Impressive Cranberry Brie Stuffed Chicken is a delightful mix of juicy chicken breasts filled with creamy brie cheese and tangy cranberry sauce. The combination of melty cheese and the sweet-tart cranberries makes every bite feel special without a lot of fuss. It’s one of those dishes that looks like you spent hours in the kitchen, but it actually comes together pretty easily.
I love making this chicken when I want to treat my family or guests to something a little different but still comforting. The brie melts into the chicken so perfectly, keeping it moist and rich, while the cranberry adds a nice pop of flavor. It’s a fun twist that feels festive anytime, not just around the holidays.
My favorite way to enjoy this meal is with a simple green salad or some roasted vegetables on the side. It’s also great with a bit of crusty bread to soak up any leftover juices. Every time I serve this, people ask for seconds, and it never fails to impress without needing complicated steps.
Key Ingredients & Substitutions
Chicken breasts: Choose boneless, skinless breasts for easy stuffing. If you can’t find large ones, use two smaller breasts per serving or butterfly and pound them thinner for easier rolling.
Brie cheese: This soft cheese melts beautifully, giving creamy texture and mild flavor. If you prefer, substitute with camembert or mozzarella for a similar melty effect.
Dried cranberries: They add a tangy sweetness that balances the cheese. You can swap with fresh cranberries cooked down with a bit of sugar if you like a fresher taste.
Spinach: Fresh spinach adds a bit of earthiness and color. Kale or swiss chard work too, just cook until tender before stuffing.
Balsamic vinegar: This ingredient brings depth and slight sweetness to the pan sauce. If unavailable, red wine vinegar with a pinch of sugar can be used instead.
How Do You Butterfly Chicken Breasts Properly for Stuffing?
Butterflying chicken breasts means slicing them horizontally, creating a “pocket” without cutting all the way through. This helps to hold your stuffing inside during cooking.
- Place the chicken breast on a cutting board and steady it with your non-cutting hand.
- Using a sharp knife, slice horizontally into the thick side of the breast.
- Stop cutting about 1/2 inch from the edge so the breast opens like a book.
- Carefully open the breast flat and gently pound it with a meat mallet to an even thickness if needed.
- This technique ensures even cooking and enough space to hold the cheese and fillings securely.
Take your time during this step to avoid cutting the breast in half. It’s worth the extra care to keep your stuffing intact and get juicy, evenly cooked chicken.
Equipment You’ll Need
- Sharp chef’s knife – essential for cleanly butterflying the chicken breasts without tearing the meat.
- Cutting board – gives you a stable surface to prep and safely slice the chicken.
- Oven-safe skillet – perfect for searing the chicken on the stovetop and finishing it in the oven without extra dishes.
- Wooden spoon or spatula – helps you stir the spinach and garlic without scratching your skillet.
- Meat thermometer – handy to check the chicken’s internal temperature for safe and juicy results.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped dried apricots or cherries to change the sweet-tart flavor profile.
- Use goat cheese instead of brie for a tangier, creamier stuffing that pairs well with herbs.
- Add chopped walnuts or pecans into the filling for a nice crunch and extra texture contrast.
- Stir in a pinch of crushed red pepper flakes to the spinach for a subtle kick of heat.
Impressive Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, sliced or cut into small pieces
- 1/2 cup dried cranberries
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme or fresh thyme leaves
- 1/2 tsp dried rosemary or fresh rosemary leaves, chopped
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 tbsp balsamic vinegar
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
Plan for about 10 minutes of prep time to slice and stuff the chicken, 8 minutes for searing the chicken on the stove, and approximately 15-20 minutes baking time in the oven. Total active and cooking time is roughly 35-40 minutes.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Using a sharp knife, carefully butterfly each chicken breast by slicing horizontally without cutting all the way through, creating a pocket. Season the chicken inside and out with salt, pepper, thyme, and rosemary.
2. Cook the Spinach & Garlic:
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
3. Stuff and Sear the Chicken:
Divide the cooked spinach, brie slices, and dried cranberries among the chicken pockets. Press each one closed firmly. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken and sear for 3-4 minutes on each side until golden brown.
4. Bake and Finish:
Mix chicken broth and balsamic vinegar in a small bowl, then pour this into the skillet with the chicken. Place the skillet in the preheated oven and bake for 15-20 minutes or until the chicken is fully cooked (165°F internal temperature). Let the chicken rest for a few minutes after baking.
5. Serve:
Spoon some pan sauce over the chicken, garnish with fresh rosemary sprigs if desired, and serve warm. This dish pairs well with roasted vegetables or a fresh, crisp salad.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before butterflying and stuffing. Using partially frozen chicken can lead to uneven cooking.
Can I Substitute the Brie Cheese?
Absolutely! You can use camembert, mozzarella, or goat cheese for a different but creamy texture. Just keep in mind that the flavor might vary slightly.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese from overcooking or separating.
Is It Okay to Prepare the Stuffed Chicken Ahead of Time?
You can stuff the chicken breasts and cover them tightly with plastic wrap to refrigerate up to 24 hours before cooking. Bring them to room temperature before searing and baking to ensure even cooking.
