Cranberry Brie Stuffed Chicken is a delightful dish that brings together juicy chicken breasts with creamy brie cheese and tangy cranberry sauce. The combination of melty cheese and sweet-tart cranberries creates a lovely mix of flavors that’s perfect for any dinner. Plus, the chicken stays nice and tender thanks to the cheesy filling inside.
I love making this recipe when I want something a little special but still easy to prepare. One tip I’ve found helpful is to secure the chicken with toothpicks after stuffing it, so the filling doesn’t spill out during cooking. It makes the whole dish come together without any mess, and the result is always impressive.
Serving this with a simple side like roasted vegetables or a fresh green salad lets the stuffed chicken really shine on the plate. It’s one of those meals that feels fancy enough for guests but is cozy enough for a weeknight dinner. Whenever I make it, everyone asks for seconds, and I can’t blame them—it’s just that tasty.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless chicken breasts for easy stuffing. If you prefer dark meat, thick pork chops can work, though cooking time may vary.
Brie cheese: This soft cheese melts beautifully, adding creaminess. If you can’t find brie, Camembert or a mild goat cheese can be good substitutes.
Cranberries: Fresh or frozen cranberries both work. Fresh give a tangier taste, while frozen are convenient year-round. You can swap with chopped dried cranberries soaked briefly if fresh aren’t available.
Spinach & nuts: Fresh spinach adds color and nutrients; kale or arugula can be alternatives. Nuts add crunch, but you can skip them for a nut-free dish or try toasted sunflower seeds instead.
Dijon mustard & honey: These balance the flavors with tang and sweetness. If you like less heat, substitute Dijon with a mild yellow mustard or a honey-mustard blend.
How Can I Cut a Perfect Pocket in the Chicken Breast without It Tearing?
Making a pocket for stuffing can be tricky but it’s easier with a sharp knife and careful technique.
- Place the chicken breast flat on a cutting board.
- Hold it steady with one hand and insert the knife near the thicker side, slicing horizontally about ¾ through the breast. Do not cut all the way through!
- Use a slow sawing motion to avoid ripping the meat.
- The goal is a flap that opens like a book to hold filling.
- If the chicken tears, just tuck the filling inside and secure tightly with toothpicks.
Remember, a sharp knife is your best friend here—it makes clean cuts that ward off tearing and help the chicken cook evenly.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting a clean pocket in the chicken without tearing it.
- Ovenproof skillet – perfect for searing the chicken on the stove and finishing it in the oven without extra dishes.
- Small saucepan – handy for cooking down the cranberry sauce smoothly.
- Cutting board – provides a stable surface to prep the chicken and other ingredients safely.
- Toothpicks – keep the stuffed chicken closed during cooking to prevent filling from leaking out.
Flavor Variations & Add-Ins
- Swap brie with goat cheese for a tangier, creamy center that pairs well with cranberries.
- Add fresh herbs like thyme or sage inside the filling for extra aroma and a herbaceous touch.
- Use roasted sweet potatoes or butternut squash as a side to complement the sweet and savory flavors.
- Include caramelized onions in the stuffing for added sweetness and texture.
Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, sliced
- 1 cup fresh spinach, chopped
- ½ cup pecans or walnuts, chopped (optional)
For The Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- ¼ cup honey
- 1 tablespoon balsamic vinegar
For Seasoning & Cooking:
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- Salt and black pepper, to taste
- Toothpicks (to secure the chicken)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, 10 minutes to make the cranberry sauce, and 25 minutes to cook the chicken. So in total, plan for around 45 minutes from start to finish—quick enough for a tasty weeknight dinner but elegant enough to impress guests!
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a small saucepan over medium heat, combine cranberries, honey, and balsamic vinegar. Stir occasionally as the berries soften and burst, forming a jammy sauce in about 10 minutes. Remove from heat and set aside.
2. Prepare the Chicken:
Use a sharp knife to cut a pocket into the side of each chicken breast—be careful not to cut all the way through. Season both outside and inside with salt, pepper, and a pinch of rosemary. In a bowl, mix together chopped spinach and nuts if using.
3. Stuff and Seal:
Fill each pocket with slices of brie cheese and some spinach-nut mixture. Use toothpicks to close the pocket tightly to keep the filling inside during cooking.
4. Sear the Chicken:
Heat olive oil in an ovenproof skillet on medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until nice and golden brown.
5. Bake to Finish:
Remove the skillet from heat and spread a spoonful of Dijon mustard over each chicken breast. Place the skillet in your preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
6. Serve:
Take the chicken out of the oven and carefully remove the toothpicks. Plate the stuffed breasts and spoon the warm cranberry sauce over them. Garnish with fresh rosemary sprigs if you like, then serve immediately.
This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a crisp green salad. Enjoy the tasty combination of creamy brie and tart cranberries in every bite!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken breasts completely in the refrigerator overnight before prepping. This ensures even cooking and easier handling when cutting the pockets.
What Can I Substitute for Brie Cheese?
If you don’t have brie, creamy cheeses like Camembert or mild goat cheese work well. They’ll melt nicely and complement the cranberry flavor.
Can I Make This Recipe Ahead of Time?
Absolutely! You can stuff the chicken and prepare the cranberry sauce up to a day in advance. Keep the stuffed chicken covered in the fridge and bake just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the cheese creamy.
