Impressive Cranberry Brie Stuffed Chicken is a delightful dish that brings together juicy chicken breasts, creamy melted Brie cheese, and sweet-tart cranberry sauce. The combination is both comforting and a little fancy, making it perfect for a special weeknight dinner or when you want to treat your guests. The chicken stays tender while the Brie adds a smooth richness, and those cranberries give just the right pop of flavor.
I love making this dish because it’s easier than it looks but still feels like a celebration on the plate. The best part for me is the way the Brie melts inside the chicken, creating a gooey surprise in every bite. If you want a little extra crunch, I sometimes sprinkle some toasted nuts on top before baking—it’s a small touch that makes a big difference.
One of my favorite ways to serve this chicken is with a simple green salad and some roasted potatoes or rice. It’s comforting and bright, and the flavors just come together so well. Make sure to spoon any extra cranberry sauce from the baking dish over the top when you serve—it keeps everything juicy and adds another burst of flavor.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts are perfect for stuffing since they’re easy to slice open. If you prefer dark meat, thighs work too, but they need a bit longer to cook.
Brie cheese: This cheese melts beautifully and adds creaminess. You can swap Brie for Camembert, cream cheese, or mozzarella if you want a milder or more affordable option.
Dried cranberries: They bring sweetness and a chewy texture. If you can’t find these, cherries or raisins work well too. Fresh cranberries are too tart, so better to avoid those here.
Fresh spinach: Adds a mild, fresh layer inside the chicken. You can substitute with kale or baby arugula, just be sure to remove tough stems and chop finely.
Rosemary and garlic: These herbs give the chicken an earthy, aromatic flavor. If you don’t like rosemary, thyme or sage are nice alternatives.
How Do You Make Perfect Stuffed Chicken Without It Falling Apart?
Stuffed chicken can be tricky because the filling might leak or the meat might break. Here’s how to keep things together:
- Slice carefully: Use a sharp knife to make a deep pocket inside the chicken without cutting through. Go slow and steady.
- Don’t overstuff: Add enough filling to taste, but too much will tear the chicken or cause leakage.
- Secure with toothpicks: If the pocket feels loose, use toothpicks to hold it closed while cooking.
- Sear before baking: Quickly browning the chicken on the stove seals the outside, helping keep the cheese inside when baking.
- Rest before slicing: Let the chicken rest 5 minutes after baking. This helps the juices redistribute and prevents the filling from oozing out immediately.
Equipment You’ll Need
- Sharp chef’s knife – makes cutting the chicken pockets easy and precise.
- Cutting board – a sturdy surface helps keep your work safe and clean.
- Skillet or frying pan – for searing the chicken to lock in juicy flavors before baking.
- Baking dish – holds the chicken while it bakes evenly in the oven.
- Toothpicks – keep the stuffed chicken closed during cooking so the filling stays inside.
- Tongs – great for flipping the chicken safely while searing.
Flavor Variations & Add-Ins
- Swap Brie with goat cheese for a tangier, creamier filling that pairs well with the cranberries.
- Add chopped pecans or walnuts inside for a nice crunch and nutty flavor contrast.
- Use fresh thyme or sage instead of rosemary for a different herb aroma and taste.
- Mix in chopped sun-dried tomatoes with the cranberries to add a deeper, sweet-tart flavor.
Impressive Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 8 oz Brie cheese, sliced or cut into chunks
- 1/2 cup dried cranberries
- 1/4 cup fresh spinach leaves
Flavorings and Seasonings:
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including slicing and stuffing the chicken breasts. Searing the chicken will take another 8 minutes. Then, bake for about 20-25 minutes until the chicken is cooked through and the cheese is melty. Allow a few minutes to rest before serving. Overall, plan on approximately 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Take each chicken breast and carefully cut a horizontal pocket inside, being careful not to slice all the way through. Season the chicken inside and out with salt, pepper, half of the minced garlic, and half the chopped rosemary.
2. Stuff the Chicken:
Place a few fresh spinach leaves inside each chicken pocket. Add slices or chunks of Brie cheese, then sprinkle in the dried cranberries. Carefully close each chicken breast over the filling, and secure with toothpicks if needed to keep it closed.
3. Sear and Bake:
Warm olive oil in a skillet over medium-high heat. Sear each stuffed chicken breast for 3-4 minutes per side until golden brown. Transfer the chicken to the prepared baking dish. Drizzle with balsamic vinegar, then sprinkle the remaining garlic and rosemary on top. Place the dish in the oven and bake for 20-25 minutes until the chicken is cooked through and the cheese is melted inside.
4. Rest and Serve:
Remove the chicken from the oven and let it rest for a few minutes to lock in the juices. Serve garnished with fresh rosemary sprigs, and spoon any pan juices over the top for extra flavor. Enjoy your rich, juicy chicken with creamy Brie and sweet cranberries!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before preparing. This helps ensure even cooking and makes slicing easier for stuffing.
Can I Substitute Brie Cheese?
Absolutely! If you don’t have Brie, cream cheese, goat cheese, or mozzarella are great alternatives that melt well and complement the cranberries nicely.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese from separating and maintain juiciness.
Can I Prepare This Dish Ahead of Time?
Yes! You can stuff and sear the chicken breasts ahead of time, then refrigerate them for up to a day before baking. Just bring them to room temperature before baking for best results.