This Chicken Stuffed with Brie, Spinach & Cranberries is a comforting yet refined dish that blends savory, creamy, and sweet flavors in every bite. With juicy baked chicken breasts filled with melty brie, sautéed spinach, and bursts of tart cranberries, it’s ideal for festive gatherings or an elevated weeknight meal.
Why You’ll Love This Recipe
I love how this recipe takes basic chicken breasts and transforms them into a gourmet-style meal without much effort. The creamy brie melts beautifully inside the chicken, while the spinach adds a bit of earthiness and the cranberries bring a touch of sweetness. The balsamic-Dijon glaze on top adds a rich, tangy finish. Whether I’m hosting a dinner party or just want something extra special on a Tuesday night, this dish delivers flavor, elegance, and comfort in one.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cups fresh spinach, chopped
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 oz brie cheese, sliced
1/3 cup dried cranberries
2 teaspoons balsamic vinegar
1 tablespoon Dijon mustard
Toothpicks or cooking twine for securing
Directions
I start by preheating the oven to 375°F (190°C).
In a skillet over medium heat, I sauté chopped spinach in olive oil with 1/4 teaspoon of salt until wilted, about 2–3 minutes, then set it aside.
I carefully slice a pocket into the side of each chicken breast, making sure not to cut all the way through.
I season the chicken on both sides with the remaining salt and pepper.
Then, I stuff each chicken breast with sautéed spinach, slices of brie, and a spoonful of dried cranberries. I secure them using toothpicks or twine.
In a small bowl, I whisk together balsamic vinegar and Dijon mustard and brush this mixture over the tops of the stuffed chicken breasts.
I heat an oven-safe skillet over medium-high heat, sear the stuffed chicken for 2–3 minutes on each side until golden, then transfer the skillet to the oven.
I bake the chicken for 20–25 minutes, until it’s cooked through and reaches an internal temperature of 165°F (74°C).
Finally, I let the chicken rest for 5 minutes before slicing and serving.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 340 kcal per serving
Variations
I sometimes swap the brie for goat cheese or camembert for a different creamy texture and flavor.
For a nuttier touch, I’ve added chopped walnuts or pecans to the stuffing.
If I’m out of cranberries, dried cherries or apricots also work beautifully.
For a lighter version, I’ve used baby kale instead of spinach.
I’ve also grilled the stuffed chicken on summer days for a smoky twist.
Storage/Reheating
I store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a 350°F (175°C) oven, covered with foil, for about 10–15 minutes until warmed through. If I’m in a hurry, I microwave it in 1-minute intervals, though the oven helps maintain better texture. I don’t recommend freezing due to the brie’s texture when thawed.
Related Recipes:
FAQs
How do I know when the stuffed chicken is fully cooked?
I always use a meat thermometer to check the internal temperature—it should read 165°F (74°C) at the thickest part of the breast. That’s the best way to make sure it’s safe and juicy.
Can I make this dish ahead of time?
Yes, I often prepare the chicken up to the point of baking, then store it in the fridge for a few hours. When I’m ready to serve, I just sear and bake as usual.
What side dishes go well with this recipe?
I love serving this with roasted vegetables, mashed potatoes, or a wild rice pilaf. A crisp green salad with a balsamic vinaigrette also complements the richness beautifully.
Is there a dairy-free version of this recipe?
To make it dairy-free, I substitute the brie with a non-dairy cheese alternative or skip the cheese entirely and focus on the spinach and cranberry filling.
Can I use frozen spinach instead of fresh?
Yes, I’ve used frozen spinach in a pinch. I just make sure to thaw and drain it very well before sautéing to avoid excess moisture in the stuffing.
Conclusion
This Chicken Stuffed with Brie, Spinach & Cranberries has quickly become one of my go-to dishes for when I want something easy yet impressive. The combination of flavors is cozy, festive, and a little unexpected in the best way. Whether I’m celebrating or just craving something a little fancier than usual, this recipe always delivers comfort and elegance in one bite.
📖 Recipe:
Print
Chicken Stuffed with Brie, Spinach & Cranberries
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Chicken Stuffed with Brie, Spinach & Cranberries is a gourmet-style dish that combines juicy chicken breasts with creamy brie, earthy spinach, and sweet dried cranberries. Finished with a tangy balsamic-Dijon glaze, it’s perfect for festive occasions or an elevated weeknight dinner.
Ingredients
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cups fresh spinach, chopped
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
4 oz brie cheese, sliced
1/3 cup dried cranberries
2 teaspoons balsamic vinegar
1 tablespoon Dijon mustard
Toothpicks or cooking twine for securing
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, sauté the chopped spinach in olive oil with 1/4 teaspoon of salt until wilted, about 2–3 minutes. Set aside.
- Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Season the chicken on both sides with the remaining salt and black pepper.
- Stuff each chicken breast with the sautéed spinach, slices of brie, and a spoonful of dried cranberries. Secure with toothpicks or cooking twine.
- In a small bowl, whisk together the balsamic vinegar and Dijon mustard. Brush this glaze over the tops of the stuffed chicken breasts.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2–3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing and serving.
Notes
Swap brie with goat cheese or camembert for different flavors.
Add chopped walnuts or pecans for extra crunch.
Use dried cherries or apricots if out of cranberries.
Substitute baby kale for spinach for a different green.
Grill the stuffed chicken for a smoky summer variation.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven covered with foil for best texture.
Use thawed and drained frozen spinach if fresh isn’t available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 340
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
