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- 4 boneless, skinless chicken breasts - 4 ounces Brie cheese, rind removed and sliced - 1/2 cup cranberry sauce - 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme) - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - Optional: Fresh parsley, chopped, for garnish - 1/4 cup pecans, coarsely chopped (for extra crunch) - Homemade cranberry sauce recipe for a fresh twist The main ingredients in this dish make it special. Chicken breasts provide a great base. Brie cheese adds creamy richness. Cranberry sauce brings a sweet and tart flavor that pairs well with the chicken. For seasoning, fresh thyme gives an earthy touch. Garlic powder enhances the taste without overpowering it. Salt and pepper are essential for bringing out the flavors. You may choose to garnish with parsley for a pop of color. If you want a little crunch, add pecans. They give a nice texture contrast. Making your own cranberry sauce can also elevate the dish. It allows you to control the sweetness and flavor. {{ingredient_image_2}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is key for even cooking and a nice finish. 2. Preparing the cranberry mixture: In a small bowl, mix the cranberry sauce and fresh thyme. Stir until they blend well. Set this aside; you’ll need it soon. 1. Creating pockets in chicken breasts: Take each chicken breast and slice a pocket into the side. Be careful not to cut all the way through. This pocket will hold your tasty filling. 2. Seasoning the chicken: Season both inside and outside of the chicken with garlic powder, salt, and black pepper. Make sure each piece is well covered for the best flavor. 1. Stuffing the chicken with Brie and cranberry mixture: Fill each pocket with a few slices of Brie. Add a spoonful of the cranberry-thyme mix. If you like, toss in some chopped pecans for crunch. 2. Searing the chicken in the skillet: Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear each side for about 4-5 minutes until golden brown. 3. Baking process and temperature check: Transfer the skillet to your preheated oven. Bake for 20-25 minutes. Use a meat thermometer to check for 165°F (74°C). This ensures your chicken is fully cooked. 4. Resting and serving tips: Once cooked, let the chicken rest in the skillet for about 5 minutes. This helps keep it juicy. Before serving, sprinkle with fresh parsley for a bright touch. To keep your chicken juicy, always use a meat thermometer. Cook the chicken until it reaches 165°F (74°C). This ensures it is safe to eat and tender. Letting the chicken rest after baking helps the juices settle. For even browning, make sure your skillet is hot before you add the chicken. Sear each side for 4-5 minutes until golden brown. This step adds flavor and makes the chicken look great. You can switch up the Brie cheese for other soft cheeses like goat cheese or cream cheese. This gives you a new flavor twist. If you prefer more sweetness, try adding a bit of maple syrup to the cranberry sauce. Adjust the garlic powder and salt to fit your taste, too. For a stunning plate, serve the chicken on a large platter. Drizzle extra cranberry sauce around it for a pop of color. You can sprinkle fresh thyme or parsley on top for a bright finish. This small touch makes your dish look even more inviting. Pro Tips Use Fresh Ingredients: Always opt for fresh thyme and homemade cranberry sauce if possible. This enhances the flavor profile of your dish significantly. Perfectly Sear the Chicken: Ensure your skillet is hot before adding the chicken. This creates a beautiful golden crust and seals in the juices. Check Internal Temperature: Use a meat thermometer to check the internal temperature, aiming for 165°F (74°C) to ensure the chicken is fully cooked without drying it out. Resting is Key: Allow the chicken to rest in the skillet for a few minutes post-baking. This step is crucial for juicy chicken as it allows the juices to redistribute. {{image_4}} You can easily change the flavor of your cranberry Brie stuffed chicken. Try different cheeses like goat cheese or feta for a tangy twist. Each cheese adds its own unique taste. You can also experiment with sauces. Instead of cranberry sauce, use fig jam or apple chutney. These options give a sweet touch while keeping the savory taste of chicken. If you need gluten-free options, skip any sauces with gluten. Most cranberry sauces are naturally gluten-free. Check the label for store-bought sauces to be safe. For a low-carb version, use chicken thighs instead of breasts. You can also skip the sugar in homemade cranberry sauce. This keeps the dish tasty and lighter. When serving cranberry Brie stuffed chicken, pair it with simple sides. Roasted vegetables or a fresh salad complement the meal nicely. For drinks, a crisp white wine or sparkling water works well. This balance enhances the sweet and savory flavors of the dish. Consider serving extra cranberry sauce on the side for dipping. It adds flavor and makes your plate look appealing. To keep leftover cranberry brie stuffed chicken fresh, refrigerate it right away. Place the chicken in an airtight container. It should stay good for up to three days. When you want to eat it again, reheat it in the oven. Set the oven to 350°F (175°C) and cover the chicken with foil. This helps keep it moist while it warms up. Heat it until it's hot all the way through, about 15-20 minutes. If you want to freeze the stuffed chicken, do this before cooking it. Wrap each piece tightly in plastic wrap, then put them in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to cook, take the chicken out and thaw it in the fridge overnight. After it's thawed, bake it as the recipe directs. This way, you’ll enjoy the same great taste. Cranberry brie stuffed chicken is safe to eat for up to three days when stored in the fridge. If you freeze it, you can keep it for three months. Always check for any strange smells or changes in texture before eating. If it looks or smells off, it's best to toss it. How can I tell when the chicken is fully cooked? The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check. Insert the thermometer into the thickest part of the chicken, avoiding the stuffing. If the temperature reads 165°F, your chicken is safe to eat. Let it rest for five minutes before slicing. This helps keep it juicy. Can I make this dish ahead of time? Yes, you can prepare this dish ahead of time. Stuff the chicken and put it in the fridge. Cook it the next day for a quick meal. This makes dinner easy, and the flavors have time to blend. What can I use instead of Brie cheese? You can use Camembert or goat cheese instead of Brie. Both give a creamy texture and flavor. If you want a sharper taste, try aged cheddar. Each option brings a unique twist to the dish. Can I use fresh cranberries instead of sauce? Yes, you can use fresh cranberries. Cook them down with sugar and water to make a quick sauce. This adds a tart flavor that pairs well with the cheese and chicken. Is it necessary to sear the chicken before baking? Searing is not required, but it adds a nice color and flavor. It helps lock in the juices. If you skip this step, just bake the chicken longer for even cooking. Can I use a different cooking method like grilling? Yes, you can grill the chicken instead of baking it. Just cook over medium heat. Use a grill-safe pan if you want to keep the stuffing inside. Flip the chicken halfway for even cooking. This blog covered how to make delicious cranberry Brie stuffed chicken. You learned about key ingredients, cooking steps, and helpful tips. I shared methods for storing leftovers and variations to suit your taste. Always ensure your chicken is fully cooked before serving. Whether you stick to the classic recipe or experiment, this dish will impress. Enjoy your cooking adventure!

