If you are searching for a dish that bursts with festive flavors and offers a delightful combination of creamy and tangy bites, this Cranberry and Brie Stuffed Chicken Recipe will quickly become one of your favorites. It’s an elegant yet approachable meal that pairs juicy chicken with the richness of brie and the sweet, tart pop of dried cranberries. Every bite feels like a celebration of textures and tastes that’s perfect for any special occasion or simply lifting up a weeknight dinner.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward but truly essential for creating the perfect balance of flavors and textures. Each component adds something special, from juicy chicken to creamy brie and vibrant cranberries that brighten the dish both visually and on the palate.
- 2 pounds chicken breasts (boneless & skinless): The star protein that holds the stuffing and stays tender when cooked right.
- 5 ounces brie cheese (cut into 6 long slices): Creamy and mild, it melts beautifully for a luscious filling.
- 1 small onion (minced): Adds a subtle sweetness and depth when sautéed.
- 1 large garlic clove (minced): Infuses the spinach mixture with a hint of warmth and aroma.
- 1 tablespoon oil: Needed for perfectly searing the chicken to a golden crust.
- 6 ounces spinach (chopped): Offers freshness and a touch of earthiness that balances the richness.
- 1/2 cup dried cranberries: These bring a vibrant tartness and chewy texture that complement the brie.
- 1/2 teaspoon dried thyme: A fragrant herb that ties all the filling ingredients together.
- 1/2 teaspoon salt: Enhances every element for a well-rounded taste.
- Ground black pepper (to taste): Adds just the right amount of spice to awaken the flavors.
How to Make Cranberry and Brie Stuffed Chicken Recipe
Step 1: Prepare the Chicken Breasts
Start by preheating your oven to 375 degrees Fahrenheit so it’s ready when you need it. Then carefully cut the chicken breasts lengthwise into six smaller pieces that can be butterflied. Gently slice each piece in the middle without cutting all the way through, then open them flat. Tenderizing the meat lightly helps keep the chicken juicy and ensures the filling stays put during cooking. Set these prepared chicken pieces aside for the next step.
Step 2: Cook the Filling
Heat a large non-stick skillet over low to medium heat and swirl in half of your oil. Toss in the minced garlic and onion, sautéing until they turn translucent and fragrant. This step builds a savory foundation for your filling. Next, add the chopped spinach, dried cranberries, thyme, salt, and pepper. Give everything a good stir and allow it to cook for about a minute more, so the spinach wilts and the flavors meld. Once ready, remove the mixture from heat and let it cool slightly.
Step 3: Stuff the Chicken
Divide your spinach and cranberry mixture evenly into six portions. On each flattened chicken piece, place one slice of brie and then add a portion of the spinach stuffing right next to it. The balance of creamy cheese and tangy stuffing is what makes this Cranberry and Brie Stuffed Chicken Recipe so special. Fold the chicken in half over the filling and tuck in the edges as best you can. Use kitchen twine to tightly secure each piece, which keeps the filling sealed during cooking. Place the bundled chicken pieces on a plate and sprinkle lightly with salt and pepper for seasoning.
Step 4: Sear the Chicken
Return the skillet to medium heat and add the rest of the oil. Carefully place the stuffed chicken pieces in the pan and sear them until golden brown, around 3 minutes on each side. This step locks in moisture and develops a beautiful crust that keeps every bite satisfying and full of flavor.
Step 5: Bake to Finish
Once seared, cover the skillet if it’s ovenproof or transfer the chicken to a baking dish with a cover. Bake everything in the preheated oven for 25 minutes. This gentle bake ensures the chicken cooks through perfectly while allowing the cheese inside to melt luxuriously. When you take the chicken out of the oven, let it rest for 5 minutes before removing the kitchen twine—this resting time helps keep the juices locked in so every bite stays moist.
Step 6: Serve and Enjoy
Serve your Cranberry and Brie Stuffed Chicken Recipe hot, and don’t forget to spoon some of the flavorful pan juices over the top for an added burst of richness. The combination of creamy cheese, sweet cranberries, and tender chicken makes every forkful unforgettable.
How to Serve Cranberry and Brie Stuffed Chicken Recipe
Garnishes
A sprinkle of fresh thyme leaves or a few whole cranberries on top adds a festive look and a hint of fresh herb flavor that complements the dish beautifully. A drizzle of balsamic reduction can also add an elegant tangy contrast to the creamy filling and savory chicken.
Side Dishes
Pairing this stuffed chicken with roasted root vegetables, creamy mashed potatoes, or a fresh arugula salad with citrus vinaigrette balances the richness with earthy or bright flavors. Wild rice or quinoa also make delightful grain accompaniments that soak up the delicious juices.
