Name: Chicken Stuffed with Brie, Spinach, and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large boneless skinless chicken breasts; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tbsp olive oil; 4 oz brie cheese, sliced; 2 cups fresh spinach, chopped; 1/3 cup dried cranberries; 1 tbsp balsamic vinegar; 1/4 tsp garlic powder; Cooking spray or extra oil for greasing

Why You’ll Love Chicken Stuffed with Brie, Spinach, and Cranberries Recipe

Stuffing chicken breasts with creamy brie, vibrant spinach, and tart cranberries creates layers of flavor and texture that elevate everyday chicken into a memorable entrée. It’s both comforting and festive, easy enough for weeknights but elegant enough for entertaining. The combination of ingredients makes each bite rich, juicy, and perfectly balanced.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts (about 2 lb)
brie cheese, cut into slices
fresh spinach, chopped
dried cranberries
onion, minced
garlic, minced
olive oil
dried thyme
salt and ground black pepper

Directions

Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing lengthwise without cutting all the way through, open them flat, and lightly tenderize.
In a skillet over medium heat, warm half the olive oil. Sauté minced onion and garlic until softened.
Add the chopped spinach, dried cranberries, thyme, salt, and pepper to the skillet and cook until the spinach wilts. Remove from heat.
Divide the spinach–cranberry mixture among the chicken breasts. Place a slice of brie on each and fold the chicken closed, securing with kitchen twine or toothpicks.
Heat the remaining oil in the skillet and sear the stuffed chicken for about 3 minutes per side until golden.
If your skillet is oven-safe, cover it (or transfer to a baking dish and cover). Bake for about 25 minutes.
Let the chicken rest for 5 minutes before removing the twine and serving.

Servings and timing

This recipe makes approximately 6 servings. Total time is about 1 hour, with roughly 15 minutes of prep and 45 minutes of cooking.

Variations

Cheese Options: Substitute brie with camembert, goat cheese, or mozzarella for different flavors.
Greens: Try kale or Swiss chard instead of spinach.
Fruity Twist: Replace cranberries with chopped dried apricots or figs for a unique sweetness.
Nutty Add-in: Add toasted walnuts or pecans to the stuffing for crunch.
Spice It Up: Mix in a pinch of red pepper flakes for a mild kick.
Herbaceous Flavor: Use fresh rosemary or sage instead of thyme.
Sauce Pairing: Serve with a drizzle of balsamic reduction or cranberry sauce.
Low-Carb Version: Skip the dried fruit for a lower-carb option.
Grilled Option: Sear and finish cooking on a grill for a smoky flavor.
Bacon-Wrapped: Wrap the stuffed chicken in bacon before baking for extra indulgence.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use:
• Oven: Preheat to 325°F and warm for 10–15 minutes until heated through.
• Microwave: Cover and heat in short intervals until warm.
• Stovetop: Place in a covered skillet with a touch of oil and heat until warmed.

FAQs

What type of brie should I use?

A mild, creamy brie is ideal. It melts smoothly and pairs beautifully with the tartness of cranberries.

Can I use fresh cranberries instead of dried?

Yes, but dried cranberries are sweeter and easier to incorporate. If using fresh, consider chopping them and adding a touch of honey.

Is there an alternative to spinach?

Absolutely. You can use kale, Swiss chard, or even arugula for a peppery twist.

How do I prevent the stuffing from leaking?

Be sure to secure the chicken well with toothpicks or kitchen twine and avoid overfilling.

What temperature should the chicken reach?

The chicken should be cooked to an internal temperature of 165°F (74°C) for safe consumption.

Can this be prepared ahead of time?

Yes, you can stuff the chicken ahead of time and store it in the fridge for up to 24 hours before searing and baking.

What should I serve with this dish?

Great sides include roasted vegetables, mashed potatoes, wild rice, or a fresh salad.

Can I freeze leftovers?

Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well. If they’re thin enough, you can roll the filling inside and secure them before cooking.

What if I don’t have a skillet that’s oven‑safe?

After searing, transfer the stuffed chicken to a baking dish, cover with foil, and bake as directed.

Conclusion

Chicken stuffed with brie, spinach, and cranberries transforms everyday ingredients into a dish that’s rich, festive, and full of flavor. Whether you’re hosting guests or simply want to treat yourself to something special, this recipe delivers comfort and elegance in every bite.