Cranberry & Spinach Stuffed Chicken Breasts with Brie

by

Ingredients

  • 4 boneless, skinless chicken breasts

  • ½ cup fresh spinach (chopped)

  • ⅓ cup dried cranberries

  • 4 oz brie cheese (rind removed, sliced)

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • ½ tsp dried thyme

  • Salt & black pepper, to taste

Honey-Balsamic Glaze

  • 2 tbsp honey

  • 2 tbsp balsamic vinegar

  • 1 tsp Dijon mustard

Instructions

1. Prepare the Chicken

  1. Preheat oven to 375°F (190°C).

  2. Carefully slice a pocket into the side of each chicken breast (don’t cut all the way through).

  3. Season both sides with salt, pepper, garlic powder, and thyme.

2. Stuff the Chicken

  1. Fill each pocket with:

    • A few spinach leaves

    • Some dried cranberries

    • A slice of brie

  2. Secure with toothpicks if needed.

3. Sear

  1. Heat olive oil in a large oven-safe skillet over medium heat.

  2. Sear chicken for 2–3 minutes per side, until golden brown.

4. Make the Glaze

  • In a small bowl, whisk together honey, balsamic vinegar, and Dijon mustard.

5. Bake

  1. Pour the glaze over the chicken.

  2. Transfer skillet (or move chicken to a baking dish) to the oven.

  3. Bake uncovered for 20–25 minutes, until chicken reaches 165°F (74°C) internally.

6. Serve

  • Spoon the pan juices over the chicken.

  • Great with roasted vegetables, mashed potatoes, or wild rice.

Tips

  • Add chopped walnuts or pecans for crunch 🌰

  • Swap brie for goat cheese if you prefer a tangier flavor

  • Let the chicken rest 5 minutes before serving for juiciness

If you want, I can also help you adjust this for air fryer, make it dairy-free, or scale it for meal prep.

Leave a Comment