Creative Ways to Present
If you want to impress guests, slice the chicken crosswise to showcase the colorful cranberry and brie filling center. Arrange the slices fan-style on a warm platter and drizzle with pan sauce or a light cranberry glaze for a centerpiece-worthy plate that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry and Brie Stuffed Chicken Recipe in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it perfect for quick lunches or weeknight dinners that need a little extra love.
Freezing
This dish freezes well if you want to prepare it in advance. Wrap each stuffed chicken breast tightly in plastic wrap and place them in a freezer-safe bag. Use within 2 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit until warmed through to preserve the juicy texture and keep the brie creamy. Microwaving can be done but may cause uneven heating and cheese separation, so oven reheating is preferred.
FAQs
Can I use other cheeses instead of brie?
Absolutely! While brie is wonderfully creamy and mild, you can substitute it with camembert, mozzarella, or goat cheese depending on your preference. Just keep the cheese soft and easy to melt for the best effect.
Is dried cranberry the best option for this recipe?
Dried cranberries provide the ideal chewy texture and sweet-tart flavor. Fresh cranberries are too tart and watery, which could affect the filling’s consistency. You might also try dried cherries for a slightly different but equally delicious twist.
How can I tell when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature—it should read 165 degrees Fahrenheit at the thickest part. This ensures juicy and safely cooked chicken without guessing.
Can I prepare the stuffed chicken ahead and cook it later?
Yes! You can stuff the chicken breasts and wrap them with twine ahead of time, then refrigerate them for up to 24 hours before cooking. Just bring them to room temperature before searing and baking for even cooking.
What wine pairs best with Cranberry and Brie Stuffed Chicken Recipe?
A light to medium-bodied white wine like Chardonnay or Pinot Grigio complements the creamy brie and fruity cranberries nicely. If you prefer red, try a fruity Pinot Noir for an elegant pairing.
Final Thoughts
If you want to wow your family or guests with a delicious yet approachable dish, make sure to try this Cranberry and Brie Stuffed Chicken Recipe soon. It’s a wonderful way to combine simple ingredients into a meal that feels both festive and comforting, making every dinner special and memorable.
Print
Cranberry and Brie Stuffed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cranberry and Brie Stuffed Chicken recipe features tender chicken breasts butterflied and filled with a savory mixture of brie cheese, sautéed spinach, dried cranberries, garlic, and onions. The stuffed chicken is seared on the stovetop for a golden crust before being baked to juicy perfection, resulting in an elegant and flavorful dish perfect for a comforting dinner or special occasion.
Ingredients
Chicken and Stuffing
- 2 pounds chicken breasts (boneless & skinless)
- 5 ounces brie cheese (cut into 6 long slices)
- 1 small onion (minced)
- 1 large garlic clove (minced)
- 1 tablespoon oil (divided)
- 6 ounces spinach (chopped)
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (plus more for seasoning)
- Ground black pepper (to taste)
Instructions
- Prep the Chicken: Preheat your oven to 375°F. Cut the chicken breasts lengthwise into 6 smaller pieces suitable for butterflying. Slice each piece in the middle lengthwise, being careful not to cut all the way through. Open each piece flat and tenderize lightly to prepare for stuffing. Set aside.
- Make the Stuffing: Heat a large non-stick skillet over low-medium heat and swirl in half of the oil to coat the surface. Add minced garlic and onion, sautéing until translucent while stirring occasionally. Then add chopped spinach, dried cranberries, thyme, salt, and pepper. Continue sautéing for another minute before removing from heat.
- Stuff the Chicken: Divide the spinach mixture evenly into six piles. On each flattened chicken piece, place a slice of brie cheese in the center. Add one-sixth of the spinach stuffing next to the brie. Fold the chicken over to encase the filling, tucking in the ends if possible. Secure each stuffed piece tightly with kitchen twine to hold its shape. Place the prepared chicken on a large plate and sprinkle with salt and pepper.
- Sear the Chicken: Return the skillet to medium heat and add the remaining oil. Add the stuffed chicken pieces and sear each side for approximately 3 minutes until golden brown and sealed.
- Bake the Chicken: If your skillet is oven-proof, cover the skillet or transfer the chicken to a covered baking dish. Bake in the preheated oven for 25 minutes. After baking, remove the chicken from the oven and let it rest for 5 minutes before carefully removing the twine.
- Serve: Serve the stuffed chicken hot with the pan juices spooned over the top along with your choice of side dishes for a delicious meal.
Notes
- You can substitute fresh thyme for dried if preferred, using about 1 teaspoon fresh.
- Use kitchen twine to prevent the filling from spilling out during cooking.
- If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after searing for baking.
- Feel free to add nuts such as toasted pecans or walnuts into the stuffing for additional texture.
- Allow the chicken to rest after baking to retain its juices and make slicing easier.
