The first time I made this cranberry brie stuffed chicken, my living room filled with the most comforting, slightly sweet aroma that said “holiday dinner,” without the fuss.
It’s one of those recipes that looks impressive but comes together quickly, and the fillings do the heavy lifting on flavor.
If you are looking for an easy weeknight main that doubles as a center-stage holiday plate, this hits the sweet-and-savory jackpot.
If you enjoy cranberry-and-brie combos as an appetizer, you might like my variation on baked cranberry brie bites for parties. Try these baked cranberry brie bites for a starter or snack.
Why You’ll Love This Recipe
- Effortless elegance: It looks restaurant-level but uses a handful of pantry staples.
- Fast to prepare: Active time is short thanks to a quick sear and a bake.
- Crowd-pleaser: The sweet-tart cranberry and creamy brie pair with mild chicken for broad appeal.
- Make-ahead friendly: Assemble in advance and bake when guests arrive.
The texture is a contrast: the chicken stays juicy and firm, the seared exterior adds a thin savory crust, and the interior fills with molten, tangy-sweet pockets of flavor. The brie melts into ribbons that balance the tart cranberry sauce, so every bite is creamy, slightly fruity, and satisfying without being heavy.
"Made this for a small dinner and everyone asked for seconds — absolutely delicious and simple!" — 5★ reader review
Key Ingredients
Brie cheese (4 ounces) — Choose a triple-cream or classic brie with a thin edible rind. The higher-fat bries melt silkier and create those gooey ribbons inside the pocket. If you prefer milder flavor, a young brie or even camembert will work.
Cranberry sauce (1/2 cup) — A chunky, whole-berry cranberry sauce gives texture and a pleasant pop. Homemade or jarred will do, but a sauce with noticeable berry pieces prevents the filling from turning into a runny condiment. For more control, use a sauce with less added sugar to balance the cheese fat.
Boneless, skinless chicken breasts (4) — Choose breasts of similar size for even cooking. Thicker breasts can be butterflied then pounded gently to an even thickness; this helps avoid over-baking before the filling heats through.
Olive oil (1 tablespoon) and salt & pepper — Olive oil is your sear medium; use a neutral extra-virgin or light olive oil for higher smoke point. Salt and pepper are simple but essential here — season inside and out.
Full ingredient list:
- 4 boneless, skinless chicken breasts
- 4 ounces brie cheese, cut into pieces
- 1/2 cup cranberry sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat and prepare the chicken
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels so the sear browns nicely.
Pro Tip: A hot oven and dry chicken give a crisp exterior after searing.
Step 2: Create the pocket
Use a sharp paring knife to cut a horizontal pocket into the thickest part of each breast.
Make the pocket large enough to hold a few pieces of brie and a spoonful of cranberry sauce without tearing the meat.
Pro Tip: Slide your finger into the pocket as you cut to avoid penetrating the other side.
Step 3: Stuff with brie and cranberry
Stuff each pocket with pieces of brie and about a tablespoon or so of cranberry sauce.
Do not overfill; leave a little room so the chicken can close around the filling.
Pro Tip: If your brie rind bothers you, trim it off the inner pieces to reduce chewy bits, but leaving the rind helps structure the melting cheese.
Step 4: Secure and season
If the pocket wants to open, secure it with a toothpick or two.
Season the outside of each breast with salt and pepper.
Pro Tip: Use a coarse salt for the exterior for a better crust when searing.
Step 5: Sear the chicken
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Sear the chicken on both sides until golden brown, about 3–4 minutes per side. This gives flavor and helps seal the exterior.
Pro Tip: Don’t move the chicken during searing; a strong, undisturbed contact gives a better brown.
Step 6: Bake until cooked through
Transfer the seared breasts to a baking dish and bake in the preheated oven for 20–25 minutes, or until the chicken registers 165°F (74°C) in the thickest part.
Allow the chicken to rest 5 minutes before slicing.
Pro Tip: Use an instant-read thermometer inserted into the thickest part (not the cheese pocket) to check doneness accurately.
Step 7: Serve
Serve alongside a fresh salad or roasted vegetables and garnish with chopped fresh herbs if desired.
Remove toothpicks before plating.
Pro Tip: Slice at a slight angle to display the melted brie and cranberry pocket.
Expert Tips for Success
- Use an instant-read thermometer: It’s the single best tool to avoid overcooking. Chicken should reach 165°F (74°C) at the thickest point.
- Even-size breasts: If one breast is much thicker, either pound it to even thickness or roast longer with frequent checks. Even thickness reduces drying.
- Choose the right brie: Higher-fat brie melts creamier. If your brie is very soft at room temperature, work quickly when stuffing to avoid a messy filling.
- Control moisture from the cranberry sauce: If your sauce is very runny, drain slightly or use less; excess moisture can prevent a good sear and make the filling leak during baking.
- Sear in a hot, heavy skillet: Cast iron or stainless steel gives the best browning. A quick high-heat sear locks in juices and creates flavor.
- Don’t overfill the pockets: Overfilling increases the risk of the cheese oozing out. Two to three small pieces of brie and one spoonful of cranberry per breast is ideal.
- Tent loosely with foil if crust browns too fast: If the exterior is browning before the interior reaches temperature, tent with foil for the final minutes to finish gently.
- Make-ahead option: Assemble the breasts and refrigerate up to 24 hours before searing and baking, or freeze assembled and unbaked breasts for longer storage (see Storage & Freezing).
