Mediterranean Cranberry & Spinach Stuffed Chicken Breasts with Brie

Total Time: 45 minutes (15 minutes prep | 30 minutes cook)
Servings: 4

There’s something special about a dish that looks elegant yet takes minimal effort—and this Mediterranean Cranberry & Spinach Stuffed Chicken Breasts with Brie fits that description perfectly. It’s the kind of meal that looks like it belongs on a restaurant table but can easily be made on a weeknight. The combination of tender chicken, creamy brie, sweet-tart cranberries, and earthy spinach delivers a flavor profile that’s both comforting and sophisticated.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

¼ cup dried cranberries

100g (about 3.5 oz) brie cheese, sliced

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon dried thyme

Salt and black pepper, to taste

For the Optional Glaze:

1 tablespoon honey

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

Fresh rosemary, for garnish

Instructions

Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket—but don’t cut all the way through. The idea is to make space for the filling while keeping the chicken intact on one side.

Prepare the Filling

In a bowl, combine chopped spinach and dried cranberries. If your spinach is particularly coarse, you can briefly sauté it in a teaspoon of olive oil for 1–2 minutes until slightly wilted. This will make stuffing easier and ensure even cooking.

Next, slice the brie cheese into thin pieces so it melts evenly inside the chicken.

Stuff the Chicken

Open each chicken breast and layer a few slices of brie inside, followed by a spoonful of spinach and cranberries. Fold the top back over to seal. You can secure the edges with toothpicks if needed, especially if the filling feels loose.

Season and Sear

In a small bowl, mix olive oil, garlic powder, dried thyme, salt, and black pepper. Brush or rub this mixture all over the chicken breasts.

Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil and sear the stuffed chicken for about 2–3 minutes per side, until golden brown. This helps lock in moisture and develop flavor.

Bake

Once seared, transfer the skillet (or place the chicken in your prepared baking dish) to the preheated oven. Bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Make the Optional Glaze

While the chicken bakes, make the glaze (if using). In a small saucepan, combine honey, balsamic vinegar, and Dijon mustard. Simmer over low heat for 2–3 minutes until slightly thickened.

When the chicken is done, drizzle the glaze over the top and garnish with fresh rosemary for a fragrant finish.

Serve

Let the chicken rest for 5 minutes before slicing. This helps keep the juices inside. Serve warm with couscous, quinoa, or roasted Mediterranean vegetables like zucchini, peppers, and cherry tomatoes.

Tips:

Don’t overstuff: It’s tempting to load the chicken with filling, but too much can cause it to spill out during cooking. Aim for a balanced amount.

Secure with toothpicks: If the filling doesn’t stay in place, insert a few toothpicks along the seam to hold the chicken closed while baking. Remember to remove them before serving.

Sear first for flavor: Browning the chicken before baking adds depth and a golden crust that enhances presentation.

Let it rest: After baking, give the chicken a few minutes to rest so the juices redistribute—this keeps it tender.

Variations:

Mediterranean Twist: Add chopped Kalamata olives or sun-dried tomatoes to the filling for a salty, tangy contrast.

Nutty Addition: Sprinkle a few chopped walnuts or pine nuts inside for texture and richness.

Cheese Swap: Brie gives creaminess, but you can use goat cheese for tang or mozzarella for a milder flavor.

Herb Variation: Fresh basil or oregano work beautifully in place of thyme. For a bolder flavor, add a touch of rosemary to the filling itself.

Sweet & Savory Balance: If you prefer less sweetness, reduce the cranberries or skip the honey glaze. For a festive touch, add a splash of orange juice or zest to the glaze.

Low-Carb Option: Skip the glaze and serve the chicken with a side of cauliflower mash or sautéed greens.

Q&A

Q: Can I prepare this ahead of time?
A: Yes! You can stuff and season the chicken a day in advance. Store it covered in the refrigerator and bake just before serving. This makes it perfect for entertaining or meal prep.

Q: How do I prevent the chicken from drying out?
A: Make sure you don’t overcook it—use a thermometer to check for doneness. The brie also helps keep the interior moist, while the olive oil and glaze add extra protection against dryness.

Q: Can I use frozen spinach instead of fresh?
A: Definitely. Just thaw and squeeze out any excess water before mixing it with the cranberries and cheese to prevent sogginess.

Q: Is there a substitute for brie?
A: Yes. Camembert, mozzarella, or even a mild goat cheese work well. Each brings a slightly different texture and flavor, but all complement the cranberries nicely.

Q: What sides go best with this dish?
A: Mediterranean-style sides like lemon couscous, roasted potatoes, or a tomato-cucumber salad pair beautifully. For something lighter, serve it with steamed green beans or arugula salad.

Nutrition

(Per Serving)

Calories: ~390

Protein: 38g

Fat: 22g

Carbohydrates: 9g

Sugar: 6g

Fiber: 1g

Sodium: ~480mg

(Nutrition may vary slightly depending on the size of chicken breasts and cheese used.)

Conclusion

This Mediterranean Cranberry & Spinach Stuffed Chicken Breasts with Brie is a beautiful example of how a few simple ingredients can transform an ordinary dinner into something extraordinary. The combination of creamy brie, sweet cranberries, and fresh spinach delivers layers of flavor in every bite—balanced by the warmth of garlic and thyme and the richness of perfectly cooked chicken.