Cranberry Brie Stuffed Chicken is a lovely dish that brings together juicy chicken breasts filled with creamy, melty Brie cheese and tangy-sweet cranberry sauce. The combination of smooth cheese and tart cranberries wrapped inside tender chicken makes every bite a little surprise of flavors and textures.
I love making this recipe when I want something a bit special but still easy to prepare. The chicken stays moist from the cheese filling, and the cranberries add a nice pop that brightens everything up. One tip I’ve found helpful is to secure the filling well with toothpicks so nothing leaks out during cooking.
This dish works great for a cozy dinner or when I have company over, and I often serve it with a simple green salad or roasted vegetables on the side. It feels like a little celebration on your plate and always seems to bring smiles around the table.
Key Ingredients & Substitutions
Chicken breasts: Choose thick, even-sized boneless breasts for easy stuffing and even cooking. If you prefer, turkey breast slices work well as a lean alternative.
Brie cheese: This creamy cheese melts beautifully and adds a smooth texture. If you can’t find Brie, Camembert or even cream cheese mixed with shredded mozzarella can be good substitutes.
Cranberries: Dried cranberries add sweetness and chewiness, while fresh cranberries are great for garnish and glaze. If cranberries aren’t handy, chopped dried cherries or raisins offer a similar touch of tart sweetness.
Spinach: Fresh chopped spinach adds color and a mild flavor that balances the rich cheese. You can swap it with kale or Swiss chard if you like, just make sure to chop finely.
How Do You Stuff Chicken Without the Filling Falling Out?
To keep the filling inside during cooking, cutting a proper pocket and securing it well is key.
- Use a sharp knife to slice a pocket along the side of the chicken breast, about halfway through, so you have room to add filling without slicing completely.
- Don’t overstuff—too much filling can make the chicken hard to seal.
- After stuffing, use toothpicks or kitchen twine to close the pocket tightly. This keeps cheese and cranberries inside as the chicken cooks.
- Make sure to remove toothpicks before serving to avoid surprises.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting the chicken pockets cleanly and safely.
- Cutting board – you want a sturdy surface to work on when prepping the chicken and filling.
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Toothpicks or kitchen twine – these keep the stuffed chicken securely closed while cooking.
- Small saucepan – useful if you want to make the optional cranberry glaze.
Flavor Variations & Add-Ins
- Swap spinach for fresh basil or arugula for a peppery twist that pairs well with Brie.
- Add chopped walnuts or pecans inside for crunch and nuttiness.
- Use goat cheese instead of Brie for a tangier, creamier filling.
- Mix in finely chopped cooked bacon or prosciutto for a smoky, salty flavor boost.
How to Make Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 4 oz Brie cheese, rind removed and sliced
- 1/2 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/4 cup fresh cranberries (for garnish)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Toothpicks or kitchen twine, for securing
Cooking:
- 2 tablespoons olive oil
- Optional: 1 tablespoon butter for sauce
- Optional: 1 tablespoon honey or maple syrup (to glaze cranberries)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to roast the chicken, plus a short resting time of 5 minutes before serving. If you decide to make the cranberry glaze, add another 5 minutes. So, plan for about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Use a sharp knife to carefully cut a pocket into the side of each chicken breast without cutting all the way through. This pocket will hold the filling.
2. Make the Filling:
In a bowl, mix together chopped spinach, dried cranberries, minced garlic, thyme, salt, and pepper. You’ll use this tasty mixture to stuff the chicken breasts along with Brie slices.
3. Stuff the Chicken:
Put slices of Brie inside each chicken pocket, then add a spoonful of the spinach and cranberry mix. Close and secure the opening with toothpicks or kitchen twine so the filling stays inside while cooking.
4. Cook the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 3-4 minutes on each side until they turn golden brown. Then, transfer the skillet to the preheated oven and bake for 15-20 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and juices run clear.
5. Make the Optional Cranberry Glaze:
While the chicken bakes, you can make a simple glaze by heating fresh cranberries, butter, and honey or maple syrup in a small saucepan. Cook until the cranberries soften and the sauce thickens slightly.
6. Rest and Serve:
Remove the chicken from the oven and let it rest for 5 minutes. Take out the toothpicks or twine before serving. Plate the chicken and spoon the warm cranberry glaze over the top. Garnish with fresh cranberries and extra thyme leaves for a pretty finish.
Enjoy your delicious Cranberry Brie Stuffed Chicken with your favorite side like roasted veggies or a fresh salad!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to thaw them completely in the refrigerator overnight before preparing. This helps ensure even cooking and makes cutting the pocket easier.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, Camembert is a great substitute with a similar creamy texture. Alternatively, cream cheese mixed with a bit of shredded mozzarella can work well.
How Should I Store Leftovers?
Store any leftover 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 overcooking and becoming rubbery.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just bring them to room temperature before searing and baking.