Cranberry Brie Stuffed Chicken is a lovely dish that combines juicy chicken breasts with creamy Brie cheese and tangy cranberries. When you slice into the chicken, you find a gooey, cheesy center that pairs perfectly with the sweet pop of cranberry. It’s a great balance of flavors and textures that feels special but is really simple to make.
I love making this recipe when I want something a little fancy without spending hours in the kitchen. The Brie melts beautifully inside the chicken, making every bite rich and smooth. The cranberries add just enough tartness to keep things interesting. One helpful tip I’ve learned is to use toothpicks to keep the chicken closed so none of the filling escapes while cooking.
This dish is lovely served with a side of roasted veggies or a fresh green salad. I like to make it for friends or family when I want to impress but still keep it cozy and comforting. It’s one of those meals that feels like a treat and always gets smiles around the table.
Key Ingredients & Substitutions
Chicken breasts: Choose even-sized boneless, skinless breasts for easy stuffing. If you can’t find them, chicken thighs also work but might need extra cooking time.
Brie cheese: The creamy Brie melts beautifully inside. If you want a milder taste, use Camembert or cream cheese for a smooth texture.
Cranberries: Fresh ones give a nice tang, but dried cranberries are great too. Just soak dried cranberries in warm water to soften before stuffing.
Spinach: This is optional but adds color and freshness. You can swap it with kale or arugula if you prefer.
Thyme: Fresh thyme adds a lovely herbal note, but dried thyme works just fine, too. Rosemary or sage makes a good alternative.
How Can You Make Sure the Chicken Stays Juicy and the Filling Doesn’t Leak?
Stuffing chicken can be tricky if the pockets tear or the filling escapes. Follow these tips for best results:
- Cut the pocket gently: Use a sharp knife and slice slowly to create a nice deep pocket without cutting all the way through.
- Don’t overfill: Too much filling can cause the chicken to split. Use enough Brie and cranberries to fill but not bulge the pocket.
- Secure with toothpicks: Close the opening firmly with toothpicks to keep the filling inside while cooking.
- Sear before baking: Browning the chicken in oil and butter seals the outside and helps lock in juices.
- Check temperature: Use a meat thermometer to avoid overcooking. Stop when the center hits 165°F (75°C) for juicy, safe chicken.
Equipment You’ll Need
- Sharp knife – essential for cutting a clean pocket in the chicken without tearing the meat.
- Cutting board – provides a safe and stable surface for slicing the chicken breasts.
- Oven-safe skillet – lets you sear the chicken on the stove and finish cooking it in the oven without extra dishes.
- Meat thermometer – handy to check the chicken is cooked perfectly without drying out.
- Toothpicks – keep the stuffed chicken closed so the filling stays inside while cooking.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese if you like a tangier, crumbly texture that pairs well with cranberries.
- Add chopped walnuts or pecans inside for a nice crunch and nutty flavor.
- Use turkey breast instead of chicken for a festive twist that works well with cranberries and Brie.
- Mix in fresh herbs like rosemary or sage to boost the aroma and make the filling more herbaceous.
How to Make Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 6 oz Brie cheese, rind removed and sliced
- ½ cup fresh or dried cranberries
- ¼ cup spinach, chopped (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Toothpicks for securing the chicken breasts
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, including cutting and stuffing the chicken breasts. Cooking time is roughly 25 minutes — 8 minutes to sear the chicken on the stove, then 15-20 minutes roasting in the oven. Overall, you can have a delicious dinner ready in about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a horizontal pocket into each chicken breast without slicing all the way through. Season the inside and outside of the chicken with salt, pepper, and thyme.
2. Make the Filling and Stuff:
In a small bowl, mix Brie slices, cranberries, chopped spinach (if using), and minced garlic. Stuff this mixture evenly into each chicken breast pocket. Secure the opening with toothpicks to keep the filling inside while cooking.
3. Cook the Chicken:
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for 3-4 minutes on each side until golden brown. Then transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove toothpicks before serving. Spoon pan juices over the chicken, and garnish with extra cranberries or thyme if you like.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before preparing the dish to ensure even cooking and easier slicing for the pocket.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, Camembert or cream cheese are great alternatives that melt well and offer a creamy texture. Goat cheese works too if you prefer a tangier flavor.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melty and the chicken juicy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just add a few extra minutes to the baking time if cooking from cold.
