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Looking for a creative twist on classic chicken breast recipes? With brie cheese and dried cranberries, this elegant dish adds sweet and savory flavor to your weeknight or holiday table. It’s easy to prep and makes a beautiful baked entree you’ll love sharing.
Table of Contents
Ingredients
A quick glance at the essentials:
| Ingredient | Amount |
|---|---|
| Chicken breasts | 2 pounds, boneless |
| Brie cheese | 5 ounces, long slices |
| Onion | 1 small, minced |
| Garlic clove | 1 large, minced |
| Oil (for frying) | 1 tablespoon |
| Spinach | 6 ounces, chopped |
| Dried cranberries | 1/2 cup |
| Dried thyme | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Ground black pepper | to taste |
You’ll also need:
- Kitchen twine
- Oven, frying pan, and chef’s knife
Step-By-Step Instructions
- Prep the Chicken:
Preheat oven to 375°F. Cut chicken breasts lengthwise into 6 small pieces you can butterfly. Slice each piece in the middle (not through), open flat, and tenderize lightly. Set aside on a clean cutting board. - Make the Filling:
Preheat a large non-stick skillet or frying pan on low-medium. Swirl half the oil in the pan, add onion and garlic, and sauté until translucent. Add spinach, cranberries, thyme, salt, and pepper. Sauté another minute. Remove from heat. - Stuff the Chicken:
Divide the spinach mixture into 6 equal portions. On each open chicken piece, place a slice of brie and spinach mixture. Fold, tuck ends, and tightly wrap with kitchen twine. - Sear:
Heat remaining oil in the skillet. Sear stuffed chicken 3 minutes per side. - Bake:
If your skillet is oven-proof (like this one), transfer directly to the oven and cover (alternatively, use a baking dish)). Bake for 25 minutes. - Serve:
Let stand 5 minutes, remove twine, and serve hot. Spoon any pan juices over the top for extra flavor.
Helpful Tips
- Use a meat tenderizer for perfectly flat cutlets.
- For extra festive flair, substitute dried cranberries with fresh or add a spoonful of cranberry sauce.
- To make ahead: Stuff and wrap chicken, then refrigerate up to 24 hours before cooking.
- Try different cheeses (goat cheese or camembert) for a twist.
Kitchen Equipment Used
- Oven
- Frying pan
- Chef’s knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Meat tenderizer
- Kitchen twine/utensils
Frequently Asked Questions
Can I make this recipe ahead?
Yes, assemble and refrigerate up to a day ahead. Bake when ready to serve.
What sides pair best?
Try garlic mashed potatoes, roasted veggies, or a fresh green salad.
Can I use chicken thighs?
Yes, but adjust cooking time as needed for smaller pieces.
Is this recipe gluten-free?
Yes just ensure all packaged ingredients are certified gluten-free.
PrintBrie and Cranberry Chicken (Easy and Festive!)
Elegant baked chicken breasts stuffed with creamy brie, spinach, and dried cranberries for a simple yet festive dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
2 pounds boneless, skinless chicken breasts
5 ounces brie cheese, cut into 6 long slices
1 small onion, minced
1 large garlic clove, minced
1 tablespoon oil, for frying
6 ounces spinach, chopped
1/2 cup dried cranberries
1/2 teaspoon dried thyme
1/2 teaspoon salt
Ground black pepper, to taste
Instructions
1. Preheat oven to 375°F. Cut chicken breasts lengthwise into 6 smaller pieces you can butterfly. Slice each piece in the middle without cutting through, open flat, and gently tenderize. Set aside.
2. Preheat a large non-stick skillet over low-medium heat and add half of the oil. Add minced onion and garlic, and sauté until translucent, stirring occasionally.
3. Add chopped spinach, dried cranberries, dried thyme, salt, and ground black pepper to the skillet. Sauté for about 1 minute, then remove from heat.
4. Divide the spinach mixture into 6 equal portions. Place a flat opened chicken piece on a board, lay a slice of brie in the center, and add one portion of the spinach mixture next to it.
5. Fold the chicken over the filling, tuck in the ends if possible, and wrap tightly with kitchen twine to secure. Repeat with remaining chicken pieces.
6. Return the skillet to medium heat and add the remaining oil. Sear the stuffed chicken for about 3 minutes per side, until lightly browned.
7. If the skillet is oven-safe, cover it. Otherwise, transfer the seared chicken to a baking dish, cover, and place in the oven. Bake for about 25 minutes, or until the chicken is cooked through.
8. Remove from the oven and let the chicken rest for 5 minutes. Carefully remove the kitchen twine.
9. Serve hot with your favorite side dish, spooning any pan juices over the chicken.
Notes
For even stuffing, try to slice the chicken pieces to a similar thickness before tenderizing.
Use kitchen twine to keep the stuffing secure while searing and baking.
This recipe pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Stuffed chicken can be assembled up to 24 hours in advance and refrigerated before cooking.
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