Cranberry & Spinach Stuffed Chicken with Brie

Get ready to impress with a dinner that looks and tastes like it came from a five-star bistro, but is secretly a breeze to make. This Cranberry & Spinach Stuffed Chicken with Brie is the ultimate combination of elegant and easy. Imagine a tender, juicy chicken breast stuffed with a vibrant, savory filling of fresh spinach, sweet dried cranberries, and melted, creamy Brie, all wrapped in a crispy, golden-brown crust.

This stuffed chicken recipe delivers a perfect symphony of flavors: savory, sweet, tangy, and rich, all in one unforgettable bite. It’s the show-stopping main course you’ll be proud to serve for a holiday gathering, a date night, or anytime you want to turn an ordinary Tuesday into something extraordinary.

WHY MAKE THIS RECIPE

A Restaurant-Quality Meal at Home

This cranberry spinach stuffed chicken delivers the wow factor of a fancy restaurant dish without the complexity or the price tag. The presentation, with the beautiful filling peeking out from a golden chicken roll, is guaranteed to earn oohs and ahhs. Furthermore, the entire meal comes together in one pan in about 30 minutes, making this easy stuffed chicken entirely achievable for a weeknight while feeling like a true celebration.

The Perfect Balance of Flavors and Textures

Every element in this stuffed chicken breast with brie has a purpose. The chicken provides a lean, juicy base. The spinach adds earthiness and color, the cranberries offer a pop of sweet-tartness that cuts through the richness, and the Brie melts into a luxurious, creamy sauce inside. It’s a masterclass in balancing flavors and textures that will delight your palate.

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HOW TO MAKE CRANBERRY & SPINACH STUFFED CHICKEN WITH BRIE

Ingredients: The Festive Lineup

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 2 cups fresh spinach, roughly chopped
• ⅓ cup dried cranberries
• 4 oz Brie cheese, rind removed and cut into small pieces
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh thyme or parsley, for garnish

Directions: Your Step-by-Step Guide

Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry. Carefully slice each breast horizontally through the middle, but not all the way through, to create a “pocket.” Pound gently with a meat mallet to an even ½-inch thickness if needed.

Make the Filling: In a medium bowl, combine the chopped spinach, dried cranberries, pieces of Brie, and minced garlic. Season the mixture lightly with a pinch of salt and pepper.

Stuff the Chicken: Divide the filling evenly between the two chicken pockets. Use toothpicks to secure the edges closed, ensuring no filling can escape.

Create the Breading Station: Set up three shallow dishes. Place the flour in the first, the beaten egg in the second, and mix the panko breadcrumbs with Italian seasoning in the third.

Bread the Chicken: Dredge each stuffed chicken breast first in the flour (shaking off excess), then dip in the egg, and finally press firmly into the panko mixture to coat completely.

Cook to Perfection: In a large oven-safe skillet, heat the olive oil over medium-high heat. Carefully add the breaded chicken and cook for 2-3 minutes per side, until the crust is golden brown.

Finish in the Oven: Transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Rest and Serve: Remove the toothpicks, let the cranberry brie chicken rest for 5 minutes, then slice and garnish with fresh herbs.

NUTRITION AND HEALTH CONSIDERATIONS

A Lean Protein with Indulgent Flair

This cranberry spinach stuffed chicken is a great example of balance. Chicken breast is a fantastic source of lean protein, while the spinach adds iron and vitamins. The Brie and breading provide the indulgent, satisfying elements that make this feel like a special treat. For a lighter version, you can bake the chicken without the breading or use an almond flour/parmesan crust.

Adapting to Dietary Needs

To make this stuffed chicken recipe gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko breadcrumbs. For a dairy-free version, omit the Brie and use a dairy-free cream cheese or a vegan melty cheese alternative. The recipe is easily customizable.

HOW TO SERVE CRANBERRY SPINACH STUFFED CHICKEN

The Perfect Holiday Plate

Serve this stuffed chicken breast with brie as the stunning centerpiece of a holiday meal. Pair it with elegant sides like roasted asparagus, garlic mashed potatoes, and a simple arugula salad with a lemon vinaigrette. The colors and flavors are perfect for Christmas or Thanksgiving.

Weeknight Elegance

For a simpler dinner, serve sliced cranberry spinach chicken alongside quinoa or wild rice pilaf and steamed green beans. The pan juices make a delicious, light sauce all on their own.

HOW TO STORE STUFFED CHICKEN

Storing Leftovers

Store any leftover cranberry brie chicken in an airtight container in the refrigerator for up to 3 days. The breading will soften upon storage. For best results, reheat in the oven or air fryer to restore crispiness.

Freezing for Later

You can freeze the uncooked, stuffed and breaded chicken. Place on a baking sheet to freeze solid, then wrap tightly in plastic wrap and foil. Cook from frozen, adding 5-10 minutes to the baking time, until the internal temperature reaches 165°F.

TIPS TO MAKE THE BEST STUFFED CHICKEN

Tips and Notes: Your Kitchen Companion

• Secure Well: Don’t skip the toothpicks! They are essential for keeping the filling sealed inside your cranberry spinach stuffed chicken during cooking. Remember to remove them before serving.
• Even Thickness: Pounding or slicing the chicken to an even thickness ensures it cooks evenly, so the outside isn’t overdone before the inside is cooked through.
• Don’t Overstuff: Use just enough filling to close the pocket comfortably when making stuffed chicken breast. Overstuffing can cause the chicken to burst open during cooking.

Variation

For an Apple & Brie Stuffed Chicken, replace the cranberries and spinach with thinly sliced apples and sautéed onions. For a Sun-Dried Tomato & Pesto version of stuffed chicken, use a spoonful of pesto, chopped sun-dried tomatoes, and mozzarella.

Notes

You can use chicken cutlets to make this easy stuffed chicken recipe even faster, no slicing needed! Simply top a cutlet with the filling, roll it up, and secure with toothpicks before breading.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs will work for this stuffed chicken recipe and are very forgiving. They may require a slightly shorter cooking time, so always check the internal temperature.

Can I make this dish ahead of time?

You can assemble the cranberry spinach stuffed chicken up to the point of breading, cover, and refrigerate for up to 8 hours before cooking. This is a great party prep trick!

What can I use instead of Brie in stuffed chicken?

Camembert is the closest substitute. Goat cheese (chèvre) or a creamy Havarti would also work beautifully in this stuffed chicken breast with brie, offering a different but equally delicious tang.

CONCLUSION

This Cranberry & Spinach Stuffed Chicken with Brie is proof that creating a memorable, elegant dinner doesn’t require hours in the kitchen or advanced skills. This stuffed chicken recipe is a joyful creation that combines simple techniques with luxurious ingredients for a result that is far greater than the sum of its parts. So, the next time you want to treat yourself or your loved ones to something truly special, remember this dish. It’s sure to become a cherished favorite in your cooking repertoire. Happy cooking!