Cranberry & Spinach Stuffed Chicken Breasts with Brie
This dish is a cozy yet elegant blend of flavors — juicy chicken breasts stuffed with creamy Brie cheese, sweet-tart cranberries, and garlicky spinach. As the chicken bakes, the Brie melts into the filling, creating a rich, velvety texture that perfectly balances the freshness of spinach and the brightness of cranberries. The result is a tender, flavorful chicken with a festive touch that feels special enough for holidays or dinner parties, yet simple enough for a comforting weeknight meal.
Prep: 20 minutes
Cook: 30 minutes
Total: ~50 minutes
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup dried cranberries
4 oz (115 g) Brie cheese, sliced
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp olive oil
1 tsp fresh thyme or rosemary, chopped (or ½ tsp dried)
Salt & black pepper, to taste
Toothpicks or kitchen twine
Optional pan sauce
½ cup chicken broth
¼ cup white wine (or use more broth)
1 tsp Dijon mustard
1 tbsp olive oil
Instructions
Prepare chicken
Place chicken breasts on a board. With a sharp knife, slice a pocket into the side of each breast (do not cut through).
Season chicken inside and out with salt, pepper, and thyme/rosemary.
Cook spinach
Heat 1 tbsp olive oil in a skillet.
Add garlic and spinach, sauté until wilted (1–2 minutes). Remove from heat.
Stuff chicken
Stuff each pocket with sautéed spinach, cranberries, and Brie slices.
Secure with toothpicks or kitchen twine.
Sear chicken
Heat 1 tbsp olive oil in the same skillet.
Sear chicken 3–4 minutes per side until golden brown.
Bake
Transfer chicken to a baking dish.
Bake at 375°F (190°C) for 20 minutes, or until internal temp reaches 165°F (74°C).
Make pan sauce
Deglaze skillet with white wine (or broth), scraping brown bits.
Add broth, mustard, and simmer 3–4 minutes.
Stir in butter until silky. Pour over chicken before serving.
Notes & Tips
Brie can be swapped for goat cheese or cream cheese for a tangy twist.
Add chopped walnuts or pecans to stuffing for crunch.
Make it festive: drizzle with a little warmed cranberry sauce before serving.
If chicken breasts are very thick, pound lightly for even cooking.
Frequently Asked Questions
Q: Can I prep this ahead?
Yes! Stuff the chicken, cover, and refrigerate up to 12 hours before baking.
Q: Can I use frozen spinach?
Yes — thaw, squeeze dry, and sauté with garlic as directed.
Q: What sides go best?
Creamy mashed potatoes, wild rice, or a roasted veggie medley pair beautifully.
Nutritional Information
Calories: 390
Protein: 43 g
Carbs: 10 g
Fat: 18 g
Fiber: 2 g