Cranberry Brie Stuffed Chicken Recipe
Are you looking for a meal that looks fancy but feels incredibly cozy? This delicious Cranberry Brie Stuffed Chicken Recipe is the absolute best choice for your next dinner.
Equipment
- Sharp chef’s knife
- Sturdy cutting board
- Large skillet
- Baking dish
- Wooden toothpicks
- Small mixing bowl
- Digital meat thermometer
Ingredients
- Boneless, skinless chicken breasts – 4 large
- Brie cheese – 4 ounces, sliced
- Whole-berry cranberry sauce – 1/2 cup
- Fresh rosemary – 2 tablespoons, finely chopped
- Olive oil – 2 tablespoons, divided
- Garlic powder – 1 teaspoon
- Dried thyme – 1 teaspoon
- Sea salt – 1/2 teaspoon
- Freshly cracked black pepper – 1/4 teaspoon
- Chopped walnuts or pecans – 1/4 cup
Instructions
Prep the Chicken
- Place your chicken breasts flat on the cutting board. Use a sharp knife to cut a deep pocket into the thick side of each breast, making sure not to cut all the way through.
Season the Meat
- Mix the garlic powder, thyme, salt, and black pepper together in a small bowl. Rub this spice blend generously over the outside and inside of all the chicken pieces for great flavor.
Stuff with Brie
- Cut your brie cheese into thick slices. Slide a generous slice of the creamy brie cheese deeply into the pocket of each seasoned chicken breast, pressing it flat against the meat.
Add the Cranberries
- Spoon two tablespoons of the whole-berry cranberry sauce directly into the pocket next to the cheese. Sprinkle a few pieces of chopped walnuts and fresh rosemary inside each opening for texture.
Secure the Pockets
- Press the edges of the chicken pockets firmly together to enclose the filling. Push two or three wooden toothpicks through the open edges to keep the cheese from leaking out.
Sear the Outside
- Heat one tablespoon of olive oil in your skillet over medium-high heat. Sear the chicken for three minutes on each side until a beautiful, golden-brown crust forms on the surface.
Transfer and Bake
- Move the seared chicken carefully into your prepared baking dish. Place the dish into a preheated oven at 375 degrees Fahrenheit and bake for twenty minutes until fully cooked through.
Rest and Serve
- Remove the baking dish from the oven and check the temperature. Let the meat rest for five minutes, carefully pull out the wooden toothpicks, and serve your warm, cheesy chicken immediately.
Notes
- Keep the rind on: You do not need to cut the white rind off the brie cheese because it melts beautifully and is completely edible.
- How to stop cheese leaking: Use plenty of toothpicks to seal the pocket closed. Searing the chicken first also helps seal the meat edges together.
- Pairing: Serve alongside garlic mashed potatoes, roasted Brussels sprouts, or a fresh arugula salad.
- Storage: Store leftovers in an airtight glass container in the refrigerator for up to three days.
- Reheating: Reheat gently in the oven at 350°F with a splash of chicken broth to keep it juicy. Avoid microwaves as it causes cheese to run completely out.