Impressive Cranberry Brie Stuffed Chicken is a deliciously cozy dish that brings together juicy chicken breasts stuffed with creamy brie cheese and a sweet-tart cranberry filling. The combination of melty cheese and tangy cranberries wrapped inside tender, perfectly cooked chicken makes every bite a little celebration of flavors.
I love making this dish when I want something a bit special but not overly complicated. The stuffing melts down just right, and the cranberries add a nice pop that keeps things interesting. I usually prepare it ahead of time and pop it in the oven while I get everything else ready, which makes dinner feel much more relaxed.
This chicken is wonderful served alongside simple roasted vegetables or a fresh green salad. I always enjoy seeing how surprised people are when they cut into the chicken and find that gooey, colorful center—it’s such a fun and tasty twist on a classic chicken dinner. It’s one of those recipes that feels like a little gift to whoever’s at the table.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts work best for stuffing. If you prefer dark meat, thighs can be used but adjust cooking time. I like to pound them slightly for even thickness.
Brie cheese: Brie gives this dish its creamy, melt-in-your-mouth texture. If unavailable, try Camembert or a mild mozzarella for a similar effect.
Dried cranberries: They add the perfect sweet-tart contrast. You can swap with dried cherries or golden raisins depending on what you have.
Panko breadcrumbs: These breadcrumbs create a crispy coating. Regular breadcrumbs work too, but panko gives extra crunchiness I love.
How Do You Get the Chicken Stuffed Without Losing the Filling?
Cutting a pocket in the chicken breast can be tricky—here’s how to do it safely and neatly:
- Use a sharp knife, hold the chicken steady on a cutting board.
- Slice horizontally into the thickest part, stop before cutting all the way through to keep a ‘pocket.’
- Fill gently with brie and cranberries; don’t overstuff or the filling might spill out.
- Secure the opening with toothpicks if needed to keep everything inside while cooking.
- This helps keep the filling intact and ensures the chicken cooks evenly without leaks.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting a clean pocket in the chicken breasts without tearing.
- Cutting board – a sturdy surface to safely prep your chicken and fillings.
- Oven-safe skillet – great for searing the chicken on the stovetop and finishing it in the oven without extra dishes.
- Shallow bowls – perfect for setting up your flour, egg wash, and breadcrumb stations for easy dredging.
- Toothpicks – handy for securing the chicken pockets and keeping the stuffing inside while cooking.
Flavor Variations & Add-Ins
- Swap brie for goat cheese for a tangier, earthier flavor that pairs well with the cranberries.
- Add chopped fresh spinach inside the chicken for a pop of color and extra nutrients.
- Use cooked bacon bits in the stuffing for a smoky crunch that boosts savory depth.
- Stir in chopped walnuts or pecans with the cranberries for added texture and nuttiness.
Impressive Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 6 oz brie cheese, rind removed and sliced
- ½ cup dried cranberries
For the Coating:
- ½ cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp garlic powder
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 3 tbsp olive oil or butter
For Garnish (optional):
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation, including slicing and stuffing the chicken breasts, plus about 30 minutes for cooking (searing and baking). Allow 5 minutes of resting time before serving. Overall, you’ll spend around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Stuff the Chicken:
Preheat your oven to 375°F (190°C). Carefully use a sharp knife to slice a pocket into the thick side of each chicken breast without cutting all the way through. Stuff each pocket evenly with brie slices and dried cranberries. Use toothpicks if needed to keep the filling inside while cooking.
2. Prepare the Coating:
In a shallow bowl, mix the panko breadcrumbs, chopped parsley, thyme, garlic powder, salt, and pepper. Place the flour in a separate dish. In a third bowl, whisk together eggs and milk.
3. Coat and Cook the Chicken:
Dredge each stuffed chicken breast first in flour, then dip in the egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing gently to help it stick. Heat olive oil or butter in an oven-safe skillet over medium-high heat. Sear the chicken about 3-4 minutes per side until golden brown.
4. Bake and Serve:
Transfer the skillet to the oven and bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing. Garnish with fresh thyme sprigs if desired, and serve warm to enjoy the creamy, tangy filling with every bite.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the refrigerator overnight before prepping. This ensures even cooking and easier stuffing.
What Can I Substitute for Brie Cheese?
If you don’t have brie, creamy cheeses like Camembert or mild mozzarella work well. Goat cheese adds a tangy twist but may change the texture slightly.
How Do I Store Leftovers?
Keep leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken.
Can I Prepare This Dish Ahead of Time?
Yes! Stuff and bread the chicken breasts, then cover and refrigerate for up to 24 hours before cooking. When ready, sear and bake as directed for fresh, impressive results.
