There’s something incredibly comforting about the aroma of a home-cooked meal filling the kitchen—especially when that meal brings together rich, creamy cheese and the tangy sweetness of cranberries. This Cranberry and Brie Stuffed Chicken is one of those dishes that feels like it was made for special nights—whether it’s a quiet dinner at home, a holiday gathering, or a date-night-in kind of vibe.
This recipe has become a personal favorite of mine, not only because of its irresistible flavor combination but also because it feels like a little gift on a plate. Brie, with its velvety texture and luxurious melt, pairs so beautifully with tart cranberries, and when it’s all wrapped up in juicy chicken, you’ve got a dish that feels both elegant and cozy.
In our home, we started making this dish around the holidays as a way to use up leftover cranberry sauce—one of those spontaneous “let’s try this” dinners that turned into a yearly tradition. Now, I make it all year round using dried cranberries or homemade cranberry sauce. It’s always a hit, always feels a little bit fancy, and yet it’s surprisingly easy to pull together.
Whether you’re cooking for loved ones or just want to treat yourself to something delicious, this stuffed chicken is the kind of recipe that’s simple enough for weeknights but special enough for celebrations. Let’s get into it.
Why You’ll Love This Recipe:
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It’s quick and simple but delivers big on flavor.
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Perfect for both weeknight dinners and special occasions.
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The brie melts into a creamy dream inside the chicken.
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Cranberries add a perfect sweet-tart pop.
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Looks fancy, tastes gourmet—yet requires very little prep.
INGREDIENTS YOU’LL NEED:
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4 boneless, skinless chicken breasts
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4 oz brie cheese, sliced
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1/4 cup dried cranberries
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1 tbsp olive oil
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
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1 tbsp fresh rosemary or thyme, chopped (optional)
HOW TO MAKE CRANBERRY AND BRIE STUFFED CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and prep your chicken
Start by preheating your oven to 375°F (190°C). Take your chicken breasts and carefully cut a pocket into each one. You want to slice lengthwise without cutting all the way through—just enough to make room for that cheesy cranberry magic.
Step 2: Stuff it up
Now, take a few slices of brie and nestle them inside each chicken breast, followed by a small handful of dried cranberries. The goal is to get a little bit of each in every bite. If you want to take things up a notch, sprinkle in a little chopped rosemary or thyme for that woodsy, cozy flavor.
Step 3: Season with love
Once your chicken is stuffed, brush or rub each breast with olive oil. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the top. A little extra seasoning never hurts—trust your instincts here.
Step 4: Secure and sear
If your chicken is extra full (no judgment here), use a toothpick to secure the opening. This helps keep the brie from totally oozing out while it cooks. Heat a skillet over medium heat and sear the chicken for 2–3 minutes per side until golden brown. This adds a beautiful crust and locks in moisture.
Step 5: Bake to perfection
Transfer the seared chicken breasts to a baking dish and pop them into the oven for about 20–25 minutes, or until the internal temperature hits 165°F (74°C). The brie should be melty and the cranberries just a little softened.
Step 6: Rest and serve
Let the chicken rest for a few minutes before slicing in. This gives the juices a chance to settle and keeps everything moist and tender. Serve it up with roasted veggies, a simple salad, or even mashed potatoes if you’re going all out.
HELPFUL TIPS:
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Use a sharp knife to cut the pocket—it’ll make the stuffing process much easier.
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Room temperature brie is easier to slice and stuff.
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Don’t overstuff! A little goes a long way, and overfilling can cause everything to spill out while baking.
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Secure with toothpicks if needed to help hold in the filling—just remember to remove them before serving.
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Want extra flavor? Add a small spoonful of cranberry sauce inside with the brie and cranberries.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings
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Category: Main Dish
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Method: Baked
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Cuisine: American
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Diet: High Protein, Gluten-Free (if using GF ingredients)
NOTES:
You can easily customize this recipe with what you have on hand. No brie? Try mozzarella or goat cheese. No cranberries? Dried cherries or even chopped apples would work beautifully.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 340
Protein: 35g
Fat: 18g
Carbohydrates: 8g
Fiber: 1g
Sugar: 6g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Yes! You can prep the chicken in advance, stuff it, and keep it in the fridge (covered) for up to 24 hours before baking.
