If you’re craving a meal that’s bursting with bold flavor and elegance but still achievable on a weeknight, you’re going to love this Cranberry & Spinach Stuffed Chicken Breasts with Brie. Juicy chicken is filled with a savory-sweet blend of spinach, tangy cranberries, and rich, melty brie, then finished with a honey-balsamic glaze that adds just the right touch of acidity and sweetness.
This dish is as beautiful on the plate as it is delicious—making it a perfect choice for date night, holiday meals, or impressing guests, while being simple enough for everyday dinners.
Who Is This Recipe For?
Whether you’re a home cook looking to shake up your weeknight routine, or a food lover eager for a new spin on stuffed chicken, this recipe is for you. It’s especially great for:
- Busy weeknight chefs (30 minutes and done!)
- Holiday hosts who want something festive but not fussy
- Low-carb or keto eaters (just skip the glaze if you’re watching sugars)
- Anyone who loves a sweet-savory combination
Ingredients You’ll Need
For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, cut into small slices or cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt & pepper, to taste
For the Honey-Balsamic Glaze:
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional but recommended)
Kitchen Equipment You’ll Need
- Sharp knife and cutting board
- Small bowl (for glaze and filling)
- Toothpicks or kitchen twine (to secure the chicken)
- Oven-safe skillet or baking dish
- Tongs or spatula
- Meat thermometer (optional but helpful)
How to Make Cranberry & Spinach Stuffed Chicken Breasts
Step 1: Prepare the Filling
In a bowl, mix together chopped spinach, dried cranberries, and brie cheese. Set aside.
Step 2: Slice & Stuff the Chicken
Using a sharp knife, carefully make a horizontal cut into the thickest side of each chicken breast, creating a pocket (don’t cut all the way through).
Stuff each breast with the cranberry-spinach-brie mixture. Use toothpicks or kitchen twine to secure the opening so the filling doesn’t fall out during cooking.
Step 3: Season
Rub the chicken with olive oil, then season generously with garlic powder, thyme, salt, and pepper.
Step 4: Sear and Bake
Preheat oven to 375°F (190°C).
Heat a bit of oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, until golden.
Transfer the skillet to the oven and bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
Step 5: Make the Glaze
While the chicken bakes, whisk together honey, balsamic vinegar, and Dijon mustard in a small saucepan. Simmer for 3–4 minutes, until slightly thickened.
Step 6: Glaze and Serve
Brush the baked chicken with the honey-balsamic glaze just before serving. Drizzle any extra on the plate for extra wow-factor.
Recipe Tips and Tricks
- Use fresh spinach for a brighter, crisper bite. If using frozen, thaw and drain it very well.
- Don’t overfill the chicken—too much stuffing can cause it to burst while cooking.
- No brie? Goat cheese, mozzarella, or cream cheese also work well.
- Add crunch: Chopped walnuts or pecans can be added to the filling for texture.
- Meal prep tip: You can stuff and season the chicken ahead of time and refrigerate until ready to cook.
Food & Drink Pairings
Side Dish Ideas:
- Garlic mashed potatoes or buttery rice pilaf
- Roasted Brussels sprouts, carrots, or asparagus
- A crisp arugula salad with lemon vinaigrette
Beverage Pairings:
- White wine like Chardonnay or Pinot Grigio pairs perfectly with brie and cranberries.
- For non-alcoholic options, try a cranberry spritzer or sparkling apple cider.
Storing & Reheating Leftovers
Storage:
- Let the chicken cool completely before placing in an airtight container.
- Store in the fridge for up to 3 days.
Reheating:
- Reheat in a 350°F oven for 10–15 minutes, or microwave in 60-second bursts.
- To keep the chicken moist, add a spoonful of water or broth before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Stuff the chicken in advance, cover, and refrigerate. Bake when ready to serve.
Can I grill this instead?
Absolutely. Just be sure to sear and cook over indirect heat to avoid burning the filling.
What if I don’t have brie?
Feta, goat cheese, or even shredded mozzarella can work. The flavor will vary but still be delicious.
Is the glaze necessary?
It’s optional, but it elevates the flavor and presentation. You can skip it if you’re avoiding sugar or just prefer the savory side.
Final Thoughts
This Cranberry & Spinach Stuffed Chicken with Brie is the kind of dish that tastes like you spent hours preparing it—but it only takes about 30–35 minutes from start to finish. With its juicy interior, golden crust, and gorgeous glaze, it’s a recipe you’ll come back to again and again—whether it’s a weeknight or a special occasion.
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