This dish looks like something you’d order at a cozy bistro, yet it’s surprisingly simple to make at home. Juicy chicken breasts are butterflied and generously stuffed with melty Brie, earthy spinach, and sweet-tart cranberries, then pan-seared and baked to golden perfection. The result? A restaurant-quality meal that feels indulgent but balanced — perfect for weeknights or special occasions.
🧾 Ingredients (Serves 4)
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4 boneless, skinless chicken breasts, butterflied
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1 cup fresh spinach, finely chopped
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½ cup dried cranberries, chopped
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4 oz Brie cheese, sliced (rind on or off — your choice)
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2 cloves garlic, minced
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1 tbsp olive oil
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Salt & black pepper, to taste
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1 tsp dried thyme or rosemary (optional but highly recommended)
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Toothpicks, for securing
👩🍳 Instructions
1️⃣ Prepare the Chicken
Preheat oven to 375°F (190°C).
Butterfly each chicken breast by slicing horizontally (do not cut all the way through). Open like a book and season both sides with salt, pepper, and herbs.
2️⃣ Make the Filling
In a bowl, combine:
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Chopped spinach
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Cranberries
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Minced garlic
Mix gently so the flavors distribute evenly.
3️⃣ Stuff the Chicken
Layer each open chicken breast with:
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Slices of Brie
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A generous spoonful of the spinach-cranberry mixture
Fold the chicken closed and secure with toothpicks to keep all that goodness inside.
4️⃣ Sear for Flavor
Heat olive oil in an oven-safe skillet over medium heat.
Sear chicken breasts for 3–4 minutes per side, until beautifully golden.
5️⃣ Bake to Perfection
Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before removing toothpicks and serving.
✨ Why You’ll Love This Recipe
✔ Sweet + savory flavor balance
✔ Juicy chicken with creamy, melty center
✔ Looks fancy but beginner-friendly
✔ Perfect for holidays, date nights, or meal prep
🍽️ Serving Suggestions
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Garlic mashed potatoes
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Roasted carrots or asparagus
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Wild rice or quinoa
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Fresh green salad with balsamic vinaigrette
❓ Related Questions
Can I use another cheese instead of Brie?
Yes! Try goat cheese, cream cheese, mozzarella, or fontina.
Can I make this ahead of time?
Absolutely. Stuff the chicken up to 24 hours ahead, refrigerate, and cook when ready.
Is this recipe keto-friendly?
It can be! Just reduce the cranberries or use a sugar-free version.
Can I use frozen spinach?
Yes — just thaw and squeeze out excess moisture first.