There’s something about rich, melty brie paired with tangy cranberry that feels like an instant celebration on your plate. This Cranberry Brie Stuffed Chicken Breasts Recipe is a cozy, fancy-feeling dish that’s surprisingly easy to pull off—perfect when you want to impress without stress.

A white plate holds four thick slices of cooked chicken with crispy golden-brown skin on the outside and white inside. Each slice is stuffed with melted creamy cheese, dark red cranberries, and bright green spinach visible in the center. A brown-handled knife and silver fork are placed on the plate, with the fork holding a piece of chicken. The plate sits on a white marbled surface with scattered drops of sauce and black pepper. In the top left corner, there is a small wooden bowl filled with coarse black pepper. A white cloth with thin gray stripes is near the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Brie Stuffed Chicken Breasts Recipe
Top Tip
How to Serve Cranberry Brie Stuffed Chicken Breasts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Brie Stuffed Chicken Breasts Recipe

Why You'll Love This Recipe

This Cranberry Brie Stuffed Chicken Breasts Recipe has become a favorite in my kitchen because it strikes the perfect balance between festive flavors and straightforward cooking. It feels fancy but doesn’t take all day, and that’s a win in my book!

Festive Flavor Combo: The combination of creamy brie and tart cranberry sauce is like holiday magic stuffed right inside tender chicken breasts.
Simple but Impressive: It looks gourmet on the plate but involves just a handful of ingredients and easy steps.
Perfect Timing: From start to finish, you’re looking at about 30 minutes—great for busy weeknights or last-minute dinner guests.
Customizable: You can swap in different cheeses or add herbs based on what you have, making it fit your taste perfectly.

Ingredients & Why They Work

Each ingredient here plays a special role to create a chicken dish that’s juicy, flavorful, and festive. The ingredients blend tangy, creamy, and savory notes, making every bite a delight. When shopping, look for fresh brie with a soft rind and a cranberry sauce that’s just sweet enough without being overpowering.

Flat lay of two raw boneless skinless chicken breasts, a small white ceramic bowl of kosher salt, a small white ceramic bowl of dried thyme, a small white ceramic bowl of ground black pepper, a small white ceramic bowl with extra-virgin olive oil, a small white ceramic bowl of diced shallot, one whole garlic clove, a small white ceramic bowl filled with roughly chopped baby spinach leaves, a small white ceramic bowl of bright red cranberry sauce, several slices of creamy brie cheese on a simple white ceramic plate, all arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Your protein base that’s perfect for stuffing and cooks quickly.
Kosher salt: Enhances all the natural flavors without being too salty.
Dried thyme: Adds earthy herbal notes that complement both chicken and brie beautifully.
Ground black pepper: Gives a mild heat and seasoning balance.
Extra-virgin olive oil: For searing—the flavor and smoothness help develop a golden crust.
Diced shallot: Offers sweetness and depth with minimal fuss.
Garlic clove: A classic aromatic that brightens the sautéed spinach and filling.
Baby spinach: Adds color, moisture, and a slight earthiness to the stuffing.
Cranberry sauce: The wow factor, giving bright, tart sweetness inside every bite.
Brie cheese: Melts into a creamy layer that brings rich, decadent flavor to this festive recipe.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love trying little twists on this Cranberry Brie Stuffed Chicken Breasts Recipe, and you can too! Whether you swap in goat cheese for brie or add walnuts for crunch, don’t hesitate to make it suit your mood or pantry.

Variation: Once, I swapped spinach with kale for an earthier flavor and added a sprinkle of fresh rosemary—turned out fantastic and gave it a more autumn vibe!
Dietary tweak: For a dairy-free version, try vegan cream cheese and skip the brie; it’s still tasty with the cranberry and spinach.
Spice it up: Add a pinch of red pepper flakes to the spinach sauté for a little heat if you like a subtle kick.

Step-by-Step: How I Make Cranberry Brie Stuffed Chicken Breasts Recipe

A white plate holds two pieces of raw chicken, each split open and stuffed with layers. The bottom layer is a bright red sauce or jam, topped with a pile of dark green leafy spinach. Above the spinach, there is a thick rectangular slice of pale yellow cheese. The chicken is sprinkled with dried herbs and coarse black pepper, giving a speckled look on the light pink skin. The plate sits on a white marbled surface, with a small white bowl of the same red sauce visible in the top left corner and some toothpicks to the upper right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

First things first: pat your chicken breasts dry with paper towels—that helps with even seasoning and getting a nice sear. Then, sprinkle both sides with kosher salt, dried thyme, and ground black pepper. It’s a simple seasoning but really brings out the chicken's natural flavor.

