Cranberry Spinach Stuffed Chicken Brie

Cranberry and Spinach Stuffed Chicken Breasts with Brie brings comfort food and a touch of elegance together in one easy meal. Juicy chicken holds a bright filling of tart cranberries, fresh greens, and melty brie that turns every slice into a celebration of texture and flavor. This recipe is one of my weeknight heroes and also looks beautiful enough for a dinner party—even picky eaters clean their plates.

There was a night when friends dropped by last minute and I made this dish out of what I had on hand—even raved and now I keep the ingredients stocked just in case.

Ingredients

• Boneless skinless chicken breasts: Provide a protein-rich base and are ideal for stuffing when you select thicker pieces
• Fresh spinach leaves: Bring color and a tender bite—they wilt perfectly in the oven
• Dried cranberries: Add sweet tart flavor contrast and when you choose unsweetened the filling balances beautifully
• Brie cheese: Creates rich creamy pockets and should be sliced thick enough to melt but stay inside the chicken
• Olive oil: Helps get the chicken golden and keeps it juicy, so use the freshest you have
• Garlic powder: Infuses savoriness and stores well in any home kitchen
• Dried thyme: Adds a gentle herbal note—look for bright green dried leaves for best aroma
• Paprika: Brings color and subtle depth, sweet or smoked both work
• Salt and black pepper: Bring out all the other flavors—freshly ground pepper makes a difference
• Toothpicks or kitchen twine: Keep the stuffed chicken closed and are easy to remove after baking

Instructions

Prepare the Oven:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is hot and ready once your chicken is assembled

Make the Filling Pockets:

Lay each chicken breast flat and use a small sharp knife to slice a deep pocket horizontally into the thickest side making sure not to cut all the way through The goal is to create a pouch that holds the stuffing

Stuff the Chicken:

Gently open each chicken breast pocket Fill with a generous layer of fresh spinach leaves Press in a tablespoon or two of dried cranberries Top with sliced brie pressing it deep into the pocket so it does not oozes out during baking Secure the opening with toothpicks or tie with kitchen twine

Season the Chicken:

Drizzle olive oil over the stuffed chicken breasts Use your hands to coat them on all sides Sprinkle with garlic powder dried thyme paprika salt and black pepper making sure seasoning covers every surface

Sear for Flavor:

Heat an oven safe skillet over medium high heat Once hot add the chicken and sear two to three minutes per side until the surface turns golden brown This step adds rich flavor and keeps the chicken juicy

Bake to Perfection:

Move the skillet to the preheated oven Bake for twenty to twenty five minutes until the internal temperature reaches one hundred sixty five degrees Fahrenheit or seventy four degrees Celsius and the cheese is melting and bubbly

Rest and Serve:

Let the chicken rest for five minutes before cutting Remove toothpicks or twine and serve warm so the brie stays oozy

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My favorite part is watching the brie melt into the cranberries The first time my kids tried this they asked for the spicy cheese stuffed chicken again and again Every holiday I slip one onto the buffet and it vanishes first

Storage Tips

Once cooled store leftover stuffed chicken breasts in an airtight container in the refrigerator and they will keep for up to three days I like to warm them gently in the oven to keep the cheese melty or you can eat them cold sliced thin over greens

Ingredient Substitutions

If you do not have brie you can try camembert or even mozzarella for a milder creamy touch Dried cherries or chopped dried apricots also work if cranberries are hard to find Baby kale or arugula can fill in for spinach easily

Serving Suggestions

Serve this chicken with a simple salad of mixed greens and a tart vinaigrette or with roasted vegetables like carrots and parsnips For a festive touch drizzle a little balsamic glaze over each breast before serving

Cultural and Seasonal Inspiration

Brie and cranberry are classic flavors from French and North American holiday tables but stuffing them into chicken makes an easy main year round When fall rolls around I always crave this dish as the perfect bridge between summer freshness and winter comfort

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This dish will wow your guests and is surprisingly easy for weeknights. Give it a try with different fillings for endless variety.

Frequently Asked Questions

→ What is the best way to stuff chicken breasts?

Slice a deep pocket in each breast without cutting through, then fill with spinach, cranberries, and brie before securing with toothpicks or twine.

→ How do I keep the filling from leaking out?

Seal the opening well with toothpicks or kitchen twine, and ensure the stuffing is placed deep within the pocket for best results.

→ Can I prepare the dish ahead of time?

Yes, you can stuff and season the chicken in advance. Store covered in the fridge, then sear and bake when ready to serve.

→ What can I serve with this dish?

Pair with roasted vegetables, mashed potatoes, or a simple green salad to complement the rich flavors of the chicken.

→ Is this meal gluten free?

Yes, all the listed ingredients are naturally gluten free, making it suitable for gluten-sensitive diets.

→ Can I use fresh cranberries instead of dried?

Dried cranberries add a sweet-tart pop. Substituting with fresh is possible, but may change the dish’s texture and tartness.