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· 4.8 from 14 reviews

If you’re looking for a dish that feels fancy but is actually straightforward to make, you’re going to love this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe. It’s one of those meals that perfectly balances savory, sweet, and creamy flavors—all wrapped inside juicy chicken breasts. Whether you’re cooking for a weeknight dinner or impressing guests on the weekend, this recipe is a total winner you’ll want to keep on rotation.

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Why This Recipe Works

Flavor Harmony: The tart dried cranberries paired with creamy brie and fresh spinach create a mouthwatering stuffing that’s both bright and rich.
Simple Prep, Elegant Outcome: Stuffing the chicken adds a wow-factor without extra fuss, and a quick sear before baking locks in all the juiciness.
Versatile Glaze: The honey-balsamic glaze brings sweet acidity that elevates the whole dish without overpowering it.
Healthy & Balanced: Packed with protein, veggies, and a touch of indulgence, this recipe is perfect for a nourishing yet special dinner.

Cranberry & Spinach Stuffed Chicken Breasts with Brie, stuffed chicken breast recipes, cranberry chicken dinner, spinach and Brie chicken, easy elegant 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 is really in the harmony of fresh, sweet, and creamy elements. Each ingredient has its unique role to play, so picking quality products will definitely make a difference. Don’t rush the searing step—it’s key for flavor and moisture!

Boneless skinless chicken breasts: Choose plump, even-sized breasts to ensure even cooking and perfect stuffing.
Fresh spinach: Fresh over frozen adds a bright, tender texture and color to your stuffing.
Dried cranberries: Pick sweetened or unsweetened based on your sweetness preference, but they add essential tartness and chew.
Brie cheese: Go for a creamy, ripe brie with the rind on—it melts beautifully inside the chicken.
Olive oil: A good quality extra virgin olive oil will enhance the chicken’s sear and flavor.
Garlic powder & dried thyme: These spices give that subtle savory depth without overpowering the delicate stuffing.
Salt & black pepper: Essential for seasoning; don’t skip them to bring out all the flavors.
Honey: Adds natural sweetness that balances the tart cranberries and savory brie.
Balsamic vinegar: Its tangy richness complements the glaze and cuts through the creamy cheese.
Dijon mustard: Just a little kick of mustard adds complexity to the sauce, tying everything together.

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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

Honestly, I love how adaptable this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe is. Over time, I’ve tried adding my own spin to it, so feel free to play around and make it your own. Cooking should be fun, right?

Variation: I sometimes swap brie for goat cheese for a tangier flavor, which gives the filling a delightful zing that my guests can’t get enough of.
Seasonal Swap: In the fall, I add toasted pecans to the stuffing for crunch, which pairs beautifully with the cranberries.
Dietary Adjustments: For a dairy-free option, goat cheese or a vegan cheese substitute works, and still keeps the creamy texture.
Extra Herbs: Adding fresh rosemary or sage can take the dish to another level if you want a woodsy, aromatic note.

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

Step 1: Prep the Chicken Pockets Carefully

First things first—heat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper to prevent sticking. Then, take your chicken breasts and carefully slice a pocket into the side of each one. This step feels a little nerve-wracking the first time, but trust me, a sharp knife and a steady hand will get you through. Be sure not to cut all the way through, or your stuffing will escape during cooking.

Step 2: Make the Delicious Filling

Mix the chopped spinach, dried cranberries, and sliced brie in a bowl. I love watching how the creaminess of the brie contrasts with the jewel-like cranberries—it makes me smile every time. Then, stuff this mixture into each chicken pocket, packing it in gently but firmly to get a good filling-to-chicken ratio.

Step 3: Season and Sear for Flavor

Rub olive oil all over the outside of the stuffed chicken breasts. Sprinkle garlic powder, thyme, salt, and pepper evenly. The searing step is a must here: heat a skillet over medium-high and sear each breast for 2-3 minutes per side until golden brown. This seals in the juices and builds that irresistible crust before baking.

Step 4: Bake to Juicy Perfection

Transfer the seared chicken breasts to your prepared baking dish and pop them into the oven. Bake uncovered for 20-25 minutes, or until the internal temperature hits 165°F. Use a meat thermometer if you have one—it’s the best way to avoid drying out your chicken.

Step 5: Whisk Up the Sweet & Tangy Glaze

While the chicken bakes, mix honey, balsamic vinegar, and Dijon mustard in a small saucepan. Warm it gently until it thickens slightly into a beautiful glaze. Once your chicken comes out of the oven, drizzle this glaze over the breasts. It adds such a lovely shine and a burst of flavor that ties the whole dish together.

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

Use a Sharp Knife for Pocket: It helps you slice through the chicken breast easily without tearing, making stuffing so much simpler.
Pat Chicken Dry: Before seasoning and searing, drying the chicken surface ensures a beautiful golden crust.
Don’t Overstuff: Overfilling can cause the cheese to leak out and create a mess, so aim for just enough filling to stay neatly inside.
Rest the Chicken: Let the chicken rest 5 minutes after baking to lock in juices and keep every bite tender.

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

Garnishes

I usually finish with a sprinkle of fresh chopped parsley or thyme leaves—the fresh herbs add a lovely color contrast and a pop of brightness. If you want to get fancy, a few toasted sliced almonds on top complement the creamy brie so well.

Side Dishes

When I serve this dish, I love pairing it with roasted root vegetables like carrots and sweet potatoes or a simple wild rice pilaf. A crisp green salad with vinaigrette cuts through the richness, balancing the plate beautifully. Garlic mashed potatoes also make a fantastic comfort-food pairing if you’re in the mood for something extra cozy.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes slice the stuffed chicken into medallions and fan them out on a platter. Drizzling more glaze on top and scattering dried cranberries and herbs around the plate makes it look absolutely stunning. It’s a simple trick to impress without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, so sometimes the day-after taste is even better. Just be sure to keep the glaze separate if you want it to stay nice and sticky.

Freezing

I’ve frozen cooked stuffed chicken breasts a few times with good success. Wrap each breast tightly in plastic wrap and foil, then place in a freezer bag. When you’re ready to eat, thaw overnight in the fridge and reheat gently in the oven or skillet, adding glaze fresh.

Reheating

To keep your chicken juicy, reheat in a 300°F oven covered with foil for about 15 minutes or until warmed through. Avoid microwaving if you can—the texture isn’t as nice. Add glaze after reheating to keep that fresh brightness.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out all the excess water before mixing it with the cranberries and brie. Too much moisture might make the chicken soggy, so drying it thoroughly helps maintain the perfect texture.
What’s the best way to cut a pocket in the chicken breasts?

Use a sharp paring knife or small chef’s knife and gently slice horizontally into the thickest side of the chicken breast, stopping before you cut all the way through. The goal is to create a pocket that can hold the stuffing without splitting open during cooking.
Can I prepare the stuffed chicken breasts ahead of time?

Absolutely! You can stuff the chicken breasts and refrigerate them uncovered for a few hours before cooking. Just bring them to room temperature before searing and baking to ensure even cooking.
What can I substitute if I don’t have brie?

Goat cheese or mozzarella can work in a pinch, though neither melts quite like brie. Goat cheese offers a tangy twist, while mozzarella is mild and gooey. For the closest flavor, brie is still best.

Final Thoughts

This Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe has become a favorite of mine because it’s simple enough for a weeknight, yet feels special when guests come over. The combination of fresh ingredients with that slightly sweet glaze always gets rave reviews. I can’t wait for you to try it out and see how easy it is to create something so flavorful and impressive at home—trust me, your taste buds will thank you!