Cranberry and Brie Stuffed Chicken

Why You’ll Love This Recipe

I like this recipe because it transforms simple chicken breasts into a dish that feels indulgent. The brie brings richness, the cranberries give a pop of sweetness, and the spinach rounds it out with freshness. I also love that it’s a one-pan recipe where the filling cooks quickly before being tucked inside the chicken, making the whole process smooth and simple.

Ingredients

2 pounds chicken breasts, boneless & skinless
▢5 ounces brie cheese, cut into 6 long slices
▢1 small onion, minced
▢1 large garlic clove, minced
▢1 tablespoon oil, for frying
▢6 ounces spinach, chopped
▢1/2 cup dried cranberries
▢1/2 teaspoon dried thyme
▢1/2 teaspoon salt
▢Ground black pepper, to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating my oven to 375°F (190°C).
2. I butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through.
3. In a skillet, I heat oil and sauté the onion until softened.
4. I add the garlic, spinach, cranberries, thyme, salt, and pepper, cooking until the spinach wilts. I set this mixture aside to cool slightly.
5. I lay the chicken breasts flat and place one slice of brie along with a spoonful of the cranberry-spinach mixture inside each breast.
6. I fold the chicken closed and secure with toothpicks if needed.
7. In the same skillet, I sear the stuffed chicken on each side until golden brown, about 3 minutes per side.
8. I transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is fully cooked through.
9. I remove the toothpicks before serving and enjoy warm.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prepare and 25 minutes to cook, for a total of about 45 minutes.

Variations

Sometimes I replace the brie with goat cheese or cream cheese for a tangier filling. I also like adding chopped pecans or walnuts to the cranberry-spinach mixture for crunch. For a festive twist, I’ve used fresh cranberries that were lightly sautéed with a touch of honey.

Storage/Reheating

I keep leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 325°F until heated through. I avoid microwaving too long since it can dry out the chicken and cause the cheese to separate.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the stuffed chicken a few hours in advance and refrigerate until ready to cook.

Do I need to remove the rind from the brie?

No, I leave it on because it melts nicely and adds flavor, but I can remove it if I prefer.

Can I grill stuffed chicken instead of baking?

Yes, I grill it over medium heat, searing first and then cooking with the lid closed until done.

What if I don’t have dried cranberries?

I like using chopped dried cherries, apricots, or even raisins as a substitute.

How do I keep the filling from leaking out?

I secure the chicken with toothpicks and make sure not to overstuff each breast.

Can I freeze stuffed chicken?

Yes, I freeze the chicken before cooking, then thaw overnight in the fridge and cook fresh.

How do I know when the chicken is cooked through?

I check that it reaches an internal temperature of 165°F (74°C).

Can I use frozen spinach?

Yes, I thaw and drain it well before cooking to prevent excess moisture.

What side dishes pair well with this recipe?

I like serving it with roasted potatoes, wild rice, or a simple green salad.

Can I make this recipe dairy-free?

Yes, I omit the brie or replace it with a dairy-free cheese alternative.

Conclusion

This Cranberry and Brie Stuffed Chicken is one of my favorite recipes when I want something both comforting and elegant. I love the balance of creamy cheese, sweet cranberries, and tender chicken, all baked together into a dish that feels festive and satisfying. It’s a recipe I come back to often for both special occasions and cozy weeknight meals.

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