If there’s one thing we all crave after a long, chaotic day—between work deadlines, school pick-ups, and laundry that seems to multiply—it’s a dinner that feels fancy but is secretly easy. Enter: Cranberry and Spinach Stuffed Chicken Breasts with Brie.
This dish checks every box. It’s quick, comforting, and just unique enough to feel like a little celebration (even if the celebration is surviving Monday). Packed with gooey brie, sweet cranberries, and earthy spinach, it’s your new go-to for weeknight elegance.
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Why You’ll Love This Cranberry and Spinach Stuffed Chicken Breasts with Brie
Think of this as the culinary version of your favorite fall sweater—warm, cozy, and always flattering. The flavor combination is magical: creamy brie and tart cranberries mingle with garlicky spinach, all hugged by juicy chicken. Bonus: it’s deceptively easy to make, which is a win when time is tight and appetites are large.
Ingredients You’ll Need
- 4 large boneless, skinless chicken breasts (thick enough to butterfly)
- 2 cups fresh spinach, washed and chopped
- ½ cup dried cranberries, finely chopped
- 4 ounces brie cheese, thinly sliced
- 2 tablespoons olive oil
- Salt, pepper, and paprika to taste
- Optional: chopped nuts (walnuts or pecans) or fresh thyme for added flair
For the Glaze:
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
How to make Cranberry and Spinach Stuffed Chicken Breasts with Brie
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to avoid post-dinner scrubbing.
2. Butterfly the Chicken
Carefully slice each chicken breast horizontally to create a pocket. Be gentle—you want a good pocket, not a chicken flap.
3. Make the Filling
In a bowl, combine chopped spinach, cranberries, and brie slices. Optional: toss in some chopped nuts or a sprinkle of thyme if you’re feeling fancy.
4. Stuff It Up
Evenly stuff each chicken pocket with the mixture. Use toothpicks to secure if needed (just remember to take them out later!).
5. Season and Sear
Rub each breast with olive oil. Sprinkle with salt, pepper, garlic powder, and a pinch of paprika. Sear the chicken in a hot skillet, about 2–3 minutes per side, to lock in flavor and get that golden crust.
6. Bake to Perfection
Transfer the seared chicken to your baking dish and bake for 20–25 minutes, or until the internal temp hits 165°F.
7. Glaze and Serve
In a small saucepan, stir together honey, balsamic vinegar, and Dijon mustard. Simmer until slightly thickened, then drizzle over the finished chicken. Remove those toothpicks and serve hot.
Tips for the Perfect Stuffed Chicken
- Don’t overstuff—the brie melts and spreads, so a little goes a long way.
- Let the chicken rest a few minutes before slicing so the juices don’t bail out.
- For extra flair, serve with roasted sweet potatoes or a simple arugula salad.
A Little Kitchen Magic
I first whipped this up for a last-minute dinner party when I had zero time and even less energy. My friends were blown away—and thought I’d spent hours. Joke’s on them! It’s been a family favorite ever since, especially during the holidays or whenever we need a touch of cozy.
FAQs About Cranberry and Spinach Stuffed Chicken Breasts with Brie
Can I prep this ahead of time?
Absolutely! Assemble and refrigerate for up to a day before baking.
Can I use frozen spinach?
Yes, just thaw and squeeze out the excess water first.
What’s a good side dish?
Roasted veggies, garlic mashed potatoes, or a simple salad all pair beautifully.
Cozy Nights Call for Cranberry and Spinach Stuffed Chicken Breasts with Brie
When you want comfort food that feels just a tad luxurious, this dish hits the spot. It’s perfect for impressing guests, feeding your picky eaters (brie helps!), or simply treating yourself to a delicious, no-fuss dinner. Cranberry and Spinach Stuffed Chicken Breasts with Brie is the kind of magic that makes weeknights feel like special occasions.
So go ahead—light a candle, pour yourself something nice, and enjoy the cozy magic of a meal made with love.
Discover More Cozy Chicken Creations
If you loved the comforting flavors in our Cranberry and Spinach Stuffed Chicken Breasts with Brie, you’re in for a treat! Here are a few hand-picked recipes to continue your culinary journey—each one packed with flavor and perfect for busy weeknights or a special dinner in:
- Try the equally delicious and cheesy twist with our Spinach Stuffed Chicken Breast—a classic favorite for spinach lovers.
- For a cozy one-dish wonder, don’t miss the creamy and indulgent Creamy Chicken Pot Pie Orzo, the perfect blend of comfort and convenience.
- Craving something slow-cooked and soul-warming? Our Crockpot Marry Me Chicken delivers big flavor with minimal effort.
- If you’re all about fall flavors, the savory-sweet combo in our Honey BBQ Chicken with Garlic Parmesan Potatoes will definitely hit the spot.
These recipes are just a click away and are sure to bring more chicken magic to your table. Happy cooking!
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Cranberry and Spinach Stuffed Chicken Breasts with Brie
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
These Cranberry and Spinach Stuffed Chicken Breasts with Brie are a cozy, elegant dinner option bursting with holiday-inspired flavors. Juicy chicken is stuffed with sautéed spinach, creamy brie, and tart cranberries, then seared and oven-baked to golden perfection. A drizzle of sweet and tangy honey-balsamic glaze brings it all together!
Ingredients
4 large boneless, skinless chicken breasts (thick enough to butterfly)
2 cups fresh spinach, washed and chopped
½ cup dried cranberries, finely chopped
4 oz brie cheese, sliced thinly
2 tbsp olive oil
Salt, pepper, and paprika to taste
Garlic powder and fresh thyme (optional)
Toothpicks (optional for securing)
For the glaze:
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
Slice a pocket into the side of each chicken breast without cutting all the way through.
Mix chopped spinach, dried cranberries, and brie slices in a small bowl. Stuff evenly into each chicken breast.
Rub chicken with olive oil and season with garlic powder, thyme (if using), salt, pepper, and a pinch of paprika.
Sear stuffed chicken breasts in a hot skillet over medium heat, 2–3 minutes per side until golden.
Transfer to baking dish and bake for 20–25 minutes or until internal temperature reaches 165°F.
Meanwhile, whisk honey, balsamic vinegar, and Dijon mustard in a small saucepan over medium heat. Simmer until slightly thickened.
Drizzle glaze over chicken before serving. Remove toothpicks if used. Enjoy!
Notes
You can prep this dish ahead—assemble and refrigerate up to 24 hours before baking.
Frozen spinach works too; just thaw and drain well before using.
Add chopped nuts like pecans or walnuts for an added crunch.
Serve with roasted sweet potatoes, garlic mashed potatoes, or a simple green salad for a complete meal
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked and Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 38 g
- Protein: 38 g
- Cholesterol: 105 mg