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Close-up of a delicious Cranberry Brie Stuffed Chicken breast, showcasing the melted cheese and vibrant cranberries.

Perfect Cranberry Brie Stuffed Chicken

This recipe delivers juicy chicken breasts stuffed with creamy brie and tart cranberries, a delightful balance of flavors and textures. The key is pounding the chicken for even cooking, searing for a flavorful crust, and using dried cranberries to avoid a soggy result.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 4 ounces brie cheese, rind removed, cut into 4 equal portions
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil
  • 1/4 cup chopped pecans or walnuts optional
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon butter
  • 1/4 cup chicken broth

Equipment

  • sharp knife
  • cutting board
  • Large skillet (oven-safe preferred)
  • Meat Thermometer
  • Toothpicks
  • Plastic wrap
  • Meat mallet or rolling pin
  • Oven (optional)
  • spatula

Method
 

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. Season both sides with salt, pepper, and dried thyme.
  2. Stuff the Chicken: Place one portion of brie cheese and 2 tablespoons of dried cranberries in the center of each chicken breast. Sprinkle with chopped nuts if desired.
  3. Roll and Secure: Fold the chicken over the filling, creating a tight roll. Secure with toothpicks if needed.
  4. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the stuffed chicken breasts and sear on all sides until golden brown, about 2-3 minutes per side.
  5. Add Garlic and Deglaze: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  6. Bake or Simmer: Oven Method (preferred): If using an oven-safe skillet, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stovetop Method: If not using an oven-safe skillet, reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Check periodically to ensure the broth doesn't evaporate completely; add a little more if needed.
  7. Rest and Serve: Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing and serving. Remove toothpicks before serving.

Notes

For best results, use high-quality brie cheese. You can soak the dried cranberries in warm water for a few minutes to plump them up. This dish pairs well with roasted vegetables, wild rice pilaf, or a simple salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.