Who can resist the allure of a well-stuffed chicken breast, especially one that combines savory and sweet elements? Cranberry & Spinach Stuffed Chicken with Brie is a delightful dish that showcases the perfect harmony of flavors and textures. I still remember the first time I made this dish for a dinner party—it not only impressed my guests but also left me wondering why I hadn’t tried it sooner. This recipe is a true show-stopper, whether for a special occasion or a cozy family dinner.

Why you’ll love this dish

There are plenty of reasons to give this recipe a try. First and foremost, it’s an elegant dish that packs a punch with minimal effort. The combination of earthy spinach, tart cranberries, and creamy brie creates a taste explosion in every bite. Plus, it’s budget-friendly and perfect for any weeknight dinner or weekend gathering. If you want to impress someone or simply treat yourself, this dish checks all the boxes.

“I made this for a small gathering, and everyone was blown away! The flavors complemented each other perfectly, and the brie was the cherry on top. I can’t wait to make it again!”

The cooking process explained

Getting this mouthwatering dish onto your table is easier than you might think. The process revolves around simple steps: preparing the chicken, making the filling, and baking it all to perfection. It’s important to cut pockets in the chicken breasts carefully and stuff them generously, ensuring each bite is just as flavorful as the last.

What you’ll need

Gather these key ingredients to create the magic:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 cups fresh spinach leaves
1/2 cup dried cranberries
4 ounces brie cheese, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1/2 cup chicken broth

If you’re looking for substitutions, feel free to swap out the brie with goat cheese or swap the spinach for kale. Each variation brings its own character to the dish!

Step-by-step instructions

Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by placing them on a cutting board and cutting a pocket into the side of each breast.
Season both the inside and outside of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
In a pan over medium heat, add 1 tablespoon of olive oil and sauté the spinach until it wilts. Remove it from the heat and allow it to cool slightly.
In a small bowl, mix together the cooled spinach and dried cranberries.
Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of brie cheese. Secure the openings with toothpicks.
In an oven-safe skillet, heat the remaining olive oil over medium heat and sear each side of the stuffed chicken breasts until they are golden brown, about 3 minutes per side.
Pour the chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.

Best ways to enjoy it

When it comes to serving, this stuffed chicken is a feast for the eyes as well as the palate. Slice the chicken on the bias to reveal the stunning filling and serve it over a bed of wild rice or quinoa for a wholesome touch. Pair it with roasted vegetables or a fresh garden salad and a splash of your favorite vinaigrette to balance out the richness of the dish.

Storage and reheating tips

To keep your leftovers fresh, store the stuffed chicken in an airtight container in the fridge for up to 3 days. Reheating is straightforward; just pop it in the microwave, or for a crispier finish, reheat in the oven at 350°F (175°C) until warmed through. If you want to freeze any extras, wrap the stuffed chicken tightly and store it for up to 3 months. Just ensure it’s completely cooled before freezing.

Helpful cooking tips

For best results, make sure your chicken breasts are of uniform thickness; this helps them cook evenly. If you’re short on time, feel free to use store-bought rotisserie chicken in place of raw chicken—just skip the searing and baking steps. Should you find that there’s extra filling, don’t hesitate to cook it in a small dish alongside the chicken for a tasty side!

Creative twists

Let your creativity shine! Experiment by adding different herbs like rosemary or swapping cranberries for figs for a unique flavor profile. You can also try adding a handful of walnuts for a delightful crunch or even change the base cheese for something sharper like cheddar or gouda.

Your questions answered

How long does it take to prepare this dish?
The total preparation and cooking time is around 45 minutes, making it a great option for a weeknight meal.
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and filling a day in advance and store them separately in the refrigerator. Just stuff and bake when you’re ready to serve.
Is this recipe suitable for freezing?
Absolutely! Just be sure to cool it completely before wrapping and freezing. It can be frozen for up to 3 months.

This Cranberry & Spinach Stuffed Chicken with Brie is irresistibly delicious and sure to become a favorite in your home. Happy cooking!

Cranberry & Spinach Stuffed Chicken with Brie

This elegant stuffed chicken breast combines savory spinach, tart cranberries, and creamy brie for a delightful dish that impresses at any dinner table.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

For the chicken

4 pieces boneless, skinless chicken breasts Ensure they are of uniform thickness for even cooking.
1 tablespoon olive oil Additional olive oil for searing.
1/2 cup chicken broth To be poured into the skillet before baking.

For the filling

2 cups fresh spinach leaves Sauté until wilted.
1/2 cup dried cranberries Adds a tart sweetness to the filling.
4 ounces brie cheese, sliced Can substitute with goat cheese.
1/2 teaspoon garlic powder For flavor.
1/2 teaspoon onion powder For flavor.
1 teaspoon dried thyme For flavor.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by placing them on a cutting board and cutting a pocket into the side of each breast.
Season both the inside and outside of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
In a pan over medium heat, add 1 tablespoon of olive oil and sauté the spinach until it wilts. Remove it from the heat and allow it to cool slightly.

Filling and Cooking

In a small bowl, mix together the cooled spinach and dried cranberries.
Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of brie cheese. Secure the openings with toothpicks.
In an oven-safe skillet, heat the remaining olive oil over medium heat and sear each side of the stuffed chicken breasts until they are golden brown, about 3 minutes per side.
Pour the chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Serve sliced on the bias over wild rice or quinoa, paired with roasted vegetables or a fresh garden salad. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Keyword Chicken Recipes, Cranberry Chicken, Spinach Stuffed Chicken, Stuffed Chicken