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Cranberry & Spinach Stuffed Chicken Breasts with Brie

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.
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Prep Time 10 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

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

Method
 

Prepare Chicken
  1. 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
  1. In a bowl, combine chopped spinach, dried cranberries, Brie pieces, softened cream cheese, and minced garlic until evenly mixed.
Assemble & Cook
  1. Spoon about ⅓ cup of the filling into each chicken pocket and secure with toothpicks or kitchen twine.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
  3. 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.
  4. 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.