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Close-up of delicious Cranberry Brie Stuffed Chicken, a perfect holiday meal.

Cranberry Brie Stuffed Chicken Easy

This Cranberry Brie Stuffed Chicken is a delicious and impressive dish that's surprisingly easy to make. The sweet and tart cranberry sauce complements the creamy brie cheese, creating a flavor explosion perfect for weeknight dinners or special occasions. It's also customizable and can be prepped ahead of time for ultimate convenience.
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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
  • 4-6 ounces brie cheese, chilled
  • 1/2 cup cranberry sauce whole-berry or jellied
  • 1 tablespoon fresh rosemary, chopped optional
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional
  • Chopped pecans or walnuts optional

Equipment

  • cutting board
  • sharp knife
  • small bowl
  • Baking dish (8x8 or 9x13 inch)
  • Meat thermometer
  • Aluminum foil (optional)
  • Meat mallet (optional)
  • Dry skillet (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place each chicken breast on a cutting board and slice horizontally to create a pocket, being careful not to cut all the way through.
  3. Gently pound chicken breasts with a meat mallet if they are too thick.
  4. In a small bowl, combine cranberry sauce and chopped rosemary (if using).
  5. Toast chopped pecans or walnuts in a dry skillet for a few minutes until fragrant and add to cranberry mixture if desired.
  6. Open the pocket in each chicken breast and evenly divide the cranberry-rosemary mixture among them.
  7. Stuff each chicken breast with slices of brie cheese.
  8. Drizzle the stuffed chicken breasts with olive oil.
  9. Season generously with salt, pepper, garlic powder, and onion powder.
  10. Place the stuffed chicken breasts in a baking dish.
  11. Bake for 25-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  12. If the chicken starts to brown too quickly, cover the baking dish loosely with aluminum foil.
  13. Remove from oven and let rest for 5-10 minutes before slicing and serving.
  14. Garnish with fresh rosemary sprigs or chopped pecans if desired.

Notes

Use high-quality ingredients for the best flavor. Don't overcook the chicken; use a meat thermometer. Let the brie warm up slightly before stuffing for easier slicing and melting. Get creative with the filling: add spinach, sautéed mushrooms, or sun-dried tomatoes. The stuffed chicken breasts can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Store leftover Cranberry Brie Stuffed Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.