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!

Chicken Stuffed with Brie, Spinach and Cranberries

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

pounding chicken breast on cutting board

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.

bowl of spinach, bowl of cranberries and bowl of brie
 Brie, Spinach and Cranberries filling

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.

Chicken Stuffed with Brie, Spinach and Cranberries; unbaked

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.

Chicken Stuffed with Brie, Spinach and Cranberries; unbaked on plate and tied with string

Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.

Chicken Stuffed with Brie, Spinach and Cranberries

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 brie spinach cranberries recipe

Chicken Stuffed with Brie, Spinach and Cranberries

Chicken Stuffed with Brie, Spinach and Cranberries makes clean and simple dinner or a fancy chicken recipe for any occasion. Moist, flavourful and juicy.
5 from 12 votes
Servings 6 servings
Calories 283
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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.

Notes

Store: Keep refrigerated in a glass airtight container for up to 3 days.

Nutrition

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

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

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!

Pin this recipe now to save it for later

Pin Recipe

You may also like

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…

  5. 5 stars
    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 πŸ™‚

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.