Cranberry & Spinach Stuffed Chicken Breasts with Brie is one of those recipes that makes you feel like you’ve pulled off something fancy, even though it’s surprisingly easy. The moment you slice into the golden chicken and see the creamy brie oozing out with tart cranberries and fresh spinach—it feels like a little holiday feast any night of the week. The flavor balance? Tangy, earthy, creamy, and just a touch sweet. It’s comfort food with a sophisticated twist. And honestly, it’s one of those dishes that works as well on a casual Tuesday as it does for a Christmas dinner table. Let’s dive in and make it happen. And if you love recipes like this, don’t forget to subscribe so you never miss a good one.
Why This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe Works
The perfect mix of flavors
Here’s the thing about stuffed chicken—it can go wrong if the flavors don’t balance. Too cheesy and it’s heavy. Too fruity and it’s weird. But this one? It just works. You’ve got brie, which melts into buttery creaminess. Cranberries bring that tart-sweet pop (especially if you use fresh). Spinach cuts through with freshness, and the chicken holds it all together. Every bite has layers of flavor, and it feels cozy without being overwhelming.
And the smell when this is searing on the stove? Garlicky, herby goodness. It fills your kitchen with that warm, inviting aroma that makes everyone hover nearby, waiting for dinner to be served.
A versatile recipe for weeknights or holidays
This dish doesn’t pigeonhole itself. It’s impressive enough for a holiday dinner—you’ll get compliments, trust me—but simple enough to throw together on a weeknight if you’ve got the ingredients handy.
The stuffing can be prepped ahead, so all you do is cut, stuff, sear, bake, and done. That’s why I keep this recipe in my back pocket. When I need something reliable and just a little fancy, this is it.
Ingredients, Substitutions & Tools
Key ingredients explained
Let’s break down the players here:
- Chicken breasts – Boneless and skinless. Thick enough to cut a pocket inside.
- Spinach – Fresh, roughly chopped. It wilts just enough during baking.
- Cranberries – Fresh or dried. If dried, soak them for 5 minutes in warm water so they plump up.
- Brie cheese – Creamy, buttery, slightly earthy. Melts beautifully into the chicken.
- Olive oil, garlic powder, thyme – These seasonings bring everything together.
- Salt & black pepper – Don’t skip this; seasoning the outside makes the chicken crust flavorful.
Substitutions and tools you’ll need
Now, if you’re missing an ingredient, no worries:
- Swap Brie for goat cheese, mozzarella, or even cream cheese.
- Use baby kale instead of spinach.
- Try cherries or pomegranate seeds if cranberries aren’t your thing.
Tools you’ll want handy:
- Sharp knife (for cutting the pocket)
- Toothpicks or kitchen twine (to secure the filling)
- An oven-safe skillet (so you can sear then bake in the same pan)
- Meat thermometer (to check doneness at 165°F/74°C)
Ingredient Table
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 (boneless, skinless) |
| Spinach | 1 cup, chopped |
| Cranberries | ½ cup (fresh or dried, soaked) |
| Brie cheese | 4 oz (115 g), sliced |
| Olive oil | 2 tbsp (30 ml) |
| Garlic powder | 1 tsp |
| Dried thyme | 1 tsp (or 1 tbsp fresh) |
| Salt & black pepper | To taste |
Step-by-Step Cooking Instructions
Prepping and stuffing the chicken
First things first, preheat your oven to 375°F (190°C). Grease your baking dish lightly with olive oil, or just plan to use the skillet you’ll sear in.
Grab your chicken breasts and carefully cut a pocket into the thickest side. Don’t slice all the way through—you’re creating a little pouch. This is the part where I always get nervous, but it’s easier than it sounds.
Stuff each pocket with a handful of spinach, a spoonful of cranberries, and slices of brie. Don’t overstuff, or everything will fall out while cooking. Secure with toothpicks or twine.
Searing and baking to perfection
Rub the outside with olive oil, then sprinkle garlic powder, thyme, salt, and pepper all over.
Heat your oven-safe skillet on medium-high. Add the chicken and sear for 2–3 minutes per side until golden. The goal here isn’t to cook it through—it’s to get that gorgeous crust.
