Go Back

Cranberry Spinach Stuffed Chicken with Brie

Juicy chicken breasts stuffed with creamy brie, tender spinach, and sweet-tart cranberries. This elegant yet easy main dish delivers rich flavor, beautiful presentation, and a perfect balance of comfort and freshness.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • For the Stuffed Chicken
  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or butter
  • 4 –6 oz brie cheese sliced (rind removed if preferred)
  • 1½ cups fresh spinach
  • ½ cup fresh or dried cranberries
  • 1 clove garlic minced (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Slice a pocket into the side of each chicken breast and season inside and out with salt and pepper.
  3. Lightly sauté spinach with a little oil (and garlic if using) just until wilted. Let cool slightly.
  4. Stuff each chicken breast with spinach, cranberries, and slices of brie. Secure with toothpicks if needed.
  5. Heat oil or butter in an oven-safe skillet over medium heat and sear the chicken on both sides until golden.
  6. Transfer the skillet to the oven and bake until the chicken is cooked through and juicy.
  7. Let rest for a few minutes before slicing and serving.

Notes

Keep brie chilled before stuffing for easier handling.
Avoid overfilling to prevent the cheese from leaking out.
Let the chicken rest before slicing for cleaner cuts and better flavor.