Impressive Cranberry Brie Stuffed Chicken is a delightful dish that combines juicy chicken breasts with creamy brie cheese and tangy cranberry sauce. The contrast between the melty cheese and the bright, slightly tart cranberries makes every bite a wonderful mix of flavors and textures. It’s perfect for those times you want to make a simple dinner feel a little special without too much fuss.
I love making this chicken when I want to surprise my family with something a bit fancy but still easy to prepare. The best part is how the cheese melts inside the chicken, keeping it moist and tasty while the cranberry sauce adds a lovely pop of color and flavor. I usually warn everyone to have some extra napkins nearby because the gooey cheese can get pretty mouthwatering!
For serving, I like to pair this chicken with a side of roasted vegetables or a fresh green salad, which balances out the richness nicely. It also looks great on the plate, so it’s an easy way to impress guests or celebrate a cozy night in with a comforting meal. I always feel a little proud serving this dish because it tastes way harder to make than it actually is.
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless for easy stuffing. If you can, get thicker ones since they’re easier to butterfly and fill. Thin breasts can break during rolling.
Brie cheese: This creamy cheese melts beautifully inside the chicken. If you can’t find brie, camembert or creamy mozzarella work well as milder options.
Dried cranberries: They add a sweet-tart punch. You could swap them for dried cherries or raisins, but cranberries give the best balance against the cheese.
Panko breadcrumbs: These create a crispy crust. If unavailable, regular breadcrumbs or crushed crackers work, but the texture won’t be as light.
Walnuts or pecans (optional): Add crunch and a nutty note. Leave out if you have nut allergies or replace with toasted sunflower seeds for different texture.
How Do You Butterfly and Stuff Chicken Breasts Without Them Tearing?
Butterflying is key for stuffing, but chicken can be delicate. Here’s how to do it safely:
- Blend meat cutting skills with care. Place the chicken breast flat on a cutting board.
- Use a sharp knife to slice horizontally into the side, but don’t cut all the way through—leave a “hinge”.
- Open the breast like a book and cover with plastic wrap.
- Gently pound with a meat mallet or rolling pin to even thickness, about 1/2 inch. This helps it cook evenly and keeps the meat soft.
- Be gentle—too much force can tear it. Patience here makes stuffing easier.
When stuffing, don’t overfill to prevent breakage when folding the breast back together.
Equipment You’ll Need
- Sharp chef’s knife – essential for butterflying the chicken breasts cleanly and safely.
- Meat mallet or rolling pin – helps pound the chicken evenly without tearing it.
- Oven-safe skillet – perfect for browning the chicken on the stovetop and finishing it in the oven.
- Three shallow bowls – set up for flour, egg wash, and panko breadcrumbs to make breading easier.
- Spatula or tongs – helps turn the chicken gently without breaking the coating.
Flavor Variations & Add-Ins
- Swap cranberry with apricot jam or fig preserves for a sweeter, fruity twist.
- Use goat cheese instead of brie for a tangier and creamier filling.
- Add chopped fresh spinach or basil to the stuffing for a fresh, green flavor.
- Mix in cooked pancetta or bacon bits to bring a smoky, savory note.
Impressive Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
For The Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, rind removed and sliced
- 1/2 cup dried cranberries
- 1/2 cup finely chopped walnuts or pecans (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
For The Breading:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
For Cooking:
- 3 tablespoons olive oil or butter, for frying
- 1/4 cup chicken broth or white wine (optional for deglazing pan)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, including chopping and assembling the stuffing and chicken. Cooking time on the stove is 6-8 minutes for browning, and baking in the oven takes about 15-20 minutes. Altogether, plan for around 40-45 minutes to have this delicious stuffed chicken ready to enjoy.
Step-by-Step Instructions:
1. Make the Stuffing:
Start by heating a little olive oil or butter in a skillet over medium heat. Sauté the chopped onion and garlic for about 5 minutes, until they’re soft and fragrant. Take the pan off the heat, then stir in the dried cranberries, chopped nuts (if using), and fresh parsley. Let this mix cool while you prepare the chicken.
2. Prepare the Chicken:
Take each chicken breast and carefully slice it horizontally through the middle, but don’t cut all the way through – you want to open it up like a book. Place the breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thick. This helps the chicken cook evenly and makes it easier to roll up.
Season both sides with salt and pepper. On one half of each breast, spread some of the stuffing mixture, then add slices of brie cheese on top. Fold the other side of the chicken over the filling to create a pocket.
3. Bread the Chicken:
Set up three bowls: one with the flour, one with the beaten eggs and milk, and one with the panko breadcrumbs. Coat each stuffed chicken breast first in the flour, shaking off the extra, then dip into the egg mixture, and finally press into the panko crumbs until completely covered.
4. Cook and Bake:
Heat olive oil or butter in a large oven-safe skillet over medium heat. Cook the chicken for 3-4 minutes on each side, until golden brown.
Then transfer the skillet to your preheated oven and bake for 15-20 minutes, until the chicken is cooked through (the internal temperature should reach 165°F / 74°C).
5. Finish and Serve:
Remove the chicken from the oven and let it rest a few minutes. If you like, add chicken broth or white wine to the skillet to deglaze it, scraping up any browned bits to make a light sauce.
Slice the chicken to reveal the gooey brie and cranberry filling. Garnish with fresh parsley, and serve with the pan sauce or extra cranberry sauce on the side.
This impressive Cranberry Brie Stuffed Chicken pairs beautifully with roasted vegetables, a fresh salad, or creamy mashed potatoes. Enjoy your delicious, festive meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just be sure to fully thaw them in the refrigerator overnight before butterflying and stuffing. Cooking frozen chicken won’t cook evenly and could cause the filling to leak.
What Can I Substitute for Brie Cheese?
If you can’t find brie, creamy cheeses like camembert, goat cheese, or mozzarella are great alternatives. Each will give a slightly different flavor but still melt nicely inside the chicken.
How Do I Store Leftovers?
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken.
Can I Prepare This Recipe Ahead of Time?
You can assemble the stuffed chicken and keep it covered in the fridge for a few hours before cooking. Just wait to bread and cook it fresh for the best crispy texture.
