Cranberry and Brie Stuffed Chicken
I still remember the first time I tucked a silky piece of Brie and tart cranberries into a chicken breast — the oven opened to a sweet, savory steam that felt like a cozy holiday in a single dish. Cranberry and Brie Stuffed Chicken is simple enough for a weeknight but pretty enough for company. It’s the kind of recipe that turns ordinary chicken into something festive without a lot of fuss.
Why you’ll love this dish
This recipe balances creamy, tart, and savory in one neat package. Brie melts into a luscious sauce inside the chicken pocket while dried cranberries add bright pops of flavor. It’s quick, needs only a handful of pantry ingredients, and looks impressive on the plate — perfect for a last-minute dinner or a holiday table.
If you want a riff with leafy greens, try the spinach-and-cranberry take for extra texture and color: spinach and cranberry stuffed chicken breasts.
"A tiny twist — Brie and cranberries — turns plain chicken into a weeknight winner and a holiday showpiece." — family-tested and approved
The cooking process explained
Before you start: you’ll make a pocket in each breast, fill it with Brie and cranberries, season, and bake. The cooking is mostly hands-off: prep takes about 10–15 minutes, and baking 25–30 minutes. Expect melty filling and juicy chicken if you don’t overbake. For an added layer of technique, searing the chicken briefly in a hot skillet seals juices and gives color before it goes into the oven — a small step that rewards you.
For a related make-ahead stuffing technique, check my notes on stuffed pasta shells that use similar assembly skills: stuffed shells with chicken, broccoli and cheese.
What you’ll need
- 4 chicken breasts
- 1 cup Brie cheese, chopped (rind optional; you can trim if you prefer)
- 1 cup dried cranberries
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme (optional, for garnish)
Notes and substitutions:
- If you don’t have Brie, creamy goat cheese or cream cheese mixed with a little shredded cheddar works well.
- Use sweetened or unsweetened dried cranberries depending on how tart you like it.
- For even cooking, you can flatten breasts slightly with a mallet before cutting a pocket. Also great with thin-cut or pounded breasts.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry. Using a sharp knife, carefully cut a horizontal pocket in the thickest part of each breast without cutting through the other side.
- In a small bowl, combine the chopped Brie and dried cranberries. Mix gently so the pieces distribute evenly.
- Spoon the Brie–cranberry mixture into each pocket. Don’t overstuff; leave room so the chicken can close around the filling. If needed, secure the opening with a toothpick.
- Rub each breast with olive oil and season generously with salt and pepper. Add a sprig of thyme on top if you like.
- Place the stuffed breasts in a baking dish, spacing them so heat circulates. Bake for 25–30 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken (avoid touching the filling with the probe).
- Let the chicken rest 5 minutes before serving to let the juices redistribute. Remove any toothpicks and garnish with fresh thyme.
Best ways to enjoy it
Serve these stuffed breasts sliced to showcase the gooey interior. Pairing ideas:
- Starchy sides: buttery mashed potatoes, herby rice pilaf, or roasted fingerling potatoes.
- Vegetables: roasted Brussels sprouts, garlic green beans, or a bright winter salad.
- Bread and small plates: toasted baguette slices or a simple arugula salad to cut the richness.
For a complementary flavor board, try serving alongside an apple-and-cranberry grilled cheese riff — the apple notes echo the cranberries beautifully: apple and cranberry grilled cheese.
Storage and reheating tips
- Refrigerator: Store leftover chicken in an airtight container for up to 3–4 days.
- Freezing: Wrap each cooled breast tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F (175°C) oven until warmed through (about 12–15 minutes). Microwaving works in a pinch but can make the chicken and cheese rubbery.
Food safety note: always reheat to at least 165°F (74°C) and cool leftovers within two hours of cooking.
Pro chef tips
- Even thickness: Pound breasts gently to an even thickness for consistent cooking.
- Seal and brown: Briefly sear breasts seam-side down in a hot skillet for 1–2 minutes to help seal the pocket and add color before baking.
- Avoid soggy: Pat the Brie dry if it’s overly moist; excess moisture can make the chicken watery.
- Toothpick trick: If you’re worried about leaking, close the pocket with kitchen twine or a couple of toothpicks — just remember to remove them before eating.
- Thermometer: Use an instant-read thermometer to ensure safe, perfectly cooked chicken without overbaking.
Creative twists
- Add greens: Fold a handful of baby spinach or arugula into the Brie mix for color and freshness.
- Prosciutto wrap: Wrap each stuffed breast in a slice of prosciutto before baking for salt and crisp edges.
- Nutty crunch: Mix chopped toasted pecans or walnuts into the stuffing for texture.
- Sweet glaze: Brush the breasts with a light honey-balsamic glaze in the last 5 minutes of baking for a glossy finish.
- Lighter version: Swap Brie for part-skim ricotta blended with lemon zest and a touch of grated Parmesan.
For a vegetable-stuffed spin that keeps the presentation elegant, see the asparagus-stuffed option: asparagus-stuffed chicken breast.
Your questions answered
Q: How long does this take from start to finish?
A: Expect about 10–15 minutes of prep and 25–30 minutes of baking — roughly 40–45 minutes total.
Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate covered for up to 24 hours before baking. If you freeze assembled breasts, add a few extra minutes to the bake time and bake from thawed when possible.
Q: Is the chicken safe if the cheese leaks out?
A: Leakage is cosmetic but can dry the filling. If cheese escapes, the chicken is still safe if it reaches 165°F (74°C). To prevent leaks, don’t overstuff and secure the pocket.
Q: Can I use frozen chicken breasts?
A: Thaw thoroughly in the refrigerator before cutting and stuffing. Cooking from frozen risks uneven baking and food-safety issues.
Q: What if I don’t like the Brie rind?
A: The rind is edible and mild, but you can trim it off before chopping if you prefer a smoother texture.
Conclusion
Cranberry and Brie Stuffed Chicken is an easy way to elevate weeknight dinner or serve something special for guests. The combo of melty Brie and bright cranberries is deceptively simple and reliably delicious. For more recipe inspiration and similar stuffed chicken ideas, see this detailed take on the same flavor pairing from Downshiftology’s cranberry brie stuffed chicken recipe and another variation at iFoodReal’s cranberry and brie stuffed chicken.
Cranberry and Brie Stuffed Chicken
Ingredients
Chicken Preparation
- 4 pieces chicken breasts Flatten slightly for even cooking.
Stuffing
- 1 cup Brie cheese, chopped Rind optional; can trim if preferred.
- 1 cup dried cranberries Use sweetened or unsweetened based on preference.
- 1 tablespoon olive oil For rubbing on chicken.
- Salt and freshly ground black pepper, to taste To season the chicken.
- Fresh thyme Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry. Carefully cut a horizontal pocket in the thickest part of each breast without cutting through the other side.
- In a small bowl, combine the chopped Brie and dried cranberries. Mix gently to distribute evenly.
- Spoon the Brie–cranberry mixture into each pocket, leaving room for the chicken to close. Secure with toothpicks if necessary.
- Rub each breast with olive oil and season generously with salt and pepper. Optionally, add a sprig of thyme on top.
Baking
- Place the stuffed breasts in a baking dish, spacing them for heat circulation.
- Bake for 25–30 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken.
- Let the chicken rest for 5 minutes before serving. Remove toothpicks and garnish with fresh thyme.
