Cranberry & Spinach Stuffed Chicken Breasts with Brie
Tender chicken breasts are filled with a creamy blend of Brie, spinach, and sweet-tart cranberries for a flavorful meal in under 40 minutes.
Ingredients
Chicken
- 4 boneless chicken breasts patted dry
- 0.25 tsp salt divided
- 0.25 tsp black pepper divided
- 1 Tbsp olive oil
Filling
- 1 cup fresh spinach chopped and squeezed dry
- 0.5 cup dried cranberries
- 4 oz Brie cheese rind removed and cut into pieces
- 2 Tbsp cream cheese softened
- 1 clove garlic minced
Instructions
Prepare Chicken
- Preheat your oven to 375°F (190°C). Pat chicken breasts dry and slice a pocket into each about ¾ inch deep. Season inside and out with ¼ teaspoon salt and ¼ teaspoon black pepper.
Make Filling
- In a bowl, combine chopped spinach, dried cranberries, Brie pieces, softened cream cheese, and minced garlic until evenly mixed.
Assemble & Cook
- Spoon about ⅓ cup of the filling into each chicken pocket and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes.
- Remove toothpicks, slice diagonally, and serve.
Notes
If your filling spills, secure with kitchen twine instead of toothpicks.
For extra plump cranberries, soak in hot water for 5 minutes and drain thoroughly before mixing.
As a make-ahead shortcut, assemble pockets up to a day ahead and refrigerate until ready to sear and bake.