🍗🍒 Cranberry & Spinach Stuffed Chicken Breasts with Brie
A juicy, elegant Mediterranean-inspired chicken dish filled with creamy brie, sautéed spinach, garlic, and sweet-tart cranberries.
⭐ Ingredients (Serves 2–3)
For the Chicken
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2–3 chicken breasts
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp oregano
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1 tsp lemon zest
For the Stuffing
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1 tbsp olive oil
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2 cups fresh spinach, chopped
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2 cloves garlic, minced
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½ cup dried cranberries (unsweetened preferred)
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100–120g brie cheese, sliced or cubed
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2 tbsp fresh parsley, chopped
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Salt & pepper to taste
⭐ Mediterranean Glaze (Optional but Recommended)
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1 tbsp olive oil
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1 tbsp lemon juice
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1 tsp honey
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½ tsp Dijon mustard
🔧 Instructions
1. Prep the Chicken
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Preheat oven to 200°C (400°F).
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Cut a deep pocket in each chicken breast without cutting through.
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Season inside and outside with:
✔ salt
✔ pepper
✔ paprika
✔ oregano
✔ lemon zest
✔ olive oil
2. Make the Stuffing
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Heat 1 tbsp olive oil in a pan.
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Add garlic and sauté 20–30 seconds.
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Add spinach and cook until wilted (1–2 minutes).
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Remove from heat and stir in:
✔ dried cranberries
✔ parsley
✔ salt & pepper
Let cool slightly, then mix in the brie cheese.
3. Stuff the Chicken
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Spoon the spinach–cranberry–brie mixture into the chicken pockets.
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Secure with toothpicks if needed.
4. Sear (Optional but delicious)
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Heat a pan with 1 tbsp olive oil.
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Sear stuffed chicken 2 minutes per side until lightly browned.
5. Bake
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Transfer to a baking dish.
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Whisk together the optional Mediterranean glaze and brush on top.
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Bake for 20–25 minutes, or until chicken is fully cooked.
🍽️ Serve With
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Roasted Mediterranean vegetables
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Lemon couscous or herb quinoa
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Greek salad
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Garlic yogurt or tzatziki
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Olive oil & lemon roasted potatoes
⭐ Variations
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Use goat cheese instead of brie for a tangier Mediterranean flavor.
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Add sun-dried tomatoes to the stuffing.
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Replace cranberries with pomegranate seeds for freshness.
