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Cranberry & Spinach Stuffed Chicken with Brie + Honey Balsamic Glaze

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There’s something heartwarming about a meal that feels fancy but is secretly easy to make. This Cranberry & Spinach Stuffed Chicken with Brie + Honey Balsamic Glaze is just that — a cozy, comforting dinner that looks beautiful on the table and tastes even better.

Juicy chicken breasts stuffed with spinach, Brie, and cranberries, drizzled with honey balsamic glaze

Tender chicken breasts are filled with creamy Brie, sweet dried cranberries, and garlicky spinach, then drizzled with a glossy honey balsamic glaze that ties every flavor together. Whether you’re cooking for a holiday dinner, a cozy weekend meal, or simply treating yourself midweek, this dish makes any occasion feel special — without the stress.

Ingredients You’ll Need

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 oz Brie cheese, sliced
  • ⅓ cup dried cranberries
  • Salt and black pepper, to taste
  • 1 tablespoon butter or ghee

For the Honey Balsamic Glaze:

  • ¼ cup balsamic vinegar
  • 1½ tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic

Step-By-Step Instructions

  1. Prepare the filling:
    Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add spinach and cook until wilted, then remove from heat and let cool slightly.
  2. Butterfly the chicken:
    Carefully slice each chicken breast horizontally to create a pocket, being sure not to cut all the way through.
  3. Stuff the chicken:
    Layer each chicken breast with spinach, Brie slices, and a sprinkle of dried cranberries. Secure the opening with toothpicks.
  4. Sear the chicken:
    Heat butter in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown.
  5. Bake:
    Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–18 minutes, until the chicken is fully cooked and juices run clear.
  6. Make the glaze:
    While the chicken bakes, combine balsamic vinegar, honey, Dijon mustard, olive oil, and garlic in a small saucepan. Simmer for 3–5 minutes until slightly thickened.
  7. Glaze and serve:
    Remove toothpicks, drizzle the chicken with the warm honey balsamic glaze, and serve immediately.

Helpful Notes & Tips

  • Even cooking: Pound chicken breasts to even thickness before slicing for consistent results.
  • Don’t overstuff: Too much filling can cause the cheese to leak during baking.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to keep the cheese creamy.

Recipe Variations

  1. Cheese Swap: Try goat cheese or mozzarella instead of Brie for a milder flavor.
  2. Add crunch: Sprinkle chopped walnuts or pecans in the filling for extra texture.
  3. Lighter glaze: Replace honey with a drizzle of pure maple syrup for a subtle twist.

Serving Suggestions

  • Serve alongside roasted potatoes or garlic mashed cauliflower.
  • Add a simple side salad with mixed greens and cranberries for balance.
  • Pair with a refreshing fruit spritzer or herbal iced tea for a cozy, non-alcoholic dinner pairing.

Conclusion

This Cranberry & Spinach Stuffed Chicken with Brie + Honey Balsamic Glaze is everything a weeknight (or holiday!) dinner should be — flavorful, satisfying, and simple to make. Every bite brings creamy Brie, tart cranberries, and that sweet-savory glaze that feels like a warm hug on a plate.

So preheat your oven, light a candle, and make dinner feel special tonight — because comfort food doesn’t have to be complicated.