Cranberry Spinach Stuffed Chicken Brie
There are some flavour combinations that just feel a little bit magical, and for me, the trio of tart cranberries, earthy spinach, and decadently creamy Brie is one of them. When you tuck this gorgeous filling inside a tender chicken breast, you create a main course that feels special enough for a Sunday dinner but is surprisingly straightforward for a weeknight treat. This Cranberry Spinach Stuffed Chicken with Brie has become a real signature dish in our house. My kids absolutely devour this every time I make it, asking for “the cheesy chicken with the red bits” on a regular basis!
What we’re creating here is more than just a meal; it’s a wonderfully balanced dish. The chicken is pan-seared to get a beautiful golden crust, then finished in the oven so it remains incredibly juicy and tender. As it bakes, the Brie melts into a glorious, gooey river of cheese, mingling with the sweet-sharp pop of cranberries and wilted spinach. It’s a dish that looks impressive on the plate, with the vibrant colours of the filling peeking out from the side, but our secret is that it comes together with minimal fuss.
This recipe works beautifully for a cosy dinner for two, a family meal, or even when you have guests over and want to serve something a bit more elegant. It’s rich, satisfying, and packed with layers of texture and flavour that always get compliments. It’s one of those recipes you’ll come back to again and again.
Recipe Overview
This recipe guides you through creating perfectly juicy chicken breasts stuffed with a rich and flavourful filling of Brie, spinach, and cranberries. We start by searing the chicken for a golden crust and then finish it in the oven to ensure it’s cooked through. I’ve found that this sear-then-bake method is the best way to lock in the juices and prevent the chicken from drying out.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Cranberry Spinach Stuffed Chicken Brie
- A Symphony of Flavours: The sharp, sweet tang of the cranberries perfectly balances the rich, earthy creaminess of the melted Brie, all complemented by the mild, fresh taste of spinach. It’s a genuinely sophisticated flavour profile.
- Ready in Under 45 Minutes: From start to finish, you can have this impressive-looking meal on the table in about 45 minutes, making it ideal for a more special weeknight dinner.
- Flexible Recipe: Don’t have Brie? Camembert works just as well. You could swap the cranberries for chopped dried apricots or add a handful of toasted pecans to the filling for some crunch.
- Great for Entertaining: This dish feels quite elegant and is always a hit with guests. Because you can prep the stuffed chicken ahead of time, it frees you up when your company arrives.
- Family Tested: This recipe has been made countless times in my kitchen. It’s a fantastic way to get some greens into the family, and the gooey cheese always wins everyone over.
Ingredients You’ll Need
For the best results, I always recommend using fresh spinach as it has a much better texture than frozen once cooked. When it comes to the cheese, a good quality, creamy Brie makes all the difference. I often use a round of President Brie as it’s widely available and melts beautifully.
- 4 large boneless, skinless chicken breasts (about 200-225g each)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 100g fresh spinach
- 75g dried cranberries
- 150g Brie cheese, rind removed and cubed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried thyme or mixed herbs
- A few cocktail sticks for securing the chicken
Sara’s Tip: Let the Brie sit out of the fridge for about 15-20 minutes before you cube it. It makes it much easier to mix into the spinach and cranberry filling without it clumping together too much.
How to Make Cranberry Spinach Stuffed Chicken Brie
The process is quite simple. We’ll prepare the filling, stuff the chicken, give it a quick sear on the hob for colour, and then let the oven do the rest of the work. This ensures the chicken is cooked perfectly without becoming dry.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Get a large, oven-safe frying pan ready. If you don’t have one, you’ll need a regular frying pan and a baking dish.
- Prepare the Chicken: Place a chicken breast on a cutting board. Lay your palm flat on top and, using a sharp knife, carefully slice horizontally into the thickest part of the breast, stopping about 2cm from the other side. Open it up like a book. This is called ‘butterflying’. Repeat with the remaining chicken breasts. Season the inside and outside of each breast with salt, pepper, and dried thyme.
- Make the Filling: Heat 1/2 tablespoon of the olive oil in the frying pan over a medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes, stirring, until it has completely wilted. Remove from the heat and transfer the spinach to a bowl. Squeeze out any excess water once it’s cool enough to handle.
- Combine the Filling Ingredients: To the bowl with the wilted spinach, add the cubed Brie and dried cranberries. Mix everything together until well combined. The residual heat from the spinach will start to soften the Brie slightly.
- Stuff the Chicken: Divide the filling mixture evenly among the four butterflied chicken breasts, spooning it onto one side of the pocket. Fold the other side over to close it. What works best for me is using two or three cocktail sticks to secure the opening and keep that delicious filling from escaping during cooking.
- Sear the Chicken: Return your oven-safe frying pan to a medium-high heat and add the remaining 1/2 tablespoon of olive oil. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown. Do this in batches if needed to avoid overcrowding.
- Bake to Perfection: Transfer the oven-safe pan directly into the preheated oven. If you’re not using an oven-safe pan, move the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature should reach 74°C on a meat thermometer, as recommended by the Food Standards Agency.
