Irresistible Cranberry Brie Stuffed Chicken
This Cranberry Brie Stuffed Chicken recipe is an elegant and comforting dish perfect for any occasion. Juicy chicken breasts are stuffed with creamy brie cheese and sweet-tart cranberry sauce, creating a flavor explosion that's surprisingly easy to make at home.
Equipment
- Oven
- baking dish
- Small bowl
- Meat Mallet or Rolling Pin
- Plastic wrap or resealable bag
- Measuring spoons
- Measuring cups
- Meat thermometer
- Toothpicks (optional)
- Cutting board
- Knife
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Salt to taste
- Black pepper to taste
- 4 ounces brie cheese, rind removed and cut into 1/2-inch cubes
- ½ cup cranberry sauce whole berry or jellied
- ¼ cup chopped pecans or walnuts optional
- 2 tablespoons butter, melted
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Brush both sides of each chicken breast with the olive oil mixture.
- Lay each chicken breast flat on a clean surface.
- Divide the brie cubes and cranberry sauce evenly among the chicken breasts. Sprinkle with chopped nuts, if using.
- Carefully roll up each chicken breast, starting from one end and tucking in the sides as you go. Secure with toothpicks if needed.
- Place the stuffed chicken breasts seam-side down in a baking dish.
- Brush the tops of the chicken with melted butter.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure!
- Remove the toothpicks (if you used them).
- Let the chicken rest for 5-10 minutes before slicing and serving.
- Garnish with fresh parsley and serve immediately.
Notes
To minimize brie escaping during baking, use good quality brie and avoid overstuffing the chicken. To ensure chicken is cooked through but not dry, use a meat thermometer. Assembled stuffed chicken breasts can be stored in the refrigerator for up to 24 hours before baking. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Try adding sauteed spinach to the stuffing for a boost of nutrients and flavor. Experiment with different cheeses like goat cheese or cream cheese. Coat the chicken in a mixture of breadcrumbs, herbs (like thyme and rosemary), and parmesan cheese for a crispy crust.