Dinner

Cranberry & Spinach Stuffed Chicken with Brie Recipe

ByLila Prescott November 24, 2025November 24, 2025

Introduction

This Cranberry & Spinach Stuffed Chicken with Brie offers a delightful combination of savory and sweet flavors wrapped in juicy chicken breasts. It’s an elegant yet easy dish perfect for weeknight dinners or special occasions.

Two pieces of stuffed chicken breast sit on a bed of fresh green spinach leaves on a white plate. Each chicken piece has a golden-brown, pepper-speckled, glazed outer layer with a shiny texture. Inside, there are layers of melted pale yellow cheese and bright green wilted spinach. The chicken is topped and surrounded by dark red, glossy cranberries and bits of dried cranberries. A small sprig of fresh green rosemary rests on one piece. The plate lies on a white marbled surface, and the image is focused closely with rich color and detail. 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: Place the chicken breasts on a cutting board and carefully cut a pocket into the side of each breast without slicing 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 and sauté the spinach until wilted. Remove from heat and let it cool slightly.
Step 5: In a small bowl, combine the sautéed spinach with the 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 the openings of the chicken breasts with toothpicks to keep the filling inside during cooking.
Step 8: Heat the remaining olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for about 3 minutes on each side until golden brown.

Step 9: Pour the chicken broth into the skillet, then transfer the skillet to the preheated oven.
Step 10: Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 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 thyme or rosemary for a brighter flavor instead of dried thyme.
Swap dried cranberries for chopped apricots or figs for a different sweet twist.
If brie isn’t available, creamy goat cheese makes a great alternative filling.

Be careful not to overstuff the chicken pockets to prevent tearing during cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the filling warm.

How to Serve

Two stuffed chicken breasts sit on a bed of fresh green spinach leaves on a white plate. Each chicken breast is cut in half, showing layers inside: a creamy white cheese layer, followed by a bright green spinach layer. The outside of the chicken is golden brown with a slightly crispy texture, sprinkled with cracked black pepper and herbs. On top and around the chicken are shiny, deep red cranberries and small bits of dried cranberries. A small green rosemary sprig garnishes one piece, and there is a light glaze of sauce around the chicken, adding a glossy look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for a few hours before cooking. Just make sure to bring them to room temperature before searing and baking.