Looking for a dish that wows your guests without stressing you out?
This Cranberry Brie Stuffed Chicken is the ultimate holiday showstopper for your table.
It delivers a perfect balance of creamy, tart, and savory flavors in every bite.
Why You’ll Love This Recipe
This recipe looks like it came from a high-end restaurant kitchen.
However, it is surprisingly simple for any beginner home cook to master.
It is ready in just 45 minutes from start to finish.
The combination of melted brie and tart cranberries feels incredibly festive and cozy.
It is the perfect choice for stress-free holiday entertaining this winter season.
Simple Cooking Steps
You will start by creating a small pocket in each chicken breast.
Stuffing the chicken is easier than it looks, I promise!
A quick sear in the pan creates a beautiful golden crust on the outside.
The oven does the rest of the work to ensure juicy results.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 4 large boneless, skinless chicken breasts
- 4 ounces Brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup balsamic glaze
Step-by-Step Directions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cut a horizontal pocket into the thickest part of each chicken breast.
- Season the exterior and interior of the chicken with salt and pepper.
- Stuff each pocket with 1 ounce of Brie and 2 tablespoons of cranberry sauce.
- Secure the pocket openings with toothpicks to keep the filling inside.
- Heat olive oil in a large oven-proof skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 12 to 15 minutes.
- Ensure the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken rest for 5 minutes before drizzling with balsamic glaze.
Best Ways to Enjoy It
Serve this chicken warm while the Brie is still gooey and melted.
It pairs beautifully with roasted green beans or creamy mashed potatoes.
Add a glass of sparkling cider to make it feel extra special.
Set the table with your favorite linens and enjoy a cozy holiday meal.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for three days.
To reheat, place the chicken in a 350°F oven for 10 minutes.
This helps the cheese melt evenly without drying out the meat.
Avoid the microwave if you want to keep that lovely seared texture.
Recipe Tips for Best Results
- Do not skip the toothpicks or your cheese will leak out.
- Use a meat thermometer to ensure the chicken stays juicy and tender.
- Pat the chicken dry with paper towels before seasoning for a better sear.
- Choose a double-cream Brie for the ultimate melt-in-your-mouth experience.
- For a festive touch, garnish with a few extra whole cranberries.
- Let the chicken rest so the juices stay inside the meat.
- Use a high-quality balsamic glaze for a rich, sweet finish.
Easy Flavor Ideas
- Swap the fresh thyme for rosemary for a woodsy winter aroma.
- Add a tablespoon of chopped pecans inside for a little crunch.
- Use goat cheese instead of Brie for a tangier flavor profile.
- In the summer, try swapping cranberries for fresh peach slices.
Common Questions
Can I make this ahead of time?
You can stuff the chicken breasts a few hours before dinner begins.
Keep them covered in the fridge until you are ready to sear.
What if I don’t have an oven-proof skillet?
Simply sear the chicken in a regular pan first.
Then, transfer the breasts to a baking dish before putting them in the oven.
Do I need to remove the Brie rind?
The rind is completely edible and helps hold the cheese together.
I recommend keeping it on for the best results in this recipe.
I hope this cozy recipe brings a little extra magic to your holiday table. It is so rewarding to serve something this beautiful to the people you love. Happy cooking!
— Lidia
Cranberry Brie Stuffed Chicken
Ingredients
- 4 large boneless , skinless chicken breasts
- 4 ounces Brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon fresh thyme, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup balsamic glaze
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cut a horizontal pocket into the thickest part of each chicken breast without cutting all the way through.
- Season the exterior and interior of the chicken breasts with kosher salt and black pepper.
- Stuff each pocket with approximately 1 ounce of Brie cheese and 2 tablespoons of cranberry sauce.
- Secure the pocket openings with toothpicks to prevent filling from leaking.
- Heat olive oil in a large oven-proof skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove from oven and let rest for 5 minutes.
- Drizzle with balsamic glaze and garnish with minced fresh thyme before serving.
