These cranberry brie stuffed chicken breasts are easy, festive, and the perfect Christmas dinner recipe. Think juicy herbed chicken, sweet cranberry, savory spinach, and melty brie.
Why You’ll Love This Stuffed Chicken Breast
While you can make stuffed chicken breasts a variety of ways, consider this version the ultimate holiday fridge cleanout meal. It all started when I had leftover cranberry sauce, some baby spinach, and brie slices from my charcuterie board. Wanting to combine these items into a healthy dinner, I thawed some frozen chicken breasts (which I always have stocked in my freezer), stuffed them with those ingredients, and cooked them up. And, oh my goodness, this cranberry brie combination is surreal! It’s savory-sweet, ultra-melty, and honestly worthy of a Christmas dinner spotlight. You’ll also love that it’s:
- Easier than you think. Just a few quick stovetop steps before it finishes in the oven.
- Flexible with ingredients. Swap in any leafy greens, fruit sauces, or soft cheeses you’ve got in the fridge.
- Perfect for any occasion. Whether it’s a weeknight dinner, holiday party, or any other celebration—everyone will be raving!
Ingredients At A Glance
- Chicken breasts: Use boneless, skinless chicken breasts so there’s plenty of room for stuffing.
- Herb seasoning: A simple mix of salt, black pepper, and dried thyme gives the chicken a boost of flavor.
- Shallot, garlic, and baby spinach: You’ll sauté the spinach with shallots and garlic. My favorite way to cook spinach!
- Cranberry sauce: My homemade cranberry sauce truly outshines any store-bought version. You could even make this cranberry ribeye steak with any leftovers!
- Brie cheese: Brie is my favorite pairing with cranberry sauce, and it melts like a dream. But feel free to swap in another soft cheese if you prefer.
Find the complete recipe with measurements below
How To Make Stuffed Chicken Breast
Step one: Sprinkle both sides of the chicken breasts with salt, dried thyme, and pepper. A simple seasoning goes a long way here!
Step two: Then, use a sharp knife to carefully slice each chicken breast almost in half, creating a pocket for the filling. Try not to cut all the way through! You want a nice “pouch” to tuck everything into.
Step three: Add 1 tablespoon of oil to a medium pan over medium heat. Sauté the shallot and garlic for about 30 seconds, just until fragrant. Toss in the spinach and stir for 1 to 2 minutes, until it wilts. Remove from the heat, as it will continue to soften when cooled down.
Step four: Add about 2 tablespoons of cranberry sauce inside each chicken breast. Divide the spinach mixture evenly, then top each with roughly 1.5 ounces of brie. Use 3 to 4 toothpicks to secure the opening.
Step five: Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear the stuffed chicken for about 3 minutes per side, until beautifully golden. Transfer the pan to the oven and bake for 15 to 18 minutes at 400°F (200°C), or until the chicken reaches 165°F (73°C). Then, let the chicken rest for a few minutes before slicing. This helps the juices settle and keeps everything extra tender.
Sides To Serve This With
- Creamy, mashed sides: I love this with mashed cauliflower (more veggies!). But of course, you can never go wrong with classic mashed potatoes.
- Roasted vegetables: Any roasted winter veggie will pair beautifully. My favorites are roasted Brussels sprouts, roasted potatoes, or roasted cauliflower.
- Quick sauteed greens: While the chicken bakes, you can easily make sautéed cabbage, sautéed Swiss chard, or extra spinach.
- Winter salads: For something bright and refreshing, serve this with my simple sweet potato salad, kale salad or roasted beet kale salad.
Storage Tips
If you have leftovers (lucky you!), just let the stuffed chicken cool completely before storing. Transfer it to an airtight container and refrigerate for 3 to 4 days. The filling stays surprisingly creamy, and the cranberry flavor actually gets even better as it sits.
