Cranberry & Spinach Stuffed Chicken Breasts with Brie

Cranberry & Spinach Stuffed Chicken Breasts with Brie

Table of Contents

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.
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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.