Cranberry and Brie Stuffed Chicken is a dish that feels like a little celebration on your plate—a gorgeous combination of juicy chicken, creamy brie, and the sweet-tart pop of cranberry sauce. If you’re looking for a meal that tastes truly special yet doesn’t demand hours at the stove, this is it. The interplay of flavors and textures makes it the perfect choice for a cozy dinner, a festive gathering, or even a weeknight treat when you want something a touch fancy without the fuss.
Ingredients You’ll Need
This recipe uses just a handful of thoughtfully chosen ingredients, each playing a crucial role in creating layers of flavor. From creamy brie to fragrant rosemary, every element shines in this Cranberry and Brie Stuffed Chicken.
- Chicken Breasts: Boneless, skinless, and perfect for stuffing—choose plump breasts for easy pocket making.
- Salt: Just half a teaspoon to season and bring out all the best in your chicken.
- Black Pepper: Adds a subtle heat and rounds out the seasoning.
- Brie Cheese: Four ounces, sliced—melts beautifully for creamy richness in every bite.
- Whole Berry Cranberry Sauce: Adds a festive pop of color and sweet-tart flavor; the whole berries give great texture.
- Fresh Rosemary: Only a tablespoon, but it brings lively, herbal freshness; dried works in a pinch.
- Olive Oil: For achieving a golden sear on the stuffed chicken breasts while keeping them moist.
- Butter: Adds extra richness and flavor to the searing process, giving that irresistible crust.
- Toothpicks or Kitchen Twine: Essential for keeping all the gooey brie and jewel-toned cranberries snugly inside while cooking.
How to Make Cranberry and Brie Stuffed Chicken
Step 1: Prepare the Chicken Pockets
Lay each chicken breast flat and, using a sharp knife, make a horizontal slit along the thicker side to form a deep pocket. Be careful not to cut all the way through—you want a good cavity for the filling while keeping the breast intact. This step is key for creating the signature “stuffed” look and ensuring every bite has a bit of that luscious brie and cranberry.
Step 2: Season Thoroughly
Sprinkle both sides of each chicken breast with the salt and black pepper. Don’t hold back—this is your foundation for flavor, and seasoning generously ensures your Cranberry and Brie Stuffed Chicken is tasty to the core.
Step 3: Fill with Brie, Cranberry, and Rosemary
Gently tuck slices of brie cheese, a couple tablespoons of cranberry sauce, and a sprinkle of chopped rosemary into each chicken pocket. The creamy brie and tangy cranberry meld together perfectly, while rosemary adds a beautiful, aromatic pop. Secure the pocket closed with toothpicks or tie with kitchen twine so nothing escapes during cooking.
Step 4: Sear for a Golden Crust
In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Once hot, lay the stuffed chicken breasts in and sear for 2–3 minutes per side, until they’re appetizingly golden. This not only locks in moisture, but also starts building the dish’s irresistible crust.
Step 5: Finish in the Oven
Transfer the entire skillet to your preheated oven and bake at 375°F (190°C) for 18–22 minutes, or until the internal temperature reads 165°F (74°C) at the thickest point. The brie will be gorgeously gooey, and the chicken perfectly juicy. Rest for 5 minutes before serving to let the flavors settle. You did it—Cranberry and Brie Stuffed Chicken is ready for its closeup!
How to Serve Cranberry and Brie Stuffed Chicken
Garnishes
A simple scatter of chopped fresh rosemary looks elegant and plays up the herb’s aromatic punch. For special occasions or extra flair, a drizzle of warmed cranberry sauce or a few pomegranate arils make each serving sparkle.
Side Dishes
This dish loves classic, earthy sides. Roasted root vegetables, wild rice pilaf, or garlicky green beans all pair perfectly, balancing the richness of the brie and the sweetness of the cranberry. Even a simple mixed greens salad with vinaigrette provides a fresh, lively counterpoint.
Creative Ways to Present
For a dinner party, slice the stuffed chicken on a bias and fan the pieces out on a platter, letting the creamy brie and cranberry peek through. Serve them atop a bed of sautéed spinach or alongside herbed potatoes for an inviting restaurant-style finish. Individual ramekins or mini skillets also add a charming personal touch.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Cranberry and Brie Stuffed Chicken to an airtight container and refrigerate for up to three days. Be sure to remove any toothpicks or twine first for easy reheating and serving.
Freezing
You can freeze the fully cooked and cooled chicken breasts, tightly wrapped in plastic or foil, for up to two months. For best results, wrap each breast individually to preserve their shape and prevent freezer burn.
Reheating
To keep the chicken juicy, gently reheat it in the oven at 325°F (163°C), covered with foil, until warmed through. If reheating from frozen, allow it to thaw overnight in the fridge first. A splash of broth in the baking dish can help maintain moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work well, though they may need a little extra care when stuffing and securing. The cook time might decrease slightly, so keep an eye on the thermometer.
What can I substitute for brie cheese?
If brie isn’t your favorite, camembert is a lovely alternative. For a milder option, try mozzarella or even havarti—just choose a cheese that melts well and offers creamy texture.
Is fresh or canned cranberry sauce better?
Both work, but whole berry cranberry sauce (store-bought or homemade) gives the best balance of tartness, sweetness, and texture for this Cranberry and Brie Stuffed Chicken.
How do I prevent the filling from leaking out?
Be careful not to overstuff each chicken breast, and always secure the edges well with toothpicks or tie with kitchen twine. A good sear in the pan also helps seal the pocket before baking.
Can I make Cranberry and Brie Stuffed Chicken ahead for entertaining?
Yes! You can assemble the chicken, stuff it, and refrigerate (covered) up to a day in advance. Just bring it to room temperature for 20 minutes before cooking, and continue with the searing and baking steps as needed.
Final Thoughts
There’s something magical about how the creamy brie, tangy cranberry, and juicy chicken unite in every forkful of Cranberry and Brie Stuffed Chicken. If you’re craving a meal that feels comforting and just a little bit decadent, this recipe is truly worth a spot in your kitchen lineup. Gather your ingredients and treat yourself—you’re in for a delicious experience!
Print
Cranberry and Brie Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent yet simple chicken dish with this Cranberry and Brie Stuffed Chicken recipe. Juicy chicken breasts filled with creamy brie, tangy cranberry sauce, and fragrant rosemary, baked to perfection. A perfect holiday or special occasion meal!
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Stuffing:
- 4 oz brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Others:
- 1 tablespoon olive oil
- 1 tablespoon butter
- toothpicks or kitchen twine for securing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the chicken: Cut a slit in each chicken breast, season with salt and pepper. Fill with brie, cranberry sauce, and rosemary.
- Cook the chicken: Sear the chicken in oil and butter, then bake for 18–22 minutes.
- Rest and serve: Let the chicken rest before serving.
Notes
- Pairs beautifully with roasted vegetables or wild rice.
- Try cranberry chutney or fig jam for a flavor variation.
- Brie rind is edible, but can be removed if desired.
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