Step 2: Create the Pocket for Stuffing

Take a sharp knife and carefully slice into the side of each chicken breast, making a pocket but stopping just before cutting all the way through. This is the canvas for your cranberry, spinach, and brie filling. It can feel a bit tricky at first, but go slow and steady—you don’t want to split the chicken entirely.

Step 3: Sauté Shallots, Garlic, and Spinach

Heat one tablespoon of olive oil in a skillet over medium heat. Toss in diced shallot and minced garlic, stirring for about 30 seconds until fragrant. Then add your roughly chopped baby spinach. Stir for another minute or two until it just wilts. This quick sauté adds incredible flavor to the filling without extra fuss.

Step 4: Stuff the Chicken

Now it’s stuffing time! Spread about two tablespoons of cranberry sauce into each chicken pocket. Divide the sautéed spinach evenly, then layer sliced brie (1.5 ounces per breast) on top. Use toothpicks to secure the opening well—you don’t want that melty deliciousness escaping during cooking.

Step 5: Sear and Oven-Bake

Preheat your oven to 400°F (200°C). In a large oven-safe pan, warm two tablespoons of olive oil over medium heat. Sear your stuffed chicken breasts for about three minutes on each side until golden brown and a bit crispy. Then transfer the whole pan to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (73°C).

Step 6: Rest and Serve

Once out of the oven, let the chicken rest a couple of minutes—that keeps all those flavorful juices locked inside. Then slice or serve whole with your favorite sides and enjoy that festive combo of cranberry, brie, and spinach!

Top Tip

From my kitchen to yours, here are a few tips I’ve learned to make your Cranberry Brie Stuffed Chicken Breasts recipe turn out perfectly every time, especially if you’re new to stuffing chicken.

Sharp Knife Matters: Using a really sharp knife to cut the pocket helps avoid tearing the chicken, making stuffing way easier and neater.
Don’t Overfill: It’s tempting to stuff as much as possible, but sticking to the recommended amounts prevents messy spills while cooking.
Searing Is Key: That initial golden crust adds flavor and texture—don’t skip or rush this step!
Check Internal Temperature: Use a meat thermometer to avoid overcooking, which can dry the chicken; it should hit 165°F (73°C).

How to Serve Cranberry Brie Stuffed Chicken Breasts Recipe

cranberry brie chicken - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or thyme over the finished chicken for a pop of color and fresh herb aroma. Sometimes a few extra cranberries or a drizzle of balsamic glaze on top adds a nice touch that guests always ask about.

Side Dishes

My go-to sides with this recipe are roasted garlic mashed potatoes and green beans almondine. The creamy potatoes balance the tangy cranberry beautifully, while the green beans add a crisp freshness with a touch of crunch.

Creative Ways to Present

For a holiday dinner, I sometimes slice the stuffed chicken breasts into medallions and arrange them fan-style on a plate with a ribbon of cranberry sauce drizzled artistically. Plating with some microgreens or edible flowers takes it from dinner to dazzling.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to three days. When packing, I like to keep the toothpicks from the stuffed chicken—it helps keep the filling intact during storage.

Freezing

This recipe freezes well if you prep and stuff the chicken breasts but don’t cook them first. Wrap tightly in plastic wrap and place in a freezer bag for up to two months. When ready, thaw overnight and then cook as instructed.

Reheating

I reheat leftovers gently in a low oven (around 325°F) for 10-15 minutes to keep the cheese melty without drying out the chicken. Microwaving works in a pinch but can sometimes make the chicken tough, so the oven is my favorite method.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Yes! Just thaw and squeeze out as much liquid as possible before sautéing, so your filling doesn’t get watery.

What if I don't have cranberry sauce?

You can substitute with cranberry jelly, or even a berry jam that's tart rather than sweet, to keep that bright fruity note.

How do I know when the chicken is fully cooked inside?

The best way is to use a meat thermometer; the internal temperature should read 165°F (73°C). If you don’t have one, cut into the thickest part—the juices should run clear, and the meat should no longer be pink.

Can this recipe be doubled for a larger crowd?

Absolutely! Just adjust your cooking time slightly to ensure the larger batch cooks evenly. You might want to cook chicken breasts in batches to avoid overcrowding your pan and oven.

Final Thoughts

This Cranberry Brie Stuffed Chicken Breasts Recipe has brought so much joy to my table, especially during the holidays. Its festive flavors combined with the ease of making it always impress my family and friends. Give it a try—you might just find your new go-to special occasion dinner that’s as comforting as it is elegant.