Winter is finally here and the air is getting chilly. You need a meal that feels special but stays simple. This Cranberry Brie Stuffed Chicken is the ultimate holiday dinner for your family.
It looks like it came from a fancy restaurant. However, you can make it in your own kitchen. It delivers tender chicken and melty cheese in every single bite.
Why You’ll Love This Recipe
This recipe is a true winner for busy hosts. It combines high protein chicken with rich, creamy brie cheese. The tart cranberries add a beautiful pop of color. It is perfect for a cozy winter date night at home.
You only need one skillet and a few minutes of prep. Your kitchen will smell like fresh rosemary and warm holiday spices. It is budget-friendly yet feels incredibly luxurious for your guests.
Simple Method
Do not be intimidated by stuffing chicken breasts. You simply cut a small pocket and tuck the fillings inside. Even beginner cooks can master this technique with ease. A few toothpicks keep everything secure while it cooks. You will love how golden and crisp the skin becomes in the pan.
Ingredients You’ll Need
These simple ingredients create a complex and delicious flavor profile.
- 4 large boneless, skinless chicken breasts
- 4 oz brie cheese, rind removed and sliced into strips
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons olive oil
Step-by-Step
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Using a sharp chef knife, cut a horizontal pocket into the thickest part of each chicken breast, ensuring the blade does not pierce through the opposite side.
- Stuff each pocket with approximately 1 ounce of brie cheese and 2 tablespoons of dried cranberries. Secure the edges with wooden toothpicks.
- In a small ramekin, combine the rosemary, garlic powder, salt, and pepper. Season both sides of the chicken breasts evenly with the spice blend.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the chicken in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.
- Transfer the skillet directly into the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove from the oven and allow the chicken to rest for 5 minutes before removing the toothpicks and serving.
Best Ways to Enjoy It
Serve this chicken warm while the cheese is still creamy and gooey. It pairs beautifully with roasted green beans or a light spinach salad. You could also serve it over mashed cauliflower for a low-carb treat. Set the table with your favorite candles for a romantic date night vibe.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place the chicken in a 350°F oven for 10 minutes. This helps the brie cheese melt perfectly without making the chicken rubbery. You can also slice the leftovers for a gourmet lunch salad.
Tips for Best Results
- Don’t skip the toothpicks or the cheese might leak out.
- Pat the chicken dry before seasoning for a better sear.
- Use a meat thermometer to avoid overcooking the breast meat.
- Remove the brie rind for a much smoother texture.
- Prepare the stuffed chicken in the morning to save time.
- Rest the meat for five minutes to keep it juicy.
Ways to Switch It Up
- Swap dried cranberries for fresh ones for extra tartness.
- Use camembert cheese if you want a deeper flavor.
- Add crushed pecans for a crunchy texture inside the pocket.
- Try dried thyme if you do not have fresh rosemary.
Common Questions
Can I use chicken thighs instead?
Chicken thighs are harder to stuff because they are smaller. Stick with large chicken breasts for the best results. They hold the brie and cranberries much better during cooking.
Do I have to remove the brie rind?
The rind is edible but it does not melt well inside chicken. Removing it ensures a velvety smooth cheese filling. It makes the dish feel much more professional.
I hope this recipe brings a little extra warmth to your table this winter. It is such a joy to share a special meal with the people you love most. Happy cooking!
— Katie Wood
Ingredients
- 4 large boneless , skinless chicken breasts
- 4 oz brie cheese, rind removed and sliced into strips
- 1/2 cup dried cranberries
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Using a sharp chef knife, cut a horizontal pocket into the thickest part of each chicken breast, ensuring the blade does not pierce through the opposite side.
- Stuff each pocket with approximately 1 ounce of brie cheese and 2 tablespoons of dried cranberries. Secure the edges with wooden toothpicks.
- In a small ramekin, combine the rosemary, garlic powder, salt, and pepper. Season both sides of the chicken breasts evenly with the spice blend.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the chicken in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.
- Transfer the skillet directly into the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove from the oven and allow the chicken to rest for 5 minutes before removing the toothpicks and serving.
