Cranberry Brie Stuffed Chicken: Easy 6-Step Festive Recipe

Scale

4 boneless, skinless chicken breasts

1/2 cup cranberry sauce (homemade or store-bought)

4 oz brie cheese, sliced

1 tbsp olive oil

1 tbsp butter

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/4 tsp rosemary (optional)

2 tbsp cranberry sauce + 1 tsp honey for glaze (optional)

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1. Preheat oven to 375°F (190°C).

2. Cut a pocket into each chicken breast; season both sides with salt, pepper, and garlic powder.

3. Stuff each chicken breast with brie and a spoonful of cranberry sauce, securing with toothpicks if needed.

4. Heat olive oil and butter in a large oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown.

5. Transfer skillet to oven; bake for 20–25 minutes, until internal temperature reaches 165°F.

6. Let rest for 5 minutes, then slice and serve with cranberry glaze or pan juices.

Add chopped pecans or walnuts for crunch.

Camembert or goat cheese work well if you don’t have brie.

You can stuff the chicken ahead and refrigerate up to 24 hours before baking.