Slide the skillet into your preheated oven and bake for 20–25 minutes, until the chicken reaches 165°F (74°C) inside. Rest for 5 minutes before serving. This step is crucial—the juices redistribute, keeping everything moist.
Serving, Storing & Tips for Success
What to serve with cranberry & spinach stuffed chicken
This dish is rich but balanced, so it pairs beautifully with:
- Roasted root vegetables (carrots, parsnips, sweet potatoes)
- Garlic mashed potatoes or creamy polenta
- Rice pilaf with herbs
- A crisp green salad with vinaigrette
If you’re making it for the holidays, it plays well with classic sides like green beans, stuffing, or even roasted Brussels sprouts with balsamic.
Tips, storage & make-ahead
- Don’t overstuff – Keep fillings modest so they stay tucked inside.
- Make ahead – Prep the stuffing and cut pockets earlier in the day, then assemble before dinner.
- Storage – Refrigerate leftovers for up to 3 days. Freeze for 2 months (wrap tightly in foil, then plastic).
- Reheat – Oven is best (covered, 350°F, about 15 minutes). Microwave works in a pinch but can dry it out.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 |
| Protein | 37 g |
| Carbohydrates | 6 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sodium | 380 mg |
Frequently Asked Questions (FAQ)
How do you keep stuffed chicken from drying out?
The key is twofold: searing before baking (to lock in juices) and not overcooking. Always rest the chicken for 5 minutes after baking.
Can you make this ahead for a dinner party?
Yes! Assemble the stuffed chicken in the morning, keep it covered in the fridge, and bake when ready to serve.
What other cheese works besides brie?
Mozzarella, goat cheese, or even cream cheese can step in. Brie gives that luxurious melt, but the others are solid swaps.
Can I use boneless thighs instead of breasts?
Definitely. Just adjust cooking time since thighs are thinner—usually 15–20 minutes after searing.
How do I know when the chicken is fully cooked?
Use a meat thermometer. Once the thickest part hits 165°F (74°C), you’re golden. No guesswork needed.
Conclusion
There you have it—Cranberry & Spinach Stuffed Chicken Breasts with Brie that look impressive, taste incredible, and don’t require a culinary degree to pull off. It’s the perfect mix of cozy and elegant. I’ve served it on busy weeknights and at holiday gatherings, and it never fails to disappear fast.
Want more recipes like this? Try these next:
- Maple Pecan & Brie Stuffed Sweet Potatoes
- Roasted Cauliflower & Orzo with Honey-Lemon Feta
- Marinated Brussels Sprouts
Now it’s your turn: make it, share it, and tell me how it went. Leave a review, post your photos, or pin this recipe for later. I promised you simple and versatile—and this one’s bound to become a keeper.
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Cranberry & Spinach Stuffed Chicken Breasts with Brie | 5-Star Easy Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cranberry & Spinach Stuffed Chicken Breasts with Brie are the perfect mix of cozy and elegant. Juicy chicken gets filled with creamy Brie, tart cranberries, and fresh spinach, then baked until golden. It’s simple enough for a weeknight but impressive enough for a holiday table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup (30 g) fresh spinach, roughly chopped
- ½ cup (60 g) cranberries (fresh or dried; if dried, soak 5 minutes)
- 4 oz (115 g) Brie cheese, sliced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- Toothpicks or kitchen twine, for securing
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- With a sharp knife, cut a pocket into the thickest side of each chicken breast—don’t slice all the way through.
- Stuff each with spinach, cranberries, and Brie. Secure with toothpicks or twine.
- Rub outside with olive oil, then season with garlic powder, thyme, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
- Transfer skillet to oven. Bake 20–25 minutes, until chicken reaches 165°F (74°C) internally.
- Remove from oven, rest 5 minutes, discard toothpicks, and serve warm.
Notes
- Don’t overstuff—some Brie will ooze out while baking, and that’s part of the charm.
- Swap spinach for kale, Brie for goat cheese, or cranberries for cherries if you like.
- Prep the stuffed chicken ahead of time and keep it chilled; bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Method: Baked + Pan-Seared
- Cuisine: American, Holiday-Inspired
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: ~390
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42g
- Cholesterol: 110mg