Remove from heat and stir in dried cranberries. Season with salt and pepper.
Let cool slightly, then mix in brie slices.
Step 3: Stuff the Chicken
Divide the filling and stuff into each chicken pocket.
Secure the openings with toothpicks or kitchen twine to hold the stuffing in place.
Step 4: Sear the Chicken
In the same skillet, heat 1 tbsp olive oil over medium-high heat.
Sear stuffed chicken breasts for 2–3 minutes per side until golden.
Step 5: Bake to Finish
Preheat oven to 375°F (190°C).
Transfer chicken breasts to a baking dish.
Bake uncovered for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Step 6: Add Glaze (Optional)
Mix honey and balsamic vinegar in a small bowl.
Brush over the chicken during the last 5 minutes of baking for a sweet, tangy finish.
Step 7: Rest & Serve
Remove toothpicks or twine before serving.
Let rest 5 minutes, then slice and serve hot.
Tips for the Best Stuffed Chicken
Use Thin Brie Slices – They melt beautifully and blend into the filling.
Don’t Overstuff – Filling should stay neatly inside the pocket.
Secure Tightly – Use toothpicks or tie with kitchen string to prevent leakage.
Deglaze with Broth – Add a splash of chicken broth to the pan after searing to make a quick sauce.
Let It Rest – Helps the juices settle and the cheese thicken slightly.
Serving Suggestions
Holiday Dinner – Serve with mashed sweet potatoes and green beans.
Weeknight Meal – Pair with a side salad or roasted veggies.
Elegant Plating – Drizzle with glaze and serve with wild rice.
Meal Prep – Store individually for reheating throughout the week.
Wine Pairing – Try with Chardonnay or Pinot Noir.
How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap individually and freeze for up to 2 months. Thaw in fridge before reheating.
Reheating:
Oven: Reheat at 325°F until warmed through.
Microwave: Use a lower setting to prevent drying out—cover to retain moisture.
Air Fryer: Reheat at 350°F for 4–6 minutes for a crispy exterior.
Frequently Asked Questions
- Can I use frozen spinach?
Yes—just thaw, squeeze out excess moisture, and use in place of fresh. - What if I don’t have brie?
Mozzarella, goat cheese, or cream cheese work as creamy alternatives. - Can I grill instead of bake?
Yes—just make sure the chicken is cooked through and watch for leaks. - Is this dish kid-friendly?
Absolutely! Just adjust the cranberry amount based on your child’s preference. - Can I prep it ahead of time?
Yes—assemble and store in the fridge for up to 24 hours before baking.
Final Thoughts
These Cranberry & Spinach Stuffed Chicken Breasts with Brie bring together rich cheese, tender chicken, and sweet cranberries in the most comforting way. Elegant enough for holidays, easy enough for weeknights, and delicious every time—this dish will earn a spot in your regular dinner rotation.
Try it tonight and enjoy the perfect balance of flavor, texture, and simplicity!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cuisine: American / Holiday-Inspired
Nutritional Information (Per Serving – 1 of 4):
Calories: 390 | Protein: 38g | Carbohydrates: 10g | Fat: 22g | Fiber: 2g | Sugar: 7g | Sodium: 430mg
Cranberry & Spinach Stuffed Chicken Breasts with Brie
- Total Time: 50 minutes
Description
Elegant, juicy, and bursting with flavor, these Cranberry & Spinach Stuffed Chicken Breasts with Brie are the perfect blend of sweet, savory, and creamy. Tender chicken breasts are filled with sautéed spinach, tart cranberries, and melty brie cheese, then baked to golden perfection. This dish is perfect for holiday dinners, special occasions, or whenever you want to impress with minimal effort.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest gourmet-style meals made simple.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme or Italian seasoning
For the Stuffing:
1 tbsp olive oil
2 garlic cloves, minced
3 cups fresh spinach
½ cup dried cranberries
4 oz brie cheese, rind removed and sliced
Salt and pepper to taste
Optional Glaze:
2 tbsp honey
1 tbsp balsamic vinegar
Instructions
Step 1: Prep the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast—don’t cut all the way through.
Season both sides of the chicken with salt, pepper, garlic powder, and thyme.
Step 2: Make the Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds.
Add spinach and cook until wilted (about 2 minutes).
Remove from heat and stir in dried cranberries. Season with salt and pepper.
Let cool slightly, then mix in brie slices.
Step 3: Stuff the Chicken
Divide the filling and stuff into each chicken pocket.
Secure the openings with toothpicks or kitchen twine to hold the stuffing in place.
Step 4: Sear the Chicken
In the same skillet, heat 1 tbsp olive oil over medium-high heat.
Sear stuffed chicken breasts for 2–3 minutes per side until golden.
Step 5: Bake to Finish
Preheat oven to 375°F (190°C).
Transfer chicken breasts to a baking dish.
Bake uncovered for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Step 6: Add Glaze (Optional)
Mix honey and balsamic vinegar in a small bowl.
Brush over the chicken during the last 5 minutes of baking for a sweet, tangy finish.
Step 7: Rest & Serve
Remove toothpicks or twine before serving.
Let rest 5 minutes, then slice and serve hot.
Notes
Use Thin Brie Slices – They melt beautifully and blend into the filling.
Don’t Overstuff – Filling should stay neatly inside the pocket.
Secure Tightly – Use toothpicks or tie with kitchen string to prevent leakage.
Deglaze with Broth – Add a splash of chicken broth to the pan after searing to make a quick sauce.
Let It Rest – Helps the juices settle and the cheese thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine: American
