Cranberry Brie Stuffed Chicken Breast Recipe for Easy Holiday Dinners

Picture this: the aroma of juicy chicken roasting away, mingling with the sweet-tart scent of cranberries and the rich, creamy waft of brie—honestly, it’s the kind of smell that makes the whole house feel like the holidays. The first time I tried making Cranberry Brie Stuffed Chicken Breast, it was snowing outside, and I was looking for something that felt both fancy and comforting (and, let’s be real, didn’t require a million ingredients). When I sliced into that golden chicken and saw the melted brie oozing out, dotted with ruby cranberries, I paused—just for a moment—to soak it all in. You know when you just know you’re onto something truly special?

Years ago, stuffed chicken felt like a “restaurant thing”—something reserved for big occasions or when Grandma was pulling out all the stops. But, after stumbling upon a little packet of dried cranberries in my pantry and a wedge of brie leftover from a cheese board, I decided to experiment. Let’s face it, sometimes the best recipes are born out of a little kitchen serendipity! I wish I’d found this Cranberry Brie Stuffed Chicken Breast recipe sooner; it’s become my go-to for festive dinners, cozy nights in, and even weeknight meals when I want to treat myself without spending all day in the kitchen.

My family? Well, they couldn’t stop sneaking bites off the serving platter (I caught my husband “taste-testing” before dinner, and the kids were practically licking their plates). This dish is one of those rare recipes that gets rave reviews every time—whether it’s a holiday gathering or just a Wednesday night. It’s dangerously easy to make, delivers pure, nostalgic comfort, and always looks stunning enough to brighten up your Pinterest board. I’ve tested it more times than I can count (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those nights when you just need a little extra warmth. It really does feel like a warm hug—so bookmark this one, because you’re going to want it in your regular rotation!

Why You’ll Love This Cranberry Brie Stuffed Chicken Breast

Let me tell you, I’ve made my fair share of stuffed chicken, and this Cranberry Brie Stuffed Chicken Breast stands out for so many reasons. I’ve tested it for flavor, texture, and simplicity—so you know it’s the real deal. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in under 45 minutes—perfect for busy weeknights or last-minute holiday hosting.
• Simple Ingredients: No fancy shopping required; you probably have most of what you need in your fridge or pantry.
• Perfect for Festive Occasions: Ideal for Christmas, Thanksgiving, New Year’s Eve, or any celebration that calls for something a little special.
• Crowd-Pleaser: Kids love the cheesy center, adults rave about the cranberry kick, and even picky eaters come back for seconds.
• Unbelievably Delicious: The combination of tender chicken, gooey brie, and tangy cranberries creates next-level comfort food—trust me, you’ll want to savor every bite.

What sets this Cranberry Brie Stuffed Chicken Breast apart is the balance of flavors and textures. The brie melts perfectly—no rubbery cheese here—and the cranberries give just enough zing to cut through the richness. I use a simple seasoning blend that brings out the best in each ingredient, and the chicken stays juicy (no dry chicken disasters on my watch!).

This isn’t just another stuffed chicken recipe; it’s my best version. The trick is scoring the chicken breast deeply enough to hold all that brie and cranberry goodness, then sealing it up so nothing escapes in the oven. I’ve even had friends ask for the recipe after just one bite—it’s that memorable. It’s comfort food, but with a festive twist that makes any meal feel special. Whether you’re hosting a dinner party or just making dinner for yourself, this dish turns a simple meal into something you’ll remember. Go ahead, impress your guests (without breaking a sweat) or treat your family to a dinner they’ll beg for again.

