Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
If you’re craving a show-stopping dinner with minimal fuss, Cranberry & Spinach Stuffed Chicken Breasts with Brie will absolutely steal the spotlight at your table! Succulent chicken cradles a dreamy, creamy brie filling, married with tangy dried cranberries and vibrant spinach for a spectacular blend of savory, tart, and slightly sweet flavors. It’s the kind of dish that looks impressively gourmet but is secretly simple, transforming your weeknight dinner or special gathering into something utterly memorable. Trust me, friends and family will be singing your praises after just one bite!
Ingredients You’ll Need
Each element of Cranberry & Spinach Stuffed Chicken Breasts with Brie is handpicked for maximum flavor and gorgeous color. These humble yet essential ingredients work together to ensure every bite is juicy, melty, and bright, with no extra effort required.
- Chicken breasts: Choose boneless, skinless for effortless stuffing and juicy results every time.
- Salt: Don’t skip this simple seasoning—it brings out the natural flavors and keeps the chicken from tasting bland.
- Black pepper: Adds a gentle warmth and depth, balancing the tangy and creamy notes of the filling.
- Olive oil: A drizzle in the pan helps the spinach wilt beautifully and infuses a subtle, fruity base note.
- Fresh spinach: Chopped and sautéed just until wilted, spinach adds color and a slight earthy flavor that pairs perfectly with creamy cheeses.
- Dried cranberries: These little pops of sweetness are magic with brie and add gorgeous color to your presentation.
- Brie cheese: Silky, rich, and unapologetically luscious, it melts into the filling for a decadent, gooey finish.
- Dijon mustard (optional): For a little zippy sharpness, a touch of Dijon wakes up all the other flavors.
- Fresh thyme or dried thyme: Brings a delicate, herby perfume that feels special yet approachable—use fresh if you can.
- Toothpicks or kitchen twine: Essential tools for ensuring all that lovely filling stays tucked inside during baking.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 375°F (190°C). This temperature ensures your chicken cooks through gently while melting the cheese perfectly. A hot, ready oven also means there’s no waiting around once your chicken breasts are stuffed and beautiful—straight from your prep station to baking with no delays!
Step 2: Cut Pockets in the Chicken
Lay each boneless, skinless chicken breast flat on your work surface. With a sharp knife, carefully slice horizontally to create a pocket in the thickest side of each breast, being mindful not to slice all the way through. This pocket is where all the magic will happen, so take your time for neat, deep openings!
Step 3: Season Generously
Sprinkle salt and pepper over both sides of the chicken breasts. This simple act is crucial—seasoning every layer ensures that even bites without filling are delicious on their own. Don’t be shy here, seasoning makes all the difference for Cranberry & Spinach Stuffed Chicken Breasts with Brie!
Step 4: Sauté the Spinach
Place a skillet over medium heat and add the olive oil. Once shimmering, add in the chopped fresh spinach and sauté until just wilted, about two minutes. Set aside to cool slightly; this quick cook draws out the flavor while ensuring the spinach doesn’t make the filling too watery later.
Step 5: Mix the Stuffing
In a mixing bowl, combine the wilted spinach, dried cranberries, brie cheese slices, thyme, and optional Dijon mustard. Stir until well combined—the brie should be in manageable chunks, ready to melt graciously inside your chicken.
Step 6: Stuff and Secure the Chicken
Spoon the cranberry, spinach, and brie mixture evenly into each chicken breast pocket. Try to tuck the filling in as much as possible. Pin the breast closed with toothpicks or secure with a bit of kitchen twine. Don’t worry about a little overflowing cheese—it will just get deliciously golden in the oven!
Step 7: Bake to Perfection
Place the stuffed chicken breasts in a lightly greased baking dish. Slide them into the oven and bake for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is irresistibly melted. The tops should look lightly golden and bubbly—absolutely crave-worthy.
Step 8: Let Rest and Serve
Once baked, let your Cranberry & Spinach Stuffed Chicken Breasts with Brie rest for 5 minutes before slicing. This step locks in all the juices and helps the cheese firm up just enough for perfect, clean slices. Don’t forget to remove all toothpicks or twine before bringing them to the table!
