If you’re searching for a dish that delivers restaurant-level flavor with minimal fuss, you’re in for a treat with Cranberry & Spinach Stuffed Chicken Breasts with Brie. This recipe strikes a beautiful balance between creamy, tart, savory, and juicy, blending the sweetness of cranberries, the earthiness of spinach, and the luxurious richness of brie all tucked inside a perfectly seasoned chicken breast. Simple enough for a weeknight but sophisticated enough to impress guests, it’s the kind of meal you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this dish pulls its culinary weight, infusing the chicken with layers of flavor and a gorgeous pop of color. Let’s celebrate these essentials and the delicious magic they create together.
- Chicken Breasts: Go for boneless, skinless chicken breasts so every bite is tender and soaks up all the wonderful flavors inside.
- Olive Oil: A drizzle of good olive oil adds a hint of richness and helps everything cook up golden and juicy.
- Salt: Just the right touch to season the chicken and enhance all the other ingredients.
- Black Pepper: Freshly ground gives a delicate heat that pops with every mouthful.
- Garlic Powder: Infuses a mellow garlic aroma, making the chicken especially savory and inviting.
- Dried Thyme: Brings a herby, woodsy background note that pairs perfectly with both the cranberries and brie.
- Fresh Spinach: Chopped and sautéed, it turns vibrant and slightly sweet, nestling beautifully into each breast.
- Dried Cranberries: These jewels of tartness bring an unexpected burst of flavor, balancing the cheese and chicken.
- Brie Cheese: Sliced brie melts into a creamy, decadent filling that feels special every time.
- Butter: For a bit of extra flavor and a gorgeous, golden sear in the skillet.
- Chicken Broth: Forms the base of a simple, flavorful pan sauce that ties everything together.
- Balsamic Vinegar: Adds a sophisticated tang and a deep whisper of sweetness to the sauce.
- Dijon Mustard: Rounds out the pan sauce with a subtle, gourmet kick.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie
Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C). Using a sharp knife, cut a pocket into the side of each chicken breast, making sure not to slice all the way through. This is your secret pocket for the delicious filling that’s to come! Sprinkle both sides of each breast with salt, pepper, garlic powder, and dried thyme, ensuring every surface is well-seasoned for maximum flavor.
Step 2: Sauté the Spinach and Cranberries
In a skillet over medium heat, add the olive oil and toss in the chopped spinach. Sauté for about 1–2 minutes, just until the spinach softens and wilts (it happens quickly, so keep an eye on it!). Remove the pan from heat and stir in those tart dried cranberries, letting them plump up a little in the residual warmth.
Step 3: Stuff the Chicken Breasts
This is where the magic happens! Carefully stuff each chicken pocket with a few slices of creamy brie cheese and a generous spoonful of your warm spinach-cranberry mixture. If they feel a bit full (as they should!), use toothpicks to help keep everything tucked inside during cooking.
Step 4: Sear the Stuffed Chicken
Wipe out your skillet and melt the butter over medium-high heat. Gently place your stuffed chicken breasts in the pan, letting each side get a beautiful golden sear—about 2–3 minutes per side. This extra step locks in juices and builds amazing flavor before baking.
Step 5: Bake to Perfection
Transfer the beautifully seared chicken breasts to a baking dish and pop them in the oven for about 20–25 minutes, or until the chicken is cooked through (reach for that perfect internal temp of 165°F / 74°C). This ensures your Cranberry & Spinach Stuffed Chicken Breasts with Brie are juicy, tender, and completely irresistible.
Step 6: Make the Balsamic Pan Sauce
While the chicken finishes baking, set your skillet back on the stove and deglaze with chicken broth, balsamic vinegar, and Dijon mustard—scrape up any golden bits from the searing step! Let it simmer for 3–4 minutes until the sauce reduces slightly and becomes glossy. This sauce is gold and adds a gourmet finish to your dish.
Step 7: Serve and Enjoy
Once out of the oven, let the chicken rest briefly. Slice in and spoon some of that velvety balsamic pan sauce over the top. Your table is about to get a standing ovation for Cranberry & Spinach Stuffed Chicken Breasts with Brie!
