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–+ servings
image of chicken breasts brie cheese cranberry sauce dried cranberries spinach garlic onion shallot thyme bacon pistachios breadcrumbs camembert kale fresh cranberries arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Cranberry Brie Stuffed Chicken

This show-stopping Cranberry Brie Stuffed Chicken features tender chicken breasts stuffed with creamy brie, tart dried cranberries, and fresh thyme, offering holiday-worthy flavors in an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 4 boneless, skinless, medium-sized for even cooking
For the Stuffing
  • 1/4 cup 1/4 cup dried cranberries (Craisins) for sweet-tart flavor
  • 2 tablespoons 2 tablespoons fresh thyme leaves, chopped
  • 4 oz 4 oz brie cheese, cut into 4 equal pieces (about 1/2 wheel, no need to remove rind)
For Seasoning
  • 1 tablespoon 1 tablespoon olive oil or melted butter for brushing
  • 1 teaspoon 1 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon black pepper

Equipment

  • oven
  • Baking Dish or Sheet Pan
  • cutting board,
  • sharp knife,
  • Small bowl

Method
 

Prepare Oven and Pan
  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a sheet pan with parchment paper for easy cleanup.
Prep the Chicken
  1. Place one chicken breast flat on a cutting board. Using a sharp knife, carefully slice a deep pocket into the thickest side of the breast, without cutting all the way through, creating an envelope-like pouch. Repeat for all four chicken breasts.
Prepare the Filling
  1. In a small bowl, combine the dried cranberries, fresh thyme leaves, and optional chopped nuts.
Stuff the Chicken
  1. Take one piece of brie cheese and gently push it into the pocket of the chicken breast. Add a spoonful of the cranberry-thyme mixture, pushing it in securely. Repeat for the remaining chicken breasts.
Season the Outside
  1. Brush the outside of each stuffed chicken breast with olive oil or melted butter. In a small dish, mix the garlic powder, salt, and black pepper, then sprinkle evenly over all sides.
Bake
  1. Place the seasoned chicken breasts in the prepared baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
Rest and Serve
  1. Remove from oven and let rest for 5-7 minutes to redistribute juices. Garnish with extra thyme if desired and serve immediately.

Nutrition

Calories: 380kcalCarbohydrates: 14gProtein: 32gFat: 22g

Notes

For best results, avoid overstuffing to prevent leakage. Brie melts beautifully without removing the rind. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months; reheat in a 325°F oven with a splash of water for moisture. Serve with mashed potatoes, sautéed greens, or a harvest salad to balance richness.
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