Cranberry Brie Stuffed Chicken Delight

A delicious chicken dish stuffed with creamy Brie cheese and tangy cranberry sauce, perfect for a special dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 4 ounces Brie cheese, rind removed and sliced into thin pieces
  • 0.5 cup cranberry sauce
  • 1 teaspoon fresh thyme, finely chopped
  • 0.5 teaspoon garlic powder
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 0.25 cup pecans, coarsely chopped (optional)
  • 1 to taste fresh parsley, chopped (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a small mixing bowl, blend together the cranberry sauce and fresh thyme until well combined. Set aside.
  • Take each chicken breast and carefully cut a pocket into the side by slicing horizontally, being cautious not to cut all the way through.
  • Generously season both the inside and outside of each chicken breast with garlic powder, salt, and freshly ground black pepper.
  • Fill each chicken pocket with a few slices of Brie cheese followed by a generous spoonful of the cranberry-thyme mixture. If using, sprinkle in some chopped pecans.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Once shimmering, add the stuffed chicken breasts and sear for approximately 4-5 minutes on each side until golden brown.
  • Transfer the skillet into the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the skillet from the oven and let the chicken rest for about 5 minutes.
  • If desired, sprinkle with freshly chopped parsley before slicing and serving.

Notes

Serve with extra cranberry sauce and fresh thyme for garnish.
Keyword Brie, chicken, cranberry, dinner, stuffed chicken