Cranberry and Spinach Stuffed Chicken with Brie

Cranberry and Spinach Stuffed Chicken with Brie is a delicious mix of fresh flavors wrapped up in tender chicken. The juicy chicken breasts are filled with creamy Brie cheese, vibrant…

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

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Cranberry and Spinach Stuffed Chicken with Brie is a delicious mix of fresh flavors wrapped up in tender chicken. The juicy chicken breasts are filled with creamy Brie cheese, vibrant spinach, and tangy cranberries that add a little sweet and tart surprise in every bite. It’s a dish that feels fancy but is actually pretty simple to make.

I love making this when I want something that’s a bit special but still feels warm and comforting. The Brie melts perfectly and gives the chicken a rich, smooth texture, while the cranberries bring a bright pop of flavor that keeps each bite exciting. I usually get a big smile from everyone at the table when they taste it!

One of my favorite ways to serve this dish is alongside some roasted potatoes or a fresh green salad. It’s also great with a drizzle of balsamic glaze or a light sauce to bring everything together. This meal is perfect for a weeknight dinner or even a relaxed holiday gathering where you want something that looks impressive but isn’t too much work.

Key Ingredients & Substitutions

Chicken breasts: Use boneless, skinless breasts for easy stuffing and even cooking. If you prefer dark meat, boneless thighs work too but may need slightly longer cooking.

Brie cheese: Brie melts beautifully and adds creaminess. If you can’t find Brie, Camembert or a mild goat cheese can be good substitutes.

Spinach: Fresh spinach is best here—it wilts quickly and keeps the filling light. You can use frozen spinach, just be sure to thaw and squeeze out excess water.

Dried cranberries: These add sweet-tart flavor and a nice chewy texture. If you prefer less sweetness, try chopped dried cherries or fresh cranberries (cooked briefly to soften).

Herbs (thyme and rosemary): Fresh herbs make a big flavor difference, but dried can work—use about half the amount.

How Do You Stuff and Cook Chicken Without It Falling Apart?

Stuffing chicken breasts can be tricky if they fall apart during cooking. Here’s how to keep them intact:

• Use a sharp knife to cut a clean pocket without slicing all the way through.
• Don’t overfill—the stuffing should fit comfortably inside to close easily.
• Press the edges gently to seal. You can use toothpicks if needed to help hold the chicken closed.
• Sear the chicken in a hot pan first; this helps seal the outside and keeps the stuffing inside while baking.
• Transfer carefully to the oven and avoid flipping multiple times to prevent opening.

Let the chicken rest after baking; this helps juices redistribute and keeps it moist.

Equipment You’ll Need

• Sharp chef’s knife – essential for carefully cutting pockets in the chicken without tearing.
• Cutting board – to safely prep chicken and veggies.
• 12-inch skillet – great for searing chicken evenly before baking.
• Oven-safe baking dish or skillet – for finishing the chicken in the oven without extra transfers.
• Tongs – help flip the chicken gently without breaking the stuffed pocket.

Flavor Variations & Add-Ins

• Swap Brie for mozzarella or cream cheese for a milder, creamier filling.
• Add cooked bacon or pancetta for a smoky, crispy contrast to the soft filling.
• Use kale or Swiss chard instead of spinach for a heartier green with a bit more texture.
• Mix in chopped sun-dried tomatoes for a tangy, umami boost that pairs well with cranberries.

Cranberry and Spinach Stuffed Chicken with Brie

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup chicken broth or white wine

For the Filling:

• 3 cups fresh spinach, roughly chopped
• 1/2 cup dried cranberries (plus extra for garnish)
• 4 ounces Brie cheese, rind removed and sliced
• 2 cloves garlic, minced
• 1/4 cup chopped walnuts or pecans (optional)
• 1 teaspoon fresh thyme, chopped (plus extra for garnish)
• 1 teaspoon fresh rosemary, chopped (plus extra for garnish)

For Garnish:

• Extra dried cranberries
• Fresh thyme and rosemary sprigs

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare, plus 20-25 minutes for cooking and baking, and a short 5-minute rest time before serving. So, roughly 40-45 minutes from start to finish for a deliciously stuffed and fully cooked chicken dinner.

Step-by-Step Instructions:

1. Preheat and Prepare Chicken:

Start by preheating your oven to 375°F (190°C). Take a sharp knife and carefully slice a horizontal pocket into each chicken breast — be careful not to cut all the way through. This pocket will hold the tasty filling.

2. Season Chicken:

Sprinkle salt and freshly ground black pepper generously on both sides of the chicken breasts and inside the pocket to add flavor.

3. Prepare the Filling:

Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Toss in the chopped spinach and cook until wilted, around 2 to 3 minutes. Stir in the dried cranberries and nuts if you are using them. Season with salt, pepper, fresh thyme, and rosemary. Once combined, remove the filling from heat.

4. Stuff the Chicken:

Spoon the spinach mixture evenly into each chicken breast pocket. Then, add slices of Brie cheese on top of the spinach inside the pocket. Press the chicken breasts gently to close and hold the filling inside.

5. Sear the Chicken:

In the same skillet, add a little more olive oil if needed and heat it over medium-high heat. Carefully sear each stuffed chicken breast for 3 to 4 minutes on each side until they turn a nice golden brown color.

6. Bake:

Transfer the skillet to your oven or move the chicken breasts to a baking dish. Pour the chicken broth or white wine around the chicken breasts to keep them moist during baking, and dot the tops with butter. Bake in the preheated oven for 15 to 20 minutes until the chicken is cooked through and the juices run clear.

7. Rest and Serve:

Remove the stuffed chicken breasts from the oven and allow them to rest for 5 minutes. Garnish with extra dried cranberries, fresh thyme, and rosemary sprigs before serving.

8. Serving Suggestion:

Slice the stuffed chicken breasts and serve warm with the pan juices spooned over the top. This dish pairs wonderfully with roasted vegetables or a crisp green salad.

Can I Use Frozen Chicken for This Recipe?

Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before preparing. This helps ensure even cooking and easier stuffing.

What Can I Substitute for Brie Cheese?

If Brie isn’t available, Camembert or a mild goat cheese work well. You can also use cream cheese for a milder, creamier filling that melts nicely.

How Should 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 avoid drying out the chicken.

Can I Make This Recipe Ahead of Time?

Absolutely! You can stuff and sear the chicken breasts ahead, then cover and refrigerate them for up to a day. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time.