What Ingredients You Will Need

This Cranberry Brie Stuffed Chicken Breast recipe uses just a handful of simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without any fuss. Most of these are pantry staples or easy-to-find grocery items. Here’s what you’ll need:

• Chicken breasts – Boneless, skinless, about 4 large (each 6–7 oz/170–200 g). Look for plump, evenly sized pieces for best results.
• Brie cheese – About 4 oz (115 g), sliced. I love using Président or local creamery brie for ultra-creamy texture (feel free to use double-cream brie if you want it extra indulgent).
• Dried cranberries – 1/2 cup (65 g). Craisins work great, but you can use any brand you prefer. If using sweetened, reduce sugar in the seasoning.
• Fresh rosemary – 1 tablespoon, finely chopped. Adds aromatic, woodsy flavor that pairs beautifully with brie and cranberries.
• Garlic powder – 1 teaspoon. For savory depth (fresh garlic works too, but powder blends more evenly).
• Salt and black pepper – 1/2 teaspoon each, or to taste. I recommend Diamond Crystal kosher salt for best seasoning control.
• Olive oil – 2 tablespoons (30 ml). For searing and brushing the chicken.
• Honey – 2 teaspoons (10 ml), optional. A drizzle before baking adds subtle sweetness and helps caramelize the top.
• Lemon zest – 1/2 teaspoon (about half a lemon). Brightens the flavors and balances the richness of the brie.

Optional for garnish:

• Fresh parsley (chopped), or extra rosemary sprigs
• Thinly sliced almonds (for a little crunch on top)

If you’re looking for substitutes:

• Chicken thighs: Use boneless, skinless thighs for a juicier, slightly richer variation (just flatten them a bit for stuffing).
• Goat cheese: Swap for brie if you prefer tang over creaminess.
• Fresh cranberries: Use chopped fresh (about 3/4 cup) instead of dried, but add a pinch of sugar to balance tartness.
• Dairy-free option: Use vegan brie-style cheese if needed.

For seasonal swaps, try adding a handful of chopped pecans in autumn, or swap rosemary for sage in winter. The ingredients are flexible, so you can tweak to fit what you have on hand (or any dietary needs). Honestly, this recipe is forgiving—just don’t skimp on the brie!

Equipment Needed

You don’t need a fancy kitchen setup for Cranberry Brie Stuffed Chicken Breast—just some basic tools and a little know-how.

• Sharp knife – For creating the pocket in the chicken breast. If you’ve got a boning knife, use it; otherwise, a sturdy chef’s knife works fine.
• Cutting board – Preferably one with a groove to catch juices.
• Oven-safe skillet or baking dish – Cast iron is my favorite for even heat, but any heavy pan or ceramic baking dish will do.
• Meat mallet – Optional, but handy for flattening chicken if needed. In a pinch, use a rolling pin or even your fist (wrapped in plastic wrap, obviously!).
• Small bowl – For mixing seasonings or prepping garnishes.
• Pastry brush – For brushing olive oil and honey over the chicken before baking (if you don’t have one, use the back of a spoon).
• Toothpicks – To help seal the chicken, keeping all that cheesy goodness inside.

I’ve tried all sorts of pans for this—honestly, even a rimmed baking sheet gets the job done if you don’t have a skillet. Just don’t use a glass dish at high temps (learned that lesson the hard way—cracked dish, ruined dinner).

