Cranberry & Spinach Stuffed Chicken Breasts with Brie
Juicy chicken breasts stuffed with gooey brie, tart cranberries, and vibrant spinach—topped with a honey-balsamic glaze for the perfect sweet-savory finish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup fresh spinach, chopped
- ⅓ cup dried cranberries
- 4 oz brie cheese, sliced (rind optional)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the Glaze:
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- ¼ tsp Dijon mustard
Instructions
1. Prep the Chicken:
- Preheat oven to 375°F (190°C).
- Using a sharp knife, cut a pocket into the side of each chicken breast—be careful not to slice all the way through.
2. Stuff the Chicken:
- In each pocket, stuff:
- A small handful of chopped spinach
- A few slices of brie
- A spoonful of dried cranberries
- Secure the opening with toothpicks if needed.
3. Season and Sear:
- Season both sides of the chicken breasts with:
- Garlic powder, thyme, salt, and pepper.
- In an oven-safe skillet or pan, heat olive oil over medium-high heat.
- Sear the chicken breasts for 2–3 minutes per side, until golden brown.
4. Bake:
- Transfer the skillet to the preheated oven (or move the chicken to a baking dish).
- Bake for 18–22 minutes, or until the internal temp reaches 165°F (74°C).
5. Make the Glaze:
- While the chicken bakes, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan.
- Simmer over low heat for 3–4 minutes, until slightly thickened.
6. Glaze and Serve:
- Drizzle the warm glaze over the cooked chicken breasts just before serving.
- Optional: garnish with fresh thyme or extra cranberries.
Serving Suggestions
Pair with:
- Garlic mashed potatoes
- Roasted green beans or asparagus
- Wild rice pilaf
- A fresh spinach salad with citrus vinaigrette
Nutrition Info (Per Serving — approx.):
- Calories: ~400 kcal
- Protein: 38g
- Fat: 18g
- Carbs: 12g
- Sugar: 9g
Q&A: Cranberry & Spinach Stuffed Chicken
Q: Can I use frozen spinach?
A: Yes! Just thaw and squeeze out excess moisture before stuffing to avoid sogginess.
Q: What if I don’t have brie?
A: Great substitutes include:
- Mozzarella (mild and melty)
- Goat cheese (tangier flavor)
- Cream cheese (ultra creamy)
Q: Can I prep this ahead of time?
A: Definitely! You can stuff and refrigerate the chicken up to 24 hours in advance. Bring to room temp before searing/baking.
Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free. Just ensure your Dijon mustard is certified gluten-free if needed.
Q: Can I make this without an oven-safe skillet?
A: Yes. Sear the chicken in a pan, then transfer to a baking dish to finish in the oven.