Name: Cranberry and Spinach Stuffed Chicken Breasts with Brie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-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·5.2 from 5 reviews

If you love the idea of a show-stopping main course that’s both incredibly easy and worthy of a special night, Cranberry and Spinach Stuffed Chicken Breasts with Brie is your new go-to. This French-American fusion brings together tender chicken, creamy brie, sweet cranberries, and fresh spinach, all finished with a luscious honey balsamic glaze. It’s a delicious celebration of contrasting textures and flavors: the tang and sweetness of the cranberries, the delicate richness of melty brie, and the earthy lift from spinach — a true feast for both the eyes and the palate.

Cranberry and Spinach Stuffed Chicken Breasts with Brie Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Cranberry and Spinach Stuffed Chicken Breasts with Brie is short but perfectly balanced. Each component has a vital role, contributing flavor, color, or creaminess, making this dish as beautiful as it is tasty.

Chicken breasts: Use boneless, skinless chicken breasts for easy prep and plenty of space for stuffing.
Fresh spinach, chopped: Adds a vibrant green color and earthy flavor, plus a pop of nutrition.
Dried cranberries: Their tart sweetness lifts the whole dish and complements the creamy cheese.
Brie cheese, sliced: Brie melts beautifully, creating a luxurious filling — camembert or even mozzarella can be swapped if needed.
Olive oil: For searing and keeping the chicken moist and flavorful.
Garlic powder: Brings subtle warmth and rounds out the savoriness.
Dried thyme: A dash of earthy, floral notes to lift the chicken.
Salt: Enhances all the existing flavors in this stuffing and glaze.
Black pepper: Adds a gentle, spicy kick to balance the sweeter notes.
Honey: Used in the glaze for a glossy, sweet finish atop the chicken.
Balsamic vinegar: The tangy depth in the glaze that pairs dreamily with cranberries and brie.
Dijon mustard: Just a hint sharpens the glaze and cuts through the richness.

How to Make Cranberry and Spinach Stuffed Chicken Breasts with Brie

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). Give your baking dish a quick grease, or line it with parchment paper for easy cleanup. This ensures your Cranberry and Spinach Stuffed Chicken Breasts with Brie cook evenly and don’t stick.

Step 2: Create Chicken Pockets

With a sharp knife, carefully slice each chicken breast horizontally to make a pocket, stopping short of cutting all the way through. This pocket is where the magic happens; it holds your flavorful, creamy filling.

Step 3: Make the Spinach, Cranberry, and Brie Filling

In a small bowl, gently toss together the chopped spinach, dried cranberries, and brie slices. This melody of textures and colors becomes a beautiful surprise inside the chicken.

Step 4: Stuff the Chicken

Spoon the spinach, cranberry, and brie mixture evenly into each chicken pocket, tucking the filling inside. Press down gently to help the chicken close as much as possible — some cheese may peek out, and that’s perfectly okay!

Step 5: Season and Sear

Drizzle the chicken breasts with olive oil, then sprinkle with garlic powder, dried thyme, salt, and pepper on all sides. In a hot skillet, sear each chicken breast for 2–3 minutes per side until golden brown. This locks in the juices and creates gorgeous color.

Step 6: Bake to Perfection

Transfer the seared chicken to your prepared baking dish and pop it in the oven. Bake for 20–25 minutes, or until the thickest part of the chicken reads 165°F. The aroma as they bake is pure anticipation!

Step 7: Make the Honey Balsamic Glaze

While the chicken finishes in the oven, set a small saucepan over medium heat. Stir together honey, balsamic vinegar, and Dijon mustard, simmering just until the glaze thickens slightly — this will take only a minute or two.

Step 8: Finish and Serve

As soon as the chicken is cooked through, drizzle each piece generously with the warm honey balsamic glaze. Serve your Cranberry and Spinach Stuffed Chicken Breasts with Brie straight from the oven, while the filling is molten and irresistible.

How to Serve Cranberry and Spinach Stuffed Chicken Breasts with Brie

Garnishes

Sprinkle each serving with a few extra dried cranberries for a pop of color, a small handful of microgreens or chopped fresh parsley for freshness, and a few cracks of black pepper. A final drizzle of the glaze just before serving makes these Cranberry and Spinach Stuffed Chicken Breasts with Brie truly restaurant-worthy.

Side Dishes

This dish pairs beautifully with classic sides like fluffy mashed potatoes, wild rice pilaf, or roasted seasonal vegetables. For something lighter, a crisp arugula salad with nuts and a citrus vinaigrette really lets the flavors of the Cranberry and Spinach Stuffed Chicken Breasts with Brie shine.

Creative Ways to Present

For a festive dinner, slice each chicken breast into thick rounds to reveal the jewel-toned filling and arrange in a fan shape on each plate. Alternatively, nestle the chicken over a bed of sautéed greens or herbed couscous for a modern, stylish presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftover Cranberry and Spinach Stuffed Chicken Breasts with Brie in an airtight container and keep in the refrigerator for up to three days. Save a bit of the glaze separately for spooning over reheated portions for a fresh, just-cooked feel.

Freezing

To freeze before cooking, assemble the stuffed chicken breasts (uncooked), wrap each tightly in plastic wrap, and place in a resealable bag. They’ll stay fresh for up to two months. Thaw overnight in the fridge before baking as directed, adding a minute or two to the oven time if needed.

Reheating

For best results, gently reheat leftovers in a covered dish at 325°F until warmed through — about 15 minutes. The microwave works for quick lunches, but an oven or toaster oven preserves the creamy texture of the brie and prevents the chicken from drying out.

FAQs

Can I use another cheese instead of brie?

Yes, absolutely! Goat cheese brings a tangy bite, while mozzarella gives a milder creaminess. If you want to keep the French-inspired flair of Cranberry and Spinach Stuffed Chicken Breasts with Brie, camembert is a wonderful substitute as well.

What can I use instead of dried cranberries?

Dried cherries or chopped dried figs add a similar sweet contrast and work beautifully if cranberries aren’t available. Even a small handful of chopped apricots adds a sunnier, fruitier spin to the filling.

How do I keep the filling from falling out during cooking?

Don’t overstuff each chicken breast, and try to tuck the filling in as much as possible. If you like, secure the open edge with toothpicks before searing; just remember to remove them before serving!

Can I prepare Cranberry and Spinach Stuffed Chicken Breasts with Brie in advance?

Yes — you can assemble the stuffed chicken up to a day ahead and refrigerate until ready to cook. It’s a smart way to save time before a dinner party or busy weeknight.

What’s the best way to know if the chicken is fully cooked?

A digital meat thermometer is your best friend here. Insert it into the thickest part of the stuffed chicken breast; it should read 165°F. This ensures both safety and juicy, tender meat.

Final Thoughts

Whether you’re planning a cozy weeknight treat or want something extra special for guests, Cranberry and Spinach Stuffed Chicken Breasts with Brie promise to impress every time. Give it a try — with just a few simple steps and quality ingredients, you’ll have a restaurant-worthy meal on your table that’s sure to turn everyday dinners into little celebrations.