I first made this cranberry and Brie stuffed chicken when friends stopped by unannounced and I wanted something that felt special without a lot of fuss. Tender chicken pockets filled with gooey Brie and sweet-tart dried cranberries hit that balance of cozy and elegant—perfect for weeknights when you want dinner to feel like an occasion. If you like the idea of a stuffed breast but want something different, this is a fast, forgiving recipe that delivers big flavor with minimal prep. For another stuffed-chicken spin using greens, check out spinach and cranberry stuffed chicken for inspiration.

Why you’ll love this dish

This recipe shines because it pairs creamy, melty Brie with bright dried cranberries and simple, quick baking. You get restaurant-style presentation (a neat stuffed breast) with only a handful of pantry-friendly ingredients. It’s also:

Quick: active prep is under 15 minutes; bake time is about 25–30 minutes.
Crowd-pleasing: mild, slightly sweet flavors appeal to kids and adults.
Make-ahead friendly: you can stuff the breasts earlier and bake when ready.

“Comforty and fancy at once — cheesy, slightly tart, and so simple to pull off.” — a regular dinner guest

If you want to expand the menu around this dish, try pairing it with a light salad or a warm grain; for ideas and similar recipes, see a cozy appetizer pair like baked cranberry Brie bites.

How this recipe comes together

This is a straightforward stuffed-breast method:

Make a pocket in each chicken breast.
Mix Brie and dried cranberries and spoon into the pockets.
Oil, season, and bake until the chicken reaches 165°F (74°C).
Rest briefly, remove toothpicks, and serve.

Expect about 35–40 minutes total from start to table: short prep, then the oven does the rest.

Gather these items

4 boneless skinless chicken breasts
1 cup Brie cheese, chopped (rind optional)
1 cup dried cranberries
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Fresh thyme (optional, for garnish)

Notes on ingredients:

Brie rind is edible; leaving it on adds structure and a slight earthy flavor. Remove it if you prefer a uniformly creamy filling.
Dried cranberries give sweetness and chew; for more tartness, try chopped dried cherries or a spoonful of cranberry sauce inside.
If breasts are very large or uneven, pound lightly to even thickness for better cooking.

How to prepare it

Preheat the oven to 375°F (190°C).
Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the thickest part of each breast, stopping before you cut through the other side.
In a small bowl, combine the chopped Brie and dried cranberries.
Spoon the Brie–cranberry mixture into each pocket. If needed, secure the opening with a toothpick so the filling stays inside while baking.
Rub each breast with olive oil and season generously with salt and freshly ground black pepper. Place a sprig of thyme on top if using.
Arrange the stuffed breasts in a baking dish and bake for 25–30 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
Let the chicken rest for 5 minutes before serving. Remove toothpicks and garnish with fresh thyme.

Tip: If you don’t have a thermometer, check that juices run clear and the chicken is opaque throughout, but a probe thermometer is the safest way to guarantee doneness.

Best ways to enjoy it

Plate a stuffed breast over creamy mashed potatoes or buttery polenta to soak up any cheese juices.
Keep it lighter with a citrusy arugula salad tossed in a simple vinaigrette—the peppery greens cut the richness.
For a holiday table, serve alongside roasted root vegetables and a dollop of cranberry chutney for an extra festive touch.
Wine pairing: a medium-bodied Pinot Noir or a fruity Chardonnay complements the Brie and cranberries.

Serve family-style with the whole baking dish on the table or slice each breast on the bias so the filling is visible—very pretty and practical.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Chill promptly (within two hours of cooking).
Reheat: Gently reheat in a 325°F oven for 10–15 minutes until warmed through, or microwave in short bursts, covering to retain moisture. A thermometer reading of 140–150°F indicates a pleasant serving temperature.
Freeze: For longer storage, individually wrap cooled stuffed breasts in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: Always cook to an internal temperature of 165°F (74°C) to eliminate risk from undercooked poultry.

Pro chef tips

Seal the pocket with a quick toothpick or tie with kitchen twine; it helps the filling stay put while baking.
Use room-temperature Brie for easier chopping and even melting. If the Brie is very cold, let it sit 10–15 minutes before using.
For evenly cooked breasts, choose pieces of similar size or butterfly and gently pound to equal thickness.
Add texture: a tablespoon of chopped toasted pecans inside the filling gives a nice crunch. For less sweet, swap half the dried cranberries for chopped dried apricots.
Make it ahead: Stuff the breasts and store them covered in the fridge for up to 24 hours; bake just before serving to keep textures fresh. For more related appetizer ideas, try these cranberry–Brie appetizer recipes.

Creative twists

Prosciutto-wrapped: After stuffing, wrap each breast with a slice of prosciutto for a salty, crispy edge.
Add greens: Fold in a handful of sautéed baby spinach with the Brie for color and nutrition. (If you want a spinach-forward version, see this spinach and cranberry stuffed chicken.)
Cream cheese swap: Replace Brie with cream cheese and a little goat cheese for a tangier filling.
Herb and nut: Stir in chopped fresh rosemary or thyme and toasted walnuts for a savory-nutty profile.
Make it saucy: Finish the pan with a quick white wine and mustard pan sauce spooned over the sliced breasts.

Common questions

Q: Can I use fresh cranberries instead of dried?
A: You can, but fresh cranberries are very tart and release moisture. If using fresh, cook them briefly with a little sugar to soften, and cool before stuffing.

Q: Is it safe to freeze stuffed chicken?
A: Yes. Freeze raw stuffed breasts tightly wrapped for up to 2 months, then thaw overnight and bake. For best texture, avoid freezing after baking unless already sliced and well-wrapped.

Q: Do I need to remove the Brie rind?
A: No — the rind is edible and helps the filling hold together as the cheese melts. Remove it if you don’t like the texture or taste.

Q: How do I prevent the filling from leaking?
A: Don’t overfill the pocket, and seal the edge with a toothpick or press gently. Also, leave space at the ends of the pocket so the filling has room to expand without forcing an opening.

Q: Can I grill these instead of baking?
A: Grilling stuffed breasts is possible but trickier because direct heat can scorch the outside before the inside cooks. If grilling, use indirect heat and monitor internal temperature closely.

Conclusion

Cranberry and Brie stuffed chicken is an easy way to turn simple chicken breasts into something memorable—great for weeknights, dinner parties, or holiday menus. For an alternate recipe that adds leafy greens, see Christmas stuffed chicken breasts (cranberry Brie) for technique and presentation ideas. If you want another take on stuffed chicken with spinach and berries, check this variation on cranberry and Brie stuffed chicken with spinach.