Cranberry Brie Stuffed Chicken
Juicy chicken breasts stuffed with creamy brie and sweet-tart cranberries, then seared and baked to golden perfection. This elegant yet simple dish balances sophisticated flavors with approachable cooking techniques for an impressive meal any night of the week.
Ingredients
- 4 boneless skinless chicken breasts (about 6-8 oz each)
- 8 oz brie cheese rind removed and cut into 4 equal portions
- 1/2 cup dried cranberries roughly chopped
- 2 tablespoons fresh thyme leaves divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1/2 cup dry white wine or chicken broth
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and make sure your ingredients are at room temperature for even cooking.
- Prepare the chicken breasts by placing them on a cutting board and using a sharp knife to cut a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through. Then gently pound the chicken with a meat mallet to even out the thickness.
- Season inside each chicken pocket with salt, pepper, and a pinch of thyme leaves. This ensures the flavor permeates throughout the chicken, not just on the outside.
- Stuff each chicken breast with a portion of brie and about 2 tablespoons of chopped cranberries. Gently press the openings closed and secure with toothpicks if needed.
- Season the outside of the chicken breasts generously with salt and pepper on both sides. This creates a flavorful crust when searing.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat until the butter is melted and slightly bubbling.
- Carefully place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side until golden brown. Work in batches if needed to avoid overcrowding the pan.
- Add minced garlic around the chicken and cook for 30 seconds until fragrant, being careful not to burn it.
- Pour in the white wine (or broth) and add the Dijon mustard, stirring to combine with the pan juices. Sprinkle the remaining thyme over the chicken.
- Transfer the entire skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer.
- Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.
- Garnish with fresh parsley and spoon the pan sauce over each chicken breast before serving.
Notes
- For a more cohesive stuffing, you can mix the chopped cranberries with the softened brie before stuffing.
- If your chicken breasts are very thick, consider butterflying them completely, adding the filling, then rolling them up for easier stuffing.
- The chicken can be stuffed and refrigerated for up to 8 hours before cooking, making this great for prep-ahead meals.
- For a crunchier exterior, dredge the stuffed chicken in a little flour before searing.
- If brie isn’t available, camembert or goat cheese make excellent substitutions.