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Cranberry & Spinach Stuffed Chicken Breasts with melted Brie in a ceramic baking dish with fresh herbs.

Cranberry & Spinach Stuffed Chicken Breasts with Brie

An easy, gourmet Mediterranean chicken recipe stuffed with creamy Brie, garlic-sautéed spinach, and tart cranberries, topped with a glossy honey-balsamic glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken & Stuffing:
  • 4 boneless skinless chicken breasts (6–8 oz each)
  • 1/2 cup fresh baby spinach roughly chopped
  • 2 cloves garlic minced
  • 1/3 cup dried cranberries or fresh whole cranberries
  • 4 oz French Brie cheese sliced into strips
  • 2 tbsp Extra Virgin Olive Oil divided
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
Honey-Balsamic Glaze & Garnish:
  • 2 tbsp raw honey
  • 1 tbsp aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a small skillet, heat 1 tbsp Extra Virgin Olive Oil over medium heat. Add minced garlic and chopped spinach; sauté for 1–2 minutes until wilted. Remove from heat.
  3. Slice a 3-inch pocket horizontally into each chicken breast without cutting all the way through.
  4. Season chicken interior and exterior with garlic powder, dried thyme, sea salt, and black pepper.
  5. Stuff each pocket with sautéed garlic spinach, slices of Brie cheese, and cranberries. Secure seams with wooden toothpicks.
  6. Heat remaining 1 tbsp Extra Virgin Olive Oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown.
  7. Transfer to oven (or ceramic baking dish) and bake at 375°F (190°C) for 18–22 minutes until internal temperature reaches 165°F (74°C) on a digital meat thermometer.
  8. In a small saucepan, simmer honey, balsamic vinegar, and Dijon mustard for 2 minutes.
  9. Brush glaze over hot baked chicken, garnish with fresh rosemary and thyme, remove toothpicks, and rest 5 minutes before serving.

Notes

  • Always check internal temperatures in the thickest part of the meat rather than the molten cheese pocket.
  • Toothpicks can be soaked in warm water for 10 minutes prior to baking to prevent charring.