When you’re ready to reheat, warm the chicken in a 325°F oven for about 10 to 12 minutes, or until heated through. This keeps the brie melty and the chicken tender. You can microwave it in a pinch, but the oven really brings it back to life.
More Chicken Breast Recipes
- Chicken Marsala: The mushroom sauce is amazing.
- Chicken Piccata: Such an easy one-pan meal.
- Tuscan Chicken: It’s called “marry me chicken” for a reason!
- Or browse through my list of chicken breast recipes or leftover cranberry sauce recipes!
If you try this cranberry brie stuffed chicken breast recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Staub Cast Iron Fry Pan My favorite oven-safe skillet!
Ingredients
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons diced shallot
- 1 garlic clove, minced
- 2 cups (lightly packed) baby spinach, roughly chopped
- ¼ cup cranberry sauce
- 3 ounces brie cheese, sliced
Instructions
- Season the chicken. Season the chicken breasts on both sides with salt, dried thyme, and pepper.
- Make a pocket. Use a sharp knife to slice the chicken breasts nearly in half (though being careful to not slice all the way through), creating a pocket for the filling. Set aside.
- Saute the spinach. Add 1 tablespoon of oil to a medium pan over medium heat. Add the shallot and garlic and saute for 30 seconds. Add the baby spinach and stir for another minute or two, until the spinach begins to wilt, then remove from the heat.
- Stuff the chicken. Add 2 tablespoons of cranberry sauce into each chicken breast. Evenly divide the spinach mixture between the chicken, then top with 1.5 ounces of brie cheese per chicken breast. Use 3 to 4 toothpicks to close the pocket of each chicken breast.
- Cook the chicken. Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil over medium heat in a large oven-safe pan. Sear the chicken for 3 minutes per side, until golden. Transfer the chicken to the oven and continue cooking for 15 to 18 minutes, until the chicken is cooked through to 165°F (73°C).
- Serve. Remove the chicken from the oven, let it rest for a couple of minutes, then serve with your favorite sides (see my recommendations above).
Lisa’s Tips
- Try to slice more of a pouch, rather than cut the the chicken in half, as it makes it easier to keep all the filling inside. Though it is normal for some filling and cheese to seep out. I just scoop that up and place it back on top of the chicken breasts before serving.
- Storage tip: Let the stuffed chicken cool completely, then store in an airtight container in the fridge for 3 to 4 days.
- Reheat tip: Warm in a 325°F oven for 10 to 12 minutes, or until heated through. Microwave if needed, but the oven keeps the chicken tender and the brie melty.
Nutrition
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Behind The Scenes
This photo may be a bit dark and not have the best lighting, but that’s real life when I’m recipe testing after the sun goes down. I’ll often snap a quick photo to send to my photographer—so you’re seeing exactly what she sees! But honestly, the thing I care about most during testing is how something TASTES. And since I devoured this stuffed chicken breast within minutes of plating it, I’d say it more than passed the taste test. 😉
WOW! what an amazing decadent recipe. I made this yesterday for supper. A single serving for myself. In the early afternoon I cooked the spinach, onion mixture and made a cranberry sauce. I did not have brie and instead used Monterey Jack cheese. I pulled the recipe together at supper hour – this was so easy to do, again because of the precise instructions that were provided. The ingredients/recipe was complimentary with steamed green beans and brown basmati rice.
Thank you again Lisa for sharing such a wonderful recipe!
Wonderful! I’m so glad this chicken dinner was a hit, Patricia.
Hi Lisa!
Can this be done in the air fryer? Or, is it better to do them in the oven?
Thanks,
Liz
Hi Liz – I haven’t tried this recipe in the air fryer, but it should work just as well!
This was SO GOOD. We’re making the prime rib tomorrow for Christmas, so I was looking for something a little lighter tonight. It cooked perfectly! I cut each breast in half so there was enough for 6, and the portions were perfect. Served it with roasted sweet potatoes and broccolini. Perfection!!!
