Name: Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1/2 cup fresh spinach, chopped; 1/3 cup dried cranberries; 4 oz brie cheese, sliced; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp honey; 1 tbsp balsamic vinegar; 1/4 tsp Dijon mustard

Jump to Recipe· 4.5 from 13 reviews

If you’re looking to impress at dinner without spending hours in the kitchen, you’re going to love this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe. It’s one of those dishes that feels fancy but comes together surprisingly quickly, packing a perfect mix of savory, sweet, and creamy flavors. Trust me, once you try stuffing chicken with this combo, it might just become your go-to weeknight or weekend special. Let me walk you through what makes this so good and how to nail it at home.

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Why This Recipe Works

Balanced Flavors: The tartness of cranberries complements the creamy mildness of brie, creating a delightful contrast inside the chicken.
Simple but Elegant: Few ingredients but a foolproof technique that makes dinner feel special without extra stress.
Juicy & Moist Chicken: Stuffing the breasts prevents dryness and seals in all those wonderful flavors.
Sweet & Tangy Glaze: The honey-balsamic Dijon glaze on top brings everything together with a glossy, flavorful finish.

Cranberry & Spinach Stuffed Chicken Breasts with Brie, stuffed chicken breast recipes, easiest stuffed chicken, elegant chicken dinner ideas, quick holiday chicken dishes - The dish shows two pieces of golden brown cooked chicken breasts placed side by side in a dark pan. Each chicken piece is sliced open and stuffed with bright green cooked spinach and melted pale yellow cheese. Small red dried cranberries are scattered on top of the chicken and around it inside the pan. Tiny bits of chopped green herbs are sprinkled over the chicken, adding fresh color. The chicken surface looks shiny with a seasoned, slightly crispy texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe comes down to the harmony of tastes and textures. Each ingredient shines individually but also plays beautifully off the others. When you shop, look for fresh spinach, quality brie with a creamy texture, and dried cranberries that are plump and not overly sweet.

Boneless skinless chicken breasts: Go for even-sized pieces to ensure uniform cooking and easier stuffing.
Fresh spinach: Bright and tender leaves work best—give it a quick chop to fit nicely in the chicken pockets.
Dried cranberries: Look for unsweetened or lightly sweetened varieties to avoid overpowering the dish.
Brie cheese: Pick a ripe, creamy brie, but not too runny—it should hold its shape when sliced.
Olive oil: A good quality extra virgin olive oil adds flavor and helps sear the chicken perfectly.
Garlic powder: A subtle way to amp up flavor without the risk of burning fresh garlic during searing.
Dried thyme: This earthy herb pairs wonderfully with poultry and adds warmth.
Salt and black pepper: Essential for seasoning and bringing out all the ingredients’ complexity.
Honey, balsamic vinegar, and Dijon mustard: Combined into a glaze, they create a sweet-tangy topping that glistens beautifully over the chicken.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like experimenting with this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe quite a bit. It’s so adaptable that you can really make it your own depending on what you love or have on hand. For example, I’ve swapped fresh herbs or tried different cheeses to change the flavor profile.

Variation: Sometimes, I swap brie with goat cheese for a sharper tang that pairs nicely with the cranberries.
Dietary tweak: If you prefer low-fat options, try part-skim mozzarella instead of brie for a lighter version.
Seasonal twist: During fall, I like adding a pinch of cinnamon to the glaze for a cozy, festive vibe.

Step-by-Step: How I Make Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

Step 1: Prep and Create Pockets in the Chicken

Start by preheating your oven to 375°F (190°C) and grease your baking dish or line it with parchment paper. Then, using a sharp knife, cut a pocket into the thickest side of each chicken breast. Be careful not to slice all the way through—think of it as making a little pouch for your stuffing. This step might be a bit tricky the first time, so take your time and keep the knife level. If you need, you can ask a friend to hold the chicken steady or gently flatten the breast with a mallet for easier access.

Step 2: Mix the Stuffing

In a bowl, combine the chopped fresh spinach, dried cranberries, and slices of brie cheese. The texture here should be slightly chunky but easy to stuff. The key is balance—too much of one ingredient can overpower the others. I’ve found that chopping the spinach finely helps it settle nicely inside the pockets without bunching up. Plus, it’s easier to eat!

Step 3: Stuff and Season

Gently stuff each chicken breast pocket with the cranberry-spinach-brie mixture. Don’t overfill or the chicken might split while cooking. Once stuffed, rub the outside of the chicken breasts with olive oil, then season with garlic powder, dried thyme, salt, and black pepper. I like to use my hands to do this evenly—the warmth helps the spices stick better.

