Hey y’all! Ready to treat your taste buds to something truly irresistible? This Cranberry Brie Stuffed Chicken recipe is about to become your go-to for impressing guests or spicing up weeknight dinners. The creamy brie melts beautifully inside each juicy chicken breast, while tangy cranberries add a festive touch that’s perfect for holidays and special occasions. With every bite, you’ll experience a harmony of savory, sweet, and creamy flavors. Let’s get cooking!
Why You’ll Love This Cranberry Brie Stuffed Chicken
- Elegant enough for holidays, yet quick and simple for weeknights.
- The combination of creamy brie and tart cranberries creates a flavor explosion in every bite.
- Moist, juicy chicken with a golden, crispy exterior.
- Customizable with your favorite herbs or cheeses.
- Ready in under 45 minutes, prep included!
Ingredients for Cranberry Brie Stuffed Chicken
- 4 boneless skinless chicken breasts (about 6 oz each)
- ½ cup whole berry cranberry sauce (homemade or store-bought)
- 4 oz (about ½ cup) brie cheese, sliced (rind removed, if desired)
- 1 tablespoon fresh rosemary, finely chopped (plus extra for garnish)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Toothpicks (for securing chicken)
Directions: How to Make Cranberry Brie Stuffed Chicken
Step 1: Prepare Chicken Breasts
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- Pat chicken breasts dry with paper towels. Using a sharp knife, cut a pocket horizontally into the side of each breast—be careful not to cut all the way through.
Step 2: Stuff the Chicken
- Stuff each pocket with about 1 tablespoon of cranberry sauce, 2-3 slices of brie, and a sprinkle of rosemary.
- Secure the openings with toothpicks to keep the filling inside while cooking.
Step 3: Season and Sear
- Brush each chicken breast with olive oil. Sprinkle evenly with salt, pepper, and garlic powder.
- Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear chicken 2-3 minutes per side, until golden-brown (don’t overcrowd the pan—work in batches if needed).
Step 4: Bake
- Drizzle balsamic vinegar over seared chicken breasts.
- Transfer skillet (or place chicken in prepared baking dish) to the oven and bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) and cheese is melted.
- Remove toothpicks, plate, and garnish with extra cranberry sauce and fresh rosemary.
Prep Time: 15 minutes
Total Time: 40 minutes
Notes & Tips for Cranberry Brie Stuffed Chicken
- If brie is too soft to slice, pop it in the freezer for 10-15 minutes before cutting.
- Homemade cranberry sauce adds a tart kick; learn how to make it at Simply Recipes.
- Let chicken rest a few minutes after baking for juicier results.
Delicious Variations for Cranberry Brie Stuffed Chicken
- Walnut-Cranberry Stuffed Chicken: Add a tablespoon of chopped toasted walnuts inside each breast for crunch.
- Spinach & Cranberry Brie Chicken: Layer fresh baby spinach inside for an extra pop of color and flavor.
- Goat Cheese & Cranberry Stuffed Chicken: Swap the brie for crumbled goat cheese if you like a tangier taste.
Required Equipment for Cranberry Brie Stuffed Chicken
- Sharp chef’s knife
- Cutting board
- Oven-safe skillet or baking dish
- Toothpicks
- Meat thermometer
Storage Instructions for Cranberry Brie Stuffed Chicken
Leftover stuffed chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or oven until warmed through, taking care not to overcook the chicken. Freeze (cooked and cooled) chicken for up to 2 months—thaw in the refrigerator before reheating.
Serving and Pairing Recommendations for Cranberry Brie Stuffed Chicken
- Pair with roasted vegetables, garlic mashed potatoes, or a crisp green salad.
- For holiday flair, serve with wild rice and extra cranberry sauce.
- Enjoy with a glass of chilled Chardonnay or light Pinot Noir.
Pro Tips for Best Cranberry Brie Stuffed Chicken Results
- Don’t skip searing; it locks in juices and adds a golden crust (read about searing techniques for chicken).
- Use a meat thermometer to check doneness and avoid overcooking (see recommended chicken cooking temps at USDA guidelines).
- Let the brie come to room temperature for easier stuffing and better melt.
Cranberry Brie Stuffed Chicken FAQ
- Can I prepare Cranberry Brie Stuffed Chicken in advance?
- Yes! Stuff and season the chicken up to a day ahead, cover tightly, and refrigerate. Sear and bake just before serving for best texture.
- Can I use dried cranberries instead of cranberry sauce?
- Absolutely. Soak 2-3 tablespoons dried cranberries in hot water, then stuff them with the brie for a chewier, less saucy texture.
- What’s the best substitute for brie?
- Camembert or a soft goat cheese work well if you want a different creamy filling in your stuffed chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 120 g brie cheese, sliced
- ½ cup cranberry sauce
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
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1Preheat the oven to 400°F (200°C). Grease a baking dish with 1 tablespoon olive oil.
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2Using a sharp knife, cut a pocket into the side of each chicken breast without slicing all the way through.
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3Stuff each pocket with a few slices of brie cheese and 2 tablespoons cranberry sauce. Sprinkle in some chopped rosemary.
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4Secure the pockets with toothpicks if needed. Season the chicken breasts on all sides with salt, pepper, and garlic powder.
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5Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 minutes per side, until golden.
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6Transfer chicken to the prepared baking dish and bake for 20–25 minutes, or until the chicken is cooked through and the cheese is melted. Remove toothpicks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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