This tasty chicken dish is filled with creamy brie cheese and zesty cranberries. It’s perfect for a special dinner or when you want to impress your friends!
The mix of flavors makes every bite so yummy. I love how easy it is to make — just stuff, bake, and enjoy! Your kitchen will smell amazing, and your taste buds will thank you!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. They’re easy to stuff. If you can’t find them, chicken thighs can also work well for a juicier bite!
Brie Cheese: Brie gives a beautiful creaminess. If you don’t have Brie, Camembert or even a soft goat cheese can be a nice alternative, just keep in mind that the flavor will change a bit.
Dried Cranberries: Dried cranberries add a sweet-tart flavor. If you prefer, dried cherries or raisins can be good substitutes. You can also try fresh cranberries for a different taste, but they will need to be cooked first.
Pecans: Chopped pecans add a nice crunch. If you have nut allergies, feel free to skip them or try sunflower seeds instead.
Fresh Herbs: Rosemary and thyme bring earthiness to the dish. You can use dried herbs if fresh isn’t available, but remember to use less since dried herbs are stronger.
How Do I Stuff Chicken Without Making a Mess?
Stuffing chicken can seem tricky, but with a few tips, you’ll do great! Here’s how to ensure your stuffing stays inside:
- Use a sharp knife to make a pocket. Start from the thickest part, but don’t cut all the way through.
- Stuff carefully! Use your fingers to gently press the filling into the pocket. Less is more, as too much can overflow.
- Secure the opening with toothpicks if needed. Just remember to remove them before serving!
Taking your time while stuffing will help keep everything in place and make for a delightful meal! Happy cooking!
Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 4 oz Brie cheese, sliced
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 1/4 cup cream cheese, softened
- 1/4 cup pecans, chopped (optional)
- 1 tsp fresh rosemary, chopped (plus extra for garnish)
- 1 tsp fresh thyme, chopped
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/3 cup cranberry sauce (for topping)
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and roughly 25-30 minutes to cook. So, in total, you’re looking at about 40 minutes from start to finish! Perfect for a weeknight dinner or a fancy occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This gets it ready for the chicken so you can achieve that perfect, juicy cook!
2. Prepare the Chicken:
Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Just be careful not to cut all the way through; you want to create a nice little pouch for the yummy filling!
3. Make the Filling:
In a mixing bowl, combine the chopped spinach, dried cranberries, softened cream cheese, and optional pecans. Add in the chopped rosemary, thyme, salt, and pepper. Stir until everything is well mixed!
4. Stuff the Chicken:
Take your filling and stuff each chicken breast pocket with a slice of Brie cheese and a generous amount of the spinach and cranberry mixture. Feel free to make it a little heaped—it will melt and be amazing! If needed, secure the openings with toothpicks to hold everything inside.
5. Sear the Chicken:
In a large ovenproof skillet, heat olive oil over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear each side for about 3 minutes or until they’re nice and golden brown.
6. Bake the Chicken:
After searing, transfer the skillet to the preheated oven (or place your chicken into a baking dish if your skillet isn’t ovenproof). Bake for about 20-25 minutes, or until the chicken is thoroughly cooked and the cheese is melted and bubbly.
7. Serve:
Once cooked, remove the toothpicks (if you used them) and spoon cranberry sauce over each stuffed chicken breast. Garnish with fresh rosemary sprigs for an extra touch of color and aroma!
Enjoy your delicious, juicy Cranberry Brie Stuffed Chicken with warm, melty cheese and tart cranberry bursts! Your taste buds are in for a treat!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. The best way to thaw is to place them in the refrigerator overnight or use the quick method by sealing them in a bag and submerging them in cold water for about 30 minutes.
What Can I Substitute for Brie Cheese?
If you don’t have Brie on hand, Camembert or even a rich goat cheese can work well as a substitute. Both will provide a creamy texture, though they will bring a different flavor profile to the dish.
How Do I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or use the microwave, being careful not to overheat to maintain moisture.
Can I Make This Ahead of Time?
Absolutely! You can prepare the stuffed chicken in advance and keep it in the fridge for a few hours. Just pop it in the oven when you’re ready to cook! If you want to prepare it even earlier, you can freeze the stuffed chicken (before cooking), then thaw and bake it as needed.