- Rest and Serve: Remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This is a crucial step to ensure the juices redistribute for a tender result. Don’t forget to remove the cocktail sticks before slicing and serving!
Tips From My Kitchen
- Temperature Control: Using a meat thermometer is the most reliable way to know when your chicken is cooked. It takes the guesswork out and ensures your stuffed chicken is both safe to eat and perfectly juicy, not dry.
- The Secret Step: Don’t skip searing the chicken before baking! This step creates a delicious golden-brown crust (thanks to the Maillard reaction) that adds a huge amount of flavour and helps to seal in the juices. I learned that this two-step process makes a world of difference.
- Make-Ahead: You can prepare the filling and stuff the chicken breasts up to 24 hours in advance. Just cover them tightly and store them in the fridge. When you’re ready to cook, let them sit at room temperature for 15 minutes before searing.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until hot all the way through.
Common Mistakes to Avoid
- Overcrowding the pan: When searing the chicken, make sure there is enough space between each piece. If the pan is too crowded, the chicken will steam instead of sear, and you won’t get that lovely golden crust. Cook in two batches if necessary.
- Wrong temperature: Searing requires a medium-high heat to get a good colour quickly. Baking should be at a moderate temperature (200°C/180°C fan) to cook the inside evenly without burning the outside.
- Skipping the rest time: It’s tempting to slice into the chicken straight from the oven, but resting is essential. This allows the juices to settle back into the meat, resulting in a much more tender and flavourful chicken breast. Five minutes is all it takes!
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to play around with the ingredients. This dish is wonderfully adaptable!
- Add Some Crunch: Mix 50g of toasted chopped pecans or walnuts into the spinach and Brie filling. It adds a lovely textural contrast to the creamy cheese.
- A Different Cheese: If you’re not a fan of Brie cheese, this recipe works beautifully with creamy goat’s cheese, Camembert, or even a strong crumbly Stilton for a bolder flavour.
- Balsamic Glaze: For a final flourish, drizzle a little balsamic glaze over the chicken just before serving. Its sweet acidity cuts through the richness of the cheese perfectly. It’s a simple touch that elevates another of my favourites, this Bruschetta Chicken.
What to Serve With Cranberry Spinach Stuffed Chicken Brie
This stuffed chicken is the star of the show, so I like to keep the side dishes simple to let it shine.
- Creamy Mashed Potatoes: The ultimate pairing. The mash is perfect for soaking up any delicious juices and melted cheese from the chicken.
- Roasted Asparagus or Green Beans: A simple side of roasted green vegetables with a squeeze of lemon provides a fresh, crisp contrast to the rich filling. It’s a pairing I also love with my Lemon Garlic Chicken.
- Wine Pairing: A lightly oaked Chardonnay or a crisp Sauvignon Blanc complements the creamy Brie and cuts through the richness beautifully. For red wine lovers, a Pinot Noir is a great choice.
Frequently Asked Questions
Cranberry Spinach Stuffed Chicken Brie
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Get a large, oven-safe frying pan ready. If you don't have one, you'll need a regular frying pan and a baking dish.
- Prepare the Chicken: Place a chicken breast on a cutting board. Lay your palm flat on top and, using a sharp knife, carefully slice horizontally into the thickest part of the breast, stopping about 2cm from the other side. Open it up like a book. This is called 'butterflying'. Repeat with the remaining chicken breasts. Season the inside and outside of each breast with salt, pepper, and dried thyme.
- Make the Filling: Heat 1/2 tablespoon of the olive oil in the frying pan over a medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes, stirring, until it has completely wilted. Remove from the heat and transfer the spinach to a bowl. Squeeze out any excess water once it's cool enough to handle.
- Combine the Filling Ingredients: To the bowl with the wilted spinach, add the cubed Brie and dried cranberries. Mix everything together until well combined. The residual heat from the spinach will start to soften the Brie slightly.
- Stuff the Chicken: Divide the filling mixture evenly among the four butterflied chicken breasts, spooning it onto one side of the pocket. Fold the other side over to close it. What works best for me is using two or three cocktail sticks to secure the opening and keep that delicious filling from escaping during cooking.
- Sear the Chicken: Return your oven-safe frying pan to a medium-high heat and add the remaining 1/2 tablespoon of olive oil. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown. Do this in batches if needed to avoid overcrowding.
- Bake to Perfection: Transfer the oven-safe pan directly into the preheated oven. If you're not using an oven-safe pan, move the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature should reach 74°C on a meat thermometer, as recommended by the Food Standards Agency.
- Rest and Serve: Remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This is a crucial step to ensure the juices redistribute for a tender result. Don't forget to remove the cocktail sticks before slicing and serving!
Notes
I really hope you give this Cranberry Spinach Stuffed Chicken Brie a go. It’s one of those reliable recipes that delivers on flavour and presentation every single time, making you feel like a chef in your own kitchen. If you do try it, I’d love to hear how it went! Please leave a comment and a rating below to let me know what you think. Enjoy!
– Sara
