Description

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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Ingredients

Scale

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

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Instructions

Step 1: Prepare the Chicken Breasts

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

Step 2: Make the Stuffing

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

Step 3: Stuff the Chicken

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

Step 4: Sear the Chicken

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

Step 5: Bake Until Cooked Through

Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (75°C).
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)

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

Step 7: Rest & Serve

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American