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
Scale
- 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