- Rest the cooked chicken: Resting for 5–10 minutes redistributes juices and helps the filling settle so it won’t run out when you slice.
- Avoid piercing the filling: When checking temperature, insert the thermometer into the meat, not straight through the pocket, to keep the filling contained.
Storage & Freezing
Fridge: Cool cooked chicken to room temperature for up to one hour, then store in an airtight container.
Refrigerate for up to 3–4 days.
Freezer (cooked): Wrap cooled, cooked breasts individually in plastic wrap and place in a freezer-safe bag or container.
Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Freezer (raw, assembled): You can assemble the stuffed breasts and freeze them raw. Wrap each breast tightly in plastic wrap, then place in a freezer bag.
When ready to use, thaw overnight in the fridge and follow the searing and baking steps; add 5–10 minutes to baking if still slightly cold in the center.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.
Avoid microwaving if you want to keep the seared exterior from getting soggy; a quick hit in the microwave followed by a 5-minute oven finish can work if time is tight.
Labeling tip: Mark the date on freezer packaging to ensure you use the breasts within three months for best flavor and texture.
Variations & Substitutions
Prosciutto-wrapped: Wrap each stuffed breast in a thin prosciutto slice before searing. The prosciutto adds salt and crisps beautifully.
This adds a savory, cured note and helps hold in some moisture.
Spinach and brie: Add a small handful of sautéed spinach to the pocket along with the brie and cranberry.
This introduces a fresh vegetal note and stretches the filling.
Cheese swaps: Swap brie for goat cheese for a tangier profile, or use fontina for creaminess with a milder flavor.
For dairy-free diets, try a high-quality vegan brie or a seasoned cashew cream, though melting behavior will vary.
Spicy-sweet: Mix in a teaspoon of finely chopped jalapeño or a pinch of red pepper flakes with the cranberry for a sweet-heat contrast.
Great if you like a layer of heat to cut through the richness.
Frequently Asked Questions
Q: Can I use frozen cranberries instead of cranberry sauce?
A: Yes. Simmer frozen cranberries with a little sugar and orange zest until they break down into a sauce, then cool before using. This gives more control of sweetness and texture than store-bought varieties.
Q: Is it safe to stuff raw chicken with cheese?
A: Absolutely. The baking step heats the interior to a safe temperature. Use an instant-read thermometer to ensure the meat reaches 165°F (74°C) at the thickest point before serving.
Q: How do I prevent the brie from leaking out during baking?
A: Don’t overfill the pocket and don’t cut the pocket too close to the edge. Sear first to help seal the outside, and use toothpicks if needed. If the brie is very soft, chill it briefly to make stuffing easier.
Q: Can I prepare this ahead for a dinner party?
A: Yes. Assemble the stuffed breasts, wrap, and refrigerate up to 24 hours. For longer prep lead time, assemble and freeze raw; thaw in the fridge before searing and baking.
Q: What should I serve with cranberry brie stuffed chicken?
A: Light salads, roasted root vegetables, herbed couscous, or simple mashed potatoes are perfect. The dish pairs well with a crisp white wine or a light-bodied red.
Final Thoughts
This cranberry brie stuffed chicken is a simple trick for a showstopping main that arrives at the table warm, aromatic, and delicious.
It’s adaptable, party-ready, and forgiving for home cooks who want big flavor with minimal fuss.
Please leave a star rating in the recipe card below if you try it, and pin this recipe to Pinterest to save it for holiday dinners.
Conclusion
For another take on this concept, see Cranberry Brie Stuffed Chicken Breasts – Downshiftology for technique and plating ideas.
If you want a spinach-and-brie twist, check out Cranberry and Brie Stuffed Chicken – iFoodReal.com for inspiration on add-ins.
For a different style of cranberry-brie chicken, review Cranberry Brie Stuffed Chicken – Eat the Bite and compare timing tips.
Additional internal recipes and ideas referenced in this article:
- If you like the cranberry-brie combo as a party bite, try these baked cranberry brie bites for guests. Baked cranberry brie bites make a lovely starter.
- Another version with a slightly different assembly is available here: Cranberry brie bites, which use puff pastry for a crisp shell.
- If you want the same crowd-pleasing technique on a savory bread, see my chicken, bacon, and ranch stuffed bread recipe for a hands-on dinner idea. Chicken bacon ranch stuffed bread is a fun alternative.
- For a slow-cooker cranberry-chicken option that’s low-effort and flavorful, try this crockpot cranberry chicken thighs recipe. Crockpot cranberry chicken thighs.
Cranberry Brie Stuffed Chicken
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Choose breasts of similar size for even cooking.
- 4 ounces Brie cheese, cut into pieces Use triple-cream or classic brie for best melting.
- 1/2 cup Cranberry sauce A chunky sauce adds texture and prevents over-saturation.
- 1 tablespoon Olive oil Use for searing the chicken.
- to taste Salt and pepper Essential for seasoning.
- Fresh herbs (optional, for garnish) Use any fresh herbs of choice.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels.
- Use a sharp paring knife to cut a horizontal pocket into the thickest part of each breast.
- Stuff each pocket with pieces of brie and about a tablespoon of cranberry sauce.
- Secure the pockets with toothpicks if necessary and season with salt and pepper.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side.
- Transfer the seared breasts to a baking dish and bake for 20–25 minutes, or until the chicken registers 165°F (74°C) internally.
- Allow the chicken to rest for 5 minutes before slicing. Serve with a salad or roasted vegetables.
