While it may look complicated, this Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that’s not boring.

Our whole family also loves a spinach stuffed chicken breast.

Chicken breasts stuffed with brie cheese, cranberries and spinach in sauce in a skillet.

I will be first to admit that this cranberry and brie stuffed chicken looks more complicated than it is. I get intimidated by “stuffed” recipes myself but in reality they are quick!

My family truly enjoyed every bit of this awesome recipe. Stuffed meat recipes are always a hit though, don’t you agree?! They look so fancy and have multiple layers of flavors.

This idea came to me out of necessity to use up leftover brie from Thanksgiving table. Then I thought sweet dried cranberries and earthy spinach would compliment creamy brie cheese perfectly. And oh how delicious it turned out!

If you are celebrating Holidays in a tight-knit circle, this low carb cranberry stuffed chicken breast recipe can replace a turkey breast roast. I’m pretty sure no one will complain. Especially served up with a big side of creamy mashed potatoes.

Ingredients and Substitutions

Chicken breasts, brie cheese, dried cranberries, spinach, onion, garlic, oil, thyme, salt and pepper.

You will need these 10 simple ingredients to make cranberry and brie stuffed chicken.

  • Boneless skinless chicken breasts: 3-4 large chicken breasts or if you can find smaller 6 breasts, it would be perfect. In a pinch, you can use boneless chicken thighs, if they are “chubby”. If they are more skinny, roll the stuffing inside each.
  • Brie cheese: Slices of any size and type of brie cheese. You can always freeze leftovers from a dinner party and thaw later to make this chicken recipe. Camembert cheese will work as well.
  • Dried cranberries: I use unsweetened dried cranberries but sweetened will work as well.
  • Fresh spinach: Chopped. You can also use kale or swiss chard. Frozen, thawed and squeezed spinach will work as well, just cook for less time.
  • Fresh onion and garlic: Yellow onion, white onion or red onion. In a pinch, 2 teaspoons of garlic powder can be substituted.
  • Dried thyme: If you have leftover fresh thyme, use same amount or to taste.
  • Oil for frying: When it comes to chicken recipes with the sauce, I like to use extra virgin olive oil for frying. It elevates the flavor of the entire dish.
  • Salt and ground black pepper

How to Make Cranberry and Brie Stuffed Chicken

To make stuffed chicken with brie looks more complicated but is easy in reality. Here is how to do it in 5 simple steps. There is also full recipe card below.

Showing step by step process how to butterfly chicken breast, make stuffing and stuff the chicken.

Prep chicken breasts: I had 3 huge chicken breasts that I cut into 6 smaller pieces first. So, I cut each breast in half a bit diagonally to create smaller oval shaped chicken breasts.

Then place chicken breast on a cutting board and using a sharp knife, cut it lengthwise but not completely through. This technique is called to butterfly the chicken.

Open flat and tenderize a bit. Set aside.

Make stuffing mixture: Now we need to saute garlic and onion first. I like to use large cast iron skillet because then I can bake brie stuffed chicken right in it. But you can also make stuffing in a non-stick skillet and bake in a baking dish after.

Add spinach, cranberries, thyme, salt and pepper, and saute for another minute or until spinach has wilted.

Stuff the chicken: Now is a good time to preheat the oven to 375 degrees F.

Divide spinach mixture into 6 piles right in the skillet. In the middle of a butterflied chicken breast, place a slice of brie and 1/6th of the cranberry stuffing on top.

Fold top chicken half on top of the stuffing, tuck in the ends (if possible) and wrap tightly with kitchen twine. You can wrap it around or criss cross like a present, around each breast.

Repeat with remaining thinned chicken breasts. Then season chicken with salt and pepper.

Cooked brie and cranberry stuffed chicken breasts with pan drippings in cast iron skillet.

Cook: Now we need to sear chicken in a bit of EVOO for about 3 minutes per side on medium-high heat before baking it in the oven.

If your skillet is oven proof, like cast iron skillet, cover it with aluminum foil or silicone lid. Or transfer stuffed chicken to a baking dish and cover the same way. Bake for 25 minutes.

Remove from the oven, let chicken stand for 5 minutes and only then remove the twine.

How Do I Know My Chicken Is Ready?

The best way to know your brie stuffed chicken breasts are ready to eat is to insert an internal read thermometer into the thickest part of the meat, not the stuffing. According to USDA, fully cooked poultry is safe to consume when internal temperature is 165 F.

In addition, you can also make a small cut with a paring knife in the chicken and if juices run clear, it’s ready. If you see a little bit of blood, put it back in for 5 minutes or so.

