Cranberry & Spinach Stuffed Chicken Breasts with Brie

Looking for a dish that’s both elegant and easy to prepare? These Cranberry & Spinach Stuffed Chicken Breasts with Brie offer the perfect balance of savory and sweet, creamy and crisp. Juicy chicken breasts are filled with melty Brie, tart cranberries, and fresh spinach—then seared and baked to golden perfection. Ideal for holiday dinners, romantic meals, or any time you want something extra special on the table.

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Why You’ll Love This Recipe
Elegant Yet Easy – Looks gourmet but comes together in under an hour.
Flavor Explosion – Creamy Brie, sweet-tart cranberries, and garlicky spinach complement juicy chicken.
Perfect for Entertaining – A beautiful main dish that’s sure to impress.
Simple Ingredients – Made with whole, wholesome foods.
Versatile – Pairs well with a variety of sides from veggies to grains.

Ingredients You’ll Need

For the Chicken Breasts:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme

For the Stuffing:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• ½ cup dried cranberries (unsweetened or low-sugar preferred)
• 4 oz Brie cheese, sliced (rind removed if preferred)
• Salt and pepper, to taste

Optional for Glaze:

• 1 tbsp balsamic vinegar
• 1 tsp honey

Tools You’ll Need

• Sharp knife
• Toothpicks or kitchen twine
• Oven-safe skillet or baking dish
• Tongs
• Meat thermometer

Step-by-Step Instructions

Step 1: Prepare the Chicken Breasts

1. Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
2. Season the outside of the chicken with salt, pepper, garlic powder, paprika, and thyme.

Step 2: Make the Stuffing

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add chopped spinach and sauté until wilted (about 2–3 minutes).
4. Remove from heat and stir in dried cranberries. Season lightly with salt and pepper.
5. Let the mixture cool slightly before adding a slice or two of Brie to each portion.

Step 3: Stuff the Chicken

1. Gently open each chicken pocket and stuff with the spinach, cranberry, and Brie mixture.
2. Use toothpicks or kitchen twine to secure the opening.

Step 4: Sear the Chicken

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
3. Sear each stuffed chicken breast for 2–3 minutes per side until golden brown.

Step 5: Bake Until Cooked Through

1. Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
2. If you don’t have an oven-safe skillet, transfer seared chicken to a baking dish before placing in the oven.

Step 6: Optional Glaze (While Baking)

1. In a small bowl, whisk together balsamic vinegar and honey.
2. Brush glaze over the top of the chicken during the last 5 minutes of baking for added flavor and shine.

Step 7: Rest & Serve

1. Remove chicken from the oven and let rest for 5 minutes.
2. Slice and serve with your favorite sides or a fresh salad.

Tips for the Best Stuffed Chicken
Don’t Overfill – Just enough stuffing to close the chicken breast without it bursting open.
Secure Properly – Use toothpicks or twine to keep stuffing in during cooking.
Check Temperature – Always use a thermometer to ensure the chicken is cooked through.
Let It Rest – Allows juices to redistribute and keeps chicken moist.
Make Ahead – Prepare the stuffed breasts in advance and refrigerate until ready to sear and bake.

Serving Suggestions
Garlic Mashed Potatoes – Rich and creamy to complement the chicken.
Wild Rice Pilaf – Nutty and earthy, pairs well with the sweetness of the cranberries.
Roasted Vegetables – Think carrots, Brussels sprouts, or butternut squash.
Arugula Salad – A peppery green salad balances the richness beautifully.
Couscous or Quinoa – Light grains that absorb the savory juices.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating:

• Oven: Bake at 350°F (175°C) for 15 minutes, covered with foil.
• Microwave: Heat in short intervals on medium power to avoid drying out.

Frequently Asked Questions

1. Can I use a different cheese?
Yes! Goat cheese, mozzarella, or fontina also pair beautifully with cranberries and spinach.

2. Are fresh cranberries okay?
For this recipe, dried cranberries work best. Fresh may be too tart and watery inside the stuffing.

3. Can I grill instead of bake?
Yes, but be sure to use indirect heat and close the grill lid to ensure even cooking.

4. Is it gluten-free?
Yes, this recipe is naturally gluten-free—just double-check your dried cranberries and seasonings.

5. Can I prep this the day before?
Absolutely. Stuff and seal the chicken breasts, then refrigerate until ready to cook.

Final Thoughts
Cranberry & Spinach Stuffed Chicken Breasts with Brie are a beautiful combination of creamy, savory, and sweet—ideal for weeknight meals or special gatherings. With its elegant flavor profile and easy preparation, it’s sure to impress without the stress. Pair it with your favorite side dish and enjoy a comforting, gourmet-style meal right at home.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 34g | Carbohydrates: 10g | Fat: 22g | Fiber: 2g | Sodium: 360mg

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