So, I stuffed chicken with Brie—here’s what happened
Last weekend, in a burst of culinary bravery (or maybe just hunger?), I decided to jazz up our tired old chicken breast routine with what I had lurking in the fridge. And thus, this Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe happened. My husband said it tasted “very chef-y” (which, coming form him, means less like Tuesday night and more like something you’d find at an actual restaurant. In a good way!) There was one rogue cranberry that shot across the kitchen when I tried to stuff it. I guess chaos is just my brand now. Anyway, I liked how it turned out, and I might just make chicken breasts interesting again. Or at least less boring.
Why you really might like this (trust me!)
I make this when I want to impress someone—me, mainly. My family goes a bit mad for this, even if my kid insists on picking out, like, every green thing (the spinach is “weird leaves” apparently). The brie melts and oozes in a way that’s, well, frankly irresistible, and cranberries make it taste like actual effort. Sometimes I get a bit grumpy because stuffing chicken is fiddly, but after the first bite? Worth it! Plus, it makes the kitchen smell brilliant, which is its own reward, honestly.
Here’s what you’ll need (but don’t stress—just adapt)
- 4 chicken breasts (boneless, skinless—though using thighs once was…eh, not ideal, but technically possible)
- A couple handfuls of fresh spinach (or, if you accidentally grab arugula, it works; it’s just pepperier, and my Dad would say, “gets in your teeth”)
- 1/2 cup of dried cranberries (Craisins are grand, but I’ve thrown in dried cherries in a pinch and wasn’t angry about it)
- 120g brie cheese (take the rind off or not—honestly, I leave it on half the time unless I want to feel fancy)
- 1 clove garlic, minced (my neighbor swears by garlic powder, but I say if it’s there, why not use fresh?)
- 1 tablespoon olive oil (sometimes I cheat and use that butter spray—no shame)
- Salt and pepper to taste (my gran always said, “Salt with love.” Interpret at will.)
- Toothpicks (for crowd control—chicken edition)
The how-to: It’s mostly easy, but wear an apron
- Preheat your oven to 190°C/375°F. Not the grill—trust me, learned that the smokey way.
- Use a sharp knife to cut a pocket into each chicken breast. Don’t cut all the way through; just go about two-thirds in, like opening a weird little book. If they fall apart, just stick ’em back together with a toothpick.
- Heat olive oil in a frying pan on medium. Chuck in your spinach and garlic. Stir for, I don’t know, a minute or two? Until it wilts. Don’t wander off to check your phone (I did once and it turned into spinach crisps. Kinda fun but not ideal.)
- Transfer the wilted spinach to a bowl. Mix in the cranberries and brie—it’ll get messy and a bit clumpy, but you just need it vaguely evenly distributed.
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Stuff a good spoonful (or handful, honestly) into the pocket of each chicken breast. Use toothpicks to close them up.
(This is where I usually sneak a bite of the leftover filling. Who wouldn’t?) - Sprinkle chicken with salt and pepper. Place them in a lightly oiled baking dish. Sometimes I scatter a few more cranberries on top just for looks.
- Bake for about 25-30 minutes, or until juices run clear and things look irresistibly gooey but, more importantly, NOT raw. (I use a meat thermometer now after an unfortunate pink chicken incident. Not fun.)
A few notes from the not-so-perfect kitchen
- I found that overstuffing is tempting. Don’t do it. If it leaks, it’s fine—just means extra flavor crusting in the pan. Also, I once tried it with low-fat brie and it was, um, not my favorite.
- Oh, and, don’t panic if the cheese escapes and bubbles around the chicken. That’s basically a built-in sauce.
Adventures (and misadventures) in variations
- Swapped the brie for goat cheese one night—super tangy, but a bit overpowering with the cranberries (though my sister said it was “posh”)
- Tried adding walnuts for crunch—it was okay, but the nuts got a tad mushy. Maybe next time I’ll just sprinkle on top after cooking.
- Once I threw in some fresh rosemary. Not bad, not essential. Parsley’s safe, if you ask me.
Do you actually need special tools?
If you’ve got a decent knife, you’re sorted. But if you’re missing toothpicks (I always am when I need them), use uncooked spaghetti to secure the chicken. Just, you know, don’t try to eat the spaghetti after. I read about this tip from Bon Appetit and haven’t looked back—most of the time it just softens in the oven, no harm done.
Storage (if you have any left…)
Store leftovers in an airtight container—technically they’ll last two days in the fridge (but honestly, in my house it never lasts more than a day!). I think this tastes better the next day, though sometimes the spinach turns a bit army green. Not a crime. If I’m organized (rare), I freeze an extra one for emergency lunches.
What to serve with it (besides wine)
I love this with some garlicky mash, or herby couscous. My husband goes full-on Yorkshire and insists on roast potatoes. A sharp green salad wouldn’t go amiss either. If it’s a holiday, I’ll even do a splash of cranberry sauce on the side—leftover from Thanksgiving usually. Here’s a cranberry sauce recipe I swear by when I actually remember to make it. And honestly, a glass of dry white wine never hurt anyone.
Things I wish I’d known earlier (pro tips, or “Oops” moments)
- I once tried rushing the bake at a higher temp. Don’t. The brie sort of exploded, and the chicken was dry as dust.
- If you forget to salt the inside of the chicken, just sprinkle a bit more on the outside—no biggie, but better flavor if you remember.
- Actually, I find it works better if you let the chicken rest for five minutes before slicing—keeps the juices in (not that I always wait. Patience is not my virtue!)
Quick Q&A: Real questions, real answers, sometimes mid-bite
Can I make this ahead?
You bet! Stuff everything early, keep covered in the fridge, then bake when needed. I’ve even done it the night before for a party—just let it come up to room temp before cooking. I wouldn’t freeze it raw cause the texture gets weird.
Can I use frozen spinach instead of fresh?
Yep! Squeeze out as much water as you can or you’ll have a soupy mess (been there, done that, still ate it). Use about half the amount since it’s more compact.
Is there a dairy-free substitute for brie?
Hmm, I tried a coconut-based cheese once; it melted funny but it still tasted decent. Or just use a bit more spinach and add toasted pine nuts for texture.
Do my kids need to eat the spinach?
Mate, if you figure that one out, let me know! I just pretend it’s basil or something and hope for the best.
What if I don’t have cranberries?
Well, I’ve used chopped dried apricots. Surprisingly not awful! Raisins, though… maybe don’t.
And, if you made it this far—cheers! Cooking’s about rolling with the punches, and a happy, full belly at the end. Tag me if you try it (not that I’m on Instagram much, but still). Enjoy!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh baby spinach leaves
- 4 oz brie cheese, sliced
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (optional)
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon olive oil.
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2Slice a pocket into each chicken breast by carefully cutting along one side with a sharp knife, being careful not to cut all the way through.
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3Stuff each chicken breast with an even amount of spinach, brie slices, and dried cranberries. Secure with toothpicks if necessary.
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4Brush the outside of the chicken breasts with remaining olive oil. Season all sides with garlic powder, salt, black pepper, and fresh thyme if using.
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5Place stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear.
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6Remove toothpicks before serving. Serve hot and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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