Step 4: Searing for Flavor

Heat a skillet over medium-high heat with a little olive oil. Sear each chicken breast for 2-3 minutes per side until you get a beautiful golden crust. This step locks in moisture and adds layers of flavor. Remember, we’re not fully cooking the chicken here—just building that lovely exterior. Don’t crowd the pan; work in batches if needed.

Step 5: Bake to Perfection

Transfer the seared chicken breasts to your prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F. I use an instant-read thermometer to make sure it’s spot-on—nothing dries out a chicken breast like overcooking!

Step 6: Whip Up the Glaze

While the chicken bakes, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat gently until the mixture thickens slightly into a glossy glaze. This takes about 3-4 minutes. The glaze will add a tangy sweetness that elevates the entire dish—don’t skip it!

Step 7: The Finishing Touch

Once baked, drizzle the glaze over each chicken breast, letting it pool slightly in the baking dish for extra flavor. If you used toothpicks to hold the chicken pockets closed, remove them now before serving. The result? Juicy, flavorful chicken with pockets of melty brie, bright cranberries, and fresh spinach—hard to resist.

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Pro Tips for Making Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

Even-Sized Breasts: I always pick chicken breasts close in size so they cook evenly and finish together without some drying out.
Don’t Skip the Sear: The sear adds incredible flavor and color—you’ll thank yourself once you bite into that caramelized crust.
Use a Meat Thermometer: It’s the best way to ensure your chicken is perfectly cooked without guessing or overcooking.
Control the Stuffing Amount: Avoid overstuffing chicken pockets as it can cause tearing and uneven cooking; a modest portion works best.

How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh thyme leaves or a few extra dried cranberries on top—it adds color and a hint of freshness. Sometimes, a light drizzle of extra balsamic glaze jazzes it up beautifully. If I’m feeling fancy, a small handful of toasted pecan pieces fits perfectly with the nutty-sweet theme.

Side Dishes

This chicken really shines alongside roasted veggies like Brussels sprouts or carrots, but it also pairs wonderfully with wild rice or quinoa to soak up the sauce. On lighter days, I enjoy serving it with a crisp green salad tossed in lemon vinaigrette for contrast and crunch.

Creative Ways to Present

For special occasions, I’ve sliced the stuffed chicken breasts crosswise to reveal the colorful filling—looks gorgeous on a platter! Another fun idea is to serve them on a bed of creamy mashed potatoes or cauliflower puree for an elegant touch that’s still cozy and comforting.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers tightly sealed in an airtight container in the fridge for up to 3 days. The chicken stays surprisingly moist, though the brie filling firms up a bit. Reheating gently helps keep it tender.

Freezing

This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe freezes well if you want to prep ahead. Wrap each stuffed breast tightly in plastic wrap and then place in a freezer bag. Thaw overnight in the fridge before cooking, and just add a little extra baking time to ensure it’s cooked through.

Reheating

I usually reheat leftovers covered in the oven at 350°F for about 15 minutes to keep moisture in—this way the chicken doesn’t dry out and the brie softens nicely again. Microwaving tends to make the texture less appealing, so I avoid that when possible.

FAQs

Can I use other types of cheese instead of brie in this recipe?

Absolutely! Cream cheese or goat cheese both work well and keep the creamy texture inside the chicken. Just be mindful of flavor intensity—some cheeses might overpower the cranberries and spinach.
How do I make sure my chicken breasts don’t dry out?

Stuffing the chicken helps retain moisture, and searing before baking creates a flavorful crust that locks juices in. Also, baking to an internal temperature of 165°F is key—overcooking leads to dryness.
Can I prepare this recipe ahead of time?

You can stuff the chicken breasts in advance and refrigerate them for a few hours or overnight before cooking, which makes dinner prep quick. Just bring them to room temperature before searing and baking for best results.
What sides pair best with Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe?

Roasted vegetables, wild rice, quinoa, or a fresh green salad are my favorite pairings. These sides balance the richness of the chicken and keep the meal wholesome and satisfying.

Final Thoughts

This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe has quickly become a favorite in my kitchen because it brings together such a lovely mix of flavors in a surprisingly easy way. Every time I make it, friends and family ask for seconds, which is always a good sign! I hope you enjoy making and sharing this dish as much as I do—it’s perfect for a cozy dinner or when you want to add a touch of elegance without fuss.