Name: Cranberry and Brie Stuffed Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 5 ounces brie cheese, cut into 6 long slices; 1 small onion, minced; 1 large garlic clove, minced; 6 ounces spinach, chopped; 1/2 cup dried cranberries; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; Ground black pepper, to taste; 1 tablespoon oil, for frying

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There’s something about a Cranberry and Brie Stuffed Chicken Recipe that just feels like a cozy celebration on a plate. The creamy, melt-in-your-mouth brie perfectly balances the sweet tartness of cranberries, wrapped up in tender, juicy chicken. I love making this dish when I want something a little special but still easy enough for a weeknight dinner or to impress guests without breaking a sweat.

What makes this Cranberry and Brie Stuffed Chicken Recipe truly stand out is how the flavors blend with simple, wholesome ingredients you probably already have on hand. Plus, it’s a fantastic way to make chicken breasts exciting—not dry or boring but bursting with flavor. You’ll thank yourself for trying this one!

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in developing the flavor and texture that make Cranberry and Brie Stuffed Chicken so memorable. Shopping tip: try to find fresh brie with a nice rind and dried cranberries that are plump rather than rock-hard.

Chicken breasts: Boneless and skinless work best for even stuffing and rolling.
Brie cheese: Choose quality brie for creamy meltability; cut into long slices for easy stuffing.
Onion: Minced finely to infuse sweetness without overpowering the filling.
Garlic clove: Freshly minced to give a subtle punch of flavor.
Oil: For frying onions and garlic; I use olive oil for a nice richness.
Spinach: Fresh, chopped spinach adds a lovely earthiness and color contrast.
Dried cranberries: These bring the signature tart burst that balances the brie’s creaminess.
Dried thyme: Just a hint for herbal warmth that ties it all together.
Salt: Essential for seasoning both the filling and chicken.
Ground black pepper: To taste, for a gentle heat finish.

Variations

I’ve played around with this Cranberry and Brie Stuffed Chicken Recipe to keep things interesting—feel free to make it your own with these tweaks!

Swap the spinach for kale or arugula: I especially like kale in the fall—it adds a heartier texture.
Add nuts like pecans or walnuts: For a crunchy surprise that pairs beautifully with cranberry and brie.
Use fresh cranberries instead of dried: If you want to brighten things up, just cook them down slightly first.
Make it dairy-free: Substitute brie with a plant-based cheese and skip if you’re avoiding dairy.

How to Make Cranberry and Brie Stuffed Chicken Recipe

Step 1: Prepare the Filling

Start by warming the oil in a skillet over medium heat. Toss in the minced onion and garlic, cooking until soft and fragrant — about 3-4 minutes. Stir in the chopped spinach and cook just until wilted. Take the pan off the heat and mix in the dried cranberries, thyme, salt, and pepper. This warm filling smells amazing and sets the stage for the chicken’s flavor.

Step 2: Stuff and Roll the Chicken

Lay each chicken breast flat on a cutting board and carefully slice a pocket into the side, creating space for the filling. Spoon the spinach and cranberry mixture inside, then tuck in 1 slice of brie per breast. Roll the chicken tightly and secure it with toothpicks or kitchen twine if needed. This keeps everything snug so your filling doesn’t escape while cooking.

Step 3: Cook to Perfection

Heat a pan with a little oil over medium-high heat, then brown the chicken rolls on all sides for about 2-3 minutes per side. Transfer them to a preheated oven at 375°F (190°C) and bake for about 20-25 minutes until the chicken is cooked through and juicy. Use a meat thermometer if you’re unsure—165°F is the safe internal temperature to look for. Let the chicken rest a bit before slicing; this helps retain all those lovely juices.

How to Serve Cranberry and Brie Stuffed Chicken Recipe

A black cast iron pan sits on a white marbled surface, filled with six pieces of golden brown cooked chicken arranged evenly inside. Each chicken piece has a slightly crispy outer layer with small green herb leaves sprinkled on top. There is a light, thick sauce covering the bottom of the pan, dotted with small dark bits and some herbs. A wooden spoon is partially under one piece of chicken, with its handle stretching out toward the bottom of the image, resting on a light beige cloth with dark stripes. In the top right corner, a small wooden bowl holds fresh green herbs. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh thyme or chopped parsley right on top to add a pop of green and a little herbal aroma. Sometimes I drizzle a little balsamic glaze over the sliced chicken for a glossy, slightly sweet finish—it’s a game changer!

Side Dishes

This stuffed chicken pairs wonderfully with garlic mashed potatoes or roasted sweet potatoes to complement the cranberries’ tang. A simple mixed greens salad with a citrus vinaigrette balances the richness of the brie perfectly. I’ve also served it alongside wild rice and green beans, and it was equally delightful.

Creative Ways to Present

For holiday dinners, I arrange the sliced chicken on a platter and circle it with fresh cranberries and rosemary sprigs—pretty enough to serve without any fuss. Another time, I layered the chicken over a bed of creamy polenta and drizzled a light cranberry sauce, turning it into a restaurant-worthy plated dinner.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the fridge for up to 3 days. I slice mine before refrigerating to make reheating easier and to serve quick lunches or dinners later on. The flavors tend to meld beautifully overnight, so second-day leftovers actually taste better sometimes!

Freezing

If you want to freeze the stuffed chicken, do so before cooking. Wrap each stuffed chicken breast tightly in plastic wrap and then foil or place in a freezer bag. From my experience, freezing this way keeps the moisture locked in, so when you’re ready, just thaw overnight in the fridge before cooking.

Reheating

To reheat, I prefer warming the chicken gently in the oven at 325°F for about 15 minutes to keep it juicy without drying it out. You can also use a microwave for convenience, but cover it with a damp paper towel to help retain moisture. Avoid overheating, which can toughen the chicken and make the brie overly runny.

FAQs

Can I use frozen spinach instead of fresh in the Cranberry and Brie Stuffed Chicken Recipe?

Yes, you can use frozen spinach, but be sure to thaw it thoroughly and squeeze out excess water before mixing it into the filling. Using frozen spinach can add a bit more moisture, so drying it well prevents a soggy filling.
What can I substitute for brie in this recipe?

If you’re not a fan of brie or can’t find it, goat cheese or cream cheese are great alternatives that still offer a creamy texture and mild flavor that pairs nicely with cranberries.
How do I prevent the chicken from drying out?

Make sure not to overcook the chicken by using a meat thermometer to check for an internal temperature of 165°F. Also, resting the chicken after baking seals in juices, keeping it moist and tender.
Can I prepare the Cranberry and Brie Stuffed Chicken Recipe ahead of time?

Absolutely! You can assemble the stuffed chicken breasts a few hours or even the day before and keep them covered in the fridge until you’re ready to cook. This makes meal prep super convenient.
Is this recipe suitable for meal prepping?

Yes, the Cranberry and Brie Stuffed Chicken Recipe works well for meal prep. Slice and portion the cooked chicken breasts, pair with your favorite sides, and store in individual containers for quick reheatable meals.

Final Thoughts

Honestly, the Cranberry and Brie Stuffed Chicken Recipe has become one of my go-to dishes when I want something comforting but a little elevated. The blending of sweet, creamy, and savory flavors makes every bite feel special without any complicated steps. I hope you’ll give it a try soon—I think you’ll love how effortlessly impressive it is. It’s the kind of recipe that turns ordinary chicken into something you’re excited to cook and serve again and again.