Cranberry Brie Stuffed Chicken

Cranberry Brie Stuffed Chicken is a wonderful blend of creamy, tangy, and slightly sweet flavors all wrapped up in juicy chicken breasts. The combination of melty Brie cheese and tart…

By Grace • October 11, 2025 • Reading time: 5 min

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Cranberry Brie Stuffed Chicken is a wonderful blend of creamy, tangy, and slightly sweet flavors all wrapped up in juicy chicken breasts. The combination of melty Brie cheese and tart cranberry sauce makes every bite something special, with a lovely contrast of textures that’s both rich and refreshing.

I love making this dish when I want to treat myself or impress guests without a lot of fuss. The easiest part is just stuffing the chicken with the Brie and cranberry, then baking it until everything is gooey and cooked through. I always feel like the flavors come together in such a cozy way—it’s like a little celebration on your plate.

My favorite way to enjoy this chicken is with a simple side of roasted vegetables or a fresh green salad to keep things light but satisfying. It’s perfect for a weeknight dinner or serving up at a small get-together. Whenever I make this, it’s a hit, and people always ask for seconds!

Key Ingredients & Substitutions

Chicken breasts: Boneless and skinless work best for stuffing. If you prefer dark meat, thighs can be used but watch cooking time since they cook faster.

Brie cheese: This soft cheese melts beautifully and adds creaminess. You can swap Brie for Camembert or mozzarella if needed.

Cranberry sauce: Tart and slightly sweet, it balances the creaminess of Brie well. If fresh cranberries aren’t available, use a berry jam or chutney instead.

Spinach: Adds freshness and a bit of color. Feel free to substitute with kale, arugula, or Swiss chard for a different green touch.

How Can I Safely Stuff the Chicken Without It Falling Apart?

Creating a pocket correctly is key to keep the filling inside. Here’s a simple approach:

• Use a sharp, thin knife to cut horizontally through one side, making a deep pocket without cutting all the way through.
• Fill gently with Brie, cranberry sauce, and spinach but don’t overstuff—it needs room to close comfortably.
• Secure the opening with toothpicks if the chicken feels loose or overfilled.
• When searing, press down gently to help seal the chicken and keep the stuffing tucked inside.

Let the chicken rest after baking to help the juices settle and keep the filling intact when you slice into it.

Equipment You’ll Need

• Sharp chef’s knife – makes cutting a clean, safe pocket in the chicken easier.
• Cutting board – sturdy and roomy for prepping chicken and ingredients.
• Oven-safe skillet – great for searing chicken on the stove and finishing in the oven without extra dishes.
• Toothpicks – helps keep the chicken pockets closed so the filling won’t spill out.
• Tongs – perfect for flipping chicken gently without tearing the meat.

Flavor Variations & Add-Ins

• Swap spinach for baby kale or arugula for a peppery twist that balances the creamy Brie well.
• Replace cranberry sauce with fig jam for a sweeter, richer flavor contrast with the cheese.
• Add chopped pecans or walnuts inside the pocket for extra crunch and nutty flavor.
• Try using goat cheese instead of Brie for a tangier taste that pairs nicely with tart fruit.

Cranberry Brie Stuffed Chicken

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary, chopped (plus extra for garnish)
• 1 tbsp olive oil

For the Filling:

• 4 oz Brie cheese, cut into slices or cubes
• ½ cup cranberry sauce (homemade or store-bought)
• 1 cup fresh spinach leaves

Optional Garnishes:

• Fresh cranberries
• Honey or maple syrup, for drizzling
• Fresh rosemary leaves

Time Needed:

This recipe takes about 15 minutes for prep, including cutting and stuffing the chicken, plus 25 minutes for baking. Allow a few minutes of resting time after baking for the best flavor and juiciness. In total, plan for about 40 minutes from start to finish.

Step-by-Step Instructions:

1. Make the Chicken Pockets and Season:

Preheat your oven to 375°F (190°C). Carefully cut a pocket into each chicken breast using a sharp knife, making sure not to slice all the way through. Season the outside and inside of each pocket with salt, pepper, garlic powder, and dried thyme or rosemary.

2. Stuff the Chicken:

Fill each pocket with fresh spinach leaves, add slices or cubes of Brie cheese, and spoon in some cranberry sauce. Don’t overfill, so the chicken can close easily. Use toothpicks if needed to keep the stuffing inside.

3. Sear and Bake:

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until they turn golden brown. Then, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and the Brie has melted.

4. Rest and Serve:

Remove the chicken from the oven and let it rest a few minutes. This helps keep the meat juicy and the filling in place. Drizzle with honey or maple syrup if you like, and garnish with fresh rosemary and cranberries for a festive touch. Serve warm with your favorite sides.

Can I Use Frozen Chicken for This Recipe?

Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This ensures even cooking and easier pocket cutting.

What Can I Substitute for Brie Cheese?

You can use Camembert or mozzarella for a similar creamy texture. Goat cheese is also a great option if you prefer a tangier flavor.

How Do I Store Leftovers?

Place any leftover stuffed chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep the cheese creamy.

Can I Prepare This Dish Ahead of Time?

Absolutely! Assemble and stuff the chicken breasts, cover, and refrigerate for up to 24 hours before cooking. When ready, just sear and bake as instructed.