Cranberry Brie Stuffed Chicken Recipe (Elegant & Delicious!)

This cranberry brie stuffed chicken is one of those recipes that looks and tastes like you spent hours on it, but it’s actually surprisingly easy. We’re talking juicy chicken breasts stuffed with creamy brie cheese and tart dried cranberries, then baked to golden perfection. It’s elegant, flavorful, and absolutely delicious.

I make this for dinner parties, holiday meals, or whenever I want to feel fancy without actually working that hard. The combination of rich, melty brie with sweet-tart cranberries is absolutely perfect, and every time I serve it, people ask for the recipe. It looks impressive on the plate, but the actual cooking is straightforward.

The best part? This comes together in about 45 minutes from start to finish. It’s one of those recipes that makes you look like a culinary genius when really, it’s just smart ingredient pairing and simple technique. Let’s make some seriously impressive stuffed chicken.

Why You’ll Love This Recipe

Restaurant-Quality at Home – This tastes like something you’d order at a nice restaurant, but you’re making it in your own kitchen. The presentation is elegant, the flavors are sophisticated, and it’s way more affordable than dining out.

Sweet and Savory Perfection – Creamy, rich brie cheese with tart cranberries creates this perfect sweet-and-savory combination. The flavors complement each other beautifully and make every bite interesting.

Easier Than It Looks – Don’t let the fancy appearance fool you. Cutting a pocket in the chicken, stuffing it, and baking it is actually really simple. If you can use a knife and turn on an oven, you can make this.

Perfect for Special Occasions – This is ideal for holidays, dinner parties, date nights, or any time you want to serve something special. It’s festive, elegant, and always impresses guests.

Healthy Yet Indulgent – It’s basically lean chicken breast with some cheese and fruit. Yes, there’s brie, but the portion per serving is reasonable, and the dish feels indulgent without being overly heavy.

Great for Meal Prep – You can stuff the chicken breasts ahead of time and refrigerate them until you’re ready to bake. Perfect for when you’re entertaining and want to prep in advance.

Ingredients

Here’s what you need to make this elegant cranberry brie stuffed chicken.

For the Stuffed Chicken:

• 4 boneless skinless chicken breasts (about 6-8 oz each)
• 6 oz brie cheese, rind removed, cut into slices
• ½ cup dried cranberries, roughly chopped
• 2 tablespoons fresh thyme leaves (or 2 tsp dried)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• Toothpicks or kitchen twine (for securing)

Optional Additions:

• 2 tablespoons chopped pecans or walnuts (adds nice texture)
• 1 tablespoon honey (drizzled over before baking)
• Fresh rosemary (can substitute for thyme)
• Spinach leaves (adds color and nutrition)

Key Ingredient Notes:

Quality Chicken Matters – Look for chicken breasts that are roughly the same size so they cook evenly. If they’re super thick, you can pound them slightly to even them out.

Brie Cheese is Key – Brie has this creamy, mild flavor that melts beautifully inside the chicken. Remove the rind before using—it doesn’t melt well and can be tough. Room temperature brie is easier to work with.

Dried Cranberries – Dried cranberries are more concentrated in flavor than fresh and won’t add excess moisture to the stuffing. Chop them roughly so they’re easier to stuff and distribute evenly.

Fresh Thyme is Best – Fresh thyme has a brighter, more complex flavor than dried. If you only have dried, use about a third of the amount since dried herbs are more concentrated.

Secure the Chicken – Toothpicks or kitchen twine keep the stuffing inside while cooking. Don’t skip this step or you’ll have a cheese explosion in your oven (ask me how I know).

How to Make Cranberry Brie Stuffed Chicken

This is easier than you think. Let’s make some impressive stuffed chicken.

Step 1: Prep Your Chicken

Preheat your oven to 375°F (190°C).

Pat the chicken breasts dry with paper towels. Place each breast on a cutting board and, using a sharp knife, carefully cut a horizontal pocket into the thickest part of each breast. Don’t cut all the way through—you want to create a pocket, not butterfly it.

Season the outside and inside of each chicken breast with salt and pepper.

