Cranberry Brie Stuffed Chicken for a Festive Meal

There’s something undeniably cozy about this **Cranberry Brie Stuffed Chicken Breast Recipe** — the way the creamy brie melts into tart, sweet cranberries wrapped in tender chicken is just pure magic. It’s an easy yet elegant dish that brings festive flavors right to your dinner table.

A white plate with four slices of cooked chicken arranged in a loose circle. The chicken has a golden-brown outside layer with visible seasoning and a moist white inside. Each chicken piece is stuffed with layers of melted light yellow cheese, bright green spinach leaves, and red cranberry bits, adding color and texture contrast. A fork with a wooden handle holds a small bite of chicken, and a knife with a matching wooden handle rests nearby on the plate. The background is a white marbled texture with a small wooden bowl filled with black pepper near the top left. 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 Breast Recipe
Top Tip
How to Serve Cranberry Brie Stuffed Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Brie Stuffed Chicken Breast Recipe

Why You'll Love This Recipe

I can’t say enough how much I adore this Cranberry Brie Stuffed Chicken Breast Recipe for holiday dinners or anytime you want that wow factor without hours in the kitchen. It’s the perfect balance of creamy, sweet, and savory — and the flavors just sing together.

Simple Elegance: It feels fancy but is surprisingly straightforward to make, perfect for impressing guests or treating yourself.
Festive Flavors: The bright cranberry sauce pairs beautifully with rich brie and tender spinach, adding layers of taste and color.
Juicy & Moist: Stuffing the chicken helps it stay juicy and full of flavor, so no dry bites here!
Quick to Prepare: With just about 30 minutes from start to finish, it’s your new go-to for a special meal on short notice.

Ingredients & Why They Work

The ingredients for this dish come together like a dream. You’ll want fresh or good-quality brie and tangy cranberry sauce to create that perfect stuffing. Baby spinach adds a fresh green note and a bit of texture, while the seasoning keeps it savory without overpowering the star flavors.

Flat lay of two raw boneless skinless chicken breasts, a small white bowl of kosher salt, a small white bowl of dried thyme, a small white bowl of ground black pepper, a small white bowl with extra-virgin olive oil, a small white bowl with diced shallots, one fresh garlic clove, a small pile of roughly chopped baby spinach leaves, a small white bowl of cranberry sauce, and several slices of creamy brie cheese arranged neatly, all 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: These are great for stuffing since they're easy to cut open and cook quickly.
Kosher salt: Essential for seasoning and bringing out the natural flavors of the chicken and filling.
Dried thyme: Adds a subtle herbal note that complements both the cheese and cranberry.
Ground black pepper: Offers a gentle spicy kick without overwhelming the dish.
Extra-virgin olive oil: Perfect for sautéing and searing – it adds flavor while keeping the chicken moist.
Diced shallot: Gives a mild onion flavor that’s sweeter and less pungent than regular onions.
Garlic clove (minced): Adds a fragrant warmth that works beautifully with the shallots and spinach.
Baby spinach: A fresh green that wilts perfectly with quick sautéing, balancing richness with a hint of earthiness.
Cranberry sauce: The tangy sweetness contrasts wonderfully with the creamy brie and savory chicken.
Brie cheese: Melts into a luscious, creamy filling that’s just dreamy inside the chicken pocket.

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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

One of the joys of this Cranberry Brie Stuffed Chicken Breast Recipe is how easily you can tweak it depending on what you love or what you have on hand. I often swap out spinach for kale when I want a heartier green or swap the cranberry sauce for fig jam for a different twist that’s just as tasty.

Variation: I once added toasted pecans into the filling for a bit of crunch—trust me, it’s delightful and gives the dish a rustic touch.

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

The image shows a white round plate on a white marbled surface holding two raw chicken breasts, each sliced open and stuffed with layers. The innermost layer is a deep red sauce or jam, followed by a layer of chopped dark green spinach, and topped with long slices of creamy white cheese. The chicken breasts are sprinkled with dried herbs and black pepper. To the side of the plate, a small bowl contains more of the red sauce or jam, and toothpicks lie on the marbled surface nearby. The photo is taken with an iphone --ar 2:3 --v 7

Step 1: Season the chicken with care

Start by patting your chicken breasts dry, then sprinkle both sides evenly with kosher salt, dried thyme, and black pepper. I like to season generously here since the seasoning seeps into the poultry and balances the richness of the stuffing. Think of this as your flavor foundation.

Step 2: Create a pocket for the magic

Using a sharp knife, carefully slice into the thickest part of each chicken breast, making a pocket without cutting all the way through. This takes a little practice—go slow and keep the knife steady so you don’t accidentally cut through. The pocket is where your festive filling will shine.

