Cranberry and Spinach Stuffed Chicken with Brie
Cranberry and Spinach Stuffed Chicken with Brie is a tasty and colorful dish that brings together juicy chicken breasts, fresh spinach, creamy brie cheese, and a burst of tart cranberry.…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Cranberry and Spinach Stuffed Chicken with Brie is a tasty and colorful dish that brings together juicy chicken breasts, fresh spinach, creamy brie cheese, and a burst of tart cranberry. The flavors blend in such a lovely way that each bite feels like a little celebration. It’s a perfect dish when you want something special but still simple to make.
I really like how the creamy brie melts alongside the slightly tangy cranberries and vibrant spinach. It makes the chicken feel cozy and a bit fancy without any fuss. One little tip from me: make sure your chicken is packed full of the filling so every slice is bursting with flavor. It always makes me smile when people comment on how the cheese oozes out just right.
This is the kind of meal I enjoy serving with a side of roasted potatoes or a fresh salad. It feels warm and inviting, great for family dinners or when friends come over. Whenever I whip this up, it sparks happy conversations and leaves everyone feeling pretty satisfied and impressed with how easy it was to make.
Key Ingredients & Substitutions
Chicken breasts: These are the star here, providing a juicy base for stuffing. If you want a lighter option, turkey breasts work well too.
Brie cheese: It melts beautifully and adds creaminess. If you don’t have brie, try camembert or even mozzarella for a milder taste.
Spinach: Fresh spinach brings color and freshness. Frozen spinach can be used but make sure to squeeze out excess water so the filling isn’t soggy.
Dried cranberries: They give a nice tart sweetness. If unavailable, raisins or dried cherries can be a tasty swap.
Bacon (optional): Adds smoky flavor but feel free to skip it if you prefer a vegetarian version or want less salt.
How Do You Stuff and Cook Chicken Without It Falling Apart?
Stuffing chicken is easy once you get the hang of it. Here’s how to keep it neat and tasty:
- Cut a deep pocket carefully but don’t slice through the other side.
- Fill the pocket with the spinach, cranberry mix, and slices of brie—don’t overfill to avoid splits.
- Press the edges gently to close or use toothpicks for extra hold.
- Sear the chicken in a hot pan first to lock in juices and help the outside get golden.
- Then bake it in the oven to finish cooking evenly without drying out.
Using a thermometer helps to cook perfectly—aim for 165°F (74°C) inside. Let the chicken rest for a few minutes after cooking; this helps keep it juicy and makes slicing easier.
Equipment You’ll Need
- Sharp knife – for slicing chicken breasts to make pockets easily and safely.
- Cutting board – gives you a sturdy surface for prepping the chicken and vegetables.
- Large skillet – perfect for sautéing spinach and garlic and searing the chicken to get a golden crust.
- Oven-safe pan or baking dish – to finish cooking the stuffed chicken evenly in the oven.
- Tongs – help you turn the chicken gently without breaking the stuffing inside.
- Meat thermometer – makes sure the chicken reaches the safe temperature without overcooking.
Flavor Variations & Add-Ins
- Swap brie for goat cheese for a tangier, creamier filling that melts well.
- Add chopped walnuts or pecans for a nice crunch and nutty flavor contrast.
- Use kale instead of spinach for a heartier green and more texture.
- Include a touch of fresh thyme or sage in the filling to boost the herbal aroma.
Cranberry and Spinach Stuffed Chicken with Brie
Ingredients You’ll Need:
For the Chicken and Filling:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 4 ounces brie cheese, rind removed and sliced
- 1 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 2 cloves garlic, minced
- 1/4 cup chopped cooked bacon (optional)
For the Pan Sauce and Garnish:
- 1/4 cup chicken broth or white wine
- 1 tablespoon unsalted butter
- Fresh herbs (such as rosemary or thyme) for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to bake, so around 35 minutes total. It’s a straightforward process, so you’ll be enjoying a warm, delicious meal in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Use a sharp knife to carefully slice a pocket into the side of each chicken breast without cutting all the way through. Season each breast inside and out with salt and pepper.
2. Make the Filling:
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add chopped spinach and sauté just until wilted, about 2 minutes, then remove from heat. Combine this with dried cranberries and cooked bacon if you’re using it.
3. Stuff and Cook the Chicken:
Fill each chicken breast pocket with the spinach and cranberry mixture, along with slices of brie cheese. Press the chicken closed to seal the filling. Heat the skillet again over medium-high and sear the stuffed chicken breasts for 3-4 minutes on each side, until nicely browned.
4. Bake and Serve:
Transfer the chicken to the oven (in the skillet if oven-safe, or to a baking dish) and bake for 15-20 minutes until the chicken is cooked through (internal temp 165°F or 74°C). Remove chicken and set aside. For the sauce, place the skillet back on the stove, add chicken broth or white wine, and scrape up browned bits. Let it simmer until slightly reduced, about 3-5 minutes, then stir in butter and drizzle over chicken. Garnish with fresh herbs and extra cranberries if you like. Serve immediately for a warm, flavorful dish!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This helps ensure even cooking and makes it easier to slice pockets for stuffing.
What Can I Substitute for Brie Cheese?
If you don’t have brie, creamy cheeses like camembert, mozzarella, or goat cheese work well as substitutes. They melt nicely and complement the cranberry and spinach flavors.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the chicken breasts and store them covered in the fridge for up to 24 hours before cooking. When ready, just sear and bake as directed for fresh, delicious results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the filling flavorful.