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Cranberry and Brie stuffed chicken, showcasing flavorful herbs and garnishes.

Cranberry and Brie Stuffed Chicken

Tender chicken pockets filled with gooey Brie and sweet-tart dried cranberries, perfect for a cozy yet elegant weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless skinless chicken breasts
  • 1 cup Brie cheese, chopped (rind optional) Brie rind is edible; you can remove it if preferred.
  • 1 cup dried cranberries For more tartness, try chopped dried cherries or a spoonful of cranberry sauce inside.
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme (optional, for garnish)

Method
 

Preparation and Baking
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. In a small bowl, combine the chopped Brie and dried cranberries.
  4. Spoon the Brie–cranberry mixture into each pocket. If needed, secure the opening with a toothpick so the filling stays inside while baking.
  5. 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.
  6. 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.
  7. Let the chicken rest for 5 minutes before serving. Remove toothpicks and garnish with fresh thyme.

Notes

Make-ahead friendly: Stuff the breasts and store them covered in the fridge for up to 24 hours; bake just before serving. For added flavor, you can wrap each breast with prosciutto or fold in sautéed baby spinach with the Brie.