Table of Contents
Introduction
The first time I attempted cranberry brie stuffed chicken was during a small holiday gathering with my closest friends. I was nervous stuffing chicken breasts can be tricky but the moment everyone took their first bite, the dining room fell silent, followed by a chorus of “mmms” and “wows.” That’s the magic of cranberry brie stuffed chicken: it transforms an ordinary chicken dinner into something extraordinary that leaves guests impressed and asking for the recipe.
This isn’t just another chicken recipe. The combination of tart cranberries, creamy brie, and juicy chicken creates a perfect harmony that elevates a weeknight dinner to holiday worthy status. What makes this dish truly special is how it looks complicated but is actually surprisingly simple to prepare. After testing countless variations over the years, I’ve perfected a foolproof method that delivers restaurant quality results right in your own kitchen.
Whether you’re looking to impress at your next holiday gathering or simply want to treat yourself to something special on a Tuesday night, this cranberry brie stuffed chicken hits all the right notes. The best part? You probably already have most of the ingredients in your pantry and fridge!
Why This Recipe Is a Must Try
- Impressive Presentation: Looks like you spent hours in the kitchen, though it takes just 45 minutes from start to finish
- Perfect Balance of Flavors: The creamy brie mellows the tart cranberries, creating a delicious sweet-savory combination
- Versatile for Any Occasion: Elegant enough for holidays but simple enough for weeknight dinners
- Make Ahead Friendly: Prep the stuffed chicken breasts earlier in the day and bake when ready to serve
- Budget Friendly Luxury: Uses inexpensive chicken breasts but tastes like a $30 restaurant dish
- One Pan Wonder: Everything cooks in a single skillet for minimal cleanup
- Foolproof Technique: My method prevents the dreaded “cheese leak” that happens with many stuffed chicken recipes
- Naturally Gluten Free: Perfect for guests with dietary restrictions without any special substitutions
Ingredients Breakdown & Substitutions
For the Chicken:
| Ingredient | Why It’s Important | Substitutions |
|---|---|---|
| Boneless Skinless Chicken Breasts | The star of the show that holds our delicious filling | Chicken thighs (though harder to stuff) or turkey cutlets |
| Brie Cheese | Creates a creamy, melty center that pairs perfectly with cranberries | Camembert, goat cheese, or cream cheese for a different flavor profile |
| Dried Cranberries | Adds sweet tart flavor and beautiful color | Dried cherries, chopped dried apricots, or even fig jam |
| Fresh Rosemary & Thyme | Brings holiday aromatics that complement the cranberries | Sage, tarragon, or herbes de Provence |
| Garlic | Adds depth of flavor to both filling and sauce | Garlic powder (1/4 tsp per clove) or shallots |
| Olive Oil | Helps achieve a golden brown sear | Butter, avocado oil, or any neutral cooking oil |
| Salt & Pepper | Enhances all other flavors | Kosher salt works best; freshly ground pepper makes a difference! |
For the Sauce:
| Ingredient | Why It’s Important | Substitutions |
|---|---|---|
| Chicken Broth | Creates the base for our pan sauce | Vegetable broth or white wine for a more complex flavor |
| Dijon Mustard | Adds tanginess and helps emulsify the sauce | Whole grain mustard or honey mustard |
| Honey | Balances the tart cranberries | Maple syrup, brown sugar, or agave nectar |
| Butter | Creates a silky, rich finish | Ghee or additional olive oil for dairy free |
Step by Step Instructions with Expert Tips
1. Prepare the Chicken Breasts
Preheat your oven to 375°F (190°C). This temperature is perfect for cooking the chicken through without drying it out.
Butterfly the chicken breasts. Place your hand flat on top of a chicken breast and carefully slice horizontally almost all the way through, but not completely, so you can open it like a book. Pro tip: Partially freezing the chicken breasts for 15 minutes makes them easier to slice cleanly.
Pound the chicken to even thickness. Place the butterflied breasts between plastic wrap and gently pound with a meat mallet or heavy pan until about 1/4 inch thick throughout. This ensures even cooking and makes rolling easier.
Season the inside. Sprinkle the inside of each breast with salt, pepper, and a pinch of chopped rosemary and thyme.
2. Prepare the Filling
Mix the filling ingredients. In a small bowl, combine 1/2 cup dried cranberries, 1 minced garlic clove, 1 tablespoon chopped fresh herbs, and a drizzle of honey. The honey helps the cranberries stick together and balances their tartness.
