While it may look complicated, this Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that’s not boring.
Our whole family also loves a spinach stuffed chicken breast and marry me chicken.
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I will be first to admit that this cranberry and brie stuffed chicken looks more complicated than it is. I get intimidated by “stuffed” recipes myself but in reality they are quick!
My family truly enjoyed every bit of this awesome recipe. Stuffed meat recipes are always a hit though, don’t you agree?! They look so fancy and have multiple layers of flavors.
This idea came to me out of necessity to use up leftover brie from Thanksgiving table. Then I thought sweet dried cranberries and earthy spinach would compliment creamy brie cheese perfectly. And oh how delicious it turned out!
If you are celebrating Holidays in a tight-knit circle, this low carb cranberry stuffed chicken breast recipe can replace a turkey breast roast. I’m pretty sure no one will complain. Especially served up with a big side of Instant Pot mashed potatoes.
Ingredients and Substitutions
You will need these 10 simple ingredients to make cranberry and brie stuffed chicken.
- Boneless skinless chicken breasts: 3-4 large chicken breasts or if you can find smaller 6 breasts, it would be perfect. In a pinch, you can use boneless chicken thighs, if they are “chubby”. If they are more skinny, roll the stuffing inside each.
- Brie cheese: Slices of any size and type of brie cheese. You can always freeze leftovers from a dinner party and thaw later to make this chicken recipe. Camembert cheese will work as well.
- Dried cranberries: I use unsweetened dried cranberries but sweetened will work as well.
- Fresh spinach: Chopped. You can also use kale or swiss chard. Frozen, thawed and squeezed spinach will work as well, just cook for less time.
- Fresh onion and garlic: Yellow onion, white onion or red onion. In a pinch, 2 teaspoons of garlic powder can be substituted.
- Dried thyme: If you have leftover fresh thyme, use same amount or to taste.
- Oil for frying: When it comes to chicken recipes with the sauce, I like to use extra virgin olive oil for frying. It elevates the flavor of the entire dish.
- Salt and ground black pepper
How to Make Cranberry and Brie Stuffed Chicken
To make stuffed chicken with brie looks more complicated but is easy in reality. Here is how to do it in 5 simple steps. There is also full recipe card below.
Prep chicken breasts: I had 3 huge chicken breasts that I cut into 6 smaller pieces first. So, I cut each breast in half a bit diagonally to create smaller oval shaped chicken breasts.
Then place chicken breast on a cutting board and using a sharp knife, cut it lengthwise but not completely through. This technique is called to butterfly the chicken.
Open flat and tenderize a bit. Set aside.
Make stuffing mixture: Now we need to saute garlic and onion first. I like to use large cast iron skillet because then I can bake brie stuffed chicken right in it. But you can also make stuffing in a non-stick skillet and bake in a baking dish after.
Add spinach, cranberries, thyme, salt and pepper, and saute for another minute or until spinach has wilted.
Stuff the chicken: Now is a good time to preheat the oven to 375 degrees F.
Divide spinach mixture into 6 piles right in the skillet. In the middle of a butterflied chicken breast, place a slice of brie and 1/6th of the cranberry stuffing on top.
Fold top chicken half on top of the stuffing, tuck in the ends (if possible) and wrap tightly with kitchen twine. You can wrap it around or criss cross like a present, around each breast.
Repeat with remaining thinned chicken breasts. Then season chicken with salt and pepper.
Cook: Now we need to sear chicken in a bit of EVOO for about 3 minutes per side on medium-high heat before baking it in the oven.
If your skillet is oven proof, like cast iron skillet, cover it with aluminum foil or silicone lid. Or transfer stuffed chicken to a baking dish and cover the same way. Bake for 25 minutes.
Remove from the oven, let chicken stand for 5 minutes and only then remove the twine.
How Do I Know My Chicken Is Ready?
The best way to know your brie stuffed chicken breasts are ready to eat is to insert an internal read thermometer into the thickest part of the meat, not the stuffing. According to USDA, fully cooked poultry is safe to consume when internal temperature is 165 F.
In addition, you can also make a small cut with a paring knife in the chicken and if juices run clear, it’s ready. If you see a little bit of blood, put it back in for 5 minutes or so.
How to Serve It
First of all, allow the chicken to rest for 5 minutes before serving. Then remove the twine carefully.
From there, you can decide whether to serve each person an individual chicken breast. Or you can slice each one and serve on a platter. In any case, spoon delicious pan drippings over it.
Serve while chicken is hot, spooning juices on top, with a side of choice like brown rice, quinoa or Instant Pot baked potatoes. I was concerned brie cheese would melt and leak out but the juices created the most delicious sauce you pour on chicken and a side you serve it with.
Oh boy, this cranberry and brie stuffed chicken was outstanding!
How to Store and Reheat Cranberry Brie Chicken
You can refrigerate leftover chicken in an airtight container for up to 3 days. It keeps well.
Chicken breast is a lean cut of protein so it can be challenging to reheat it without drying out, getting tough or having that reheated chicken smell and taste. But it can be done and this chicken and brie recipe does reheat well.
To reheat, you can do so in the:
- Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot.
- Microwave: Cover and reheat in 2 minutes intervals until heated through.
- Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot. Flip it once.
- Air fryer: Just follow my easy directions on how to reheat chicken breast in air fryer.
FAQs
Yes. Some large chicken breasts will have tenders attached. Remove them and make air fryer chicken tenders.
