If you’re looking to impress at the dinner table with a dish that’s as stunning as it is simple to make, Cranberry & Spinach Stuffed Chicken Breasts with Brie is your new secret weapon. Imagine tender, juicy chicken enveloping a festive filling of sweet-tart cranberries, earthy spinach, and melty, decadent brie—each bite bursts with color, flavor, and a hint of elegance. Whether you’re celebrating a special occasion or simply craving a meal that feels extraordinary on a weeknight, this recipe brings restaurant-worthy flair right to your kitchen.
Ingredients You’ll Need
This lineup of ingredients may be short, but each element plays a crucial role in building layers of flavor and texture in Cranberry & Spinach Stuffed Chicken Breasts with Brie. From the creamy brie to the pop of cranberries, every ingredient is handpicked for maximum impact.
- Chicken breasts: Go for plump, boneless, skinless breasts—they’re the perfect canvas for stuffing and bake up beautifully juicy.
- Salt and black pepper: Don’t skip this simple seasoning; it brings all the flavors to life and ensures your chicken is anything but bland.
- Olive oil: Just a touch for sautéing the garlic and spinach, giving your filling a rich, savory base.
- Fresh spinach: Adds vibrant color and a mild, earthy note that balances the sweetness of the cranberries.
- Dried cranberries: Their chewy texture and tangy sweetness are a match made in heaven for brie and chicken.
- Brie cheese (rind removed), sliced: This creamy cheese melts beautifully, creating a luscious, gooey filling.
- Garlic, minced: Just two cloves, but they pack a savory punch that infuses every bite with flavor.
- Fresh thyme (or dried): A little fresh thyme (or its dried counterpart) adds depth and a subtle herbal note.
- Balsamic vinegar: Just a splash ties the filling together with a hint of tang and complexity.
- Toothpicks or kitchen twine: Essential for keeping all that glorious filling tucked safely inside your chicken while it bakes.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie
Step 1: Prep the Chicken Breasts
Start by preheating your oven to 375°F so it’s ready for action. Using a sharp knife, carefully create a pocket in the side of each chicken breast. Don’t rush this step—it’s easier than it sounds! Take care not to cut all the way through, just enough to make space for the filling. Season both sides generously with salt and black pepper for the best savory base.
Step 2: Sauté the Filling
Heat the olive oil in a skillet over medium. Add the minced garlic and let it sizzle for about 30 seconds, just until fragrant. Toss in the spinach and cook until it’s wilted and deep green, about 1–2 minutes. Remove the pan from the heat and stir in the dried cranberries, brie slices, fresh thyme, and a splash of balsamic vinegar. This is where the magic—and irresistible aroma—really begins.
Step 3: Stuff and Secure the Chicken
Spoon the cranberry, spinach, and brie mixture evenly into each chicken pocket, gently pressing to pack in as much as possible without overstuffing. Secure the openings with toothpicks or kitchen twine to lock in all the flavor (and prevent the filling from making a great escape in the oven).
Step 4: Bake to Perfection
Arrange the stuffed chicken breasts in a lightly greased baking dish, giving them a little room to breathe. Slide the dish into the oven and bake for 25–30 minutes, or until the chicken is cooked through and the internal temperature hits 165°F. The aroma wafting through your kitchen will be almost too tempting to resist!
Step 5: Rest and Serve
Let the Cranberry & Spinach Stuffed Chicken Breasts with Brie rest for about 5 minutes after baking. This helps the juices settle and makes slicing a breeze. Remove the toothpicks or twine, slice, and serve—you’re about to steal the show at the dinner table.
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie
Garnishes
Sprinkle freshly chopped thyme or parsley over the top for a burst of color and a fresh, herbal finish. A drizzle of balsamic reduction or even a few extra dried cranberries scattered over the platter adds a dramatic, flavorful touch.
Side Dishes
This dish loves simple sides that let its flavors shine. Think roasted seasonal vegetables, fluffy wild rice, or creamy mashed potatoes. For a lighter option, a crisp green salad with a citrusy vinaigrette brings out the tang of the cranberries and the richness of the brie.
