The first time I made cranberry and brie stuffed chicken, I was halfway into Thanksgiving prep and already out of fridge space. It was one of those “I saw it on Pinterest, let’s wing it” moments. Now? It’s the breakout star at fall dinner tables everywhere.
This dreamy chicken dish wraps melty brie, tart cranberries, and garlicky spinach inside seasoned breasts. Think spinach and ricotta stuffed chicken meets holiday cheese board in the best way. Cozy, rich, and pantry-friendly. Full details in the blog!
I grew up eating every kind of stuffed chicken breast with stuffing, usually while someone elbowed someone else over gravy. So I tested and tweaked this one like a family favoritemessy stuffing, perfect melty bits. You’ll love the secret I folded inside!
Why You’ll Love This Recipe
Perfect for the holidays: This cranberry and brie stuffed chicken feels fancy enough for an easy Thanksgiving dish but is simple to make at home any night of the week.
A flavor-packed surprise: Sweet cranberries, creamy brie, and garlicky spinach create delicious, nostalgic comfort in every bite.
Beginner-friendly: Step-by-step instructions (and a bit of messiness) make this totally doable, even if you’re not a pro in the kitchen.
Think of it as the love child of elegant cranberry chicken baked dishes and the cozy feel of chicken breast stuffed with spinach. Melty, satisfying, and chaos-proof!
Key Ingredients and Tools
Chicken breasts: Boneless, skinless chicken is the starit’s easy to butterfly and packs in the filling nicely.
Brie cheese: Creamy and indulgent, brie melts perfectly and pairs beautifully with tart cranberries.
Dried cranberries: These add a pop of sweetness and color. Perfect for the holidays!
Spinach: Freshly chopped spinach keeps the filling bright and a little earthy.
Kitchen twine: This little tool is key for keeping all your delicious stuffing inside (no twine? Toothpicks work too!).
Everything elselike thyme, garlic, and onionadds warmth and depth to this recipe. You probably already have those in your pantry.
Step-by-Step Instructions
Prep the chicken: Butterfly the chicken breasts by slicing them lengthwise (but not all the way through). Gently flatten them with a meat tenderizer. Don’t stress about perfection here; slightly uneven is fine!
Cook the filling: In a skillet, sauté the garlic and onion until soft, then toss in the spinach, cranberries, thyme, salt, and pepper. Cook until the spinach wiltsit only takes a minute!
Stuff and wrap: Add a slice of brie and a pile of spinach filling to each chicken piece. Fold the chicken over and secure it with twine or toothpicks. Sprinkle with salt and pepper.
Sear and bake: Sear the stuffed chicken for 3 minutes per side in a hot skillet, then pop it into a 375°F oven for about 25 minutes. Kitchen smells at this stage? Heavenly.
Rest and serve: Let the chicken rest for 5 minutes, then remove the twine (carefully!). Spoon the pan juices over the top before serving.
Step
Action
Timing
1
Butterfly and tenderize the chicken
5 minutes
2
Cook the filling
5 minutes
3
Stuff, wrap, and season
10 minutes
4
Sear the chicken
6 minutes
5
Bake at 375°F
25 minutes
6
Let rest and serve
5 minutes
Tips, Swaps, and Variations
No brie? Swap in Boursin cheese or even cream cheese for a similar creamy texture.
Nutritional tweaks: Want a lighter option? Use reduced-fat brie and skip the searing step.
Mix up the filling: Try adding chopped artichokes like in spinach artichoke stuffed chicken, or use broccoli and cheese for a broccoli cheese stuffed chicken breast twist!
Short on time? Skip the twine and bake the chicken seam-side downit’ll stay together just fine in the pan.
Ingredient
Swap Option
Brie Cheese
Boursin or cream cheese
Dried Cranberries
Chopped apples for a twist on apple and brie stuffed chicken
Spinach
Kale or arugula
Serving and Storage
Serving ideas: Pair this cranberry and brie stuffed chicken with roasted vegetables, creamy mashed potatoes, or even a crisp green saladit’s so versatile!
Storing leftovers: Keep extras in an airtight container in the fridge for up to 3 days.
Freezing: Want to save some for later? Freeze the cooked chicken for up to 3 months. Just thaw in the fridge overnight before reheating.
