Go Back

Cranberry & Spinach Stuffed Chicken Breasts with Brie

Juicy chicken breasts stuffed with creamy brie, tart cranberry sauce, and fresh spinach, baked to golden perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 breasts
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 large chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
The Stuffing
  • 6 oz Brie cheese sliced into strips
  • 1 cup fresh spinach
  • 0.5 cup cranberry sauce whole berry preferred

Equipment

  • Baking dish (9x13) or Cast Iron Skillet
  • Sharp Chef's Knife
  • Toothpicks
  • Small mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. Cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  3. Mix salt, pepper, garlic powder, and thyme. Rub chicken with oil and season inside the pocket and outside.
  4. Stuff each pocket with a handful of spinach, a spoonful of cranberry sauce, and slices of Brie cheese.
  5. Secure the open edges with toothpicks to keep the filling inside.
  6. Optional: Sear in a hot skillet for 2 minutes per side for color.
  7. Bake for 25-30 minutes until chicken reaches 165°F (74°C) internal temperature.
  8. Let rest for 5-10 minutes before removing toothpicks and serving.

Notes

If using frozen spinach, thaw and squeeze dry completely before using. Don't forget to remove toothpicks before serving!