Cranberry and Spinach Stuffed Chicken with Brie is a wonderful mix of fresh flavors wrapped up in tender chicken. The juicy chicken breast gets filled with creamy Brie cheese, vibrant spinach, and a touch of tart cranberry, creating a lovely balance of tastes and textures. It’s one of those dishes that looks fancy but is surprisingly easy to put together.
I love making this when I want a meal that feels special without a lot of fuss. The Brie melts perfectly and makes the stuffing so rich and smooth, while the cranberries add just the right pop of sweetness. Plus, the spinach gives it a nice fresh touch that makes me feel like I’m eating something healthy too. I usually prepare the filling ahead of time, which makes cooking day go super smoothly.
This dish is perfect for a cozy dinner at home or even a small get-together with friends. I like to serve it with simple sides like roasted potatoes or a light salad so that the chicken really stands out. It’s always a hit, and I find myself coming back to it whenever I want something comforting and a little bit different.
Key Ingredients & Substitutions
Chicken breasts: Choose evenly sized boneless breasts for uniform cooking. If you prefer a leaner option, turkey breasts work well too.
Brie cheese: This soft cheese melts beautifully, lending creaminess. If you can’t find Brie, Camembert or a mild goat cheese can be great substitutes.
Spinach: Fresh spinach gives that lovely green color and mild flavor. You can swap in kale or Swiss chard if you want a bit more texture.
Dried cranberries: They add a tart sweetness to balance the creamy cheese. If fresh cranberries are available, you could lightly cook them with a little sugar and use those instead.
Cream cheese: This is optional but adds extra smoothness to the filling. Greek yogurt can work as a lighter alternative.
How Do You Stuff Chicken Without the Filling Falling Out?
Creating a pocket in the chicken breast can be tricky. Here’s how to do it smoothly:
- Use a sharp, thin knife to carefully slice along the side of the breast, stopping before you cut all the way through.
- Gently open the pocket wide enough to fit in the filling without tearing the meat.
- Don’t overfill; too much can cause the stuffing to spill out while cooking.
- Use toothpicks to close the opening securely before searing and baking.
- After cooking, remove toothpicks before serving to avoid surprises.
Taking your time with this step helps keep the filling inside and makes for a neat, tasty presentation.
Equipment You’ll Need
- Sharp chef’s knife – essential for carefully cutting the chicken pockets without tearing.
- Cutting board – provides a clean, stable surface for prepping chicken and veggies.
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Mixing bowl – handy for combining the filling ingredients smoothly.
- Toothpicks – help keep the stuffed chicken securely closed while cooking.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese for a tangier, fresher flavor that really stands out.
- Add toasted walnuts or pecans to the filling for crunch and a nutty touch.
- Use fresh sage or rosemary instead of thyme to add earthy, aromatic notes.
- Include cooked bacon bits for extra smoky richness, perfect for a hearty meal.
Cranberry and Spinach Stuffed Chicken with Brie
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and sliced
- 1 cup fresh spinach, chopped
- ⅓ cup dried cranberries, chopped if large
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
- Fresh rosemary sprig, for garnish (optional)
- Fresh cranberries, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time plus 25-30 minutes of cooking. So you’re looking at roughly 40 to 45 minutes total from start to finish. It’s a straightforward dish that comes together fairly quickly.
Step-by-Step Instructions:
1. Prep the Chicken:
Preheat your oven to 375°F (190°C). Carefully make a horizontal pocket in each chicken breast by slicing along one side but not cutting through. Pat the chicken dry and season inside and out with salt, pepper, and thyme.
2. Cook the Filling:
In a skillet over medium heat, warm olive oil. Add the chopped shallot and minced garlic and sauté for about 2 minutes until soft and fragrant. Toss in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly. In a bowl, combine this spinach mixture with dried cranberries, Brie slices, and cream cheese (if using).
3. Stuff and Cook the Chicken:
Spoon the filling evenly into each chicken breast pocket. Secure with toothpicks if needed to keep the filling inside. In an oven-safe skillet, melt butter over medium-high heat and sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Then, transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the Brie has melted.
4. Serve:
Remove toothpicks before serving. Garnish with fresh rosemary and cranberries if you like, for a festive touch. Let the chicken rest a few minutes before slicing and enjoy your delicious stuffed chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before prepping. Pat it dry well to avoid excess moisture that can affect searing.
Can I Substitute the Brie Cheese?
Absolutely! You can use Camembert, goat cheese, or even cream cheese for a different but still creamy flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the filling creamy and the chicken juicy.
Can I Prepare This Dish Ahead of Time?
Yes, you can stuff the chicken breasts and keep them refrigerated, covered, for up to 24 hours before cooking. Just bring them to room temperature before searing and baking for even cooking.