Cranberry and Spinach Stuffed Chicken with Brie

Cranberry and Spinach Stuffed Chicken with Brie is a wonderful mix of flavors and textures that feels both fresh and comforting. The juicy chicken breast is filled with creamy Brie…

By Alina • November 4, 2025 • Reading time: 6 min

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Cranberry and Spinach Stuffed Chicken with Brie is a wonderful mix of flavors and textures that feels both fresh and comforting. The juicy chicken breast is filled with creamy Brie cheese, vibrant spinach, and a sweet-tart cranberry sauce, making every bite a little surprise. It’s a dish that brings a festive touch to any meal without feeling complicated.

I love making this recipe when guests come over because it looks fancy but is actually pretty easy to prepare. The combination of melty Brie and tangy cranberries is something I didn’t expect to enjoy so much, but it quickly became a favorite in my kitchen. Tip: don’t be shy about stuffing the chicken generously — that’s where all the flavor hides!

For serving, I usually pair it with something simple like roasted potatoes or a crisp green salad to balance the rich filling. It’s perfect for a cozy dinner and always sparks compliments around the table. Whenever I make this dish, it reminds me of holiday gatherings with family, which are all about warmth, good food, and sharing moments together.

Key Ingredients & Substitutions

Chicken breasts: Choose boneless and skinless for easy stuffing. If you want, you can use turkey breasts instead for a leaner option.

Brie cheese: This cheese melts beautifully and adds creaminess. If Brie isn’t available, Camembert or a mild cream cheese works well too.

Fresh spinach: Provides color and a slight earthiness. Baby kale or Swiss chard are good swaps if you prefer a stronger green.

Cranberries: Fresh cranberries offer tartness and texture. Dried cranberries can be used but soak them briefly in warm water to soften.

Herbs and seasoning: The Italian herbs add depth to the chicken. If you don’t have them, try a mix of dried thyme, oregano, or basil.

How Do You Make the Perfect Stuffed Chicken Breast Without It Falling Apart?

Making a neat pocket and sealing it well is key to keeping all those tasty fillings inside while cooking.

• Use a sharp knife to carefully slice the chicken without cutting through it.
• Don’t overfill the pocket—too much filling can make it hard to close.
• Press the edges together firmly; if you want extra security, use toothpicks to hold the opening closed during cooking.
• Sear the chicken breasts in a hot pan first to create a seal and lock in juices.
• Finish cooking in the oven to ensure the chicken is cooked through evenly without burning the outside.

Equipment You’ll Need

• Sharp chef’s knife – essential for making a clean pocket in the chicken breasts without tearing the meat.
• Cutting board – provides a steady surface to safely prepare the chicken and vegetables.
• Large skillet or frying pan – perfect for sautéing spinach and searing chicken to get a golden crust.
• Baking dish – to finish cooking the stuffed chicken evenly in the oven without mess.
• Small saucepan – for making the cranberry rosemary sauce that tops the chicken.

Flavor Variations & Add-Ins

• Swap Brie with goat cheese for a tangier, creamier filling that pairs nicely with cranberries.
• Add toasted pecans or walnuts to the spinach mixture for crunch and a nutty flavor boost.
• Mix cooked mushrooms into the spinach for a richer, earthier stuffing.
• Use fresh thyme or sage instead of rosemary in the cranberry sauce for a different herbal note.

Cranberry and Spinach Stuffed Chicken with Brie

Ingredients You’ll Need:

Main Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 teaspoon dried Italian herbs (or mixed herbs)
• 2 tablespoons olive oil

Filling:

• 4 ounces fresh spinach (about 4 cups), roughly chopped
• 4 ounces Brie cheese, sliced
• 2 cloves garlic, minced

Cranberry Sauce:

• 1/2 cup fresh or dried cranberries
• 2 tablespoons butter
• 1 sprig fresh rosemary (plus extra for garnish)
• 1 tablespoon honey or maple syrup (optional, for glazing cranberries)
• 1/4 cup chicken broth or white wine
• Salt and pepper for seasoning

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 25 minutes to bake, so it’s around 40 minutes in total. It’s a quick, tasty meal that’s perfect for a cozy dinner or a special occasion.

Step-by-Step Instructions:

1. Prep and Season the Chicken:

Preheat your oven to 375°F (190°C). Carefully cut a horizontal slit into the side of each chicken breast to make a pocket, being careful not to slice all the way through. Season the inside and outside of the chicken breasts with salt, black pepper, and Italian herbs.

2. Cook the Spinach:

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and sauté until just wilted, 2-3 minutes. Season with salt and pepper. Remove from heat and let cool a bit.

3. Stuff the Chicken:

Fill each chicken pocket with some of the cooked spinach and slices of Brie cheese. Close the pocket gently, pressing carefully to seal.

4. Sear the Chicken:

In the same skillet, heat the remaining olive oil over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes on both sides until golden brown.

5. Bake the Chicken:

Place the seared chicken breasts in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the Brie inside is melted.

6. Make the Cranberry Sauce:

While the chicken bakes, melt butter in a small saucepan over medium heat. Add cranberries and rosemary sprig, cooking until cranberries soften and start to pop, about 5 minutes. Stir in honey or maple syrup if using. Pour in chicken broth or white wine and simmer until sauce thickens slightly. Remove rosemary sprig. Season with salt and pepper.

7. Serve:

Plate the stuffed chicken breasts, spoon warm cranberry sauce over the top, and garnish with fresh rosemary sprigs. Enjoy your delicious, colorful, and comforting meal!

Can I Use Frozen Chicken Breasts for This Recipe?

Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This helps ensure even cooking and makes it easier to create the pocket for stuffing.

Can I Substitute Brie Cheese with Another Cheese?

Absolutely! If you don’t have Brie, soft cheeses like Camembert or cream cheese work well. Goat cheese adds a tangy twist, but keep in mind it may change the flavor slightly.

How Do I Store Leftovers?

Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melted and the chicken moist.

Can I Prepare This Dish Ahead of Time?

Yes, you can stuff the chicken breasts in advance and refrigerate them for a few hours before cooking. Just sear and bake right before serving to keep everything fresh and flavorful.