Cranberry and Spinach Stuffed Chicken with Brie is a lovely mix of flavors that feels like a special treat on any night. The tender chicken breasts are filled with fresh spinach, sweet cranberry, and creamy, melty brie cheese, making every bite both juicy and bursting with taste. The combination is beautiful and colorful, and the brie adds a smooth richness that balances the tartness of the cranberries perfectly.
I love making this dish when I want something that feels fancy but is actually pretty simple to prepare. I usually get the chicken all stuffed and secured with toothpicks, then bake it while the kitchen fills with the smell of melted cheese and warm cranberries. It’s one of those recipes that always surprises guests because it looks impressive and tastes so comforting at the same time.
My favorite way to serve this is alongside a light salad or some roasted veggies to keep everything fresh and balanced. Sometimes I like to drizzle a little balsamic glaze on top for a touch of extra sweetness and shine. If you’re looking for a dish that’s both cozy and a little special, this stuffed chicken is a winner for me every time.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts makes stuffing easier. If you can find thin-cut breasts, even better—they cook quickly and evenly. Otherwise, you can pound thicker breasts to an even thickness.
Brie cheese: This cheese melts beautifully and adds creamy richness. If you don’t have Brie, Camembert or a mild Havarti can work well as creamy substitutes.
Spinach: Fresh spinach is best for a bright, mild flavor. Frozen spinach is OK but be sure to thaw and squeeze out excess water before using.
Dried cranberries: They bring a sweet-tart pop to the filling. If cranberries aren’t your thing, chopped dried cherries or raisins can give a similar sweet contrast.
Herbs (thyme & rosemary): These add earthy, aromatic notes that complement the chicken and filling. Fresh herbs are wonderful if you have them, but dried ones work fine. Feel free to mix in other herbs like sage or oregano too.
How Do You Stuff Chicken Breast Without It Falling Apart?
Creating a pocket in chicken breast for stuffing can be tricky. Here’s a simple approach to help:
- Use a sharp knife to carefully slice horizontally through the thickest part of the breast, stopping about 1 inch from the edge to keep a pocket.
- Don’t cut all the way through! The goal is a flap you can open like a book.
- Once stuffed, secure the edges tightly with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.
- Before baking, sear the chicken in a hot pan; this helps seal the edges and locks in moisture.
- Allow the chicken to rest a few minutes after baking before slicing; this lets juices redistribute and keeps the chicken moist.
Equipment You’ll Need
- Sharp chef’s knife – essential for making a clean pocket in the chicken breasts without tearing the meat.
- Cutting board – a sturdy surface to safely butterfly the chicken and chop spinach and garlic.
- Oven-safe skillet – great for searing the stuffed chicken on the stove and finishing it in the oven without extra dishes.
- Wooden spoon or spatula – to sauté spinach and garlic gently without scratching your pan.
- Toothpicks or kitchen twine – these keep the chicken pockets closed and the filling secure during cooking.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese – it adds a tangy creaminess that pairs well with the tart cranberries.
- Add toasted pecans or walnuts to the stuffing for a crunchy texture and warm nutty flavor.
- Use kale or Swiss chard instead of spinach for a heartier, slightly earthy taste.
- Mix in a pinch of ground cinnamon or nutmeg to the spinach and cranberry filling for a subtle warm spice note, especially nice in fall or winter.
Cranberry and Spinach Stuffed Chicken with Brie
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and sliced
- 1 cup fresh spinach, chopped
- ⅓ cup dried cranberries
- 2 cloves garlic, minced
For Seasoning and Cooking:
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Toothpicks or kitchen twine, for securing
- Fresh rosemary sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 30 minutes to cook, including searing and baking time. So plan for around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing the Spinach and Cranberries:
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 to 3 minutes. Remove the skillet from heat and stir in the dried cranberries. Let the mixture cool slightly.
2. Preparing and Seasoning the Chicken:
Carefully butterfly each chicken breast by slicing horizontally, about three-quarters of the way through, creating a pocket. Season the outside and inside of each chicken breast with salt, pepper, dried thyme, and dried rosemary.
3. Stuffing the Chicken:
Fill each chicken pocket with the spinach and cranberry mixture, then add slices of Brie cheese inside. Secure the openings with toothpicks or kitchen twine to keep the stuffing inside during cooking.
4. Cooking the Chicken:
Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for 3 to 4 minutes per side until golden brown. Then transfer the skillet to your preheated oven and bake for 20 to 25 minutes, or until the chicken is cooked through and the Brie has melted.
5. Serving:
Once cooked, remove toothpicks or twine carefully. Plate the chicken breasts, drizzle any juices from the pan over the top, and garnish with fresh rosemary sprigs and extra dried cranberries, if you like.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the fridge overnight before stuffing and cooking. This ensures even cooking and easier slicing to create the pockets.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, creamy cheeses like Camembert, goat cheese, or Havarti make great alternatives. Choose mild, melty cheeses that complement the sweet and savory flavors.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture and keep the cheese melty.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble and stuff the chicken breasts a few hours ahead, then keep them covered in the fridge until ready to cook. Just bake them fresh before serving for the best texture and flavor.