Maintenance tip: Keep your knives sharp! A well-sharpened knife makes pocketing the chicken a breeze and much safer. For budget-friendly options, check local stores for basic stainless-steel knives—no need for anything fancy. And if you’re missing something, improvise—this recipe is forgiving.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C). Give it a good 10 minutes to warm up—you want the chicken to hit a hot oven for that crisp, golden finish.
2. Prepare the chicken: On a cutting board, lay each chicken breast flat. Using a sharp knife, carefully slice a deep pocket into the side of each breast (don’t cut all the way through). The pocket should be about 2/3 the length of the breast and as deep as possible without breaking through. If the breast is thick, use a meat mallet to gently flatten it to even thickness (about 1 inch/2.5 cm).
3. Season the chicken: Sprinkle each breast inside and out with garlic powder, salt, black pepper, half the chopped rosemary, and lemon zest. Rub gently to coat. Let sit for 5 minutes—this helps the flavors absorb.
4. Stuff with brie and cranberries: Place 1–2 slices of brie (about 1 oz/28 g per breast) and 2 tablespoons dried cranberries inside each pocket. Press gently to distribute evenly, then sprinkle a pinch of remaining rosemary inside each.
5. Secure the chicken: Use 2–3 toothpicks per breast to close the pocket, weaving through the edge as needed. Try not to pack too tightly—leave a little room for the cheese to melt and spread.
6. Heat the skillet: Over medium-high heat, add 1 tablespoon olive oil (15 ml) to your oven-safe skillet. When hot, add chicken breasts and cook for 2–3 minutes on each side, until lightly browned. This step locks in juices and adds flavor.
7. Transfer to oven: Brush top of chicken breasts with remaining olive oil and a drizzle of honey (if using). Move skillet to the preheated oven, or transfer chicken to a baking dish if needed.
8. Bake: Roast for 18–22 minutes, until chicken is cooked through (internal temp should be 165°F/74°C). Brie should be melted and cranberries slightly plumped. If chicken is browning too quickly, cover loosely with foil for the last 10 minutes.
9. Rest and garnish: Remove chicken from oven and let sit for 5 minutes. This helps juices redistribute and cheese set slightly. Remove toothpicks carefully. Sprinkle with fresh parsley, extra rosemary, or sliced almonds for a festive touch.
10. Serve: Slice chicken breasts in half to show off the gooey center. Plate with roasted veggies, mashed potatoes, or a simple green salad.

Troubleshooting tips:

• If brie leaks out, don’t stress—the pan juices are delicious for drizzling!
• Chicken not browning? Make sure skillet is hot before searing.
• Dry chicken? Check oven temp and don’t overbake.

Efficiency tip: Prep stuffing ingredients while oven preheats and chicken seasons. That way, you’re always one step ahead!

Cooking Tips & Techniques

I’ve made Cranberry Brie Stuffed Chicken Breast more times than I care to admit, and here are the tricks that make all the difference:

• Don’t skimp on the pocket: Make sure the pocket is deep enough, or you’ll lose all the filling during cooking. Use your fingers to gently open up the space after slicing (learned this after a few brie explosions!).
• Sear for flavor: Browning the chicken before baking adds a ton of flavor and keeps the juices inside. If you skip this step, the chicken can taste bland and lose moisture.
• Even thickness matters: If the chicken breast is too thick, it’ll cook unevenly—flattening it makes a huge difference. Trust me, I’ve ended up with undercooked centers before!
• Use toothpicks wisely: Secure the opening, but don’t pack it so tight that the cheese can’t melt and ooze a bit. You want a little drama when you slice it open, right?
• Multitask for efficiency: While the chicken is searing, prep your garnishes or toss together a quick salad. It makes dinner feel effortless and keeps you ahead of the clock.
• Let it rest: A 5-minute rest after baking prevents all the cheese from running out and lets the chicken stay juicy. I used to rush this and ended up with dry chicken and wasted brie—live and learn!

Common mistakes (and how to avoid them):

• Overstuffing leads to leaks—measure filling and don’t overload.
• Not seasoning inside the pocket—flavor gets lost if you forget this step.
• Baking at too high a temp dries out the chicken; stick to 400°F (200°C).

Consistency tip: Use a digital thermometer for perfect doneness every time. And if you’re worried about presentation, slice the chicken on the bias—it looks gorgeous and shows off the festive filling!

Variations & Adaptations

This Cranberry Brie Stuffed Chicken Breast is crazy flexible—so don’t be afraid to make it your own! Here are some fun ways to switch things up:

• Low-carb or keto: Use a sugar-free cranberry sauce in place of dried cranberries, and skip the honey. The brie keeps things creamy and indulgent.
• Gluten-free: The recipe is naturally gluten-free—just double-check your dried cranberries and brie for additives. Serve with cauliflower mash for a gluten-free side.
• Flavor twist: Swap rosemary for fresh thyme or sage, or add a thin layer of pesto inside the pocket for even more flavor.
• Vegetarian option: Use thick slices of portobello mushroom instead of chicken. Stuff with brie and cranberries, then bake until mushrooms are tender and cheese is gooey.
• Seasonal swaps: In spring, use chopped dried apricots instead of cranberries; in autumn, try diced apple or pear for a cozy twist.
• Allergen substitutions: Dairy-free brie and vegan chicken alternatives are easy to find at specialty stores if you need to avoid dairy or meat.

