1. Introduction to the Recipe
If you’re looking for a dish that’s equally impressive and easy to make, Cranberry & Spinach Stuffed Chicken Breasts with Brie is your answer. Bursting with holiday flavor and creamy melted brie, this recipe transforms humble chicken into a stunning centerpiece. Each bite offers a perfect balance of savory chicken, sweet cranberries, earthy spinach, and melty cheese—all drizzled with a quick honey-balsamic glaze for a sweet-savory finish.
Ideal for holidays, dinner parties, or anytime you want to dress up your weeknight chicken, this stuffed chicken dish delivers rich flavor with surprisingly little effort. You don’t need fancy skills or hard-to-find ingredients—just a good knife, some toothpicks or kitchen twine, and a skillet. Even better, you can prep it in advance, making it a stress-free option for entertaining.
The pairing of spinach and cranberries brings brightness and a pop of color, while the brie adds creamy indulgence that melts perfectly inside. The glaze? Just three ingredients, ready in minutes. It gives the chicken a gorgeous sheen and layers on a sweet-tangy contrast that elevates every bite.
Brie isn’t just a fancy cheese for crackers—it melts beautifully inside proteins like chicken. And when paired with something tart and sweet like dried cranberries and balanced with earthy spinach, the combination is truly gourmet. This dish is an excellent example of how a few quality ingredients can create a restaurant-quality experience at home.
Looking for more stuffed chicken inspiration? Try this spinach and feta stuffed chicken or explore how to butterfly a chicken breast.
2. Basic Recipe: Ingredients and Instructions
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Cranberry & Spinach Stuffed Chicken Breasts with Brie
Description
This Cranberry & Spinach Stuffed Chicken Breasts with Brie is a festive, elegant dinner with sweet, savory, and cheesy flavor in every bite.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Glaze:
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat the oven:
- Set oven to 375°F (190°C).
- Prepare the chicken:
- Butterfly each chicken breast: slice horizontally but not all the way through, then open like a book.
- Season both sides of each breast with garlic powder, thyme, salt, and black pepper.
- Stuff the chicken:
- Layer spinach, cranberries, and brie slices inside each breast.
- Fold closed and secure with toothpicks or kitchen twine.
- Sear the chicken:
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Sear stuffed chicken breasts for 2–3 minutes per side until golden.
- Bake:
- Transfer skillet to oven and bake for 20–25 minutes, or until internal temp reaches 165°F.
- Make the glaze:
- While chicken bakes, combine honey, balsamic vinegar, and Dijon in a small saucepan.
- Simmer for 3–5 minutes until slightly thickened.
- Serve:
- Remove toothpicks, plate chicken, and drizzle with glaze.
Notes
Use a meat thermometer to avoid overcooking.
Brie rind is edible—no need to remove unless preferred.
Sub fresh spinach with baby kale or arugula for a twist.
If your chicken breasts are very thick, pound them slightly for easier stuffing.
Let the stuffed breasts rest 5 minutes after baking to retain juices.
3. Advanced Techniques
Brine for Extra Juiciness
Soak the chicken breasts in a saltwater brine (1/4 cup salt to 4 cups water) for 30 minutes before cooking. This keeps the meat moist, especially when oven-roasted.
Chill Before Searing
After stuffing, place the chicken in the fridge for 10–15 minutes. This helps the stuffing set and reduces cheese melting out during searing.
Layer Flavors with Herb Compound Butter
For even more depth, spread a small amount of herb compound butter inside the chicken along with the stuffing for added flavor and richness.
Bake Covered Then Broil
Bake covered with foil to trap moisture, then broil for the last 2–3 minutes to brown the top and crisp up any exposed cheese or stuffing.
Slice on a Bias for Presentation
When serving, slice chicken at a diagonal to expose the layers of stuffing. It’s visually striking and perfect for plating.
See more advanced recipes at cookingwhite.
4. Storage, Shelf Life, and Maintenance Tips
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave with a splash of broth.
Freezing Instructions
Freeze uncooked, stuffed chicken breasts tightly wrapped for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating Without Drying Out
Reheat at 300°F covered with foil for 10–15 minutes. This keeps the meat moist while warming evenly.
Store Glaze Separately
Keep leftover glaze in a small jar in the fridge for up to a week. Drizzle over veggies or roasted meats too.
Use Leftovers Creatively
Slice leftover chicken for sandwiches or chop and toss into a salad with cranberry vinaigrette. It also makes an elegant topping for flatbreads or in wraps.
5. Dietary Adaptations and Substitutions
Gluten-Free Option
This recipe is naturally gluten-free—just confirm your mustard and vinegar are gluten-free certified.
Dairy-Free Adaptation
Substitute the brie with a plant-based creamy cheese. Kite Hill and Miyoko’s have good dairy-free alternatives.
Low-Carb / Keto-Friendly
Skip the glaze or use sugar-free honey alternatives. Brie, chicken, spinach, and cranberries (in moderation) fit within many low-carb plans.
Nut-Free
No nuts in this recipe, making it safe for nut-free homes. Always double-check packaging on cheese and mustard.
Vegetarian Version
Replace chicken with large portobello mushrooms or eggplant slices. Roast instead of pan-sear, then top with stuffing and cheese before finishing in the oven.
6. FAQs About the Recipe
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using. Fresh spinach offers a better texture, but frozen works in a pinch.
What’s a good side dish for this recipe?
Try mashed potatoes, garlic green beans, or a wild rice pilaf. Anything earthy or slightly sweet pairs beautifully.
Can I prep this in advance?
Absolutely. Stuff and season the chicken ahead of time, cover, and refrigerate for up to 24 hours before cooking.
What can I use instead of brie?
Camembert, fontina, or even fresh mozzarella are great swaps. Brie melts well and has that creamy bite, but other mild cheeses work too.
Can I grill instead of bake?
Yes, but grilling may cause more cheese loss. Use indirect heat and a grill-safe pan or foil packet to contain the stuffing.
Can I double this recipe for a crowd?
Yes! Just make sure your pan isn’t overcrowded when searing, and use a baking sheet if needed. The glaze can also be doubled easily.
7. Conclusion & Final Thoughts
Cranberry & Spinach Stuffed Chicken Breasts with Brie is the kind of dish that checks every box: it’s flavorful, elegant, and surprisingly simple. The contrast of sweet cranberries, creamy brie, and garlicky spinach inside juicy chicken delivers bite after bite of balanced comfort.
Whether you’re looking for a show-stopping holiday entrée or just want to elevate your weeknight routine, this stuffed chicken recipe brings color, flavor, and just the right amount of fancy to the table. It’s versatile, visually stunning, and feels far more special than the effort it takes to prepare.
Plus, the honey-balsamic glaze brings everything together—sweet, tangy, and with just a touch of richness. It’s the final brushstroke on a beautifully balanced plate.
So next time you’re staring down a pack of chicken breasts and wondering what to do—skip the same-old routine and go for this flavorful, festive upgrade. You’ll be glad you did.