Go Back
Cranberry Spinach Stuffed Chicken Brie, a delicious and festive dish, is showcased as the featured image.

Cranberry Spinach Stuffed Chicken Brie

Elevate your chicken dinner with this flavorful recipe! Juicy chicken breasts are stuffed with creamy brie, sweet-tart cranberries, and fresh spinach, creating a delightful and easy-to-make meal that's sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 ounces brie cheese, rind removed and cubed
  • 1 cup fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts optional
  • 2 cloves garlic, minced
  • Fresh parsley, chopped for garnish
  • Balsamic glaze optional

Equipment

  • Cutting board
  • Knife
  • Plastic wrap
  • Meat mallet or rolling pin
  • Medium skillet
  • Medium bowl
  • Measuring cups and spoons
  • Large Skillet
  • Meat thermometer
  • Toothpicks
  • Spatula

Method
 

  1. Place each chicken breast between two pieces of plastic wrap and pound to 1/2 inch thickness.
  2. Season both sides of the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  3. In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
  4. Add minced garlic and cook for 30 seconds, until fragrant.
  5. Add chopped spinach and cook until wilted, about 2-3 minutes.
  6. Remove the skillet from the heat and transfer the spinach to a medium bowl.
  7. Add the cubed brie cheese, dried cranberries, and chopped nuts (if using) to the bowl with the spinach.
  8. Mix everything together until well combined.
  9. Season the filling with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.
  10. Lay the chicken breasts flat on a clean surface.
  11. Spoon about 1/4 of the cranberry spinach brie filling onto the center of each chicken breast.
  12. Fold the sides of the chicken over the filling and secure with toothpicks, or roll the chicken up.
  13. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  14. Carefully place the stuffed chicken breasts in the skillet and cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  15. Reduce the heat to medium if the chicken starts to brown too quickly.
  16. Remove the chicken from the skillet and let it rest for a few minutes before serving.
  17. Remove the toothpicks before serving.
  18. Garnish with fresh parsley, extra dried cranberries, or a drizzle of balsamic glaze, if desired.

Notes

Don't overstuff the chicken breasts. Use quality brie for the best flavor. Experiment with different fillings, such as sautéed mushrooms or sun-dried tomatoes. For a baking option, bake at 375°F (190°C) for 20-25 minutes. Stuffed chicken can be prepared ahead of time and stored in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.