Description

This elegant Cranberry and Brie Stuffed Chicken recipe features tender chicken breasts filled with creamy Brie cheese and sweet-tart cranberry sauce. Searing the chicken to a golden brown before baking ensures a flavorful crust while keeping the inside juicy and melty. Perfect for a festive dinner or special occasion, this dish pairs beautifully with roasted vegetables or a fresh salad.

Ingredients

Scale

Primary Ingredients

4 boneless, skinless chicken breasts
4 oz Brie cheese, sliced
1/2 cup cranberry sauce (fresh or canned)
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh rosemary or thyme for garnish (optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the chicken.
Create chicken pockets: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be sure not to slice all the way through—the goal is to create a cavity to stuff without making the chicken fall apart.
Season the chicken: Sprinkle salt, pepper, and dried thyme evenly over the chicken breasts to enhance their flavor.
Stuff the chicken: Fill each pocket with slices of Brie cheese and approximately 2 tablespoons of cranberry sauce. Secure the openings with toothpicks if needed to keep the filling inside during cooking.
Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for 3-4 minutes on each side until they develop a golden brown crust. This step locks in moisture and adds flavor.
Bake the chicken: Transfer the skillet to the preheated oven and bake for 15-20 minutes. The chicken is done when the internal temperature reaches 165°F (74°C), the cheese is melted, and the chicken is cooked through.
Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Remove the toothpicks and garnish with fresh rosemary or thyme if desired before serving.

Notes

If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan and then transfer them to a baking dish for the oven step.
Use fresh cranberry sauce during the holidays for best flavor, or canned cranberry sauce if you’re short on time.
Make sure not to overstuff the chicken pockets to prevent them from bursting during cooking.
Use a meat thermometer to ensure chicken reaches a safe internal temperature without drying out.
Pair with roasted vegetables or a light green salad for a complete meal.