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie
Garnishes
A final flourish goes a long way! For extra color and crunch, sprinkle a handful of chopped toasted pecans or walnuts over the sliced chicken. Fresh thyme sprigs or chopped parsley add a dash of green that’s as pretty as it is flavorful. If you want to make the Cranberry & Spinach Stuffed Chicken Breasts with Brie extra festive, scatter a few extra dried cranberries on top just before serving.
Side Dishes
This chicken begs for beautiful sides. Roasted vegetables, wild rice pilaf, or classic mashed potatoes are wonderful companions, soaking up every bit of sauce. For lighter fare, serve with a fresh green salad tossed in a tangy vinaigrette. The slightly sweet, sharp notes in the salad echo the flavors of your main and keep everything balanced.
Creative Ways to Present
Slicing each stuffed breast into rounds before plating creates a stunning reveal of brie, spinach, and cranberry in every colorful cross-section. Arrange atop a pool of the balsamic pan sauce for a restaurant-worthy look. For brunch or buffet gatherings, you can slice the Cranberry & Spinach Stuffed Chicken Breasts with Brie into medallions and serve on a platter for easy sharing. The eye-catching filling makes every slice a showstopper.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry & Spinach Stuffed Chicken Breasts with Brie keep beautifully in the fridge for up to three days. Be sure to store them in an airtight container with any extra sauce to keep the chicken moist and flavorful. The filling stays creamy and just as tempting for your next meal.
Freezing
You can absolutely freeze these stuffed chicken breasts! Cool the cooked chicken completely and wrap each portion tightly in plastic wrap or foil. Store in a freezer-safe container for up to two months. This is a fantastic option for meal prepping a special dinner in advance.
Reheating
To reheat, let the chicken thaw overnight in the refrigerator if frozen. For best results, warm it in a covered baking dish in a 325°F (165°C) oven until heated through—add a splash of chicken broth if needed to keep things from drying out. The brie melts again and the filling stays luscious and inviting!
FAQs
Can I use a different cheese instead of brie?
Absolutely! Camembert or goat cheese both make wonderful substitutes if you want to switch things up, but brie’s creamy texture and mild flavor work especially well in Cranberry & Spinach Stuffed Chicken Breasts with Brie.
What’s the best way to keep the filling from spilling out?
Use toothpicks to secure the open side of your chicken breast, and don’t overstuff. Searing the chicken before baking also helps seal the pocket and keep those delicious goodies inside.
Can I add nuts to the stuffing?
Yes, chopped pecans or walnuts are fantastic here for added crunch and a holiday feel. Just toss them in with the spinach and cranberries before stuffing your chicken—your Cranberry & Spinach Stuffed Chicken Breasts with Brie will be even more festive!
Is this recipe gluten-free?
Yes, as written, it’s fully gluten-free. If you serve with sides, just double check they’re gluten-free as well to keep the meal safe for everyone.
Can I make this ahead of time?
Certainly! You can prep and stuff the chicken breasts a day in advance, then just sear and bake them when ready. This makes Cranberry & Spinach Stuffed Chicken Breasts with Brie a stress-free option for entertaining.
Final Thoughts
Ready to wow your family or dinner guests with a dish that tastes as stunning as it looks? I hope you’ll give Cranberry & Spinach Stuffed Chicken Breasts with Brie a spot on your table. With its balance of flavors and wonderful presentation, this meal is sure to become a true favorite for any occasion!
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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delightful recipe for Cranberry & Spinach Stuffed Chicken Breasts with Brie that combines savory chicken with the sweetness of cranberries, the richness of brie cheese, and the earthy flavors of spinach. Perfect for a special dinner or holiday meal.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Stuffing:
- 1 cup fresh spinach (chopped)
- 1/2 cup dried cranberries
- 4 oz brie cheese (sliced)
Additional:
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare chicken: Cut a pocket into each chicken breast, season with salt, pepper, garlic powder, and thyme.
- Make stuffing: Sauté spinach, then mix with cranberries. Stuff chicken with brie and spinach-cranberry mixture.
- Cook chicken: Sear chicken in a skillet, then bake for 20–25 minutes.
- Make sauce: Deglaze skillet with broth, balsamic vinegar, and mustard. Simmer and serve over chicken.
Notes
- For a festive twist, add chopped pecans or walnuts to the stuffing.
- Pair with roasted vegetables, wild rice, or mashed potatoes.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 420
- Sugar: 9g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 130mg
