Cranberry Spinach Stuffed Chicken with Brie

If you’re looking for an elegant yet simple dinner that combines sweet, savory, and creamy flavors in every bite, this cranberry spinach stuffed chicken with brie is exactly what you need. I still remember making this for my sister’s engagement dinner back in 2022. She asked for something that looked fancy but wouldn’t stress me out in the kitchen, and this recipe delivered perfectly in about 40 minutes.

What I love most about this recipe is how the melted brie cheese oozes out when you slice into the chicken, mixing with the sweet cranberries and tender spinach. This cranberry stuffed chicken breast recipe looks fancy enough for special occasions, but it’s weeknight-friendly too. The combination of textures and flavors makes it one of those recipes you’ll return to again and again. Plus, with about 35 grams of protein per serving, it’s perfect if you’re focused on high protein meals without sacrificing taste.

Gathering Your Ingredients for Success

I always choose chicken breasts that are similar in size so they cook evenly. For the brie, make sure to remove the rind before cubing it, as it melts much better that way. Pro tip: if your spinach is particularly wet, squeeze out excess moisture with paper towels to prevent a watery filling.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 4 oz brie cheese, rind removed and cut into small cubes
• 2 cups fresh spinach, chopped
• ¼ cup dried cranberries
• 2 cloves garlic, minced
• 1 tablespoon butter
• Toothpicks (for securing chicken)

My ingredient recommendation: I prefer using fresh spinach over frozen because it has better texture and doesn’t add extra moisture. If you want a more festive touch, swap dried cranberries for fresh ones, but keep in mind they’ll be more tart and may release more juice during cooking.

Step-by-Step Instructions for Perfect Results

I recommend laying everything out before you start, especially the toothpicks. Trust me, trying to find them with raw chicken on your hands is not fun!

Step 1: Preheat your oven to 375°F (190°C). Line up your chicken breasts on a clean cutting board.

Step 2: Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast. Cut almost all the way through but leave the back edge intact, about half an inch of connected meat. This creates a perfect pocket for your cranberry spinach stuffing without the filling falling out the other side.

Step 3: In a medium mixing bowl, combine the chopped spinach, dried cranberries, minced garlic, and cubed brie cheese. Mix gently with a spoon until everything is evenly distributed.

Step 4: Season both sides of each chicken breast generously with salt, pepper, garlic powder, and paprika. Don’t skip this step as it adds crucial flavor to the exterior.

Step 5: Carefully stuff each chicken breast pocket with the spinach and brie mixture, using about ¼ cup of filling per breast. Don’t overstuff or the filling will leak out during cooking. Secure the opening with 2-3 toothpicks, inserting them at an angle like you’re sewing the pocket shut.

Step 6: Heat olive oil and butter together in an oven-safe skillet over medium-high heat. The combination gives you great flavor from the butter plus the high smoke point of oil. Once the butter stops foaming and the pan is hot, add the stuffed chicken breasts. Sear for 2-3 minutes on each side until you see a beautiful golden-brown crust forming.

Step 7: Transfer the entire skillet directly to your preheated oven. Bake for 20-25 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part (not the filling) reads 165°F (74°C). The juices should run clear when pierced.

Step 8: Remove the skillet from the oven (use oven mitts, the handle will be extremely hot!). Let the cranberry spinach stuffed chicken with brie rest for 5 minutes before serving. This resting time allows the juices to redistribute and gives the brie a chance to finish melting into that gorgeous, creamy texture. Carefully remove all toothpicks before serving.

Pairing Ideas That Complement This Dish

This cranberry spinach stuffed chicken pairs beautifully with sides that complement its rich, creamy filling without overwhelming the delicate flavors.

Roasted Garlic Mashed Potatoes: The creamy texture and mild garlic flavor won’t compete with the brie while adding comfort food appeal to your plate.

Honey Glazed Carrots: The natural sweetness echoes the cranberries and adds a vibrant pop of color that makes the presentation Instagram-worthy.

Wild Rice Pilaf: Nutty wild rice provides textural contrast and soaks up any melted brie that escapes from the stuffed chicken breast, making every bite delicious.

Arugula Salad with Balsamic: Peppery arugula cuts through the richness while a tangy balsamic vinaigrette brightens every bite and adds freshness.

Roasted Brussels Sprouts: Caramelized Brussels sprouts add a slightly bitter note that balances the sweet and creamy elements of this cranberry stuffed chicken perfectly.

More Delicious Chicken Dinners to Try Next

This cranberry spinach stuffed chicken with brie pairs beautifully with other impressive chicken dishes when planning your weekly menu. For another elegant preparation, try the Crispy Parmesan Chicken with Rich Garlic Sauce, which shares the same sophisticated appeal but with Italian-inspired flavors. The rich garlic sauce would complement the cranberry brie combination wonderfully if serving both at a dinner party.

When looking for variety in chicken preparations, consider the Slow Cooker Honey Mustard Chicken for a hands-off weeknight option, or the Slow Cooker Parmesan Garlic Chicken Sandwiches for a casual family meal. For special occasions similar to this stuffed chicken recipe, the Slow Cooker Chicken with Fig Jam and Goat Cheese offers another sweet and savory combination that feels restaurant-worthy.

Keeping Leftovers Fresh and Delicious

Store leftover cranberry spinach stuffed chicken with brie in an airtight container in the refrigerator for up to 3 days. I recommend slicing it before storing, as it reheats more evenly that way and makes portion control easier for next-day lunches.

To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. The microwave works in a pinch but can make the chicken a bit rubbery. Pro tip: add a tablespoon of chicken broth before reheating to keep the meat moist and prevent it from drying out.

You can freeze this recipe for up to 3 months in a freezer-safe container, though the brie texture may change slightly upon thawing. I actually prefer to freeze it before cooking for best results. Thaw overnight in the refrigerator, then cook as directed in the recipe.

Your Questions About This Recipe Answered

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