Name: Cranberry and Brie Stuffed Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1 tsp garlic powder; 1 tsp dried thyme; 6 oz Brie cheese, sliced (rind removed if preferred); ½ cup whole berry cranberry sauce; 2 tbsp olive oil; Fresh rosemary sprigs for garnish (optional); ¼ cup cranberry sauce; 1 tbsp balsamic vinegar; 1 tsp honey

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This cranberry and Brie stuffed chicken is a delightful combination of savory and sweet flavors, making it the perfect dish for any occasion. The juicy chicken breasts are stuffed with creamy Brie and sweet-tart cranberry sauce, seared to perfection, and finished with a rich cranberry balsamic glaze that brings everything together. Whether it's a weeknight dinner or a special celebration, this recipe will surely impress.

Cranberry and Brie Stuffed Chicken

Ingredients

4 boneless, skinless chicken breasts

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon dried thyme

6 oz Brie cheese, sliced (rind removed if preferred)

½ cup whole berry cranberry sauce

2 tablespoon olive oil

Fresh rosemary sprigs for garnish (optional)

For the glaze:

¼ cup cranberry sauce

1 tablespoon balsamic vinegar

1 teaspoon honey

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).

Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through.

Season the chicken inside and out with salt, pepper, garlic powder, and dried thyme.

Stuff each pocket with 1–2 slices of Brie and a spoonful of cranberry sauce. Gently press to close and secure with toothpicks if necessary.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, make the glaze: in a small saucepan over medium heat, combine cranberry sauce, balsamic vinegar, and honey. Stir and simmer for 3–5 minutes until slightly thickened.

Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with the warm cranberry glaze and garnish with fresh rosemary if desired.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Variations

If you're looking to mix things up, there are a few variations you can try:

Cheese Swap: If Brie isn’t your favorite, you can substitute it with another soft cheese like goat cheese or cream cheese.

Add Nuts: For some extra crunch, try adding chopped pecans or walnuts to the stuffing mix for an interesting texture contrast.

Spicy Kick: Add a bit of heat by mixing in some red pepper flakes or a dash of hot sauce into the cranberry sauce before stuffing the chicken.

Storage/Reheating

This stuffed chicken can be stored in the refrigerator for up to 3 days. To reheat, simply cover the chicken with foil and warm it in the oven at 350°F (175°C) for 10-15 minutes or until heated through. If you have leftovers of the cranberry glaze, you can warm it in the microwave or on the stovetop.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but I recommend thawing them completely before cooking. This ensures even cooking and that the stuffing stays intact.

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed chicken breasts and store them in the refrigerator for up to a day before cooking. Just be sure to bring them to room temperature before cooking or adjust the cooking time accordingly.

Can I cook the chicken on the stovetop only?

Yes, you can sear the chicken on both sides and then cover the pan to finish cooking on the stovetop over low heat. However, baking helps ensure the chicken reaches the proper internal temperature without drying out.

Can I use a different fruit for the stuffing instead of cranberry sauce?

Yes, you can substitute cranberry sauce with other fruits like apple or fig jam for a different flavor profile. Just make sure the fruit you choose complements the Brie.

What should I serve with this stuffed chicken?

This chicken pairs wonderfully with a side of roasted vegetables, mashed potatoes, or a fresh green salad. The richness of the chicken and glaze is balanced nicely with lighter, savory sides.

Conclusion

Cranberry and Brie stuffed chicken is a delicious and easy-to-make dish that’s perfect for a cozy dinner or a special occasion. The creamy Brie, sweet cranberry sauce, and tangy balsamic glaze combine in a way that’s nothing short of heavenly. Whether you’re a beginner or a seasoned cook, this recipe will surely become a favorite in your household. Enjoy!

Recipe:

Cranberry and Brie Stuffed Chicken

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Instructions

Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, making sure not to slice all the way through.
Season the chicken inside and out with salt, pepper, garlic powder, and dried thyme.
Stuff each pocket with 1–2 slices of Brie and a spoonful of cranberry sauce. Gently press to close and secure with toothpicks if necessary.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3–4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is baking, make the glaze: in a small saucepan over medium heat, combine cranberry sauce, balsamic vinegar, and honey. Stir and simmer for 3–5 minutes until slightly thickened.
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with the warm cranberry glaze and garnish with fresh rosemary if desired.