Cranberry & Spinach Stuffed Chicken Breasts with Brie

Juicy chicken breasts filled with creamy brie, tart cranberries, and sautéed spinach—this Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is the perfect balance of savory and sweet. It’s elegant enough for entertaining, yet simple enough for a weeknight dinner. The melty cheese and tangy cranberries create a festive, comforting dish that’s bursting with flavor in every bite.

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Why You’ll Love This Recipe
Elegant Yet Easy – Impressive presentation with minimal effort.
Sweet & Savory – Brie, cranberries, and chicken make a winning trio.
Perfect for Holidays – A great alternative to traditional roast dinners.
Melty & Juicy – Cheese-filled and perfectly moist every time.
Low-Carb Friendly – A protein-rich main dish with no breadcrumbs required.

Ingredients You’ll Need

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• ½ cup dried cranberries (unsweetened or reduced sugar preferred)
• 4 oz brie cheese, sliced (rind removed if desired)
• 1 tsp fresh thyme or ½ tsp dried thyme
• 1 tbsp Dijon mustard (optional, for added depth)
• 1 tbsp honey (optional, for balanced sweetness)
• Toothpicks or kitchen twine

For Garnish & Serving:

• Fresh thyme sprigs
• Drizzle of pan juices or balsamic glaze
• Roasted vegetables or mashed potatoes

Tools You’ll Need

• Sharp knife
• Cutting board
• Skillet or ovenproof sauté pan
• Tongs
• Meat thermometer
• Foil (for resting)

Step-by-Step Instructions

Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add garlic and chopped spinach, sautéing for 1–2 minutes until wilted.
Stir in cranberries and thyme. Cook for another 30 seconds, then remove from heat.
Let the mixture cool slightly, then mix in brie slices.

Step 2: Prepare the Chicken
Using a sharp knife, slice a horizontal pocket in each chicken breast (don’t cut all the way through).
Season inside and out with salt and pepper.
Optional: Rub the inside of each pocket with a little Dijon mustard and honey for added flavor.

Step 3: Stuff the Chicken
Divide the filling evenly between the chicken breasts, tucking it neatly inside each pocket.
Secure with toothpicks or kitchen twine to hold everything in place.

Step 4: Sear the Chicken
Preheat your oven to 375°F (190°C).
Heat a drizzle of oil in an oven-safe skillet over medium-high heat.
Sear the stuffed chicken for 2–3 minutes per side until golden brown.

Step 5: Bake to Finish
Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from oven and let rest under foil for 5 minutes before slicing.

Step 6: Serve & Garnish
Remove toothpicks or twine, then slice or serve whole.
Drizzle with pan juices or balsamic glaze and garnish with fresh thyme.
Pair with mashed potatoes, roasted vegetables, or wild rice.

Tips for Perfect Stuffed Chicken
Don’t Overstuff – Overfilling can cause the cheese to spill out during cooking.
Secure Tightly – Use toothpicks or tie with twine to keep the filling in place.
Use a Thermometer – Ensures chicken is perfectly cooked without drying out.
Choose Brie Wisely – A creamy, mild brie works best for melting and flavor balance.
Customize It – Add chopped pecans or walnuts for crunch, or swap cranberries for chopped dried apricots.

Serving Suggestions
Holiday Dinner – A festive option for Christmas, Thanksgiving, or Easter.
Date Night – Elegant and flavorful for a romantic home-cooked meal.
Weeknight Treat – Serve with garlic green beans and mashed sweet potatoes.
Lunch Leftovers – Slice and serve cold on a sandwich or salad the next day.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw before reheating.

Reheating:

• Oven: Reheat at 350°F for 10–15 minutes until warmed through.
• Microwave: Use 50% power in short intervals to keep the filling from overheating.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before sautéing with garlic.

2. Is it okay to leave the brie rind on?
Yes, though some prefer to remove it for a smoother texture. It’s a personal preference.

3. Can I use chicken thighs instead?
Boneless, skinless thighs can work, but they’re smaller—so reduce filling accordingly and secure tightly.

4. What’s a good side dish?
Mashed potatoes, roasted carrots, wild rice, or even cranberry couscous are perfect choices.

5. Can I make this ahead of time?
Yes! Stuff and refrigerate the chicken up to 1 day ahead. Let sit at room temperature 15 minutes before cooking.

Final Thoughts
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is everything you want in a cozy, elegant meal: melty cheese, a burst of sweetness from cranberries, and juicy chicken that’s perfectly seasoned and satisfying. It’s the kind of dish that’s just as welcome at a festive holiday table as it is on a quiet weekday night.

Try it out and share your feedback or a photo—I’d love to see your delicious creations!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American-European Fusion

Nutritional Information (Per Serving):
Calories: 420 | Protein: 36g | Carbohydrates: 10g | Fat: 25g | Fiber: 1g | Sodium: 370mg

Juicy chicken breasts filled with creamy brie, tart cranberries, and sautéed spinach—this Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is the perfect balance of savory and sweet. It’s elegant enough for entertaining, yet simple enough for a weeknight dinner. The melty cheese and tangy cranberries create a festive, comforting dish that’s bursting with flavor in every bite.

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