Cranberry and Spinach Stuffed Chicken with Brie is a simple but tasty dish that brings together juicy chicken breasts filled with fresh spinach, sweet cranberries, and creamy Brie cheese. The combination of flavors and textures makes each bite interesting and satisfying — a little bit fruity, a little bit cheesy, and wonderfully tender.
I love making this recipe when I want something a bit special without spending hours in the kitchen. The Brie melts perfectly inside, making the chicken juicy and rich, while the cranberries add a subtle tang that cuts through the creaminess. It’s one of those meals where you can feel fancy but it’s really easy to prepare, which I appreciate on busy nights.
My favorite way to serve this stuffed chicken is alongside a simple green salad or some roasted potatoes. It feels like a cozy dinner that’s full of color and flavor all in one plate. Every time I make it, I look forward to that moment when I cut into the chicken and the filling oozes out — it’s such a nice surprise!
Key Ingredients & Substitutions
- Chicken breasts
- Choose thick, evenly sized breasts. If yours are thin, you can pound them gently to get even thickness for better stuffing and cooking. Boneless, skinless are easier to work with.
- Brie cheese
- Brie adds creaminess and mild tang. If you prefer, Camembert or a mild goat cheese can work too. Avoid very runny cheeses that might leak during cooking.
- Spinach
- Fresh spinach is best here for flavor and texture. You can swap in baby kale or Swiss chard if you want a sturdier green. Make sure to cook any substitute just until wilted.
- Dried cranberries
- They bring a natural sweetness and chewiness. You can use dried cherries or raisins if cranberries aren’t available, but cranberries balance better with the Brie.
How Do You Stuff Chicken Breasts Without Losing the Filling?
Creating a pocket and stuffing chicken without leaks can be tricky. Here’s how to keep everything inside:
- Use a sharp knife and cut a neat pocket on one side of the breast, not cutting through.
- Don’t overfill – a couple of tablespoons of filling is enough.
- Once filled, fold or gently press the edges together.
- Secure with toothpicks or kitchen twine to hold the opening closed during cooking.
- Sear the chicken seam-side down first to help seal the opening.
Taking these steps helps keep the filling inside and makes a lovely presentation when sliced. It’s okay if a bit peeks out, but you want most of it enclosed to stay juicy and melty.
Equipment You’ll Need
- Sharp chef’s knife – for carefully slicing the chicken breasts to make a pocket.
- Cutting board – a stable surface for prepping chicken and veggies safely.
- Large ovenproof skillet – lets you sear the chicken on the stovetop and finish cooking in the oven.
- Spatula or tongs – for flipping the chicken without tearing it apart.
- Toothpicks or kitchen twine – to secure the stuffed chicken and keep the filling inside while cooking.
Flavor Variations & Add-Ins
- Swap Brie for cream cheese or mozzarella for a milder, gooier filling.
- Add chopped walnuts or pecans to the stuffing for a crunchy texture contrast.
- Mix in sun-dried tomatoes along with cranberries for a tangier, richer flavor.
- Use turkey breast instead of chicken for a leaner, slightly different twist.
Cranberry and Spinach Stuffed Chicken with Brie
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 ounces Brie cheese, rind removed and sliced
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 tablespoon butter
- 1/4 teaspoon dried thyme (optional)
- Fresh rosemary sprigs (optional, for garnish)
- Toothpicks or kitchen twine
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20 minutes to bake, and a few minutes for resting, totaling around 40 minutes. It’s a quick and easy way to make a delicious, hearty meal.
Step-by-Step Instructions:
1. Prep the Chicken
Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through. Season both sides of the chicken and inside the pocket generously with salt and black pepper.
2. Make the Filling
Heat the butter and olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking gently until soft and fragrant—about 2 to 3 minutes. Add the chopped spinach and cook until it wilts, roughly 2 minutes. Stir in the dried cranberries and optional thyme, cooking for another minute. Remove the pan from heat and let the mixture cool slightly.
3. Stuff the Chicken
Fill each chicken breast pocket with the spinach and cranberry mixture. Then place slices of Brie cheese evenly on top of the filling inside each pocket. Secure the openings with toothpicks or kitchen twine so the stuffing stays inside while cooking.
4. Sear the Chicken
Warm a tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Carefully sear each stuffed chicken breast for 3 to 4 minutes per side until golden brown. This seals the pocket and adds lovely color.
5. Bake the Chicken
Transfer the skillet with the seared chicken to the oven. Bake for 15 to 20 minutes, or until the chicken is fully cooked through (165°F/74°C internal temperature) and the Brie inside is melted and creamy.
6. Serve
Remove the toothpicks or twine from each chicken breast. Let them rest for a few minutes so juices settle. Slice the breasts in half to show off the creamy, colorful filling and garnish with fresh rosemary sprigs if you like. Serve with your favorite side dishes and enjoy!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight before prepping. This helps ensure even cooking and makes it easier to cut the pocket for stuffing.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, cream cheese or mozzarella are great alternatives. They melt nicely and provide a creamy texture, though the flavor will be a bit milder.
How Do I Store Leftovers?
Store any leftover stuffed chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the cheese melted.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and stuff the chicken breasts, then keep them covered in the refrigerator for up to 24 hours before cooking. This makes dinner prep even quicker.