Slice the brie. Remove the rind (optional, but recommended for better melting) and cut the brie into small pieces, about 1-2 ounces per chicken breast. Keeping the brie cold until the last minute prevents excessive melting during preparation.
3. Stuff and Roll the Chicken
Layer the filling. Place a portion of the cranberry mixture on each breast, followed by the brie pieces, keeping them about 1/2 inch from the edges. Avoid overstuffing, which can lead to filling leakage during cooking.
Roll the chicken. Starting from the narrowest end, tightly roll up each chicken breast, tucking in the sides as you go. Think of rolling a burrito keeping it tight is key!
Secure with toothpicks. Insert toothpicks at an angle to completely secure the roll. Count how many you use so you can remove them all before serving.
4. Cook the Chicken
Heat olive oil in an oven-safe skillet over medium high heat until shimmering but not smoking.
Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. This step is crucial for flavor development and helps seal in the juices.
Transfer to the oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Always use a meat thermometer for perfect doneness guessing can lead to dry chicken!
5. Make the Pan Sauce
Remove chicken to a plate and tent with foil to rest while you make the sauce. Resting allows the juices to redistribute throughout the meat.
Return the skillet to medium heat and add 3/4 cup chicken broth, scraping up all the browned bits from the bottom. These bits (called fond) are packed with flavor!
Whisk in 1 teaspoon Dijon mustard and 1 tablespoon honey, then simmer until reduced by half, about 3-5 minutes.
Finish with 1 tablespoon cold butter, whisking until melted and sauce is glossy. Adding cold butter at the end creates a silky, restaurant quality sauce.
Slice the chicken into medallions, removing toothpicks first, and serve with the sauce drizzled over top.
Storage, Make Ahead & Freezing Tips
Refrigerator Storage: These stuffed chicken breasts keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container, and the flavors will actually continue to develop! Just last week, I had leftover stuffed chicken for lunch the next day, and it tasted even better than the night before.
Make Ahead Options: You can prepare the stuffed chicken up to 24 hours in advance. Simply stuff, roll, and secure the chicken, then cover tightly with plastic wrap and refrigerate. When you’re ready to cook, let them sit at room temperature for 15 minutes while your oven preheats, then proceed with the recipe. This is a lifesaver for entertaining!
Freezing Instructions: These freeze surprisingly well! After stuffing and rolling (but before cooking), wrap each chicken breast individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then follow the cooking instructions, adding about 5 extra minutes to the baking time.
Reheating Tips: To reheat without drying out the chicken, place in a covered baking dish with 1-2 tablespoons of water or broth. Warm in a 325°F oven for 15-20 minutes. Alternatively, slice the chicken first, then reheat in a skillet with a splash of broth and a bit of butter for moisture.
Creative Variations & Serving Ideas
Flavor Variations:
- Mediterranean Style: Swap the cranberries for sun dried tomatoes and use feta instead of brie
- Apple Cheddar Chicken: Replace cranberries with sautéed apples and use sharp cheddar instead of brie
- Spinach & Mushroom: Add sautéed spinach and mushrooms to the cranberry and brie mixture
- Prosciutto Wrap: Before searing, wrap each stuffed chicken breast in a slice of prosciutto for extra flavor and a crispy exterior
- Cranberry Orange: Add 1 teaspoon of orange zest to the cranberry mixture for a citrus twist
Serving Suggestions:
- Holiday Dinner: Serve with roasted Brussels sprouts and garlic mashed potatoes for a festive meal
- Weeknight Dinner: Pair with a simple green salad and crusty bread to soak up the sauce
- Wine Pairing: A light Pinot Noir or unoaked Chardonnay complements the sweet savory flavors perfectly
- Sauce Variations: Stir 2 tablespoons of cranberry sauce into the pan sauce for extra cranberry flavor, or add a splash of brandy for a holiday touch
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Carbohydrates | 12g |
| Fiber | 1g |
| Sugar | 9g |
| Fat | 19g (7g saturated) |
| Sodium | 520mg |
| Calcium | 15% DV |
| Iron | 10% DV |
Nutrient values calculated using the USDA Food Database and are approximate. One serving equals one stuffed chicken breast.
This cranberry brie stuffed chicken is surprisingly balanced nutritionally! It’s high in protein and relatively moderate in carbohydrates, making it suitable for those watching their carb intake. The fat comes primarily from the brie and olive oil, which provide heart healthy unsaturated fats along with the saturated fat.
For those on special diets, this recipe is naturally gluten-free and can be made lower in carbs by reducing the honey in both the filling and the sauce. If you’re watching sodium, you can cut back on the added salt and use low sodium chicken broth.
