Cranberry Brie Stuffed Chicken Breasts

Cranberry Brie Stuffed Chicken Breasts combine creamy, savory, and lightly sweet flavors in a dish that feels elegant yet approachable. From the first slice, juicy chicken reveals melted Brie, tender spinach, and vibrant cranberry sauce. Because the ingredients are familiar and easy to find, this recipe feels special without being complicated.

Meanwhile, pairing soft cheeses with fruit has been a classic approach in European cooking for centuries. Brie is traditionally served with preserves to balance its richness, while spinach adds freshness and color. Together, these ingredients create a filling that feels indulgent but not heavy.

Before baking, the chicken is lightly seared, which helps lock in moisture and build flavor. Then, as it finishes in the oven, the Brie melts smoothly while the cranberry sauce warms into a glossy, flavorful center. As a result, every bite is comforting, balanced, and perfect for both everyday dinners and festive occasions.

Recipe Yield: 4 servings

INGREDIENTS

4 boneless skinless chicken breasts
6 oz Brie cheese, rind removed, sliced
¾ cup baby spinach, loosely packed
¼ cup whole-berry cranberry sauce
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp honey
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ cup low-sodium chicken broth

INSTRUCTIONS

1. Prepare the chicken:
Preheat oven to 375°F (190°C). Meanwhile, place chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest side of each breast, making sure not to cut all the way through.

2. Season and stuff:
Season the chicken inside and out with salt, black pepper, and garlic powder. Next, layer Brie slices, baby spinach, and small spoonfuls of cranberry sauce evenly inside each pocket. Gently press closed to secure the filling.

3. Sear for flavor:
Heat olive oil and butter in a large oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and sear for 2–3 minutes per side, until lightly golden.

4. Build the pan sauce:
Reduce heat slightly. Then, add honey, rosemary, thyme, and chicken broth to the skillet. Stir gently, scraping up the browned bits from the bottom to enhance the sauce.

5. Bake until juicy:
Transfer the skillet to the oven. Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brie is fully melted.

6. Rest and serve:
Remove from the oven and allow the chicken to rest for 5 minutes. Spoon the pan sauce over the chicken before serving.

Helpful Tips to Perfect This Recipe

• Use whole-berry cranberry sauce: The chunky texture adds visual appeal and balanced sweetness without making the filling watery during baking.
• Add cranberry sauce last when stuffing: Spoon it gently over the Brie and spinach so it stays visible after slicing and creates a glossy, appetizing finish.
• Avoid overstuffing the chicken: Keeping the filling moderate helps the chicken hold its shape and prevents cheese from leaking out during baking.