While it may look complicated, this chicken stuffed with brie, spinach, and cranberries is actually surprisingly simple to make and a perfect addition to any holiday table (or made with the leftovers!)
Serve it up alongside all your holiday favorites; green bean casserole, sweet potato casserole, and roasted Brussel sprouts, And of course, lots of cranberry sauce!
I will be first to admit that this chicken stuffed with brie and cranberries looks more complicated than it is. I get intimidated by “stuffed” recipes myself but in reality they are quick – just like this spinach stuffed chicken.
This recipe was a hit with my family. Stuffed meat recipes are always a hit though, don’t you agree?! They look so fancy and have multiple layers of flavours. This particular recipe idea came to me out of necessity to use up leftover brie from the Thanksgiving table. Then I thought sweet dried cranberries and earthy spinach would compliment brie perfectly.
I even used some of my leftover spinach for a healthy spinach dip and leftover cranberries for cranberry orange cookies, so we had a delicious appetizer and dessert too!
If you are celebrating Holidays in a tight-knit circle, this stuffed chicken can replace a turkey breast. I’m pretty sure no one will complain.:) Especially served up with a big side of creamy mashed potatoes (or sweet potato mash!)
How to Make Chicken Stuffed with Brie, Spinach and Cranberries
I had 2 huge chicken breasts that I cut into 6 tenders. Cut each tender lengthwise but not through. Open flat and tenderize a bit. Set aside.
Preheat large non-stick skillet on low-medium heat and swirl 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.
Preheat oven to 375 degrees F.
Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th spinach stuffing next to it.
Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.
Return skillet to medium heat and swirl remaining 1 tsp of 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 (brown rice, quinoa, potatoes etc.) spooning juices on top. 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 chicken with.
Man, this brie stuffed chicken was outstanding!
More Healthy ‘Stuffed’ Recipes
- Chicken stuffed peppers
- Mexican stuffed peppers
- Stuffed parmesan mushrooms
- Stuffed pepper soup
- Turkey stuffed acorn squash
Chicken Stuffed with Brie, Spinach & Cranberries
Ingredients
- 2 lbs chicken breasts boneless & skinless
- 5 oz Brie cheese cut into 6 long slices
- 1 small onion minced
- 1 large garlic clove minced
- 2 tsp coconut or avocado oil divided
- 6 oz spinach chopped
- 1/2 cup cranberries dried (I used sweetened)
- 1/2 tsp thyme dried
- 1/2 tsp himalayan pink salt
- Ground black pepper to taste
Instructions
- Cut chicken into 6 tenders. Slice each tender 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 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.
- Preheat oven to 375 degrees F. Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.
- Return skillet to medium heat and swirl remaining 1 tsp of oil. Add stuffed chicken and sear for about 3 minutes per side. If your skillet is oven proof (I use green pan) 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 (brown rice, quinoa, potatoes etc.) spooning juices on top.
Store: Keep refrigerated in a glass airtight container for up to 3 days.
Nutrition
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Hi, I am Olena.
A mom to 2 boys, a wife to Alex, and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. Welcome to our easy healthy recipes blog! I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.
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