Mediterranean Brie-Stuffed Chicken with Pumpkin, Spinach & Cranberry Honey Glaze
This dish takes simple chicken breasts and turns them into something special. The centers are filled with brie, sautéed spinach and soft pumpkin cubes. The outside sears until golden, then finishes in the oven with a warm cranberry honey glaze that brings a sweet, tangy finish. It feels fancy but is easy enough for a weeknight and perfect for a holiday table.
Prep: 25 minutes
Cook: 30–35 minutes
Total: 55–60 minutes
Ingredients
Chicken & Filling
4 chicken breasts, pounded slightly to even thickness
1 cup pumpkin cubes, sautéed or roasted until tender
1 cup fresh spinach
4 oz brie, sliced
2 tbsp olive oil
2 garlic cloves, minced
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp paprika
Toothpicks for sealing
Cranberry Honey Glaze
½ cup dried cranberries
2 tbsp honey
1 tbsp balsamic vinegar
¼ cup chicken broth
1 tbsp butter
Zest of ½ lemon
For Serving
Fresh parsley or thyme
Optional: toasted walnuts or almonds
Instructions
Heat the oven to 400°F (205°C).
Sauté the pumpkin cubes in a little oil until soft, or use pre-roasted pumpkin.
In the same pan, add garlic and spinach. Cook until wilted and season lightly.
Pat the chicken dry. Cut a pocket in each breast, keeping the sides intact.
Season the chicken inside and out with salt, pepper, paprika and oregano.
Add a layer of brie inside each pocket, followed by spoonfuls of spinach and pumpkin. Secure with toothpicks.
Heat oil in an oven-safe skillet. Sear the chicken on both sides until golden.
Whisk the glaze ingredients: cranberries, honey, balsamic, broth, butter and lemon zest.
Pour the glaze around the chicken. Transfer the pan to the oven and bake 18–22 minutes until cooked through.
Spoon the glaze over the chicken before serving and garnish with herbs.
Tips
Roast pumpkin ahead of time to save prep.
Don’t overstuff the chicken or it will leak during baking.
Keep the brie cold before slicing so it’s easier to work with.
If the glaze thickens too much, add a splash of broth.
Sear on medium-high heat for the best color.
Use a thermometer; 165°F internal keeps it juicy.
Let the chicken rest 5 minutes before slicing.
If using frozen spinach, squeeze out extra moisture first.
Add a pinch of chili flakes to the glaze for a kick.
Use a baking dish if you don’t have an oven-safe skillet.
Variations
Goat Cheese Swap: Replace brie with goat cheese for a tangier center.
Sweet Potato Filling: Swap pumpkin for roasted sweet potato.
Fig & Brie: Add chopped dried figs to the stuffing.
Herb-Heavy: Add fresh rosemary and thyme inside the pockets.
Creamy Spinach: Mix a spoonful of ricotta with spinach.
Apple Version: Add finely diced sautéed apples to the filling.
Gluten-Free Crunch: Add crushed walnuts inside the filling.
Pomegranate Glaze: Swap cranberries for pomegranate seeds.
Sun-Dried Tomato: Add chopped sun-dried tomatoes for a salty edge.
Vegan Inspired (Alternate Meal): Use stuffed portobello mushrooms with vegan brie and pumpkin.
Q&A
Can I make this ahead?
Prep the filling and stuff the chicken, then refrigerate up to a day before cooking.
Can I freeze it?
Freeze after searing but before baking. Add glaze when ready to cook.
Can I use turkey cutlets?
Yes. They cook faster, so reduce oven time.
What if I don’t have brie?
Use mozzarella, fontina or gouda.
Can I use fresh cranberries?
Simmer them with a teaspoon of sugar until they burst, then use in the glaze.
Why did my filling leak out?
Your pocket may have been cut too wide or stuffed too full. Use more toothpicks.
How can I keep chicken moist?
Avoid overcooking and keep some glaze in the pan to baste.
Can I cook this without searing?
Yes, but the color won’t be as good. Increase bake time slightly.
Can I add rice or grains?
Serve over couscous or farro; don’t add them inside the filling.
How do I thicken the glaze?
Let it simmer a few minutes after baking, or reduce it on the stovetop.
Nutrition
(Approx. Per Serving)
Calories: 420
Protein: 42 g
Carbs: 22 g
Fat: 18 g
Fiber: 3 g
Sugars: 14 g
Sodium: 520 mg
Conclusion
This stuffed chicken balances savory and sweet without being heavy. The brie melts into the spinach and pumpkin, and the cranberry honey glaze gives the whole plate a warm holiday feel. It’s simple enough to make on a cold evening and impressive enough for special guests. If you want a version with a cream sauce, wine reduction or more Mediterranean herbs, just tell me.