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Best Brie-Stuffed Chicken Recipe

This recipe delivers juicy and flavorful chicken breasts stuffed with creamy, melted brie cheese. It involves a few key techniques, including searing and proper temperature control, to prevent dryness and ensure the brie doesn't leak out, resulting in a decadent and satisfying main course.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 4 ounces Brie cheese, rind removed and cut into 4 equal pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh herbs thyme, rosemary, or chives
  • Wate r
  • Salt for brine
  • Sugar for brine

Equipment

  • baking sheet
  • Aluminum foil or parchment paper
  • Meat thermometer
  • sharp knife
  • small bowl
  • Measuring spoons
  • Measuring cups
  • paper towels
  • skillet

Method
 

  1. Prepare the Chicken: Preheat oven to 375°F (190°C).
  2. Brine the chicken: Soak the chicken breasts in a salt water solution for 30 minutes to improve moisture retention. A simple brine can be made with 4 cups of water, 4 tablespoons of salt, and 2 tablespoons of sugar.
  3. Pat the chicken breasts dry with paper towels. This is crucial for achieving a good sear.
  4. Create the Pocket: Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast, forming a pocket. Be careful not to cut all the way through.
  5. Stuff with Brie: Season the inside of each pocket with salt and pepper. Stuff each pocket with a piece of Brie cheese.
  6. Season the Chicken: In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Brush the mixture evenly over the outside of the chicken breasts.
  7. Sear the Chicken: Heat olive oil in a skillet over medium-high heat and sear the chicken breasts on both sides until golden brown. This will add flavor and help to seal in the Brie.
  8. Bake: Line a baking sheet with aluminum foil or parchment paper. Place the stuffed chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
  9. Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
  10. Garnish & Serve: Garnish with fresh herbs, if desired. Serve immediately.

Notes

For best results, use high-quality brie cheese. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to avoid undercooking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken. Consider adding other fillings to the brie, such as chopped nuts or sun-dried tomatoes, for added flavor and texture.