Can I freeze this?
You sure can. Once baked and cooled, wrap each chicken breast tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
What if I don’t have brie?
No problem—camembert, goat cheese, or even a slice of cream cheese will work in a pinch. Just use something creamy and melty.
Can I use chicken thighs instead?
Yes, but boneless, skinless thighs are smaller, so adjust the stuffing accordingly and reduce the baking time.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
This Cranberry and Brie Stuffed Chicken is the kind of recipe that makes any night feel like a special occasion. With just a handful of ingredients, you’ll create something that looks stunning, tastes amazing, and warms hearts—yours included. It’s a perfect example of how a little creativity can transform simple ingredients into something truly unforgettable.
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Cranberry and Brie Stuffed Chicken
Description
There’s something incredibly comforting about the aroma of a home-cooked meal filling the kitchen—especially when that meal brings together rich, creamy cheese and the tangy sweetness of cranberries. This Cranberry and Brie Stuffed Chicken is one of those dishes that feels like it was made for special nights—whether it’s a quiet dinner at home, a holiday gathering, or a date-night-in kind of vibe.
This recipe has become a personal favorite of mine, not only because of its irresistible flavor combination but also because it feels like a little gift on a plate. Brie, with its velvety texture and luxurious melt, pairs so beautifully with tart cranberries, and when it’s all wrapped up in juicy chicken, you’ve got a dish that feels both elegant and cozy.
In our home, we started making this dish around the holidays as a way to use up leftover cranberry sauce—one of those spontaneous “let’s try this” dinners that turned into a yearly tradition. Now, I make it all year round using dried cranberries or homemade cranberry sauce. It’s always a hit, always feels a little bit fancy, and yet it’s surprisingly easy to pull together.
Whether you’re cooking for loved ones or just want to treat yourself to something delicious, this stuffed chicken is the kind of recipe that’s simple enough for weeknights but special enough for celebrations. Let’s get into it.
Ingredients
4 boneless, skinless chicken breasts
4 oz brie cheese, sliced
1/4 cup dried cranberries
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1 tbsp fresh rosemary or thyme, chopped (optional)
Instructions
Step 1: Preheat and prep your chicken
Start by preheating your oven to 375°F (190°C). Take your chicken breasts and carefully cut a pocket into each one. You want to slice lengthwise without cutting all the way through—just enough to make room for that cheesy cranberry magic.
Step 2: Stuff it up
Now, take a few slices of brie and nestle them inside each chicken breast, followed by a small handful of dried cranberries. The goal is to get a little bit of each in every bite. If you want to take things up a notch, sprinkle in a little chopped rosemary or thyme for that woodsy, cozy flavor.
Step 3: Season with love
Once your chicken is stuffed, brush or rub each breast with olive oil. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the top. A little extra seasoning never hurts—trust your instincts here.
Step 4: Secure and sear
If your chicken is extra full (no judgment here), use a toothpick to secure the opening. This helps keep the brie from totally oozing out while it cooks. Heat a skillet over medium heat and sear the chicken for 2–3 minutes per side until golden brown. This adds a beautiful crust and locks in moisture.
Step 5: Bake to perfection
Transfer the seared chicken breasts to a baking dish and pop them into the oven for about 20–25 minutes, or until the internal temperature hits 165°F (74°C). The brie should be melty and the cranberries just a little softened.
Step 6: Rest and serve
Let the chicken rest for a few minutes before slicing in. This gives the juices a chance to settle and keeps everything moist and tender. Serve it up with roasted veggies, a simple salad, or even mashed potatoes if you’re going all out.
Notes
You can easily customize this recipe with what you have on hand. No brie? Try mozzarella or goat cheese. No cranberries? Dried cherries or even chopped apples would work beautifully.