DINNER

Cranberry & Spinach Stuffed Chicken with Brie: An Amazing Ultimate Recipe

Chef Olivia

December 16, 2025
5 min read

Cranberry & Spinach Stuffed Chicken with Brie: An Amazing Ultimate Recipe

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why make this recipe

This Cranberry & Spinach Stuffed Chicken with Brie is a simple, tasty meal. It mixes sweet cranberries, soft brie, and fresh spinach inside chicken. The result is juicy chicken with a creamy, bright filling. If you enjoy rich chicken dinners, you might also like this best smothered chicken and rice recipe for another easy and comforting meal.

introduction

This recipe is easy to follow and uses common ingredients. The brie melts into the spinach and cranberries for a creamy center. You get a nice balance of salty, sweet, and fresh flavors. You can make it for weeknights or for guests. It looks fancy but cooks simply.

how to make Cranberry & Spinach Stuffed Chicken with Brie

Work step by step. Sauté the garlic and spinach, mix with cranberries and brie, then stuff the chicken breasts. Sear the chicken so it gets color, then bake with a little chicken broth until done. Let the chicken rest so it stays juicy. Follow the Directions section below for full steps.

Ingredients :

– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach, chopped
– 1 cup brie cheese, rind removed and cubed
– ½ cup dried cranberries, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 teaspoon dried thyme or 1 tablespoon fresh thyme
– ½ cup chicken broth (for baking)
– Toothpicks or kitchen twine (for securing the chicken)

Directions :

Creating Cranberry & Spinach Stuffed Chicken with Brie is simple if you follow these steps:

Begin by preheating your oven to 375°F (190°C).
Prepare the Filling: In a skillet over medium heat, add olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
In a mixing bowl, add the sautéed spinach and garlic, chopped dried cranberries, and brie cheese. Mix well.
Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
Fill each chicken breast with the cranberry-spinach-brie mixture. Secure openings with toothpicks or tie with kitchen twine.
Season the stuffed chicken on both sides with salt, black pepper, and thyme.
In an oven-safe skillet, sear the chicken breasts for 3-4 minutes on each side, until golden brown.
Pour chicken broth around the chicken in the skillet, then transfer the skillet to the preheated oven. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Rest: Remove from the oven and let the chicken rest for 10-15 minutes before serving. This allows the juices to redistribute.

how to serve Cranberry & Spinach Stuffed Chicken with Brie

Serve the chicken hot, sliced or whole. This goes well with rice, mashed potatoes, or a simple green salad. For a cozy plate, serve with roasted vegetables and a spoon of pan juices. You can also pair it with a warm rice dish like this smothered chicken and rice for a full meal.

how to store Cranberry & Spinach Stuffed Chicken with Brie

Cool the chicken to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warm, or in a microwave in short bursts to avoid drying. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.

tips to make Cranberry & Spinach Stuffed Chicken with Brie

Use room-temperature brie so it melts faster inside the chicken.
Don’t overfill the chicken pockets; leave space to close them.
Secure with toothpicks or twine to keep filling inside while searing and baking.
Sear on medium-high heat to get a nice color before baking.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C) without overcooking.

variation (if any)

Swap brie for goat cheese or cream cheese for a different flavor.
Add chopped walnuts or pecans to the filling for crunch.
Use fresh cranberries with a little sugar cooked down if you prefer tart fresh fruit.
Add a splash of balsamic reduction on top for a sweet tang.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing with the brie.

Q: Do I have to remove the brie rind?
A: Removing the rind gives a smoother melt and milder taste. You can leave a thin rind if you like more flavor.

Q: Can I prepare this ahead of time?
A: Yes. Stuff the chicken and keep covered in the fridge for up to 8 hours before cooking. Cook when ready.

Q: What if my chicken is thick or uneven?
A: Pound the chicken to an even thickness for easier stuffing and even cooking.

Q: Is it safe to use toothpicks in the oven?
A: Yes. Use wooden toothpicks but soak them for a few minutes if you worry about burning. Remove before serving.