One personal variation I love: a sprinkle of crushed pistachios inside the pocket (right on top of the brie and cranberries). The crunch and color are just so festive! And if I’m feeling extra, a quick cranberry-orange glaze drizzled on top makes it dinner-party ready. Seriously, don’t be afraid to riff on the basics—this recipe is a blank canvas.

Serving & Storage Suggestions

Serve Cranberry Brie Stuffed Chicken Breast hot—straight from the oven, when the brie is at peak gooeyness. Slice each breast in half to show off that beautiful cheesy center, and arrange on a platter with fresh herbs for a Pinterest-worthy look.

This chicken pairs perfectly with:

• Roasted garlic mashed potatoes
• Honey-glazed carrots
• Simple green salad with balsamic vinaigrette
• A glass of crisp white wine, like Sauvignon Blanc or Chardonnay

Leftovers? Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Brie can firm up a bit, but reheating gently restores its magic. For reheating, cover with foil and bake at 350°F (175°C) for 10–12 minutes, or microwave on medium for 1–2 minutes (watch closely so it doesn’t dry out!).

If you want to freeze, wrap each chicken breast tightly in plastic and then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above. Flavors deepen after a day or two, so leftovers are often even tastier—just don’t forget the drizzle of pan juices!

Nutritional Information & Benefits

Here’s an estimate per serving (1 stuffed breast):

• Calories: about 320
• Protein: 34 g
• Fat: 14 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 8 g

Chicken breast provides lean protein, keeping you full and energized. Cranberries are packed with antioxidants and vitamin C, while brie offers a dose of calcium and healthy fats. Rosemary aids digestion and brings anti-inflammatory benefits.

This recipe is naturally gluten-free and can be made low-carb with simple swaps. Major allergens: dairy (brie) and potential traces of nuts if you add almond garnish. I love knowing this festive dish can fit into most wellness goals—plus, it’s comforting and satisfying without being heavy.

Conclusion

There’s just something about Cranberry Brie Stuffed Chicken Breast that makes any dinner feel extra special. It’s festive, flavorful, and so easy you’ll wonder why you ever stressed over holiday meals. You can tweak the filling, swap cheeses, and add your favorite herbs—this recipe loves a little personalization!

I keep coming back to it because it’s a guaranteed hit every time. It’s the kind of dish that brings smiles, starts conversations, and fills your kitchen with the best holiday smells. So go ahead: give it a try, play around with the flavors, and make it your own. I’d love to hear how you adapt it—drop a comment, share your version, or tag me if you post a photo!

Here’s to easy, delicious dinners that feel like a celebration. Happy cooking, and may your table be full and your chicken always stuffed with brie!

FAQs

How do I keep the filling from leaking out during baking?

Secure the pocket with toothpicks, and don’t overstuff. A little leakage is normal—just scoop up any cheesy goodness from the pan and drizzle over the top!

Can I prepare Cranberry Brie Stuffed Chicken Breast ahead of time?

Yes! Stuff and season the chicken, then cover and refrigerate for up to 24 hours before baking. Perfect for meal prep or stress-free hosting.

What sides go best with this dish?

Mashed potatoes, roasted veggies, or a fresh green salad are fantastic. Anything that soaks up the pan juices is a winner!

Can I use fresh cranberries instead of dried?

Absolutely! Chop them finely and add a pinch of sugar to balance the tartness. The flavor is extra vibrant and festive.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just double-check your cranberries and cheese for any hidden gluten sources if you’re sensitive.

Print