🍗🧀🍒 Cranberry & Spinach Stuffed Chicken Breasts with Brie
Serves: 4
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Ingredients
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4 boneless, skinless chicken breasts
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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1 tablespoon olive oil
Filling
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1 cup fresh spinach, chopped
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½ cup dried cranberries
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6–8 oz Brie cheese, rind removed and sliced
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1 clove garlic, minced
Optional Sauce (Highly Recommended)
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¼ cup chicken broth
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2 tablespoons honey or maple syrup
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1 tablespoon Dijon mustard
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1 tablespoon butter
Instructions
1. Prep the Chicken
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Preheat oven to 400°F (205°C).
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Pat chicken dry.
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Cut a deep pocket into the side of each breast (don’t cut all the way through).
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Season inside and out with salt, pepper, and paprika.
2. Make the Filling
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Lightly sauté spinach and garlic in a pan for 1 minute until wilted.
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Remove from heat and mix with dried cranberries.
3. Stuff the Chicken
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Fill each chicken breast with spinach mixture.
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Add slices of Brie inside.
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Secure with toothpicks if needed.
4. Sear
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Heat olive oil in an oven-safe skillet over medium-high heat.
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Sear chicken 2–3 minutes per side until golden.
5. Bake
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Transfer skillet to oven.
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Bake for 18–22 minutes, until internal temperature reaches 165°F (74°C).
6. Optional Sauce
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Remove chicken from skillet and keep warm.
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Add chicken broth, honey, Dijon, and butter to skillet.
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Simmer 2–3 minutes until slightly thickened.
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Spoon sauce over chicken.
7. Serve
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Remove toothpicks.
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Serve warm with sauce drizzled on top.
🍽️ Serving Suggestions
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Roasted sweet potatoes
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Garlic green beans or asparagus
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Wild rice or quinoa
❓ Q & A
Q: Can I use frozen spinach?
A: Yes. Thaw completely and squeeze out excess moisture.
Q: Do I have to remove the Brie rind?
A: It’s optional, but removing it gives a smoother, creamier filling.
Q: How do I prevent the filling from leaking out?
A: Don’t overfill and secure with toothpicks; searing helps seal the pocket.
Q: Can I make this ahead of time?
A: Yes. Stuff chicken up to 24 hours ahead, cover, and refrigerate.
Q: Can I air fry this recipe?
A: Yes! Air fry at 375°F (190°C) for 16–18 minutes, flipping halfway.
Q: What can I substitute for Brie?
A: Camembert, cream cheese, or goat cheese work well.