This elegant stuffed chicken dish is the perfect answer when you want something special enough for company but simple enough for a weeknight. The combination of tart cranberries, earthy spinach, and creamy Brie creates a flavor profile that’s both sophisticated and comforting, all wrapped up in juicy, tender chicken breasts that look absolutely stunning on the plate.

What I love most about this recipe is how it transforms humble chicken breasts into something truly restaurant-worthy with just a handful of ingredients. The sweet-tart cranberry sauce mingles with the melted Brie, creating pockets of creamy, fruity goodness in every bite, while the spinach adds a pop of color and a boost of nutrition. It’s the kind of dish that makes you feel like a culinary genius without requiring any fancy techniques.

Why I Love These

The contrast between the tangy cranberries and rich, buttery Brie creates an irresistible flavor combination that feels festive any time of year.

Despite looking like something from a fancy restaurant menu, this recipe comes together in about 45 minutes with straightforward techniques anyone can master.

I make these whenever I want to impress dinner guests or treat my family to something special on a Sunday evening.

Cranberry & Spinach Chicken Breasts with Brie

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach leaves
0.5 cup dried cranberries, unsweetened
115 grams brie cheese, rind removed, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks or kitchen twine for securing

How To Make

Preheat oven to 190°C.
Using a sharp knife, carefully slice a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through.
Fill each pocket evenly with fresh spinach leaves, dried cranberries, and sliced brie. Secure the opening with toothpicks or kitchen twine to hold the filling in place.
Rub olive oil over all sides of each chicken breast. Sprinkle evenly with garlic powder, dried thyme, paprika, salt, and black pepper.
Heat an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until a thermometer inserted in the thickest part reaches 74°C.
Let the chicken rest for 5 minutes before removing toothpicks or twine. Slice and serve warm.

Nutrition

This dish offers a well-balanced nutritional profile with lean protein from the chicken breasts, healthy fats from the Brie and olive oil, and vitamins and minerals from the spinach and cranberries. Each serving provides approximately 35-40 grams of protein, making it an excellent choice for those focused on muscle maintenance or anyone following a higher-protein eating plan. The spinach contributes iron, vitamin K, and folate, while cranberries add antioxidants and vitamin C.

To lighten the dish, you can reduce the amount of Brie or substitute with a lower-fat cheese like part-skim mozzarella, though you’ll sacrifice some of that luxurious creaminess. The cranberry sauce can be made with less honey if you’re watching sugar intake, or you can use a sugar-free sweetener. For a heartier version, add chopped walnuts or pecans to the stuffing for extra healthy fats and a satisfying crunch.

This recipe contains dairy (Brie) and is naturally gluten-free as written. For those with dairy sensitivities, you can substitute the Brie with a dairy-free cream cheese alternative or a cashew-based cheese, though the flavor will be different. The dish is also naturally low-carb and keto-friendly, making it suitable for various dietary approaches. If you’re avoiding alcohol, the orange juice provides plenty of acidity and sweetness without any wine.

Tips & Variations

Prep the chicken pockets and stuff them up to 4 hours ahead, then cover and refrigerate until you’re ready to cook—just add a few extra minutes to the baking time if they’re cold from the fridge.
Swap the Brie for goat cheese or blue cheese for a tangier flavor profile, or use fontina or gruyere for a milder, nuttier taste that melts beautifully.
Make it dairy-free by using a plant-based cream cheese and nutritional yeast mixture for the stuffing, and replace the butter with additional olive oil or vegan butter.
Add chopped pecans or walnuts to the stuffing for extra texture and a nutty flavor that pairs wonderfully with the cranberries.
Use frozen spinach instead of fresh—just thaw it completely and squeeze out every bit of moisture before using to prevent a watery filling.

Ways To Serve Them

Over creamy mashed potatoes or cauliflower mash to soak up all that delicious cranberry sauce
Alongside roasted Brussels sprouts, green beans, or asparagus for a complete holiday-worthy meal
With wild rice pilaf or quinoa studded with dried cranberries and toasted almonds
On a bed of arugula or mixed greens for a lighter presentation, letting the warm chicken wilt the greens slightly
With crusty bread or dinner rolls to mop up every last bit of the cranberry pan sauce

Proper Storage

Fridge: Let the chicken cool to room temperature, then transfer to an airtight container with the cranberry sauce spooned over top. Store for up to 3-4 days in the refrigerator. The Brie will firm up when cold but will soften again when reheated.
Freezer: This dish freezes reasonably well for up to 2 months. Wrap each chicken breast individually in plastic wrap, then place in a freezer-safe bag with the cranberry sauce in a separate container. Thaw overnight in the refrigerator before reheating.
Reheat: The best method is in a 325°F oven, covered with foil, for 15-20 minutes until warmed through. You can also microwave individual portions on 50% power in 1-minute intervals, though the texture won’t be quite as good. Add a splash of chicken broth if the sauce has thickened too much during storage.

Cranberry & Spinach Chicken Breasts with Brie

Ingredients

4 boneless, skinless chicken breasts
1 cup fresh spinach leaves
0.5 cup dried cranberries, unsweetened
115 grams brie cheese, rind removed, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
Salt, to taste
Freshly ground black pepper, to taste
Toothpicks or kitchen twine for securing

Directions

Preheat oven to 190°C.
Using a sharp knife, carefully slice a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through.
Fill each pocket evenly with fresh spinach leaves, dried cranberries, and sliced brie. Secure the opening with toothpicks or kitchen twine to hold the filling in place.
Rub olive oil over all sides of each chicken breast. Sprinkle evenly with garlic powder, dried thyme, paprika, salt, and black pepper.
Heat an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until a thermometer inserted in the thickest part reaches 74°C.
Let the chicken rest for 5 minutes before removing toothpicks or twine. Slice and serve warm.