Pro tip: Make the pocket as large as possible without cutting through the edges. This gives you more room for stuffing.

Step 2: Prepare the Stuffing

In a small bowl, combine the sliced brie, chopped cranberries, and fresh thyme. Mix gently to combine.

If you’re adding pecans or spinach, mix those in too.

Step 3: Stuff the Chicken

Take about a quarter of the brie mixture and stuff it into the pocket of one chicken breast. Don’t overstuff—you want to be able to close the opening. Use toothpicks or kitchen twine to secure the opening shut.

Repeat with the remaining chicken breasts.

Pro tip: If brie is oozing out, that’s okay! Just do your best to keep most of it inside and secure the opening.

Step 4: Sear the Chicken

Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and the pan is hot, add the stuffed chicken breasts.

Sear for 3-4 minutes per side until golden brown. You’re not cooking them through yet—just getting a nice golden crust.

Add the minced garlic to the pan during the last minute of searing. It’ll smell incredible.

Pro tip: Don’t move the chicken around while it’s searing. Let it develop that golden crust.

Step 5: Bake Until Done

Transfer the skillet to the preheated oven (or transfer the chicken to a baking dish if your skillet isn’t oven-safe).

Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F. The chicken should be cooked through, the juices should run clear, and the cheese should be melted inside.

Pro tip: Use a meat thermometer inserted into the thickest part of the chicken (not touching the cheese) to check doneness.

Step 6: Rest and Serve

Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute so they don’t all run out when you cut into it.

Remove the toothpicks or twine. Slice each chicken breast on a diagonal to show off that beautiful stuffing, or serve whole.

Spoon any pan juices over the top and serve immediately while the cheese is still melty.

What to Serve With Cranberry Brie Stuffed Chicken

This chicken is elegant and rich, so you want sides that complement without competing.

Roasted Vegetables – Brussels sprouts, asparagus, or green beans roasted with olive oil and garlic are perfect. They add color and freshness.

Garlic Mashed Potatoes – Creamy mashed potatoes are classic and soak up any delicious pan juices from the chicken.

Wild Rice Pilaf – The nutty flavor of wild rice pairs beautifully with the sweet cranberries and creamy brie.

Simple Arugula Salad – A peppery arugula salad with a light vinaigrette cuts through the richness and adds freshness.

Roasted Sweet Potatoes – The sweetness of roasted sweet potatoes echoes the cranberries and complements the savory chicken.

Quinoa or Couscous – Light grains make a nice base for the chicken and soak up the pan juices.

Steamed Broccoli – Simple steamed broccoli with butter and lemon keeps things light and adds nutrition.

Storage Tips

This chicken stores well and reheats nicely, though it’s definitely best fresh.

Refrigerator Storage:

Let the chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days.

The brie will firm up when cold but melts again when reheated.

Reheating:

The best way to reheat is in the oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent drying out.

You can also microwave individual portions for 2-3 minutes, but the chicken won’t be quite as good—it may dry out slightly.

Pro tip: Add a splash of chicken broth to the dish when reheating to keep the chicken moist.

Freezer Storage:

You can freeze the stuffed raw chicken before cooking. Wrap each breast individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Thaw overnight in the refrigerator, then sear and bake as directed. You might need to add 5 extra minutes to the baking time.

Cooked stuffed chicken doesn’t freeze as well—the texture of the cheese changes when frozen and thawed.

Make-Ahead Tips:

Stuff the chicken breasts up to 24 hours ahead and refrigerate until ready to cook. This is perfect for dinner parties—do the prep work early, then just sear and bake when your guests arrive.

Final Thoughts

This cranberry brie stuffed chicken is one of those recipes that makes you feel like a fancy chef without actually being that difficult. The flavors are elegant, the presentation is beautiful, and the actual cooking is totally manageable.

I love serving this for special occasions because it always impresses people, but it’s easy enough that I don’t stress about making it. The sweet-tart cranberries with that creamy, melty brie is just a perfect combination.

So grab some brie, stuff some chicken, and get ready to impress everyone at your table. This is the kind of meal that makes people think you’ve been cooking all day when really, it took less than an hour. 🙂