Cranberry and Brie Stuffed Chicken
This dish features chicken breasts stuffed with creamy Brie and tart cranberries, balancing sweet and savory flavors in a visually impressive form, perfect for both weeknight dinners and holiday gatherings.
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.
Notes
For best texture, pan-sear the breasts seam-side down in a hot skillet for 1–2 minutes before baking. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat in a 350°F (175°C) oven for about 12–15 minutes. Avoid sogginess by patting the Brie dry if overly moist.