Creative Ways to Present
For a dinner party, slice the stuffed chicken breasts into rounds and fan them out on a serving platter. The vibrant filling peeking through each slice is a guaranteed showstopper. Or, serve whole for a dramatic main course—either way, your guests will be wowed by the presentation.
Make Ahead and Storage
Storing Leftovers
If you have extra Cranberry & Spinach Stuffed Chicken Breasts with Brie, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to three days—just be sure to remove any toothpicks or twine before packing them away for easy reheating later.
Freezing
You can freeze the stuffed chicken breasts either before or after baking. For best results, wrap each breast tightly in plastic wrap and then in foil, or use a freezer bag. They’ll keep for up to three months. Thaw overnight in the fridge before reheating or baking.
Reheating
To reheat, place the stuffed chicken in a covered baking dish and warm in a 350°F oven until heated through, about 15–20 minutes. This keeps the chicken juicy and the brie melty. If reheating from frozen, let it thaw first for best results.
FAQs
Can I use a different cheese instead of brie?
Absolutely! While brie adds a uniquely creamy, luxurious texture, goat cheese or even mozzarella work beautifully in Cranberry & Spinach Stuffed Chicken Breasts with Brie. Each cheese brings a slightly different flavor profile, so feel free to experiment.
What’s the best way to keep the filling from leaking out?
The key is not to overstuff the chicken and to seal the pocket well with toothpicks or kitchen twine. If the filling does escape a bit, don’t worry—the melted brie and cranberries add extra flavor to the pan juices, which you can spoon over when serving.
Can I prepare the chicken ahead of time?
Yes! You can assemble the stuffed chicken breasts up to a day ahead, cover tightly, and refrigerate until ready to bake. This makes Cranberry & Spinach Stuffed Chicken Breasts with Brie perfect for entertaining or meal prep.
Is this recipe gluten-free?
Yes, Cranberry & Spinach Stuffed Chicken Breasts with Brie is naturally gluten-free, making it a fantastic choice for guests with dietary restrictions. Always double-check your ingredients, especially cheese and dried cranberries, for any additives if you’re serving someone highly sensitive.
What can I do with leftover filling?
If you have extra cranberry, spinach, and brie filling, try adding it to an omelet, stuffing it into portobello mushrooms, or spreading it over toast for a decadent snack. It’s too delicious to waste!
Final Thoughts
If you’re ready to elevate your chicken game, Cranberry & Spinach Stuffed Chicken Breasts with Brie is the dish to try. It’s a crowd-pleaser that feels special but is wonderfully simple to make. Give it a go—you’ll love every savory, gooey, sweet-tart bite!
Print
Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This delightful Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe combines tender chicken breasts with a flavorful filling of spinach, dried cranberries, and creamy brie cheese. Enhanced with garlic, fresh thyme, and a splash of balsamic vinegar, this dish offers a perfect balance of savory and sweet flavors, making it an ideal choice for a festive meal or an elegant dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
Filling
- 1 cup fresh spinach
- ½ cup dried cranberries
- 4 ounces brie cheese, rind removed and sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
Other
- Toothpicks or kitchen twine for securing
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Prepare chicken pockets: Using a sharp knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through. Season the chicken breasts with salt and black pepper on both sides.
- Sauté spinach and garlic: In a skillet over medium heat, heat 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 1–2 minutes. Remove from heat.
- Mix filling: To the sautéed spinach and garlic, stir in the dried cranberries, sliced brie cheese, fresh thyme, and balsamic vinegar. Mix gently to combine the filling ingredients.
- Stuff the chicken breasts: Spoon the prepared filling into the pockets of each chicken breast. Secure the openings with toothpicks or tie with kitchen twine to keep the filling inside during cooking.
- Bake: Place the stuffed chicken breasts in a greased baking dish. Bake in the preheated oven for 25–30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute and the filling to set. Serve warm with your choice of sides.
Notes
- You can substitute goat cheese or mozzarella for brie if preferred for a different flavor profile.
- Serve with roasted vegetables or wild rice to make a complete and balanced meal.
- To prevent the filling from leaking during baking, avoid overstuffing the pockets and ensure they are securely sealed with toothpicks or twine.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 390
- Sugar: 7g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