Happy to hear this chicken dish was a success, Laura!
Can I sear the chicken in the afternoon. Put them in the fridge and then cook them in the oven at dinner time.
Hi Lucie – While some may say that’s okay, you do have to be careful about bacteria and food safety.
I tried these with leftover cranberry sauce from Thanksgiving and it was the perfect post-thanksgiving dinner! Festive enough to eat on that special Christmas decorating evening but simple enough to not take away from the actual decorating!
Hi Emily – this recipe is such a great use for that leftover cranberry sauce after Thanksgiving. So happy you loved them!
Excellent tasting recipe! Easy to make. The Brie cranberry combination is yummy!
It really is a great combination. So glad you enjoyed it, Patti!
Wow – I have been looking for an excuse to buy brie. This is it!
Will try and love it for sure.
-M
O My Another one of your fabulous creations
Used my wild cranberries and coated chicken with cornstarch before browning Lots of wows at dinner table
Sounds like the perfect fall dinner! Glad everyone loved this, Barry.
This recipe came out perfect and was delicious. Was easy to make, which for me made this dish more enjoyable. Thanks Again.
Thrilled to hear this was the perfect dinner, Paul!
Absolutely amazing!
Glad you enjoyed this chicken recipe, Carla!
This recipe is so elegant, delicious, and easy – I made it for my family, but guests would think it’s much more work and expense than it really is. The flavors go together so well, and the chicken is so tender, I have only good things to say about it. I’ve suffered from chicken burnout for many years, and rarely find new chicken recipes I’m interested in. I’m so glad I spotted this one! Thank you, Lisa!
Wonderful! I’m so glad you and your family enjoyed it, Ellie!
OMG! I have made quite a few of your recipes but this one may be my favorite so far! I really need to invest in your cookbook!!
Oh yay! I’m so glad you loved this stuffed chicken recipe, Patricia!
Loved this dish !!! Delicious and good recipe to follow
I’m happy you loved it, Cheryl!
It was easier to make than I thought it would be. Made it and fried four of them together. They came out fine. My picture cannot attach here but it tastes sumptuous.
Glad this stuffed chicken dinner was easy to make, Eleanore! I don’t accept photos here, but you can always send them to me via social media or email!
Wonderful recipe! I did find however that I overstuffed the filling and therefore had a fair bit of seepage. I’ll definitely be putting this one on rotation.
Great tip on freezing the leftover cranberry sauce. Thanks Lisa.
Oh yes, be careful on overstuffing! But, glad you enjoyed these stuffed chicken breasts nonetheless, Natalie :)
The next morning, after having this for dinner, my husband said, “You know a dinner is good when you wake up thinking about it!”
This chicken had excellent flavor and was really easy to put together.
Hi Kristen – I agree with your husband! ;) So happy you both loved it!
Can you use either cranberry relish or fresh cranberries?
Hi Toni – cranberry relish would work as well. Enjoy!
Oh my word. These look sooooo good! 🤤😋 Bacon, brie and cranberry toasties are a favourite of ours, but I never thought to stuff it inside chicken breasts! I honestly can’t wait to try making them. Thanks Lisa! ❤️
Can’t wait for you to try this combination, Sarah!
Looks amazing! I have left over cranberry (of course I forgot to get it out at Thanksgiving) but I don’t have brie. Any other cheese suggestions?
Hi Anne – you could use any soft cheese, including camembert, goat cheese, havarti or even mozzarella. Hope you enjoy!
Wondering if this would be ok for freezing before or after it’s cooked
Can’t wait to make this sounds de delicious
Thanks for the great recipe
Hi Jenn – yes, you could freeze it after it’s cooked, then reheat. Enjoy!
This looks delicious. Could you bake this in an air fryer and forgo the pan searing?
Thank you.
This looks fantastic! Do you think the chicken could be stuffed with the filling and then frozen, thawed and cooked? (As a freezer meal)