Cranberry Brie stuffed chicken is the kind of dinner that feels fancy without being fussy. You get juicy chicken, creamy brie, and a sweet-tart cranberry pop in every bite. It’s weeknight-easy, but special enough for guests or holidays.

Best of all, it’s flexible—you can tweak the flavors to match your mood and what’s in your pantry. Let’s make it great, then layer on four gourmet boosts to take it over the top.

What Makes This Special

This recipe hits the sweet-salty-creamy trifecta. The brie melts into a rich sauce inside the chicken, while cranberry sauce adds brightness and balance.

A quick pan sear gives golden edges, and a short oven finish keeps the meat tender. It’s a crowd-pleaser with simple steps and elegant flavors. The four gourmet boosts let you personalize it without complicating the process.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (6–8 oz each)
6 oz brie, rind on or off, sliced
1/2 cup whole-berry cranberry sauce (store-bought or homemade)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey (optional, for extra sweetness)
1 tablespoon olive oil (plus more if needed)
1 tablespoon butter
Salt and black pepper, to taste
Toothpicks or kitchen twine, for securing

How To Make Cranberry Brie Stuffed Chicken

Prep the chicken: Pat chicken dry.
Use a sharp knife to cut a deep pocket into the thick side of each breast, keeping the other side intact. Season the outside and the inside of the pocket with salt and pepper.
Make the filling: In a small bowl, stir together cranberry sauce, Dijon, honey (if using), garlic, and half the thyme. Taste and adjust for sweetness and salt.
Stuff it: Layer slices of brie inside each pocket, then spoon in 1–2 tablespoons of the cranberry mixture.
Don’t overfill. Secure the opening with toothpicks or twine.
Sear for color: Heat olive oil in a large oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden.
Reduce heat if browning too fast.
Add butter and herbs: Add butter and the remaining thyme to the pan. Spoon the melted butter over the chicken for 30 seconds to coat.
Finish in the oven: Transfer skillet to a 375°F (190°C) oven. Bake 12–18 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
Rest and serve: Let chicken rest 5 minutes.
Remove toothpicks. Spoon any pan juices over the top and serve with extra cranberry sauce if you like.

The Best way To Store Cranberry Brie Stuffed Chicken

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently at 300°F (150°C) for 12–15 minutes or microwave in 30-second bursts, covered, to avoid drying out.
Freeze: Freeze cooked, cooled chicken for up to 2 months. Thaw overnight in the fridge and reheat as above.

Why This is Good for You

Chicken breast offers lean protein that supports muscle and keeps you full.

Brie adds calcium and a satisfying richness, so a little goes a long way. Cranberries bring antioxidants and a bright flavor that helps you use less heavy sauce. Fresh herbs and garlic add depth without extra calories or sodium.

Pitfalls to Watch Out For

Overstuffing: Too much filling will leak out during searing.
Keep it modest and secure well.
Dry chicken: Pull it from the oven as soon as it hits 165°F. Resting keeps juices inside.
High heat sear: If the pan is scorching, the outside burns before the inside cooks. Aim for medium-high, not smoking hot.
Thin breasts: If your chicken is very thin, butterfly and fold closed instead of cutting a deep pocket, or use smaller amounts of filling.
Salty brie: Taste the brie first.
If it’s very salty, ease up on added salt and lean on the cranberry’s sweetness for balance.

Recipe Variations

Gourmet Boost #1: Pistachio Herb Crust – After searing, brush the top of each breast with a thin layer of Dijon. Press on a mixture of finely chopped pistachios, parsley, and a touch of panko. Finish in the oven.
The crust adds crunch, color, and a toasted nut aroma.
Gourmet Boost #2: Balsamic-Brown Butter Drizzle – While the chicken bakes, brown 2 tablespoons butter over medium heat until nutty. Whisk in 1 tablespoon balsamic vinegar and a pinch of salt. Drizzle over the rested chicken.
It deepens the sweetness and adds a silky finish.
Gourmet Boost #3: Prosciutto Wrap – Before searing, wrap each stuffed breast in 1–2 slices of prosciutto. No extra salt needed. The prosciutto crisps in the pan and keep juices inside, adding savory, hammy richness.
Gourmet Boost #4: Orange-Rosemary Accent – Stir 1 teaspoon orange zest and a pinch of chopped rosemary into the cranberry mixture.
Finish the dish with a squeeze of fresh orange. It brightens the flavor and pairs beautifully with brie.
This Cranberry Brie Stuffed Chicken is loaded with melted brie, tart cranberries, and a golden crumb topping for the ultimate festive comfort meal.

FAQs About Cranberry Brie Stuffed Chicken

Can I use chicken thighs instead of breasts?

Yes. Use boneless, skinless thighs, stack two to sandwich the filling, and secure well.

Sear and bake until they reach 175°F for tender results.

Do I need to remove the rind from the brie?

No. The rind is edible and melts fine. If you prefer a cleaner melt, trim it off.

Keep slices about 1/4 inch thick so they don’t vanish into the meat.

What if my cranberry sauce is too sweet?

Stir in a squeeze of lemon juice or a splash of balsamic to balance it. A pinch of salt also helps cut sweetness.

How can I tell when the chicken is done without drying it out?

Use an instant-read thermometer and check the thickest spot. Pull at 165°F and rest 5 minutes.

If you don’t have a thermometer, pierce the thickest part; juices should run clear, not pink.

What sides go well with this?

Mashed or roasted potatoes, garlic green beans, roasted Brussels sprouts, or a peppery arugula salad with a lemon vinaigrette. For grains, try wild rice or farro.

Can I prep it ahead?

Yes. Stuff and secure the chicken up to a day ahead.

Keep covered in the fridge. Sear and bake just before serving.

Is there a lighter cheese alternative?

Try part-skim mozzarella or goat cheese. They won’t be as rich as brie, but they melt well and still taste great with cranberry.

Can I cook it entirely on the stovetop?

Yes, but keep the heat moderate and cover the pan after searing to cook through gently.

Flip occasionally and monitor closely to avoid scorching.

Wrapping Up

This Cranberry Brie Stuffed Chicken gives you restaurant-worthy flavor with simple steps and easy ingredients. The base recipe is delightful as is, and the four gourmet boosts add crunch, brightness, and depth when you want something extra. Serve it on a cozy night in or as a festive main for guests.

Save the pan juices, slice, and enjoy the sweet-savory melt in every bite.

More Delicious Ideas You’ll Love

If this Cranberry Brie Stuffed Chicken made it onto your favorites list, here are a few more comforting dishes worth exploring:

For another hearty and satisfying dinner option, the beautifully balanced Delicious Chicken & Lentil Recipe is a great dish to keep in your rotation.
Enjoy a cozy, buttery one-pan dinner with the flavorful One-Pan Garlic Butter Chicken & Veggies — perfect for easy weeknights.
Warm up with the tender, festive flavors of Crockpot Green Chili Chicken, a slow-cooked dish that’s both comforting and full of personality.
Curious about smart protein swaps? This simple guide Are Lentils a Healthier Alternative to Chicken? gives clear answers and helpful tips.