Cranberry & Spinach Stuffed Chicken Cutlets with Brie Recipe
Delight in the perfect balance of savory and tangy with these Cranberry & Spinach Stuffed Chicken Cutlets with Brie. Tender chicken breasts are filled with a creamy mixture of brie cheese, fresh spinach, and sweet dried cranberries, then optionally coated for a crispy finish. This elegant yet easy-to-make dish is great for dinner parties or a cozy family meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Filling
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 oz brie cheese, sliced or cut into small pieces
- 1 tablespoon cream cheese (optional, for creaminess)
Optional Coating
- 1/2 cup flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
Instructions
- Prepare the Filling: In a small bowl, gently combine the chopped spinach, dried cranberries, brie cheese pieces, and cream cheese if using. This mixture will provide a creamy and flavorful stuffing for the chicken.
- Stuff the Chicken: Lay the chicken breasts flat on a cutting board. Season both sides evenly with salt, black pepper, garlic powder, and paprika. Spoon the prepared filling onto one half of each breast. Carefully fold the breast over to enclose the filling, and secure with toothpicks if necessary to keep the filling inside during cooking.
- Optional Breading: For a crispy crust, dredge each stuffed chicken breast first in flour, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs. This step adds a golden crunchy texture to the exterior.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the stuffed chicken breasts in the pan and cook for 5–6 minutes on each side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Remove toothpicks carefully before serving.
- Serve: Slice the cooked chicken breasts in half to reveal the melted brie and cranberry filling inside. Serve warm, paired ideally with a fresh side salad or roasted vegetables for a complete and satisfying meal.
Notes
- You can omit the cream cheese if you prefer a lighter filling.
- Use toothpicks to secure the chicken breasts tightly so the filling does not spill out during cooking.
- If you skip the breading, the cooking time may be slightly shorter; ensure the chicken reaches a safe internal temperature.
- Substitute panko breadcrumbs with almond flour for a gluten-free option.
- Leftover stuffed chicken can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
Keywords: stuffed chicken, cranberry chicken, brie cheese recipe, spinach stuffed chicken, easy chicken dinner, pan-fried chicken cutlets