How to Serve It

First of all, allow the chicken to rest for 5 minutes before serving. Then remove the twine carefully.

From there, you can decide whether to serve each person an individual chicken breast. Or you can slice each one and serve on a platter. In any case, spoon delicious pan drippings over it.

Serve while chicken is hot, spooning juices on top, with a side of choice like brown rice, quinoa or Instant Pot baked potatoes. I was concerned brie cheese would melt and leak out but the juices created the most delicious sauce you pour on chicken and a side you serve it with.

Oh boy, this cranberry and brie stuffed chicken was outstanding!

Cranberry stuffed chicken breasts in a pan with juices and wooden spoon.

How to Store and Reheat Cranberry Brie Chicken

You can refrigerate leftover chicken in an airtight container for up to 3 days. It keeps well.

Chicken breast is a lean cut of protein so it can be challenging to reheat it without drying out, getting tough or having that reheated chicken smell and taste. But it can be done and this chicken and brie recipe does reheat well.

To reheat, you can do so in the:

  • Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot.
  • Microwave: Cover and reheat in 2 minutes intervals until heated through.
  • Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot. Flip it once.
  • Air fryer: Just follow my easy directions on how to reheat chicken breast in air fryer.

FAQs

Do I have to remove attached chicken tenders?

Yes. Some large chicken breasts will have tenders attached. Remove them and make air fryer chicken tenders.

Can I close stuffed chicken breast with toothpicks?

Yes. Simply poke 2-3 toothpicks at the ends of sealed pocket.

Can I use chicken thighs?

Yes. If you have large thicker chicken thighs, you can attempt to butterfly and stuff them. Otherwise, pound gently and just roll the stuffing in it.

Can I freeze leftovers?

Sure. Cranberry and brie stuffed chicken leftovers freeze beautifully. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat as per instructions above.

More Chicken Recipes to Try

Closeup of chicken breast stuffed with spinach, cranberries and brie cheese.
Chicken breasts stuffed with brie cheese, cranberries and spinach in sauce in a skillet.

Cranberry and Brie Stuffed Chicken

Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that's not boring.
5 from 20 votes
Servings 6 servings
Calories 283
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients 
 

  • 2 pounds chicken breasts boneless & skinless
  • 5 ounces brie cheese cut into 6 long slices
  • 1 small onion minced
  • 1 large garlic clove minced
  • 1 tablespoon oil for frying
  • 6 ounces spinach chopped
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Ground black pepper to taste

Instructions 

  • Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
  • Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
  • Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
  • Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
  • If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
  • Serve hot with a side of choice spooning juices on top.

Notes

  • Store: Keep refrigerated in a glass airtight container for up to 3 days.
  • Freeze: Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
  • To reheat, you can do so in the:
    • Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot.
    • Microwave: Cover and reheat in 2 minutes intervals until heated through.
    • Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot. Flip it once.

Nutrition

Calories: 283kcal | Carbohydrates: 4g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 541mg | Fiber: 1g | Sugar: 1g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. Do you think this could be made with pre-cooked chicken breasts? I have some leftover chicken from a meal earlier this week, and would love to use them up! Suggestions on how to alter the recipe? It sounds wonderful!

    1. It might work, we have not tested it that way – with using pre-cooked chicken…I would skip the step of baking in the oven (as your chicken would dry out) and just cook the stuffing in skillet, stuff the chicken, then do a quick sear back in the skillet to heat it all up. It may not be as flavorful since the flavors of the ‘stuffing’ won’t infuse the chicken while baking, but worth a try!

  2. Oh my goodness! This recipe looks amazing… have 2 lbs chicken breast in the freezer & most all ingredients on hand. I WILL be making soon – after I go to store & buy the Brie!!!
    And, I’m assuming this WILL be a regular on our menu – especially after my husband taste it! πŸ˜‰
    Here’s wishing you & your family a Merry Christmas & a Happy/Prosperous New Year!!

    1. Hi Tricia! Merry Christmas to you and your family as well. Please let me know what you think of the chicken recipe once you make it.

  3. 5 stars
    Hello Olena, Instead of chicken, I opted for turkey (the only variance with your ingredients). We wanted to let you know that we found it “delicious”….we were almost licking our fingers after we finished!! What an amazing combination of the ingredients!! we made 6 pieces and we will eat the 2 leftover pieces tonight….looking forward to it!!
    Thank you!!!!
    Nouhade

  4. 5 stars
    OMG. we did this recipe and we almost licked the plates….amazing. thank you. I took pictures just so we can reminisce until next time…

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