Cranberry & Spinach Stuffed Chicken Breasts with Brie

This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is a deliciously elegant twist on a classic stuffed chicken dish. Juicy chicken breasts are filled with creamy brie, tart cranberries, and fresh spinach, creating a beautiful balance of flavors that’s perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe

I love how this recipe combines sweet, savory, and creamy elements in every bite. The brie melts into the chicken, creating a rich and luscious filling, while the cranberries add a pop of tangy sweetness. Spinach brings in a fresh, earthy note, making the whole dish feel hearty yet refined. It’s easy enough to make on a busy weeknight but fancy enough to serve to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts
brie cheese
dried cranberries
fresh spinach
olive oil
garlic
salt
black pepper
toothpicks or kitchen twine (for securing the chicken)

directions

1. I start by preheating the oven to 375°F (190°C).

2. I sauté the spinach in a little olive oil with minced garlic until just wilted, then set it aside to cool slightly.

3. I slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.

4. Inside each pocket, I layer a slice or two of brie, a spoonful of sautéed spinach, and a sprinkling of dried cranberries.

5. I secure the opening with toothpicks or kitchen twine to keep the filling inside.

6. I season the outside of the chicken breasts with salt and black pepper.

7. I sear the stuffed chicken in a hot oven-safe skillet with olive oil for 3–4 minutes on each side until golden brown.

8. Then I 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).

9. I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4 and takes about 40 minutes total: 15 minutes for prep and 25 minutes for cooking.

Variations

Sometimes I like to switch up the cheese—goat cheese or feta can be a tangy alternative to brie. For a nuttier bite, I add chopped walnuts or pecans into the filling. If I want a sweeter profile, I use fresh cranberries or a spoonful of cranberry sauce instead of dried. I’ve also tried adding caramelized onions for an extra depth of flavor.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container. To reheat, I warm the chicken in a 350°F (175°C) oven for about 10–15 minutes until heated through. If I’m in a hurry, I use the microwave, but I do it in short intervals to keep the cheese from overheating.

FAQs

How do I keep the filling from spilling out?

I make sure not to overstuff the chicken and always use toothpicks or kitchen twine to seal the edges tightly. A good sear also helps form a crust that keeps the filling inside.

Can I use frozen spinach?

Yes, I can use frozen spinach—just make sure to thaw and squeeze out as much water as possible before using it in the filling.

What’s the best substitute for brie?

If I don’t have brie, I go for camembert, goat cheese, or even mozzarella for a milder taste.

Can I prep this ahead of time?

Absolutely. I stuff and secure the chicken, then store it in the fridge up to a day in advance. When I’m ready to cook, I just sear and bake.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as I ensure all the ingredients (especially dried cranberries) are free of additives containing gluten.

Conclusion

Cranberry & Spinach Stuffed Chicken Breasts with Brie is a flavorful, festive, and easy-to-make dish that’s perfect for impressing guests or just treating myself to something special. The creamy brie, sweet cranberries, and savory spinach blend together beautifully inside juicy chicken, creating a memorable meal I want to make again and again.