Juicy, tender chicken breasts filled with creamy brie cheese, sweet-tart cranberries, and fresh herbs—this Cranberry Brie Stuffed Chicken is a flavor-packed main dish that brings comfort and elegance to the table. Whether I’m making it for a festive holiday dinner or just want to elevate a regular weeknight meal, this recipe always feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
4 oz brie cheese, sliced
1/2 cup dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Toothpicks or kitchen twine, for securing
Directions
I preheat my oven to 375°F (190°C).
Then I butterfly each chicken breast by slicing it horizontally, making sure not to cut all the way through. I open it like a book.
I season the inside of each chicken breast with salt, pepper, and garlic powder.
I add slices of brie and a tablespoon of dried cranberries inside each breast, then sprinkle with chopped parsley.
After folding the chicken closed, I secure it with toothpicks or kitchen twine.
In an oven-safe skillet, I heat the olive oil over medium-high heat and sear each chicken breast for 2–3 minutes on each side until golden brown.
I drizzle the seared chicken with balsamic vinegar and transfer the skillet to the oven.
I bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
I let the chicken rest for 5 minutes before serving, and don’t forget to remove the toothpicks or twine before plating.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to cook, with a total time of 40 minutes. Each serving contains approximately 310 kcal.
Variations
I sometimes swap the dried cranberries for chopped dried apricots or cherries for a twist on the sweet component.
For an herby upgrade, I like using a mix of rosemary and thyme instead of parsley.
If I want extra richness, I add a thin layer of cream cheese along with the brie.
When I crave crunch, I top the stuffed chicken with a sprinkle of chopped pecans or walnuts before baking.
For a smoky depth, I wrap the stuffed chicken in prosciutto before searing and baking.
Storage/Reheating
To store leftovers, I place them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm the chicken in a 350°F (175°C) oven for 10–15 minutes, or until heated through. I avoid microwaving if I want to keep the brie from getting rubbery. If freezing, I wrap each cooled portion tightly in foil and store it in a freezer-safe bag for up to 2 months.
FAQs
How do I know when the chicken is cooked through?
I always check the internal temperature with a meat thermometer. It should read 165°F (74°C) at the thickest part of the breast.
Can I use frozen chicken breasts?
I can use frozen chicken breasts, but I make sure to thaw them completely in the fridge before preparing the dish. That ensures even cooking and proper seasoning.
What can I serve with Cranberry Brie Stuffed Chicken?
I love pairing it with roasted vegetables, mashed potatoes, or a fresh green salad. A wild rice pilaf also complements the flavors beautifully.
Can I make this dish ahead of time?
Yes, I often prep the stuffed and secured chicken breasts a few hours ahead and keep them in the fridge. When I’m ready, I just sear and bake.
What’s a good substitute for brie cheese?
If I don’t have brie on hand, I sometimes use camembert or even a creamy goat cheese. Mozzarella can work in a pinch, but it lacks the same richness.
Conclusion
Cranberry Brie Stuffed Chicken is one of those dishes I turn to when I want a meal that feels indulgent without requiring hours in the kitchen. The melty cheese, burst of cranberry sweetness, and juicy chicken make it a memorable main course for holidays and cozy nights alike. It’s a recipe I keep coming back to, and I bet it’ll become a favorite in any kitchen.
Recipe:
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Cranberry Brie Stuffed Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, tender chicken breasts are stuffed with creamy brie cheese, sweet-tart cranberries, and fresh herbs for a delicious, comforting main dish perfect for holidays or special dinners.
Ingredients
4 boneless, skinless chicken breasts
4 oz brie cheese, sliced
1/2 cup dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Toothpicks or kitchen twine, for securing
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast by slicing horizontally without cutting all the way through; open like a book.
- Season the inside of each chicken breast with salt, pepper, and garlic powder.
- Place slices of brie, 1 tablespoon of dried cranberries, and chopped parsley inside each chicken breast.
- Fold the chicken closed and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken breasts for 2–3 minutes per side until golden.
- Drizzle with balsamic vinegar and transfer skillet to the oven.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then remove toothpicks or twine before serving.
Notes
Swap cranberries with chopped dried apricots or cherries for variation.
Use rosemary or thyme instead of parsley for different herb flavors.
Add cream cheese with the brie for extra richness.
Top with chopped pecans or walnuts for a crunchy finish.
Wrap chicken in prosciutto before searing for smoky flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes to preserve texture.
Freeze cooled portions wrapped in foil inside a freezer-safe bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg