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie
Garnishes
A flourish of fresh thyme sprigs or a scattering of extra dried cranberries over the top brings a festive touch. If you want to go all out, a quick drizzle of balsamic glaze or a sprinkle of lemon zest right before serving makes each plate look and taste restaurant-quality.
Side Dishes
Pairing is everything! Cranberry & Spinach Stuffed Chicken Breasts with Brie are fantastic with roasted root vegetables, shimmering wild rice, or a simple green salad dressed with a citrus vinaigrette. The sides provide contrast and keep the whole meal feeling light yet luxurious.
Creative Ways to Present
Slicing each stuffed breast crosswise before plating shows off that glorious swirl of brie, cranberry, and spinach. Arrange atop a color-contrasting platter, or fan out slices on individual plates for an eye-catching presentation. A sprinkle of pomegranate seeds or chopped pistachios would add even more color and crunch if you’re feeling festive!
Make Ahead and Storage
Storing Leftovers
Let any leftover Cranberry & Spinach Stuffed Chicken Breasts with Brie cool completely, then store in an airtight container in the fridge. They’ll keep deliciously for up to three days, making lunch or a fuss-free second dinner easy to pull together.
Freezing
You can absolutely freeze these for future cravings! Once cooled, wrap each chicken breast tightly in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep their lovely flavor for up to two months. Thaw overnight in the fridge for best texture.
Reheating
For the juiciest results, reheat leftovers in a covered baking dish at 325°F until warmed through, about 15-20 minutes. If you’re in a hurry, a few minutes in the microwave works fine, though the cheese may be a bit more molten. Either way, that brie and cranberry filling will still blow you away!
FAQs
Can I substitute another cheese for brie?
Brie is the star here for its creamy melt, but if you’re in a pinch, camembert or a soft goat cheese work beautifully. Even mozzarella or cream cheese can step in for a slightly different flavor and texture profile.
Is this dish gluten-free?
Yes! Cranberry & Spinach Stuffed Chicken Breasts with Brie are naturally gluten-free, as long as all your ingredients (such as mustard) are certified GF. That makes it a rockstar option for guests with dietary needs.
Can I make this ahead for a dinner party?
Definitely. You can prep the stuffed chicken breasts up to a day ahead—simply assemble, cover, and refrigerate. Just bring them to room temperature before baking so they cook evenly and stay juicy throughout.
What if I don’t have fresh spinach?
No worries! Frozen spinach works in a pinch—just thaw and squeeze out as much moisture as possible before sautéing. The result is still fabulously flavorful, and it’s a great way to use what’s on hand.
How do I know when the chicken is fully cooked?
The safest bet is to use a meat thermometer. Check for an internal temp of 165°F right at the thickest part. The juices should run clear and the filling will be hot and gloriously melty. No thermometer? Slice into the thickest part—if it’s pure white with no pink, you’re good to go.
Final Thoughts
This is one of those recipes that feels fancy but is absolutely doable, even on busy nights. I can’t encourage you enough to give Cranberry & Spinach Stuffed Chicken Breasts with Brie a try. It’s memorable, gorgeous, and a true crowd-pleaser—one you’ll want to make again and again!
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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cranberry & Spinach Stuffed Chicken Breasts with Brie are a delightful combination of flavors, perfect for a special dinner. Juicy chicken breasts are filled with a savory mixture of spinach, cranberries, and creamy brie, then baked to perfection. This dish is elegant enough for entertaining but easy enough for a weeknight meal.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Stuffing:
- 1 cup fresh spinach, chopped
- ½ cup dried cranberries
- 4 oz brie cheese, sliced (rind removed if preferred)
- 2 teaspoons Dijon mustard (optional)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- toothpicks or kitchen twine for securing
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare chicken: Cut a pocket into each chicken breast; season with salt and pepper.
- Make stuffing: Sauté spinach, mix with cranberries, brie, thyme, and Dijon mustard. Stuff into chicken.
- Cook: Bake stuffed chicken breasts for 25–30 minutes until cooked through.
- Rest and serve: Let rest for 5 minutes, then slice and serve.
Notes
- Pairs well with roasted vegetables, wild rice, or a light green salad.
- For added flavor, drizzle with balsamic glaze or pan juices before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 390
- Sugar: 6g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
