Brimming with festive flavors and gorgeous colors, Cranberry & Spinach Stuffed Chicken Breasts with Brie is one of those dazzling dinners that looks restaurant-fancy but is secretly simple to master at home. Imagine melted brie oozing out from juicy, golden chicken, mingling with sweet-tart cranberries and vibrant spinach – every bite is creamy, savory, and just a little bit sweet, delivering a balanced combination that’s perfect for impressing both a weeknight family crowd or guests at your holiday table.
Ingredients You’ll Need
The beauty of Cranberry & Spinach Stuffed Chicken Breasts with Brie is that it only takes a handful of thoughtfully chosen ingredients to craft a dish that truly wows. Each is essential: the brie adds creaminess, the cranberries a pop of sweetness, and the spinach a fresh, earthy note, all bundled into perfectly cooked chicken.
- Chicken Breasts: Choose plump, boneless, skinless chicken breasts for the best stuffing potential and to keep the dish juicy.
- Brie Cheese: Creamy brie melts beautifully and adds rich, decadent flavor and a little touch of luxury.
- Fresh Spinach: Sautéing the spinach just until wilted keeps it vibrant and ensures no excess moisture seeps into your stuffing.
- Dried Cranberries: They bring lovely bursts of tartness and a jewel-like look to every slice – try to use a plump, good-quality brand.
- Olive Oil: For a golden sear and to lock in moisture, a splash of olive oil does wonders.
- Salt and Black Pepper: Season generously, inside and out, to coax out every bit of flavor from the chicken.
- Dried Thyme or Rosemary: Aromatic herbs like these bring warmth and a touch of earthiness to the poultry.
- Toothpicks or Kitchen Twine: Secure all that deliciousness inside each chicken breast – toothpicks are especially handy for fuss-free prep.
- Honey (optional): For a luscious glaze, honey creates a glossy, sweet-savory finish on top.
- Dijon Mustard (optional): Just a hint, whisked with honey, balances sweetness and adds a touch of tang.
How to Make Cranberry & Spinach Stuffed Chicken Breasts with Brie
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F (200°C), and line a baking dish with parchment paper for easy cleanup. This ensures you’ll have a hot oven ready for roasting, which helps the chicken cook evenly and keeps the brie deliciously gooey inside.
Step 2: Prepare the Chicken Breasts
Using a sharp knife, slice each chicken breast horizontally to create a pocket—be careful not to cut all the way through. This technique leaves you with a perfect little envelope, ready to be filled with flavor. Season both inside and out, showering your chicken with salt, pepper, and dried thyme or rosemary.
Step 3: Stuff with Spinach, Cranberries & Brie
Now for the fun part: fill each chicken pocket with a layer of sautéed spinach, a handful of dried cranberries, and a generous slice of creamy brie. Don’t overpack, but make sure to tuck in enough filling that each slice gets a bit of everything. Secure the edges with toothpicks or tie them with kitchen twine so the filling doesn’t escape during cooking.
Step 4: Sear for Golden Flavor
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully add your stuffed chicken breasts and sear for 2–3 minutes per side, until the outsides are beautifully golden. This not only locks in the juices but also builds layers of flavor you’ll taste in every forkful.
Step 5: Bake Until Juicy and Melted
Transfer the seared chicken to your prepared baking dish and roast for 15–20 minutes, or until the chicken is cooked through and registers 165°F (74°C) at the thickest part. This is where the brie melts into everything, creating that irresistible creamy filling.
Step 6: Glaze for Extra Appeal (Optional)
For that restaurant-worthy glossy finish and a punch of sweet-savory flavor, whisk together honey and Dijon mustard. Brush it over the chicken breasts in the final five minutes of baking, letting it caramelize just the right amount. Totally optional, but highly recommended for a little extra magic!
Step 7: Serve and Enjoy
Remove any toothpicks or twine, then slice each chicken breast slightly on the bias to reveal those dreamy pockets of cranberry, spinach, and brie. Serve your Cranberry & Spinach Stuffed Chicken Breasts with Brie hot—and prepare for the chorus of “wow, you made this?!”
How to Serve Cranberry & Spinach Stuffed Chicken Breasts with Brie
Garnishes
For a pop of color and freshness, a sprinkle of fresh chopped parsley or thyme on top works wonders. For an extra-special presentation, you might even dot the plate with a few more dried cranberries or a light drizzle of that honey-Dijon glaze. A quick spin of cracked black pepper over the top just before serving adds a restaurant-style finishing touch.
