Cranberry and Spinach Stuffed Chicken with Brie is a delightful dish that combines juicy chicken breasts with a rich and creamy filling of melted Brie, fresh spinach, and tangy cranberries. The flavors work beautifully together—the sweetness of the cranberries pairs so well with the smooth, buttery Brie, and the spinach adds a fresh, vibrant touch. It’s an easy recipe that feels a little fancy without the fuss.
I love making this dish when I want something special but don’t want to spend hours in the kitchen. Stuffing the chicken might sound tricky, but it’s actually pretty simple and so worth it. One trick I’ve found is to really press the filling down well inside before closing up the chicken so you get a nice pocket of melty goodness with every bite.
This chicken is perfect for a cozy dinner at home or to impress guests without stress. I usually serve it alongside some roasted potatoes or a simple green salad to keep things light and fresh. Every time I serve this, I get asked for seconds—and sometimes even the recipe!
Key Ingredients & Substitutions
Chicken breasts: Choose thick, even-sized breasts for easy stuffing and cooking. If your chicken is thin, gently pound to even thickness so it cooks evenly.
Brie cheese: This creamy cheese melts beautifully and adds richness. If you can’t find Brie, Camembert or even mozzarella work pretty well as a milder option.
Spinach: Fresh spinach is best for a vibrant taste and texture. You can swap it for kale or Swiss chard if you like, but cook it a bit longer to soften.
Cranberries: Fresh or dried both work. Dried cranberries offer sweetness, but soaking them softens the texture and brings out flavor. Fresh adds a tart pop, perfect paired with honey.
Rosemary: Fresh rosemary brightens the dish with herb aroma. If you don’t have it, thyme or sage can provide a similar earthy note.
How Do You Create the Perfect Stuffed Chicken Breast Without It Falling Apart?
Stuffing chicken breasts can feel tricky, but a few tips help keep things intact:
- Make a deep pocket: Use a sharp knife to cut a slit without cutting through the other side. The deeper, the better for holding filling.
- Press filling firmly: Don’t just drop the filling in—pack it tightly so it stays inside during cooking.
- Secure the opening: Use toothpicks or kitchen twine to close up the pocket well. This keeps the cheese from oozing out and filling from spilling.
- Sear before baking: Browning the chicken in a hot pan seals the outside, giving a nice crust and helping hold the shape before finishing in the oven.
- Rest after cooking: Let cooked chicken sit a few minutes before slicing so juices redistribute and filling stays inside.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and then finishing it in the oven without extra dishes.
- Sharp chef’s knife – needed to carefully cut the chicken breasts for stuffing pockets.
- Cutting board – use a sturdy board to safely prep chicken and other ingredients.
- Toothpicks or kitchen twine – these keep the stuffed chicken closed so nothing falls out while cooking.
- Small saucepan – handy for warming and reducing the cranberry sauce while chicken bakes.
Flavor Variations & Add-Ins
- Swap Brie with goat cheese for a tangier, crumbly texture that pairs nicely with cranberries.
- Add cooked mushrooms or caramelized onions into the stuffing for an earthy, sweet depth of flavor.
- Use kale instead of spinach if you want a heartier green with a slightly bitter bite.
- Include a pinch of cinnamon or nutmeg in the cranberry sauce to gently warm up the sweet-tart flavors, great for fall dinners.
How to Make Cranberry and Spinach Stuffed Chicken with Brie
Ingredients You’ll Need:
For The Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 4 oz Brie cheese, sliced
- 2 cups fresh spinach leaves
- 1 cup fresh or dried cranberries (if dried, soaked in warm water for 10 minutes)
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- Toothpicks or kitchen twine to secure chicken
For The Cranberry Glaze:
- 1/4 cup chicken broth or white wine
- 1 teaspoon honey (optional, for cranberry glaze)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, 15-20 minutes to bake, and a few minutes for the glaze and resting. In total, plan for around 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Carefully slice a deep pocket into each chicken breast, making sure not to cut all the way through. Season the chicken inside and out with salt and black pepper.
2. Cook the Filling:
In a skillet over medium heat, melt butter and sauté minced garlic for about 1 minute until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly. Stir in the cranberries and chopped rosemary, reserving some cranberries for garnish if you like.
3. Stuff and Secure the Chicken:
Fill each chicken pocket generously with the spinach and cranberry mixture, then add slices of Brie cheese. Use toothpicks or kitchen twine to close the chicken breasts securely so the filling stays inside while cooking.
4. Sear and Bake:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
5. Make the Cranberry Glaze:
While the chicken bakes, combine chicken broth (or white wine) and honey in a small saucepan. Bring to a simmer and stir in the remaining cranberries. Cook for 3-4 minutes until the cranberries warm through and the sauce thickens slightly.
6. Rest and Serve:
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Plate the chicken breasts, drizzle with the cranberry glaze, garnish with fresh rosemary, and serve immediately.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before preparing. Thawing helps ensure even cooking and makes it easier to slice the pocket for stuffing.
Can I Prepare the Stuffed Chicken Ahead of Time?
Absolutely! You can stuff the chicken and secure it a few hours in advance. Keep it covered in the refrigerator and cook it fresh when you’re ready. Just bring it to room temperature for about 15 minutes before cooking for even heat.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to preserve the Brie’s creamy texture, and avoid overheating.
What Can I Serve with Cranberry and Spinach Stuffed Chicken?
This dish pairs wonderfully with roasted potatoes, steamed vegetables, or a simple green salad. The creamy Brie and tart cranberries go well with mild, fresh sides that balance the flavors.
