Introduction

This Cranberry & Spinach Stuffed Chicken with Brie is a flavorful and elegant dish perfect for a cozy dinner or special occasion. The combination of tangy cranberries, creamy brie, and fresh spinach creates a delicious filling wrapped in juicy chicken breasts. It’s simple to make yet impressive enough to wow your guests.

The image shows a cooked chicken breast stuffed and cut open to reveal a rich filling. The chicken skin is golden brown and crispy with a slightly spicy seasoning on top. Inside, the filling has at least two layers: a creamy white cheese layer mixed with dark green spinach and bright red cranberries, creating a mix of colors and textures. The chicken sits on a white plate with a sprig of rosemary underneath, and a few scattered cranberries around. The background is a white marbled surface with warm candlelight softly lighting the scene, photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 cups fresh spinach leaves
1/2 cup dried cranberries
4 ounces brie cheese, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1/2 cup chicken broth

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Prepare the chicken breasts by placing them on a cutting board and cutting a pocket into the side of each breast, being careful not to cut all the way through.
Step 3: Season both the inside and outside of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
Step 4: Heat olive oil in a pan over medium heat. Add the spinach and sauté until wilted. Remove from heat and let cool slightly.
Step 5: In a small bowl, combine the sautéed spinach and dried cranberries.
Step 6: Stuff each chicken breast with equal portions of the spinach and cranberry mixture, then add slices of brie cheese on top of the filling.
Step 7: Secure each stuffed chicken breast with toothpicks to keep the filling inside during cooking.
Step 8: Heat remaining olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for about 3 minutes on each side until they turn golden brown.
Step 9: Pour the chicken broth into the skillet and transfer it to the preheated oven.
Step 10: Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 11: Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Tips & Variations

Use fresh herbs like rosemary or sage instead of dried thyme for a more aromatic flavor.
If brie isn’t available, creamy goat cheese or mozzarella can be great substitutes.
For easier stuffing, pound the chicken breasts to an even thickness before creating the pocket.
Try adding chopped nuts like pecans or walnuts to the stuffing for extra texture and flavor.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 10-15 minutes or until heated through to maintain the texture and flavor. Avoid microwaving if possible, as it can make the chicken dry.

How to Serve

The image shows two golden-brown chicken breasts baked in a white dish, each stuffed with a layer of dark green spinach and light yellow cheese slices in the middle. On top of the chicken, there are small dark red berries spread across, adding a pop of color. The chicken looks juicy with a slight shine from the cooking sauce around it. The white dish with the food sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed chicken breasts and keep them refrigerated for up to 24 hours before cooking. Just be sure to cover them well to prevent drying out.

What can I serve with this stuffed chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad to balance the rich flavors of the filling.