Cranberry & Spinach Stuffed Chicken with Brie

Why This Recipe Works

This dish combines the savory richness of chicken and brie with the tartness of cranberries and the earthiness of spinach. The result? A gourmet-style stuffed chicken that’s surprisingly easy to prepare and perfect for dinner parties or a romantic night in.

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⏱️ Prep & Cook Time

• Prep time: 20 minutes

• Cook time: 20–25 minutes

• Total time: 40–45 minutes

• Servings: 4

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Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (6–8 oz each)

• 1 tablespoon olive oil (plus more for searing)

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon paprika (smoked or sweet)

• ½ teaspoon garlic powder

• Toothpicks or kitchen twine (for sealing the chicken)

For the Stuffing

• 1 tablespoon butter or olive oil

• 2 cloves garlic, minced

• 2 cups fresh spinach, roughly chopped

• ½ cup dried cranberries (chopped for better distribution)

• 4–6 oz brie cheese, sliced (rind optional)

Optional Garnish

• Balsamic glaze

• Fresh parsley or thyme

• Sea salt flakes for finishing

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Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper if not using an oven-safe skillet.

2. Prepare the Filling

• Heat 1 tablespoon butter or oil in a skillet over medium heat.

• Add minced garlic and sauté for 30 seconds until fragrant.

• Stir in chopped spinach and cook until just wilted (about 1 minute).

• Add the cranberries, stir, and remove from heat. Let the mixture cool for 5–10 minutes.

Pro Tip: Chop cranberries into smaller pieces to ensure a more even filling.

3. Prepare the Chicken

• Pat chicken breasts dry with paper towels.

• Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.

• Rub chicken with olive oil, then season inside and out with salt, pepper, paprika, and garlic powder.

4. Stuff the Chicken

• Line the inside of each pocket with a few slices of brie cheese.

• Spoon in the spinach and cranberry mixture.

• Add another slice of brie if needed on top of the filling.

• Secure the opening using toothpicks or twine.

Cheese Tip: You don’t need to remove the rind from brie, but if you want a smoother texture, go ahead and slice it off.

5. Optional: Sear the Chicken

• Heat an oven-safe skillet over medium-high heat and add a drizzle of oil.

• Sear each chicken breast for 2–3 minutes per side until golden brown. This step adds flavor and texture.

6. Bake the Chicken

• If using an oven-safe skillet, transfer it directly to the oven. Otherwise, move seared chicken to a prepared baking dish.

• Bake uncovered for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).

7. Rest & Serve

• Let chicken rest for 5 minutes.

• Remove toothpicks or twine, then slice to reveal the filling or serve whole.

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Garnish Ideas

• Drizzle with balsamic glaze for sweet acidity.

• Sprinkle chopped parsley or thyme for a fresh herbal finish.

• Add a light dusting of flaky sea salt for texture.

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️ Serving Suggestions

Sides

• Garlic mashed potatoes

• Roasted asparagus or green beans

• Wild rice pilaf

• A crisp apple, fennel, or arugula salad

Wine Pairing

• A dry white wine like Sauvignon Blanc or Chardonnay pairs wonderfully.

• Prefer red? Try a Pinot Noir for a light, fruity contrast.

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Variations & Substitutions

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Make-Ahead & Storage

• Assemble in advance: Stuff and seal the chicken breasts, then refrigerate (uncooked) up to 24 hours.

• Freezing: Wrap each stuffed breast tightly and freeze uncooked for up to 2 months. Thaw overnight before baking.

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan or oven.

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Final Notes

This Cranberry & Spinach Stuffed Chicken with Brie is not just a dish—it’s a dining experience. It looks fancy, tastes like a restaurant-quality meal, and is surprisingly easy to execute. Whether you’re entertaining guests or treating yourself, it’s a showstopper.