Step 3: Sauté shallot, garlic, and spinach

Heat a tablespoon of olive oil over medium heat in a pan, then toss in diced shallot and garlic, sautéing for about 30 seconds until fragrant. Add the baby spinach and stir gently until it wilts, usually a minute or two. The cooked spinach avoids sogginess inside your chicken and adds a fresh, earthy balance.

Step 4: Stuff the chicken breasts

Inside each chicken pocket, add a couple tablespoons of cranberry sauce, then layer the sautéed spinach mixture on top. Finally, place slices of brie cheese evenly over the spinach. I like to use toothpicks to secure the edges tightly to keep the filling snug inside while cooking. This step really brings the dish to life.

Step 5: Sear and bake to perfection

Preheat your oven to 400°F (200°C). In a large oven-safe pan, heat the remaining olive oil over medium heat. Place the stuffed chicken breasts and sear each side for about 3 minutes until golden brown. This locks in juices and adds a beautiful crust. Then pop the pan in the oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C).

Step 6: Rest & serve

Once out of the oven, let the chicken rest for a few minutes. This helps all those delicious juices redistribute, keeping the meat tender and moist. After that, slice carefully (removing those toothpicks first!) and plate it up with your favorite sides—then enjoy!

Top Tip

I’ve made this Cranberry Brie Stuffed Chicken Breast Recipe dozens of times, and these tips have truly saved me from any kitchen headaches.

Knife skills matter: Take your time slicing the pocket to avoid cutting through the chicken and losing the filling during cooking.
Searing first: Don’t skip searing the chicken before baking—it locks in moisture and adds a beautiful color and flavor.
Use toothpicks securely: Insert 3 to 4 toothpicks around the pocket edges to make sure the filling stays put while cooking.
Rest before slicing: Let the chicken sit a few minutes after baking. It makes slicing neater and keeps the meat juicy.

How to Serve Cranberry Brie Stuffed Chicken Breast Recipe

cranberry brie stuffed chicken - Serving Suggestion

Garnishes

I love finishing these chicken breasts with a few fresh herbs like thyme or rosemary sprigs for a lovely fragrance and pop of green. A light drizzle of balsamic glaze alongside also complements the sweet and savory interplay wonderfully.

Side Dishes

For sides, I often serve this dish with garlic mashed potatoes or creamy polenta to soak up all those juices. Roasted Brussels sprouts or a crisp winter salad add a fresh contrast that keeps the meal balanced and bright.

Creative Ways to Present

Trying this for holiday entertaining? Slice the stuffed chicken into medallions, arrange them neatly on a platter, and sprinkle with pomegranate seeds for festive flair and a burst of color. It’s always a showstopper at dinner parties.

Make Ahead and Storage

Storing Leftovers

I like to store leftover stuffed chicken breasts tightly wrapped in foil or an airtight container in the fridge. They keep well for 3 to 4 days, which gives you a great quick meal option when life gets busy.

Freezing

This recipe also freezes beautifully. I wrap each stuffed breast individually in plastic wrap and then place them in a freezer bag. When I’m ready to eat, I thaw overnight in the fridge and reheat gently to maintain the melty cheese and juicy chicken.

Reheating

To reheat leftovers, I prefer baking at 350°F (175°C) for about 15 minutes to warm evenly without drying out the chicken. A quick pop in the microwave works too, but keep the time short and cover it loosely to keep moisture in.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

You can, but be sure to thaw and squeeze out as much water as possible before sautéing. Excess moisture can make the filling soggy and affect how well the chicken cooks. Fresh baby spinach tends to work best for this recipe.

What’s the best way to slice the chicken after cooking?

Remove the toothpicks carefully and use a sharp serrated knife for clean slices. Letting the chicken rest after baking ensures the juices settle, making it easier to cut into neat portions without squeezing out the filling.

Can I prepare the stuffed chicken breasts ahead of time?

Absolutely! You can assemble the chicken breasts with the filling and keep them covered in the refrigerator for up to 24 hours before cooking. This makes for easy meal prep, especially around busy holidays.

What do I do if the filling starts leaking during cooking?

If the filling leaks while cooking, you can simply spoon any escaping juices back onto the chicken or into the pan. To minimize leaks, secure the pocket tightly with enough toothpicks and avoid overfilling. Also, searing helps “seal” the edges before baking.

Final Thoughts

This Cranberry Brie Stuffed Chicken Breast Recipe has become one of my absolute favorites to share because it’s approachable but delivers all the festive warmth and comforting flavors that make a meal feel truly special. Give it a try—you’ll find it’s as much fun to make as it is to eat, and trust me, your family or guests will be asking for seconds.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way