Side Dishes
Cranberry & Spinach Stuffed Chicken Breasts with Brie plays nicely with so many sides! It absolutely shines next to creamy mashed potatoes, lemony roasted veggies, or a crisp green salad to balance the decadence. For holidays, pair with wild rice pilaf or garlicky green beans for a festive touch.
Creative Ways to Present
If you’re feeling fancy, transfer the sliced chicken to a platter and fan the pieces out to beautifully reveal the vibrant interior. You could also plate individual portions, nestling the chicken atop a bed of wild rice or baby greens, and spooning a little extra glaze around the edge for dramatic flair. It’s as eye-catching as it is delicious, so don’t be afraid to get a little creative!
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry & Spinach Stuffed Chicken Breasts with Brie store amazingly well! Pop cooled leftovers into an airtight container and refrigerate for up to three days. The flavors mingle even more, making a sensational lunch or quick supper the next day.
Freezing
These stuffed chicken breasts freeze best before baking: assemble, wrap tightly in plastic wrap, and freeze in a freezer bag for up to two months. When ready to enjoy, thaw in the fridge overnight and continue with the searing and baking steps. If you’re freezing leftovers after baking, wrap tightly and use within one month for best texture and flavor.
Reheating
To gently reheat, place leftover chicken in a covered baking dish and warm in a 325°F (160°C) oven until hot throughout. This helps the brie re-melt without drying out the chicken. For a quick lunch, zap individual portions in the microwave at 50 percent power, keeping an eye out so the cheese doesn’t get too bubbly.
FAQs
Can I use a different cheese instead of brie?
Absolutely! While brie brings a unique creamy texture and mellow flavor, you could swap in camembert, fontina, or even goat cheese for a fun twist. Just be mindful of the melting point—soft cheeses work best.
What if I don’t have fresh spinach?
Frozen spinach works in a pinch! Just thaw it fully, squeeze out excess water, and sauté briefly to enhance its flavor. The goal is to avoid extra moisture in your filling.
Do I have to make the optional honey-mustard glaze?
Nope, it’s purely optional, but the sweet-savory profile really amps up the overall taste of Cranberry & Spinach Stuffed Chicken Breasts with Brie. Even just a drizzle makes your chicken look glossy and holiday-ready.
How can I keep the stuffing from leaking out?
Make sure you secure the chicken pockets well using toothpicks or twine, and avoid overstuffing. Searing seals the edges and baking the chicken seam-side up will also help keep everything tucked inside.
Is this dish gluten-free?
Yes, as long as your Dijon mustard is gluten-free, Cranberry & Spinach Stuffed Chicken Breasts with Brie is naturally gluten-free and great for guests with dietary restrictions. Double-check your ingredient labels to be sure.
Final Thoughts
Ready to dazzle your dinner crowd? Cranberry & Spinach Stuffed Chicken Breasts with Brie is a vibrant, feel-good meal that delivers on both taste and wow-factor. If you give it a try, I guarantee you’ll want to make it for every special occasion—or maybe just because. Happy cooking!
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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This recipe for Cranberry & Spinach Stuffed Chicken Breasts with Brie combines tender chicken breasts filled with a savory-sweet mixture of brie cheese, sautéed spinach, and dried cranberries, creating a flavorful and elegant dish.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 4 oz (115g) brie cheese, sliced
- 1 cup fresh spinach, sautéed lightly
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried thyme or rosemary
For the Optional Glaze:
- 2 tbsp honey
- 1 tsp Dijon mustard
Additional Items:
- Toothpicks or kitchen twine, for securing
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
- Prepare the Chicken: Slice each chicken breast horizontally to create a pocket (do not cut all the way through). Season inside and out with salt, pepper, and thyme/rosemary.
- Stuff the Chicken: Fill each pocket with a layer of sautéed spinach, a few cranberries, and a slice of brie. Secure with toothpicks or kitchen twine.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden. Transfer to the oven and bake for 15–20 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
- Optional Glaze: While baking, mix honey and Dijon mustard. Brush over chicken for the last 5 minutes of baking for a sweet-savory finish.
- Serve: Remove toothpicks or twine. Slice slightly to reveal the gooey brie and cranberry-spinach filling. Serve warm with your favorite sides.
Notes
- Make sure not to overstuff the chicken pockets to prevent the filling from spilling out during cooking.
- Feel free to customize the filling by adding nuts or herbs for additional flavor.
- Adjust the cooking time based on the thickness of your chicken breasts to ensure they are cooked through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 370 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
