There’s something irresistibly comforting about cutting into a golden, oven-baked chicken breast — especially when it reveals a warm, gooey center of creamy brie, sweet cranberries, and fresh spinach. This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe is where elegance meets simplicity, transforming an everyday meal into something guests will talk about long after the plates are cleared.
Inspired by both French indulgence and wholesome American cooking, this dish is surprisingly easy to prepare in just 45 minutes. Whether you’re cooking for a cozy weeknight or a special dinner, it delivers restaurant-level results straight from your kitchen.
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The Story & Intro
A Personal Favorite for Crisp Evenings
The very first time I made this dish, I was inspired by a half-used wheel of brie and some dried cranberries left from holiday baking. I wanted something savory but with a touch of sweetness — something that made dinner feel like a small celebration. That night, as the brie melted into the spinach and cranberry mix, I knew I’d stumbled on a winner.
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe quickly became one of my go-to meals whenever I craved something rich yet balanced. It’s a family favorite now — often requested for birthdays, date nights, or just when we want a bit of coziness without the fuss.
Why This Stuffed Chicken Shines
What makes this recipe so special? First, it’s all about the contrast of flavors — the tart cranberries and earthy spinach perfectly complement the buttery richness of brie. The stuffing stays moist, while the chicken gets golden and flavorful thanks to a quick sear before baking.
You can also adjust the filling: try it with spinach and artichoke or even a touch of chopped pecans for crunch. It’s versatile, quick, and always impressive.
And if you’re loving this French-inspired flair, you’ll enjoy these creamy lemon artichoke chicken flavors too.
Ingredients & Preparation
What You’ll Need
The beauty of this recipe is that most of the ingredients are pantry or fridge staples — and yet together, they create something truly decadent.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Fresh spinach, chopped | ½ cup |
| Dried cranberries | ⅓ cup |
| Brie cheese, sliced | 4 oz |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Dried thyme | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Honey | 2 tbsp |
| Balsamic vinegar | 1 tbsp |
| Dijon mustard | ¼ tsp |
These ingredients come together quickly — and you’ll only need a few essential tools like a sharp knife, oven-safe skillet, and a small saucepan.
Helpful Tools & Easy Swaps
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Oven-safe skillet: Ideal for searing and transferring directly to the oven.
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Sharp paring knife: For slicing neat pockets into your chicken breasts.
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Substitutions:
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Spinach: Use kale or arugula if preferred.
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Brie: Camembert or even goat cheese makes a nice twist.
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Cranberries: Dried cherries or figs offer an elegant variation.
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For an equally quick chicken dinner, try this deliciously easy air fryer chicken and vegetables.
Cooking Instructions & Tips
Step-by-Step Guide
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Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper. -
Slice the Chicken
Use a sharp knife to cut a horizontal pocket in each chicken breast. Be careful not to slice all the way through. -
Stuff with Brie, Spinach & Cranberries
Mix spinach, cranberries, and brie slices in a small bowl. Stuff evenly into each chicken breast. Secure with toothpicks if needed. -
Season & Sear
Rub chicken with olive oil, then season with garlic powder, thyme, salt, and pepper. Sear each side in a skillet for 2–3 minutes until golden. -
Bake Until Juicy
Transfer skillet to the oven (or use a baking dish). Bake for 20–25 minutes or until the internal temp reaches 165°F. -
Glaze and Finish
In a small saucepan, combine honey, balsamic vinegar, and Dijon mustard. Heat until slightly thickened. Drizzle over chicken before serving.
Tips & Tricks
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Don’t overstuff — leave a little room in the chicken pocket for even cooking.
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Use a digital thermometer to avoid overbaking.
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Add foil during baking if your chicken starts to brown too fast.
For even more flavor inspiration, try this baked crunchy hot honey chicken next.
Serving, Storing & Pairing
The Perfect Plate
This dish pairs beautifully with roasted vegetables, garlic mashed potatoes, or wild rice. It’s also delicious alongside a crisp green salad with a citrus vinaigrette. We especially love it with this easy Asian cucumber salad on warm days, or a cozy side of garlic herb roasted carrots and zucchini in cooler months.
Add a glass of dry white wine like Sauvignon Blanc, and you’re set for a memorable dinner.
Storing & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Freeze stuffed, uncooked chicken for up to 2 months.
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Reheat: Warm in the oven at 325°F, covered with foil, to maintain moisture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can stuff and season the chicken in advance. Store covered in the fridge for up to 24 hours before baking.
What other cheeses can I use?
Goat cheese or mozzarella both work well, but brie’s creaminess and subtle funk make it ideal.
Is this recipe gluten-free?
Absolutely. Just check that your Dijon mustard and vinegar are certified gluten-free.
Can I double the recipe?
Definitely. This recipe scales easily — just make sure you use a large enough baking dish and adjust searing time if needed.
Is there a dairy-free version?
Yes, use a plant-based cheese and skip the glaze if avoiding honey.
Conclusion
This Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe captures everything I love about cooking: balance, simplicity, and a bit of decadence. It’s become a signature dish in our kitchen — and I hope it becomes one in yours too.
Looking for more cozy, satisfying dinners? You’ll love these:
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Or this creamy Mediterranean chicken and orzo
Did you try this recipe? Let us know how it turned out! Leave a comment below, rate the recipe, and don’t forget to share it on Pinterest with your favorite food boards!
Print
Cranberry & Spinach Stuffed Chicken Breasts with Brie
- Total Time: 45
- Yield: 4 servings
Description
Cranberry & Spinach Stuffed Chicken Breasts with Brie is a French-American fusion dish featuring tender chicken filled with creamy brie, sweet cranberries, and fresh spinach — finished with a honey balsamic glaze. Perfect for weeknight dinners or special occasions.
Ingredients
• 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
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
Instructions
1. Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment paper.
2. Cut a pocket into each chicken breast without cutting all the way through.
3. Mix chopped spinach, dried cranberries, and brie slices in a bowl. Stuff mixture into each chicken breast.
4. Rub chicken with olive oil. Season with garlic powder, thyme, salt, and pepper.
5. Sear chicken 2–3 minutes per side until golden.
6. Transfer to oven and bake for 20–25 minutes until internal temperature reaches 165°F.
7. In a small saucepan, heat honey, balsamic vinegar, and Dijon mustard until slightly thickened.
8. Drizzle glaze over cooked chicken and serve warm.
Notes
– You can substitute goat cheese or mozzarella for the brie.
– Dried cherries or chopped figs work as a cranberry alternative.
– Use a meat thermometer to ensure chicken is fully cooked.
– Store leftovers in the fridge for up to 3 days.
– Freeze raw, stuffed chicken breasts for up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Method: Oven + Skillet
- Cuisine: French-American