I love how this recipe turns ordinary chicken breasts into something elegant yet comforting. Tender chicken is filled with vibrant spinach, tart cranberries, and creamy brie, then seared and baked until juicy and flavorful.

Why You’ll Love This Recipe

The contrast of sweet‑tart cranberries with creamy brie and earthy spinach makes every bite interesting.
It looks fancy, but it’s straightforward to make.
It’s perfect for special occasions or when I just want something dinner‑worthy without too much fuss.
The leftovers (if any) reheat nicely.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 1.2 to 1.4 kg total)
2 tablespoons olive oil (divided)
2 cups fresh spinach, chopped (about 60–70 g)
½ cup dried cranberries (about 75 g)
4 oz (≈115 g) brie cheese, sliced or cut into thin strips
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Optional glaze (for finishing):
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• ¼ teaspoon Dijon mustard

directions

Preheat oven to 190 °C (375 °F).
Prepare the filling: In a skillet over medium heat, warm 1 tablespoon olive oil. Add the onion and sauté until softened, about 3 minutes. Add the garlic and cook another minute until fragrant.
Add the chopped spinach and dried cranberries to the skillet. Stir until spinach wilts (1–2 minutes). Remove from heat and set aside.
Butterfly each chicken breast: use a sharp knife to slice horizontally, opening it like a book, but not cutting all the way through. You want a pocket.
Season inside each chicken breast with a pinch of salt, pepper, and a little thyme.
Into each chicken breast place one slice or strip of brie, then divide the spinach‑cranberry mixture evenly among them. Fold the breasts closed and secure with toothpicks or kitchen twine.
In the same skillet (or another ovenproof one), heat the remaining 1 tablespoon olive oil over medium‑high heat. Sear each stuffed chicken breast about 2–3 minutes per side until lightly browned.
If your skillet is ovenproof, place it in the oven. Otherwise, transfer the seared chicken to a baking dish. Bake for 20–25 minutes, until the internal temperature reaches 74 °C (165 °F) in the thickest part (away from the filling).
(Optional) While the chicken bakes, whisk together honey, balsamic vinegar, and Dijon mustard in a small bowl. Once the chicken is done, drizzle this glaze over the top.
Let the chicken rest for 5 minutes before removing toothpicks/twine and serving.

Servings and timing

Yields: 4 servings
Prep time: ~15 minutes
Cook time: ~25 minutes (plus searing time)
Total time: ~40 minutes

Variations

Swap brie with camembert or goat cheese for a different creamy profile.
Add chopped nuts (walnuts or pecans) into the filling for crunch.
Use fresh cranberries cooked with a little sugar instead of dried for a more tart, juicy version.
Add fresh herbs like chopped parsley or thyme into the stuffing for extra aroma.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze fully cooked portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating:
• Oven: Preheat to 150–160 °C, cover with foil, and heat for 10–15 minutes or until warmed through.
• Microwave: Cover and heat in 1–2 minute intervals until hot (but be careful not to overcook).
• Stovetop: Place in a skillet over low heat, cover, and turn occasionally until heated.

FAQs

How do I prevent the filling from leaking out?

I make sure not to overstuff and I secure the edges tightly with toothpicks or twine. Also, searing first helps “seal” the edges a bit before baking.

Can I use frozen spinach instead of fresh?

Yes — but thaw it fully and squeeze out as much moisture as possible, so the filling doesn’t make the chicken soggy.

What if I don’t have brie available?

You can use camembert, goat cheese, or even a mild soft cheese like mozzarella. The texture and flavor change a bit, but it works.

Can I prep this ahead of time?

Yes — you can stuff and secure the chicken breasts several hours ahead (or overnight). Keep them covered in the fridge, then sear and bake when ready.

How do I know when the chicken is done?

Use an instant‑read thermometer in the thickest part of the meat (not in the filling). It’s done at 74 °C (165 °F). The juices should run clear, and the meat should no longer look pink.

Conclusion

I hope you enjoy making and eating this Cranberry and Spinach Stuffed Chicken with Brie as much as I do. It’s elegant enough for entertaining yet simple enough for a cozy dinner. The flavors balance beautifully, and with leftovers that reheat well, it’s a winner in my kitchen.