Expert Tips
After making this dish countless times (including twice when my in laws visited last Christmas), I’ve learned some tricks that’ll guarantee success:
Temperature matters: Allow the chicken to sit at room temperature for 15 minutes before cooking for more even cooking. Similarly, cold brie is easier to handle than room temperature brie when stuffing.
The pocket technique: If you’re nervous about butterfly cutting, try creating a pocket instead. Insert a sharp knife into the thickest part of the breast and carefully cut a pocket, being careful not to cut all the way through.
Prevent cheese leakage: Keep the filling away from the edges, and if you notice any tears in the chicken, patch them with a small piece of chicken from the thinner end.
Sauce rescue: If your sauce breaks or looks greasy, whisk in 1-2 teaspoons of cold water to help it re emulsify. Works like magic every time!
Use softened cranberries: Pour boiling water over your dried cranberries and let them sit for 5 minutes, then drain before using. This makes them plumper and juicier in the final dish.
Don’t rush the searing: A proper golden brown sear not only looks beautiful but builds incredible flavor. Give each side enough time to develop color.
Frequently Asked Questions
How to make chicken, cranberry, and brie pizza?
You can repurpose this flavor combination into an amazing pizza! Start with pre-made dough or flatbread, spread with olive oil and minced garlic, then top with shredded cooked chicken, dollops of brie, sprinkled dried cranberries, and fresh thyme. Bake at 450°F for 10-12 minutes until the cheese is melty and the crust is golden. After baking, drizzle with a little honey for that perfect sweet-savory balance.
Can you stuff chicken with brie?
Absolutely! Brie is actually one of the best cheeses for stuffing chicken because it melts beautifully and creates a creamy, flavorful center. The key is to keep the brie cold until you’re ready to stuff it, which makes it easier to handle. Also, removing the rind (though optional) helps it melt more evenly inside the chicken. I’ve been stuffing chicken with brie for years, and it’s always a crowd-pleaser!
Do brie and cranberry go together?
Brie and cranberry are a match made in culinary heaven! The creamy, buttery richness of brie perfectly balances the tart, sweet flavor of cranberries. This classic pairing works because it hits all the flavor notes we crave sweet, tangy, rich, and savory. You’ll often see this combo on holiday cheese boards, but incorporating it into main dishes like this stuffed chicken takes it to another level!
Does cranberry go with chicken?
Cranberry and chicken are wonderful together! The bright, tangy flavor of cranberries cuts through the richness of the chicken, creating a balanced bite. This pairing is popular during the holidays (think turkey and cranberry sauce), but it’s delicious year round. The slight sweetness of cranberries also helps chicken brown beautifully, especially when there’s a bit of honey or sugar in the mix.
Should you melt brie?
Brie is at its absolute best when warmed until soft and melty! When brie reaches that perfect melting point (around 120-130°F), its flavor becomes more pronounced and its texture transforms into a creamy dream. In this recipe, the heat from cooking the chicken melts the brie to create a pocketed sauce inside the chicken. Just be careful not to overcook, as brie can separate if it gets too hot for too long.
How to brie chicken?
“Brie-ing” chicken is simpler than you might think! Here’s my quick method: butterfly or pound chicken breasts thin, add a slice of cold brie (rind removed if preferred), add any complementary ingredients (like cranberries, herbs, or prosciutto), fold chicken over the filling, secure with toothpicks, then sear and bake until cooked through. The key is ensuring your chicken is even thickness so it cooks uniformly while the brie melts inside.
Conclusion
There’s something magical about cutting into a perfectly cooked chicken breast to reveal a melty core of brie and cranberries. The way these flavors come together creates a dish that feels special enough for holidays but simple enough for a random Wednesday night dinner. I’ve made this cranberry brie stuffed chicken for countless gatherings, and it never fails to impress, even that time when I accidentally bought double cream brie instead of regular (which, by the way, was a delicious accident!).
What I love most about this recipe is how versatile it is. You can switch up the fillings based on what you have on hand, serve it with different sides depending on the season, or make it ahead for busy nights. It’s one of those back pocket recipes that can make any meal feel special without hours of work.
Have you tried combining brie with other fruits or herbs? I’d love to hear your favorite combinations or how this recipe turns out for you! Drop me a comment below and let me know if you have any questions. And if you’re looking for another impressive but easy chicken dish, check out my Honey BBQ Chicken Rice, Roasted Orange Chicken or Buffalo Chicken Crock Pot.
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