Cranberry Brie Stuffed Chicken

Cranberry Brie Stuffed Chicken is a simple dish that brings together soft, creamy brie cheese and tart cranberry sauce inside tender chicken breasts. The combination of juicy chicken with the…

By Alina • October 12, 2025 • Reading time: 6 min

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Cranberry Brie Stuffed Chicken is a simple dish that brings together soft, creamy brie cheese and tart cranberry sauce inside tender chicken breasts. The combination of juicy chicken with the sweet and tangy cranberry filling makes for a delightful mix of flavors and textures in every bite.

I love making this recipe when I want something a little special but easy to prepare. The melted brie adds such a rich creaminess that pairs beautifully with the cranberries’ zing. I usually season the chicken just lightly so the flavors inside really shine through. It’s a dish that gets compliments every time I serve it!

This chicken goes great with a side of roasted veggies or a fresh green salad. Sometimes I like to drizzle a little extra cranberry sauce on top before serving to add an extra pop of color and flavor. It’s a warm, comforting meal that feels festive but is perfect for any night of the week.

Key Ingredients & Substitutions

Chicken breasts: Using boneless, skinless chicken breasts makes stuffing easier. If you want, chicken thighs also work and stay juicy, but the cooking time might be a bit different.

Brie cheese: This soft cheese melts beautifully and adds creaminess. If you can’t find brie, camembert or a mild cream cheese are good swaps.

Cranberries and cranberry sauce: Fresh or thawed cranberries add a lovely tartness and texture. You can use all cranberry sauce if you prefer more sweetness or lack fresh berries.

Spinach: Fresh spinach adds a mild, earthy flavor and moisture to the filling. If you don’t have spinach, try kale or arugula for a different touch.

Thyme and rosemary: These herbs bring out warm, herbal notes. Dried or fresh both work—use what you have handy.

How Do You Make Sure the Chicken Stays Juicy and the Filling Doesn’t Spill Out?

Creating a pocket in the chicken without cutting all the way through is key to holding the filling inside.

• Use a sharp knife and carefully slice horizontally to make a neat pocket.
• Don’t overfill; just enough brie, spinach, and cranberries to fit comfortably inside.
• Secure the opening with toothpicks before cooking to keep the filling locked in.
• Searing the chicken first creates a golden crust that helps seal in juices.
• Bake at moderate temperature (375°F) to cook evenly without drying out.
• Let the chicken rest a few minutes before cutting to let juices redistribute.

Following these tips will help your stuffed chicken be juicy, flavorful, and perfectly filled every time.

Equipment You’ll Need

• Sharp chef’s knife – helps you cut the chicken pocket cleanly and safely.
• Cutting board – sturdy and big enough to hold the chicken while prepping.
• Oven-safe skillet – great for searing chicken on the stove then finishing in the oven without extra pans.
• Toothpicks – keep the chicken pockets closed so the filling stays inside while cooking.
• Tongs or spatula – to turn the chicken gently without breaking the pocket.
• Meat thermometer – ensures chicken is cooked to a safe 165°F without drying out.

Flavor Variations & Add-Ins

• Swap brie with goat cheese for a tangier, creamier filling that pairs well with cranberries.
• Add chopped pecans or walnuts inside for a crunch that contrasts the soft textures.
• Use kale instead of spinach for a slightly stronger green flavor and firmer texture.
• Mix in a teaspoon of orange zest to the cranberry sauce for bright citrus notes that lift the dish.

Cranberry Brie Stuffed Chicken

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 4 oz brie cheese, rind removed and sliced
• ½ cup fresh spinach leaves
• ½ cup fresh or thawed cranberries (whole)
• ⅓ cup cranberry sauce (preferably homemade or good quality store-bought)
• 2 tbsp olive oil or butter
• 1 sprig fresh rosemary (for garnish and flavor)
• Optional: 1 tbsp balsamic vinegar or honey (for glaze)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare, 20 minutes to cook, and a few minutes to rest—so roughly 35 minutes from start to ready-to-eat. It’s a great quick meal with festive flavors!

Step-by-Step Instructions:

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C). Using a sharp knife, make a horizontal cut lengthwise in each chicken breast to create a pocket, but don’t cut all the way through. Season both inside and outside with salt, pepper, garlic powder, and thyme.

2. Stuff the Chicken:

Fill each pocket with slices of brie cheese, a handful of spinach leaves, and some fresh cranberries. Close the opening and secure with toothpicks if needed to keep everything inside.

3. Sear the Chicken:

Heat olive oil or butter in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.

4. Add Cranberry Sauce and Bake:

Spoon cranberry sauce evenly over each breast. Transfer the skillet to the oven and bake for 15-20 minutes, or until a meat thermometer reads 165°F (75°C) inside the chicken.

5. Optional Glaze and Rest:

For a sweet glaze, drizzle balsamic vinegar or honey on the chicken during the last 5 minutes of baking. Once done, remove from oven and let the chicken rest a few minutes before serving.

6. Serve and Garnish:

Remove toothpicks, garnish with fresh rosemary sprigs, and serve warm. Spoon some pan juices and extra cranberry sauce over the chicken for extra flavor. This dish tastes great alongside roasted veggies or a green salad.

Can I Use Frozen Chicken Breasts for This Recipe?

Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This helps ensure even cooking and easier stuffing.

What Can I Substitute for Brie Cheese?

If you don’t have brie, creamy cheeses like goat cheese, camembert, or cream cheese work well too. They’ll still provide a rich, melty filling with slightly different flavors.

How Should 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 chicken moist and the cheese melty.

Can I Prepare This Dish Ahead of Time?

Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just remember to bring them to room temperature for about 15 minutes before searing and baking.