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Cranberry and Spinach Stuffed Chicken Breasts with Brie – Easy Dinner

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Make these Cranberry and Spinach Stuffed Chicken Breasts with Brie, featuring juicy chicken filled with creamy cheese, fresh spinach, and sweet-tart cranberries. An elegant and easy dinner for holidays or family meals!

Ingredients

Scale

For the Stuffed Chicken

  • 4boneless, skinless chicken breasts

  • 4 oz(115 g) Brie cheese, sliced

  • 1 cupfresh baby spinach

  • 1/2 cupdried cranberries

  • 2 tablespoonschopped walnuts (optional)

  • 2 tablespoonsolive oil

  • 2garlic cloves, minced

  • 1 teaspoonDijon mustard

  • 1/2 teaspoondried thyme

  • 1/2 teaspoonpaprika

  • 1/2 teaspoonsalt

  • 1/4 teaspoonblack pepper

For the Honey Butter Sauce

  • 2 tablespoonsunsalted butter, melted

  • 1 tablespoonhoney

  • 1 teaspoonfresh lemon juice

  • 1/2 teaspoondried rosemary

Instructions

Prepare the Filling

  • Heat a small skillet over medium heat with a teaspoon of olive oil.

  • Add the minced garlic and cook for about 30 seconds until fragrant.

  • Add the fresh spinach and cook for 1–2 minutes until wilted.

  • Remove from the heat and allow the spinach to cool slightly.

  • Stir in the dried cranberries and chopped walnuts, if using.

Prepare the Chicken

  • Preheat the oven to 375°F (190°C).

  • Pat the chicken breasts dry with paper towels.

  • Carefully cut a horizontal pocket into the thickest side of each chicken breast, without cutting all the way through.

  • Season the chicken with salt, black pepper, paprika, thyme, and Dijon mustard.

  • Stuff each chicken breast with the spinach and cranberry mixture.

  • Add slices of Brie cheese inside each pocket.

  • Secure the openings with toothpicks if needed.

Cook the Chicken

  • Heat the remaining olive oil in a large oven-safe skillet over medium-high heat.

  • Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden.

  • In a small bowl, whisk together the melted butter, honey, lemon juice, and rosemary.

  • Brush the honey butter mixture over the chicken.

  • Transfer the skillet to the preheated oven, or arrange the chicken in a baking dish.

  • Bake for 18–25 minutes, depending on the thickness, until the thickest part of the chicken reaches 165°F (74°C).

  • Remove from the oven and let the chicken rest for 5 minutes.

  • Carefully remove the toothpicks before slicing and serving

Find it online:https://www.cookwam.com/cranberry-spinach-stuffed-chicken-breasts-brie/