Yes. Simply poke 2-3 toothpicks at the ends of sealed pocket.
Yes. If you have large thicker chicken thighs, you can attempt to butterfly and stuff them. Otherwise, pound gently and just roll the stuffing in it.
Sure. Cranberry and brie stuffed chicken leftovers freeze beautifully. Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat as per instructions above.
More Chicken Recipes to Try
Cranberry and Brie Stuffed Chicken
Equipment
Ingredients
- 2 pounds chicken breasts boneless & skinless
- 5 ounces brie cheese cut into 6 long slices
- 1 small onion minced
- 1 large garlic clove minced
- 1 tablespoon oil for frying
- 6 ounces spinach chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
- Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
- Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
- Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
- If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
- Serve hot with a side of choice spooning juices on top.
Notes
- Store: Keep refrigerated in a glass airtight container for up to 3 days.
- Freeze: Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
- To reheat, you can do so in the:
- Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot.
- Microwave: Cover and reheat in 2 minutes intervals until heated through.
- Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot. Flip it once.
I know it taste great….I made it to serve in 3 hrs from now.
I froze my brie to keep it from oozing, but it did….Is that a sauce to serve over?
I think it might be 🙂
Brow will ooze no matter what at some point. Yes delicious sauce. Enjoy!
I usually don’t care too much for chicken, I’m more of a red meat kind of a girl, but this has got to be my new favourite dinner. This is restaurant quality dining! This is probably the 6th recipe of yours I’ve tried & I find them all so easy to prepare & I’m so smug that I’m eating so healthily!
I added some chopped asparagus stalks to the dish & an extra knob of butter under the chicken prior to baking! Superb – I would award this 10 stars if it were possible.
Yay! I agree. I think it’s so easy to make restaurant quality mains at home. See why we don’t eat out except sushi?! Try my baked chicken with peppers and mushrooms next. Similar.
This recipe is so easy and tastes like you worked so hard. My teenagers LOVE this recipe also. It is a go to for me.
I should change my recipe’s description to yours “This recipe is so easy and tastes like you worked so hard”. Thanks, Gina!
Love this recipe… I pour some Marsala cooking wine over it when I bake it in the oven.
That is a great idea! I have never tried Marsala but I really should.
LOVED IT! Made it for the Fam. added a pkg of turkey gravy mix to the pan after the chicken was cooked and used to cover the slices..
Kisses and hugs so happy it worked for you. 🙂
Hi Olena! My brother and I are health fanactics, so imagine the joy on our face when we came across your website! This recipe was just as good as it looks! The cheese made the most delicious sauce, as you mentioned. Today I’m making it again, it’s my go-to recipe for a low carb/high protein meal.
We followed the recipe as written, except I just seasoned the chicken with a bit more (salt, black pepper, basil, cayenne) I use cayenne in everything, lol. We didn’t have kitchen twine so we were creative and used toothpicks lol, and it held perfectly fine.
I’ve also tried the Thai turkey meatballs and Cheeseburger quinoa casserole, can’t wait to try your other recipes!
Hi Jennifer. That is awesome! Yes, I have used toothpicks before. You add cayenne, I add garlic. To everything.:) Enjoy and let me know what else you make.:)
I made this on Saturday as an early valentines dinner. I recenty found out I’m pregnant and at 38 this unexpected surprise is kicking my butt and I don’t much feel like cooking……at all. Somehow I got inspired. This turned out really good….super moist and delicious. I served it with a barley risotto and butternut squash. Amazing and I ate the left overs this morning!
Congratulations, Melissa! That is beautiful! As older I get the more I realize how each pregnancy is a gift and what seems so hard at time when it begins, seems like a distant memory when you have another human being related to you. I secretly wish it happened to me at 38 but considering my husband is 12 years older we are done.
Is it your 1st one? Take care of yourself.:)
Hello Olena! Just wanted to check back and say we loved the chicken! Just about the most difficult part was tying it up! Really, not so hard after all, but tastes so good, like a special meal served to company! Thank-you! I am already thinking about other things that could go inside there!
Glad to hear that!
You had me at brie! Love, love, love stuffed chicken, such a great way to add some fun and variety to dinner! This one sounds awesome-I bet the flavors taste great together!
Thanks, Michelle.:)
The chicken looks completely out of the question decadent and impossibly high in calories and fat. Then we see the reality and understand that it’s actually healthy! Oh! My! Goodness! I am going to make this! (Just as soon as I buy some chicken) It does look a bit intimidating though, but totally worth the effort! I have never made anything that requires kitchen string that wasn’t a DYI craft,
Just the same, I am anxious to try this recipe. Your family is very lucky Olena, for new and fun dishes to sample several times a week! I need some sort of ‘push’ to force me out of my comfort zone too!
Your recipes are very enticing, and that is often just the push that I need! This is probably on the menu for this week! What would you suggest as a side dish with this? Thank-you!
It is very simple, Kit! Any stuffed meat/fish recipe looks VERY complex but in reality it is not. In Ukraine, we stuffed many things to extend food. My grandma used to make stuffed potato patties, chicken kiev (btw American version is totally different), chicken with cheese.
My family definitely eats well and they do appreciate it. We often joke my boys will have a hard time if they marry someone who can’t cook. I always say as long as she is a nice girl and willing to learn, we will teach her to cook.:)
I served this chicken with quinoa. You can also make brown rice or mashed potatoes, faux mashed potatoes or quinoa salad/any salad. Let me know how you like it.:)