Cranberry and Spinach Stuffed Chicken with Brie

Cranberry and Spinach Stuffed Chicken with Brie is a wonderful mix of flavors and textures that feels special without being complicated. You get juicy chicken breasts filled with creamy, melty…

By Julia • November 4, 2025 • Reading time: 7 min

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Cranberry and Spinach Stuffed Chicken with Brie is a wonderful mix of flavors and textures that feels special without being complicated. You get juicy chicken breasts filled with creamy, melty Brie cheese, fresh spinach, and a sweet-tart cranberry surprise. The combination makes each bite both rich and refreshing, perfect for a cozy dinner that still feels a bit fancy.

I love making this recipe when I want to impress guests or just treat myself to something a little different. I find that the Brie melts beautifully inside the chicken, giving it a creamy softness that balances the slight tang from the cranberries. Plus, the spinach adds a nice pop of green and a touch of earthiness that ties it all together. It’s always a hit, and I never get tired of how easy it is to pull together.

One of my favorite ways to serve this dish is alongside some roasted potatoes or a simple salad to keep things light and fresh. The cranberries add just the right amount of sweetness, so you don’t need a heavy sauce. I often think of this meal during the holidays or chilly evenings when something warm and comforting feels just right. It’s one of those dinners that brings a little joy to the table every time.

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts work best as they hold the filling well. If you prefer dark meat, thighs can be used but may require adjusting cooking time.

Brie Cheese: Brie adds a creamy texture and mild flavor. If unavailable, Camembert or mild goat cheese are good substitutes.

Spinach: Fresh spinach gives a fresh, slightly earthy taste. Baby kale or Swiss chard can also work as substitutions.

Cranberries: Dried cranberries provide sweetness, while fresh ones add tartness and texture. If fresh cranberries aren’t available, use extra dried cranberries or substitute with cherries or pomegranate seeds.

Onion and Garlic: These build flavor in the spinach filling. Shallots can replace onions if you want a milder taste.

How Do You Safely Stuff Chicken Breasts Without Tearing Them?

Making a pocket in the chicken breast may seem tricky but works well if done carefully:

• Place the chicken breast flat on a cutting board.
• Use a sharp knife to slice horizontally, starting near the thickest edge. Go slowly and stop before cutting all the way through.
• The goal is a pocket thick enough to hold filling without ripping the meat.
• If your knife slips or the breast is thin, you can butterfly the chicken instead (cut through but open it like a book).
• Secure the filling inside with toothpicks or kitchen twine to keep everything in place during cooking.

Taking your time with this step means less filling escape and a neater final dish. It also helps the chicken cook evenly.

Equipment You’ll Need

• Sharp chef’s knife – perfect for cutting a precise pocket in the chicken without tearing it.
• Cutting board – use a sturdy, non-slip board to safely prep your chicken and veggies.
• Large skillet – ideal for sautéing spinach, onions, garlic, and searing the stuffed chicken.
• Oven-safe skillet or baking dish – so you can easily transfer the chicken from the stove to the oven to finish cooking.
• Toothpicks – handy for securing the chicken pockets to keep the filling inside while cooking.
• Small sauté pan – great for gently cooking the fresh cranberries to add on top.

Flavor Variations & Add-Ins

• Swap Brie for mozzarella or goat cheese for a milder or tangier melt.
• Add chopped pecans or walnuts inside for a crunchy texture contrast.
• Mix in cooked mushrooms with the spinach for deeper earthiness.
• Replace cranberries with dried cherries or apricots for a different fruity twist.

How to Make Cranberry and Spinach Stuffed Chicken with Brie

Ingredients You’ll Need:

For the Chicken and Stuffing:

• 4 boneless, skinless chicken breasts
• 4 oz Brie cheese, rind removed and sliced
• 2 cups fresh spinach leaves
• 1/2 cup dried cranberries
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tbsp butter
• Salt and black pepper, to taste
• 1/2 tsp dried thyme
• Fresh rosemary sprigs (optional, for garnish)

For Garnish:

• 1/2 cup fresh cranberries

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 25 minutes to bake, so plan for around 40 minutes total from start to finish. The prep includes making the chicken pockets, sautéing the veggies, and assembling everything. Baking time ensures the chicken cooks through and the Brie melts deliciously inside.

Step-by-Step Instructions:

1. Preheat and Prepare the Chicken:

Start by preheating your oven to 375°F (190°C). Carefully make a pocket in each chicken breast by slicing horizontally into the thickest part, but don’t cut through. This pocket will hold the delicious stuffing.

2. Cook the Filling:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant. Toss in fresh spinach and cook just until it wilts. Remove from heat and stir in the dried cranberries. Let this mixture cool slightly while you get the chicken ready.

3. Stuff the Chicken:

Fill each chicken pocket with a generous spoonful of the spinach and cranberry mix, then add slices of Brie cheese on top. If needed, use toothpicks to secure the opening so the filling stays inside during cooking.

4. Sear the Chicken:

Season the outside of each stuffed chicken breast with salt, black pepper, and dried thyme. Heat the remaining tablespoon of olive oil and butter in the skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. This locks in juices and creates a lovely crust.

5. Bake Until Cooked Through:

Transfer the skillet with the chicken to the preheated oven, or move the chicken breasts to a baking dish if your skillet isn’t oven-safe. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brie has melted inside.

6. Prepare the Cranberry Topping:

While the chicken bakes, quickly sauté fresh cranberries in a little butter over medium heat for 3-5 minutes until they start to pop. Remove from heat and set aside.

7. Serve and Garnish:

Once the chicken is done, remove toothpicks carefully and place on plates. Spoon the sautéed fresh cranberries and onions around the chicken breasts. Garnish with fresh rosemary sprigs if you like. Serve warm and enjoy this delightful blend of flavors!

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before preparing. This ensures even cooking and makes it easier to slice pockets for stuffing.

What Can I Substitute for Brie Cheese?

If you don’t have Brie, creamy cheeses like Camembert, mozzarella, or mild goat cheese work well as alternatives. They melt nicely and complement the cranberry and spinach flavors.

How Do I Store Leftovers?

Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the filling creamy and delicious.

Can I Make This Recipe Ahead of Time?

Absolutely! You can stuff the chicken breasts and refrigerate them, covered, for up to 24 hours before cooking. Just remember to take them out of the fridge about 20 minutes before cooking to help them cook evenly.