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 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 breast.
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.
Browse all my healthy Thanksgiving recipes to plan your holiday feast!
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
- Ground chicken stuffed peppers
- Mexican stuffed peppers
- Stuffed parmesan mushrooms
- Stuffed pepper soup
- Turkey stuffed acorn squash
Chicken Stuffed with Brie, Spinach and 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.
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!
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!
So yummy 😋
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! 😉
Here’s wishing you & your family a Merry Christmas & a Happy/Prosperous New Year!!
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.
So good! We had Angel hair pasta with it.
Yum!
So amazing and tasty!!!
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
Hi Nouhade! Thank you so much for the positive feedback!
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…
Haha, your comment made my day Ana!
I know it taste great….I made it to serve in 3 hrs from now.
I froze my brie to keep it from oozing, but it did….Is that a sauce to serve over?
I think it might be 🙂
Brow will ooze no matter what at some point. Yes delicious sauce. Enjoy!