Impressive Cranberry Brie Stuffed Chicken is a wonderful mix of juicy chicken breast, creamy brie cheese, and sweet-tart cranberry sauce. The combination of flavors is simple but feels special, making this dish perfect for a cozy dinner or when you want to impress guests without too much fuss. The melted brie adds that rich creaminess, while the cranberries give a pop of color and freshness.
I love making this recipe when I want something that tastes fancy but comes together pretty easily. One tip I’ve learned is to gently secure the chicken so the filling doesn’t leak out while cooking. It’s such a fun way to change up your usual chicken dinner and brighten the plate with those beautiful cranberry bits. Plus, brie just melts so perfectly inside—it always feels like a little treat to me.
My favorite way to serve this is alongside some simple roasted vegetables or a light green salad. It balances the richness of the stuffed chicken and makes the whole meal feel fresh and complete. Every time I make it, I notice how everyone at the table takes a moment to appreciate those gooey cheese pockets and the burst of cranberry sweetness. It’s a dish that’s both comforting and a bit unexpected, and it never fails to get compliments!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts makes stuffing easier and cooking faster. If you can’t find chicken breasts, you could use chicken thighs, but remember they might take longer to cook.
Brie Cheese: Brie is soft and melts beautifully, giving creaminess to the filling. If you want a milder or less rich cheese, try mozzarella or cream cheese instead.
Dried Cranberries: These add a sweet-tart balance to the dish. You can swap them with dried cherries, raisins, or chopped fresh cranberries if you prefer a fresher bite.
Fresh Spinach and Rosemary: These herbs add a fresh, earthy note that pairs well with the cheese and cranberries. If you don’t have fresh herbs, dried rosemary works but use less—about half the amount.
Olive Oil and Butter: Using both helps sear the chicken with good flavor and prevents burning. You can use just one if needed, but a mix gives a nice balance.
How Do You Stuff Chicken Breasts So the Filling Doesn’t Escape?
Stuffing the chicken properly is key to keeping the filling inside and the chicken moist.
- Start by cutting a deep pocket, but don’t cut all the way through the breast.
- Don’t overstuff – a moderate amount of filling lets the chicken close properly.
- Use toothpicks to seal the opening if needed; this keeps the filling in while cooking.
- Handle the stuffed chicken gently when searing, so it doesn’t burst open.
- Cooking the chicken evenly is important; sear on medium-high heat to get a good crust but finish baking in the oven to cook through without drying out.
With these tips, you’ll get a juicy chicken breast with melty cheese and flavorful cranberry filling inside every time.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting a clean pocket in the chicken breasts without tearing.
- Ovenproof skillet – perfect for searing the chicken on the stove and finishing it in the oven without extra dishes.
- Cutting board – keeps your kitchen tidy and gives you a safe place to prep chicken and other ingredients.
- Toothpicks – handy to secure the chicken pockets and keep the filling from spilling out while cooking.
- Meat thermometer – helps you check the chicken’s doneness for juicy, perfectly cooked results.
Flavor Variations & Add-Ins
- Swap brie for goat cheese – offers a tangier, softer filling that pairs nicely with cranberries.
- Add chopped walnuts or pecans – gives a crunchy texture contrast and a nutty flavor twist.
- Use fresh thyme or sage instead of rosemary – these herbs add a different earthy note you might prefer.
- Include cooked, crumbled bacon – adds smoky, salty bites that complement the sweet cranberries well.
Impressive Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 6 oz brie cheese, rind removed and sliced
- 1/2 cup dried cranberries
- 1/4 cup fresh spinach, chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth or white wine (optional, for pan sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, including searing and baking the stuffed chicken breasts. If you want, you can spend a few extra minutes making the pan sauce at the end. Altogether, plan for about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Chicken and Filling:
Preheat your oven to 375°F (190°C). Carefully cut a pocket into each chicken breast with a sharp knife, making sure not to slice all the way through. In a small bowl, mix together the dried cranberries, chopped spinach, and chopped rosemary, which will bring fresh, herby flavors to the filling.
2. Stuff and Season the Chicken:
Place slices of brie cheese inside each chicken pocket, then add the cranberry and spinach mixture on top. Use toothpicks if needed to close the opening and keep the filling inside. Sprinkle salt and freshly ground black pepper generously on the outside of each chicken breast for good seasoning.
3. Sear and Bake the Chicken:
In an ovenproof skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. When hot, add the stuffed chicken breasts and sear each side for around 3 to 4 minutes until golden brown. Then, transfer the skillet directly to your preheated oven. Bake the chicken for 15 to 20 minutes, or until it’s cooked through (internal temperature reaches 165°F or 74°C) and the brie inside has melted beautifully.
4. Make Pan Sauce and Serve:
Remove the chicken from the oven and place it on plates. For extra flavor, put the skillet back on the stove and add about 1/4 cup of chicken broth or white wine. Scrape up any browned bits with a spoon and simmer for 2 to 3 minutes until you have a light, tasty sauce. Drizzle this sauce over the chicken and garnish with fresh rosemary sprigs. Serve immediately with sides like roasted vegetables or a crisp green salad for a full meal.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This ensures even cooking and helps you cut the pocket safely.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the cheese melty.
What Can I Substitute for Brie Cheese?
If you don’t have brie, cream cheese or mozzarella can work well as milder, creamy substitutes. Goat cheese also adds a tangy flavor if you want a bolder taste.
Can I Make This Recipe Ahead of Time?
Definitely! You can stuff the chicken and keep it refrigerated, covered, for up to 24 hours before cooking. Just add a few extra minutes to the cooking time if cooking straight from the fridge.
