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