Cranberry & Spinach Stuffed Chicken with Brie is a delightful dish that turns an ordinary meal into something special. Imagine tender chicken breasts bursting with the flavors of sautéed spinach, tangy dried cranberries, and creamy Brie cheese. This recipe has become a favorite in my household, especially during those chilly nights when we crave something comforting yet elegant. It’s a dish that’s perfect for impressing guests or simply treating yourself after a long day.

Why you’ll love this dish
One of the great things about Cranberry & Spinach Stuffed Chicken is how it beautifully balances flavors and textures. The sweetness of the cranberries pairs perfectly with the rich Brie, while the earthy spinach adds a nutritious touch. This recipe is also relatively quick to prepare, making it an ideal option for weeknight dinners or a special weekend meal. Plus, it’s a visually stunning dish that’s sure to impress if you’re entertaining!

“I made this for dinner last night, and everyone was amazed! The combination of flavors is divine. Will definitely be making it again!” — satisfied home chef

Step-by-step overview
Making Cranberry & Spinach Stuffed Chicken with Brie involves a few straightforward steps but results in a restaurant-quality meal. You’ll start by prepping the chicken breasts, creating pockets to hold that luscious filling. After sautéing the spinach, you’ll mix it with cranberries and stuff each breast before searing. Finally, a quick bake in the oven ensures the chicken is juicy and fully cooked while locking in all those wonderful flavors.

What you’ll need
Gather these items for your delicious stuffed chicken:

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

Feel free to adjust any of these ingredientsaccording to your taste!

Step-by-step instructions

Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and cut a pocket into the side of each breast.
Season both the inside and outside of the chicken with salt, pepper, garlic powder, onion powder, and dried thyme.
Heat the olive oil in a pan over medium heat. Sauté the spinach until it’s wilted, then take it off the heat and let it cool slightly.
In a small bowl, combine the sautéed spinach and dried cranberries.
Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of Brie cheese.
Secure each stuffed breast with toothpicks to keep the filling intact during cooking.
In an oven-safe skillet, heat the remaining olive oil over medium heat. Sear the stuffed chicken breasts on each side until they turn golden brown, about 3 minutes per side.
Pour the chicken broth into the skillet, and carefully transfer it to the preheated oven.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Best ways to enjoy it
This dish is as sumptuous as it is flexible. Pair your stuffed chicken with roasted vegetables, a fresh garden salad, or creamy mashed potatoes for a complete meal. Alternatively, serve it with a side of wild rice to soak up the delicious juices. Don’t forget a glass of white wine—perhaps a crisp Sauvignon Blanc—to elevate the whole dining experience!

Storage and reheating tips
To properly store any leftovers, let the chicken cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to freeze it, wrap the stuffed chicken tightly in plastic wrap and then in foil. It should keep well for about 2 months. When reheating, ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s safe to eat.

Helpful cooking tips

Always ensure that your chicken breasts are of even thickness for consistent cooking—using a meat mallet can help with this.
If Brie isn’t available, feel free to substitute it with goat cheese or cream cheese for a different spin.
For extra flavor, consider adding a pinch of crushed red pepper flakes to the spinach and cranberry mixture.

Creative twists
If you’re looking to change things up, try adding nuts like chopped walnuts or pecans to the filling for added crunch. You could also experiment with fresh herbs—like rosemary or basil—during the seasoning process. Another fun idea is to use fruit preserves instead of dried cranberries for those who prefer a sweeter filling.

Common questions

How long does it take to prepare this dish?
Preparation takes about 15 minutes, and cooking time is around 25-30 minutes, making it a quick weeknight option!
Can I make this dish ahead of time?
Yes! You can prepare the chicken and stuff it a few hours in advance. Just refrigerate it until you’re ready to cook.
What can I substitute for chicken broth?
You can use vegetable broth for a vegetarian-friendly option, or white wine for a richer flavor profile.

With so much flavor and visual appeal, Cranberry & Spinach Stuffed Chicken with Brie will quickly become a cherished dish in your recipe book! Give it a try, and I promise you won’t be disappointed. Enjoy!

Cranberry and spinach stuffed chicken breast with brie cheese on a plate

Cranberry & Spinach Stuffed Chicken with Brie

A delightful dish featuring tender chicken breasts stuffed with sautéed spinach, tangy dried cranberries, and creamy Brie cheese, perfect for impressing guests or treating yourself.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

For the stuffed chicken

4 pieces boneless, skinless chicken breasts
1 tablespoon olive oil
2 cups fresh spinach leaves
0.5 cups dried cranberries
4 ounces Brie cheese, sliced
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon dried thyme
0.5 cups chicken broth

For seasoning

to taste salt and pepper

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and cut a pocket into the side of each breast.
Season both the inside and outside of the chicken with salt, pepper, garlic powder, onion powder, and dried thyme.

Cooking

Heat the olive oil in a pan over medium heat. Sauté the spinach until it’s wilted, then take it off the heat and let it cool slightly.
In a small bowl, combine the sautéed spinach and dried cranberries.
Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of Brie cheese.
Secure each stuffed breast with toothpicks to keep the filling intact during cooking.
In an oven-safe skillet, heat the remaining olive oil over medium heat. Sear the stuffed chicken breasts on each side until they turn golden brown, about 3 minutes per side.
Pour the chicken broth into the skillet, and carefully transfer it to the preheated oven.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.