This Cranberry Brie Stuffed Chicken is a tasty treat! Juicy chicken breasts are filled with creamy brie cheese and sweet cranberries, making each bite a delicious surprise.
It’s like bringing a little bit of fancy to your dinner table without the fuss! I love pairing it with a simple salad for a colorful meal. Who knew chicken could be so fun? 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. If you’re looking for a change, try using turkey cutlets instead. They offer a similar texture and flavor!
Brie Cheese: Brie adds a creamy texture. If you can’t find it, cream cheese or goat cheese can be good substitutes, although they will alter the flavor a bit. I love sticking with Brie for its unique richness!
Cranberries: Fresh cranberries add a tart kick, but dried ones are great too. If using dried, chop them to mix well. You can even swap them with chopped figs or cherries if you’re feeling adventurous.
Fresh Herbs: Thyme and rosemary are fantastic for flavor. If you only have dried herbs, use about a third of the amount. Dried herbs can be stronger, so adjust to taste!
What’s the Best Way to Stuff Chicken Breasts?
Stuffing chicken breasts can seem tricky. Start by creating a pocket. Just make a horizontal cut without slicing through. Make sure it’s deep enough to hold your filling, but not too deep to cut through!
- Prepare your stuffing mixture in a bowl, combining Brie, cranberries, spinach, garlic, and herbs.
- Stuff each pocket generously with the mixture. You can use toothpicks to secure them if needed.
- Season the outside of the chicken well for extra flavor—don’t skip this step!
After stuffing and seasoning, sear the chicken in a hot skillet. This step helps lock in juices and adds a nice golden crust. Transfer to the oven to finish cooking thoroughly.
Remember to check the temperature near the bone if you’re using thicker chicken breasts, ensuring they’re fully cooked. Enjoy making this delicious dish!
Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and cut into small pieces
- 1/2 cup fresh or dried cranberries, chopped if dried
- 2 tablespoons fresh spinach leaves, chopped
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
For the Pan Sauce:
- 1/4 cup chicken broth or white wine (for pan sauce)
- Fresh thyme or rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to cook. So, you can have a delicious and impressive meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when the chicken is ready to bake.
2. Prepare the Chicken:
Using a sharp knife, carefully cut a pocket horizontally into the side of each chicken breast—be gentle so you don’t cut all the way through. This pocket is where all the yummy fillings will go!
3. Make the Filling:
In a medium bowl, mix together the Brie pieces, chopped cranberries, spinach, minced garlic, thyme, and rosemary. This is where all the flavors come together—how delicious does that sound?
4. Stuff the Chicken:
Take your filling and stuff each chicken breast pocket generously. If you need to, use toothpicks to help keep everything inside. This is your moment—make each one packed with flavor!
5. Season and Sear:
Sprinkle salt and black pepper on the outside of each chicken breast for that extra taste. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, and when it’s nice and hot, add the chicken. Sear for 3-4 minutes on each side until they’re golden brown.
6. Bake the Chicken:
Once seared, carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C). This ensures it’s cooked through and safe to eat—no one likes undercooked chicken!
7. Rest and Make the Sauce:
After baking, remove the chicken from the skillet and keep it warm on a plate covered with foil. Then, place the skillet back on the stove over medium heat. Add the remaining tablespoon of olive oil and the chicken broth or white wine. Scrape up any tasty browned bits from the bottom of the pan, and let it simmer until slightly reduced for about 3-5 minutes.
8. Serve:
Drizzle the pan sauce over the stuffed chicken when serving. For a lovely touch, garnish with fresh thyme or rosemary sprigs. Enjoy each bite of this delightful dish where savory meets sweet!
This Cranberry Brie Stuffed Chicken is perfect for a weeknight dinner or a special occasion. It’s sure to impress, and it’s filled with layers of flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking! The best way to thaw chicken is by leaving it in the fridge overnight or submerging it in a sealed plastic bag in cold water for a quicker method. This ensures that the chicken cooks evenly.
What Can I Substitute for Brie Cheese?
If you’re looking for a substitute for Brie, cream cheese or goat cheese can work well, although they will change the flavor slightly. You can also try using Camembert, which has a similar creamy texture if you still want that melty goodness!
How Can I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through. If the chicken seems dry, add a splash of chicken broth or water before reheating to retain moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the stuffed chicken ahead of time and store it in the fridge before baking. Just make sure to cook it within 24 hours for the best flavor. When you’re ready, bake it as directed without needing to thaw the filling!