Storage Method
Time
Reheating Instructions
Fridge
Up to 3 days
Reheat in the oven at 325°F for 10-15 minutes
Freezer
Up to 3 months
Thaw overnight, then reheat as above
Microwave
Quick option
Reheat in 2-minute intervals until hot
Expert Insight: Balancing Flavors in Cranberry and Brie Stuffed Chicken
Combining cranberry and brie in chicken creates a sophisticated balance of sweet and savory that enhances the dish’s complexity. Using fresh brie ensures a creamy texture that melts beautifully, while tart cranberries add a bright contrast, making the Cranberry and Brie Stuffed Chicken a well-rounded, flavorful entrée.
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The Journey to Perfect Cranberry and Brie Stuffed Chicken
After a few attempts where the cheese melted out and the cranberries made the chicken a bit soggy, I finally nailed this Cranberry and Brie Stuffed Chicken recipe. Each try helped me balance the flavors and keep the filling intact, so now it’s a cozy, family-approved dish that I’m excited to share.
FAQs ( Cranberry and Brie Stuffed Chicken )
How do you keep Cranberry and Brie Stuffed Chicken from drying out?
The key to juicy stuffed chicken breast is not overcooking it and using a meat thermometer to check for doneness at 165°F. Pounding the chicken to an even thickness helps it cook uniformly, while the creamy brie cheese naturally keeps the meat moist during baking. You can also tent the chicken with foil halfway through cooking if it’s browning too quickly. Similar to other stuffed chicken breast with stuffing recipes, letting it rest for 5 minutes after cooking allows the juices to redistribute.
Can you make Cranberry and Brie Stuffed Chicken ahead of time?
Absolutely! You can stuff and secure the chicken breasts up to 24 hours in advance and store them covered in the refrigerator. This actually helps the flavors meld together beautifully, making it an easy Thanksgiving dish that reduces day-of prep work. Just add an extra 5-10 minutes to the cooking time since you’ll be starting with cold chicken. Make sure to bring it closer to room temperature for about 15-20 minutes before baking for more even cooking.
What can I substitute for brie in stuffed chicken?
Camembert is the closest substitute since it has a similar creamy texture and mild flavor profile. Cream cheese works wonderfully and creates an ultra-creamy filling, or you could try goat cheese for a tangier taste. For a different flavor profile entirely, swiss or gruyere cheese pair beautifully with cranberries. The key is choosing a cheese that melts well and complements the sweet-tart cranberry flavor.
How do you seal stuffed chicken breast properly?
Use toothpicks or kitchen twine to secure the opening after stuffing – toothpicks are easier for beginners while twine gives a more professional look. Make sure not to overstuff the pocket, as this can cause the filling to leak out during cooking. Gently press the edges together before securing, and if using toothpicks, insert them at an angle for better hold. Remember to remove all toothpicks before serving, and consider warning your guests if any might have been missed!
Can you use fresh instead of dried cranberries in stuffed chicken?
Fresh cranberries work great, but they’re quite tart and will release more juice during cooking. If using fresh, chop them roughly and consider adding a touch of honey or maple syrup to balance the tartness. You might also want to saute them briefly with a little butter and sweetener before stuffing to soften them slightly. Whether fresh or dried, cranberries pair beautifully with brie and create a sophisticated flavor similar to apple and brie stuffed chicken variations.
Wrapping It Up
Cranberry and Brie Stuffed Chicken nails that cozy, melt-in-your-mouth magic in under an houreasy enough for weeknights, special enough for an easy Thanksgiving dish. You’ll love how the sweet-tart berries and creamy brie play with garlicky spinach in every bite.
Swap in Boursin or even cream cheese if you’re short on brie, or add chopped artichokes for a fun twist like spinach artichoke stuffed chicken. Leftovers store beautifully, and a quick reheat brings back that fresh-from-the-oven glowa trick a pro once shared with me!
Did this recipe bring back memories or spark a new favorite? Share your photos or family twists belowthere’s nothing like swapping stories over good food. Pass it on, cozy up, and enjoy every delicious bite. Trust me, you’ll wanna make this again and again!
Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table date night in or an easy dinner recipe that’s not boring.
Ingredients
Scale
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
Instructions
Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
Serve hot with a side of choice spooning juices on top.
Notes
Store: Keep refrigerated in a glass airtight container for up to 3 days
Freeze: Place in an airtight container and freeze for up to 3 months
Thaw in the fridge overnight
To reheat, you can do so in the: Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot
Microwave: Cover and reheat in 2 minutes intervals until heated through
Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
