Cranberry and Spinach Stuffed Chicken with Brie

This Cranberry and Spinach Stuffed Chicken with Brie is a delightful mix of juicy chicken breasts filled with creamy brie, fresh spinach, and a touch of tangy cranberry sauce. The…

By Willow • November 4, 2025 • Reading time: 6 min

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This Cranberry and Spinach Stuffed Chicken with Brie is a delightful mix of juicy chicken breasts filled with creamy brie, fresh spinach, and a touch of tangy cranberry sauce. The combination of flavors is gentle but exciting—just enough sweetness from the cranberries, a smooth melt from the brie, and the green freshness of spinach all wrapped up in tender chicken.

I love making this dish when I want something a little different but still easy and quick. It feels special without needing a lot of fancy steps. One tip I’ve found helpful is to pat the chicken dry before stuffing; it helps keep everything juicy and holds the filling in nicely. Plus, I like to add a little extra cranberry on top as a finishing touch because it adds a nice color and flavor boost.

This dish works great served with a simple salad or some roasted veggies on the side. I often find that the leftovers taste just as good the next day, making it perfect for a cozy lunch. Every time I make it, friends ask me for the recipe, and I’m happy to share because it’s one of those meals you can count on to impress without stress.

Key Ingredients & Substitutions

Chicken Breasts: These are the star protein here. Choose large, even-sized breasts so stuffing fits well. If you can’t find boneless, skinless, you can carefully remove skin and bone yourself. Chicken thighs could work, but the stuffing step is easier with breasts.

Brie Cheese: Brie adds creamy, melty richness. If you can’t find Brie, Camembert or a mild mozzarella work well. Avoid strong cheeses like blue cheese here since the cranberry adds mild sweetness already.

Fresh Spinach: Spinach gives freshness and a slight earthiness. You can swap it with baby kale, Swiss chard, or even arugula if you want a pepperier bite. Just sauté until wilted to soften the leaves.

Dried Cranberries: These bring a sweet-tart pop. If you want a less sweet twist, try dried cherries or chopped dried apricots. For freshness, add a spoonful of cranberry sauce or chopped fresh cranberries in season.

How Do You Safely Stuff Chicken Without It Falling Apart?

Cutting a pocket in the chicken breast without piercing all the way through takes focus but is key to holding filling steady. Here’s what helps:

• Use a sharp, thin knife to gently slice horizontal into the thickest part of the breast.
• Keep the cut shallow enough to form a pocket but not cut through both sides.
• Stuff with folding ingredients carefully, avoid overfilling to prevent splitting.
• Secure edges with toothpicks after stuffing to keep everything inside while cooking.
• Let the chicken rest a few minutes after cooking to help fillings settle inside.

Taking these steps makes sure your chicken looks neat, cooks evenly, and keeps that delicious filling inside every bite.

Equipment You’ll Need

• Sharp knife – makes cutting the chicken pocket clean and easy without tearing.
• Cutting board – a sturdy surface to safely prepare the chicken and veggies.
• Oven-safe skillet – lets you sear the chicken on the stove and finish baking in the oven without extra dishes.
• Wooden spoon or spatula – great for sautéing the spinach and scraping up pan bits.
• Toothpicks – help keep the chicken stuffed pockets closed while cooking.
• Meat thermometer (optional) – ensures chicken is perfectly cooked and safe to eat.

Flavor Variations & Add-Ins

• Swap brie with goat cheese for a tangier, creamier filling that pairs well with cranberry’s sweetness.
• Add chopped walnuts or pecans to the stuffing for crunch and a nutty flavor contrast.
• Mix in sautéed mushrooms with the spinach for earthiness and extra texture.
• Try fresh herbs like rosemary or sage instead of thyme to create a different aromatic profile.

Cranberry and Spinach Stuffed Chicken with Brie

Ingredients You’ll Need:

• 2 large boneless, skinless chicken breasts
• 4 oz Brie cheese, sliced or cut into small chunks
• 1 cup fresh spinach leaves
• ½ cup dried cranberries
• 2 cloves garlic, minced
• 1 tablespoon olive oil, plus more for cooking
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper, to taste
• ¼ cup chicken broth or white wine (optional, for sauce)
• 1 tablespoon butter (optional, for sauce)
• Fresh parsley, finely chopped (for garnish)

How Much Time Will You Need?

This recipe will take about 10 minutes to prepare and 25 minutes to cook, for a total of around 35 minutes. The quick searing and oven baking make it straightforward and efficient while creating a delicious, full-flavored meal.

Step-by-Step Instructions:

1. Prepare the Chicken Pockets:

Preheat your oven to 375°F (190°C). Take each chicken breast and carefully slice a horizontal pocket into the thickest part, being careful not to cut all the way through. This pocket will hold your filling, so take your time to create a nice cavity.

2. Cook Spinach and Mix Filling:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2 minutes. Remove from heat and combine the spinach, dried cranberries, and thyme in a bowl. Season with a pinch of salt and pepper.

3. Stuff and Season the Chicken:

Fill each chicken pocket with a generous amount of the spinach and cranberry mixture, then add pieces of Brie cheese. Use toothpicks to secure the pocket if needed. Season the outside of the chicken breasts with salt and pepper to taste.

4. Sear and Bake the Chicken:

In an oven-safe skillet, heat a little olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Then, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).

5. Make the Optional Pan Sauce:

If you’d like, remove the chicken and set aside. Place the skillet back on the stove and add chicken broth or white wine to deglaze, scraping up any browned bits. Let the liquid reduce slightly, then stir in butter for a smooth, glossy sauce.

6. Serve and Enjoy:

Drizzle the pan sauce over the stuffed chicken breasts and garnish with fresh parsley. Enjoy your juicy, flavorful Cranberry and Spinach Stuffed Chicken with Brie with your favorite side dishes!

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure to fully thaw the chicken breasts in the fridge overnight before preparing. Pat them dry well to avoid excess moisture, which can affect the searing and stuffing.

Can I Substitute Brie with Another Cheese?

Absolutely! Goat cheese or mozzarella are great mild alternatives that melt nicely. Just avoid cheeses with very strong flavors that might overpower the cranberries.

How Should I Store Leftovers?

Store leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the cheese melty.

Is it Okay to Make This Dish Ahead of Time?

Yes! You can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just bring them to room temperature for 15 minutes before searing and baking.