Cranberry & Spinach Stuffed Chicken Breasts

These Cranberry & Spinach Stuffed Chicken Breasts are an elegant yet easy dinner that’s perfect for the holidays or any special occasion. Juicy chicken breasts are filled with creamy melted brie, tart cranberries, and fresh spinach, then seared and baked in a sweet balsamic-honey glaze. The result is a meal that’s both visually stunning and bursting with flavor.

With its balance of savory, sweet, and tangy notes, this dish feels gourmet but is simple enough for a weeknight. It’s a crowd-pleaser that’s sure to impress your guests and quickly become a new seasonal favorite.

Why You’ll Love This Stuffed Chicken Breasts

Cranberry & Spinach Stuffed Chicken Breasts are a stunning combination of flavors and textures creamy melted brie, tangy cranberries, and earthy spinach wrapped in tender, juicy chicken. The honey-balsamic glaze ties it all together, adding just the right amount of sweetness and gloss.

This recipe proves that restaurant-quality meals don’t have to be complicated. It’s simple, elegant, and packed with flavor ideal for special occasions or anytime you want to impress without the stress.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup fresh spinach, chopped
• ⅓ cup dried cranberries
• 4 ounces brie cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• ¼ teaspoon Dijon mustard

Step-by-Step Method

Step 1: Preheat and prepare

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

Step 2: Butterfly and season the chicken

Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket don’t cut all the way through. Open each breast like a book.

Rub the inside and outside of each chicken breast with olive oil. Sprinkle evenly with garlic powder, thyme, salt, and pepper on both sides.

Step 3: Make the filling

In a small bowl, combine the chopped spinach, dried cranberries, and brie slices. Gently toss them together until evenly mixed. The creamy brie will melt into the filling, balancing the sweet and tart cranberries perfectly.

Step 4: Stuff the chicken

Divide the filling among the four chicken breasts, placing it inside the pockets. Fold the chicken closed and, if necessary, secure with toothpicks to keep the filling inside during cooking.

Step 5: Sear the chicken

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side, until golden brown. This step locks in flavor and gives the chicken a beautiful crust.

Step 6: Mix the glaze

In a small bowl, whisk together the honey, balsamic vinegar, and Dijon mustard until smooth. Pour the glaze over the seared chicken breasts.

Step 7: Bake

Transfer the skillet to the preheated oven (or transfer chicken to the prepared baking dish if using a regular skillet). Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Halfway through baking, spoon some of the glaze from the pan over the chicken to keep it juicy and flavorful.

Step 8: Rest and serve

Once done, remove the chicken from the oven and let it rest for 5 minutes before slicing. Drizzle with any remaining glaze from the pan, and serve warm.

Expert Tips for Success

• Butterfly carefully: When cutting the pocket, stop about ½ inch from the edge to avoid slicing through.

• Choose brie wisely: Brie with the rind left on melts beautifully and adds extra flavor.

• Don’t overstuff: Filling should be evenly distributed but not overflowing to prevent leaks while baking.

• Use a meat thermometer: Check the thickest part of the chicken to ensure perfect doneness.

• Make it saucier: Double the glaze if you’d like extra to drizzle over mashed potatoes or vegetables.

Tasty Variations to Try

• Cheese swaps: Replace brie with goat cheese, feta, or mozzarella for a different flavor and texture.

• Add nuts: For a crunchier texture, mix in a tablespoon of chopped pecans or walnuts with the stuffing.

• Spinach and apple combo: Substitute the cranberries with finely diced apples for a fresh, fruity twist.

• Herbed glaze: Add a sprig of rosemary or thyme to the pan while baking to infuse the glaze with extra aroma.

• Grilled version: Instead of baking, sear stuffed chicken on both sides, then grill over medium heat until fully cooked.

Serving Ideas

• Festive holiday dinner: Garnish with a few fresh cranberries and sprigs of thyme for a stunning, seasonal presentation.

• Elegant date-night dish: Serve with a small drizzle of balsamic reduction for added flair.

• Family favorite: Perfect with garlic bread or a side of creamy mashed sweet potatoes.

• Meal prep: Slice leftovers and use them in wraps or salads for flavorful lunches.

• Buffet platter: Slice each chicken breast into medallions and arrange on a serving platter with a drizzle of glaze for an impressive appetizer.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can stuff the chicken breasts up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

Can I use frozen spinach?

Yes, but make sure to thaw it completely and squeeze out all excess moisture before adding it to the filling.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through.

Can I freeze stuffed chicken?

Yes. Prepare the stuffed chicken (without the glaze), wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight before baking.

What can I serve this with?

It pairs beautifully with mashed potatoes, rice pilaf, roasted vegetables, or even a light salad for a refreshing contrast.

Cranberry & Spinach Stuffed Chicken Breasts

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• Author: Emma Hart
• Total Time: 45
• Yield: 4 servings 1x

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Description

Juicy chicken breasts stuffed with creamy brie, sweet-tart cranberries, and fresh spinach, finished with a glossy honey-balsamic glaze. This elegant yet easy main dish is perfect for holidays and special occasions.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• ½ cup fresh spinach, chopped
• ⅓ cup dried cranberries
• 4 oz brie cheese, sliced
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• ¼ tsp Dijon mustard

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Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment.
2. Butterfly each chicken breast horizontally to create a pocket, careful not to cut through.
3. Rub inside and outside with 1 tbsp olive oil. Season all sides with garlic powder, thyme, salt, and pepper.
4. In a bowl, mix chopped spinach, dried cranberries, and sliced brie.
5. Stuff each chicken breast pocket with the brie mixture. Fold closed and secure with toothpicks if needed.
6. Heat remaining 1 tbsp olive oil in oven-safe skillet over medium-high. Sear stuffed chicken 2–3 minutes per side until golden.
7. Whisk honey, balsamic vinegar, and Dijon mustard; pour over chicken.
8. Bake in oven 20–25 minutes, spooning glaze over halfway through. Ensure chicken reaches 165°F (74°C) internal temperature.
9. Rest chicken 5 minutes. Drizzle with pan glaze and serve warm.

Notes

Cut pockets carefully stopping ½ inch from edges.

Use brie with rind for enhanced flavor and melting.

Avoid overstuffing to prevent filling leaks.

Use a meat thermometer for perfectly cooked juicy chicken.

Double glaze ingredients for extra sauce if desired.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Sear + Bake
• Cuisine: American / Holiday

Nutrition

• Serving Size: 1/4 recipe
• Calories: 365
• Sugar: 12g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 110mg

Keywords: cranberry stuffed chicken, brie chicken breast, holiday chicken recipe, spinach stuffed chicken, festive main course