This Cranberry Brie Stuffed Chicken is a tasty treat that’s easy to make! Juicy chicken breasts are filled with creamy brie and sweet cranberry sauce, creating a wonderful mix of flavors.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here. If you need a substitute, you can use turkey cutlets for a different taste. Just adjust cooking times as they might be thicker!
Brie Cheese: Brie adds creaminess and flavor. If brie isn’t available, try Camembert or even a soft goat cheese; they have a similar texture and taste.
Cranberry Sauce: You can use jellied or whole cranberry sauce. If you want a fresh twist, make your own sauce with cranberries, sugar, and a splash of orange juice for brightness.
Rosemary: Fresh rosemary brings great flavor, but if you can’t find it, dried rosemary works too. Just use less, about 1 tsp, since dried herbs are stronger in flavor.
White Wine or Chicken Broth: If you prefer not to use wine, chicken broth works wonderfully for deglazing. You can also use vegetable broth for a non-meat option!
How Do I Properly Stuff Chicken Breasts?
Stuffing chicken breasts can be tricky, but it’s all about being gentle and purposeful. Here’s how you can do it right:
- Using a sharp knife, carefully cut a pocket in the side of each chicken breast. Aim to keep the opening small so the filling doesn’t spill out.
- Once you’ve made the pocket, season the inside with salt, pepper, and any other spices you like for extra flavor.
- Stuff it with the brie and cranberry mixture—don’t be shy, but don’t overfill. You want to be able to close it up!
- Use toothpicks to secure the chicken if needed. Just remember to remove them before serving.
Getting this part right ensures the cheese stays gooey and the flavors meld perfectly while cooking! Enjoy your cooking experience!
Cranberry Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 6 oz brie cheese, rind removed and sliced
- 1/2 cup cranberry sauce (can be fresh or jellied)
- 2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 tsp paprika (optional, for color)
- 1/4 cup dry white wine or chicken broth (optional, for deglazing/skillet sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for cooking. Overall, you can expect to spend around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures that it’s nice and hot when you transfer the chicken for baking.
2. Prepare the Chicken Breasts:
Take your chicken breasts and using a sharp knife, carefully slice a pocket into the side of each breast. Be sure not to cut all the way through—just enough to create a nice space for the filling.
3. Season the Chicken:
Sprinkle salt, pepper, and paprika (if using) on both sides of the chicken breasts and inside the pocket. This will add great flavor to the chicken.
4. Stuff the Chicken:
Stuff each pocket with slices of brie cheese and a spoonful of cranberry sauce. Don’t forget to add some of the chopped rosemary in there too! Secure the pockets with toothpicks if needed to hold everything in.
5. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté briefly until it’s fragrant, about 30 seconds. Then, place the stuffed chicken breasts in the skillet and sear them for 3-4 minutes per side, until they are golden brown.
6. Bake the Chicken:
Once the chicken is seared, sprinkle any remaining rosemary over the top. Carefully transfer the skillet to your preheated oven and bake for 15-20 minutes. You’re looking for an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
7. Make the Sauce (Optional):
After the chicken is done, remove it from the skillet and let it rest on a plate. If you’d like to add a little extra flavor, you can deglaze the skillet with white wine or chicken broth by pouring it in and scraping up any browned bits. Let it simmer for a few minutes until slightly reduced.
8. Serve and Enjoy:
Serve your stuffed chicken topped with additional cranberry sauce and garnish with fresh rosemary sprigs. Enjoy this delicious dish with your favorite sides!
Bon appétit!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but ensure they are fully thawed first. Thaw them overnight in the refrigerator or use the quick method by placing them in a sealed plastic bag and submerging in cold water. Pat them dry before seasoning and stuffing for the best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use a microwave, covering to prevent drying out.
What Side Dishes Pair Well with Cranberry Brie Stuffed Chicken?
This dish goes wonderfully with steamed veggies, such as green beans or asparagus. You can also serve it over rice or creamy mashed potatoes, which soak up the delicious juices!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken up to the point of searing. Store the stuffed breasts in the fridge for up to 24 hours and just sear and bake them when you’re ready to serve. This makes it a great option for meal prep!
