Cranberry Brie Stuffed Chicken

Cranberry Brie Stuffed Chicken is a delicious combination of tender chicken breasts filled with creamy, melty Brie cheese and tart cranberry sauce. The mix of flavors works so well together—sweet,…

By Evelyn • October 11, 2025 • Reading time: 6 min

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Cranberry Brie Stuffed Chicken is a delicious combination of tender chicken breasts filled with creamy, melty Brie cheese and tart cranberry sauce. The mix of flavors works so well together—sweet, tangy cranberries balancing the rich, soft cheese, all wrapped up in juicy chicken. It’s a great dish for when you want something a little special but still straightforward to make.

I love making this recipe because it feels fancy without any fuss. I like to prepare it ahead of time and pop it in the oven just before dinner, which makes hosting a breeze. Plus, the smell of Brie melting and cranberries bubbling in the oven always gets everyone excited. A little tip: try to use good quality Brie for the best creamy texture that pairs perfectly with the chicken.

This Cranberry Brie Stuffed Chicken is wonderful served with simple sides like roasted vegetables or a fresh green salad. I especially enjoy adding a little crusty bread on the side to soak up any juices. It’s one of those meals that brings me back to cozy nights around the table, sharing food and stories with friends and family.

Key Ingredients & Substitutions

Chicken breasts: Choose boneless, skinless breasts for easy stuffing. If you prefer a leaner option, turkey breasts work well too. Just check the cooking time as turkey can be thicker.

Brie cheese: This soft cheese melts beautifully inside the chicken. If you can’t find Brie, Camembert or a mild mozzarella are good swaps. Removing the rind helps the cheese blend smoothly.

Cranberries: Both dried and fresh cranberries add tartness. Dried ones are easier to keep on hand, but fresh cranberries or a jar of cranberry sauce also work well for a saucier topping.

Spinach: Fresh spinach adds color and a subtle earthy flavor. You can substitute with kale or Swiss chard if preferred, just make sure to remove any tough stems.

Orange marmalade or cranberry sauce: This sweet glaze balances the tart cranberries and creamy Brie. If you don’t have marmalade, a little honey or maple syrup mixed with cranberry sauce makes a tasty alternative.

How Can I Make the Perfect Stuffed Pocket in the Chicken?

Cutting the pocket can be tricky but it’s key to stuffing without the filling leaking out.

• Use a sharp knife and make a horizontal cut carefully into the thickest part of the breast.
• Don’t cut all the way through—stop about an inch from the edge so the chicken stays intact.
• Gently open the pocket and season inside for extra flavor.
• When closing, use toothpicks if needed to keep the filling secure.
• Take your time and be gentle to avoid tearing the meat.

With a well-cut pocket and secure filling, your chicken stays juicy and cheesy inside, just like in the picture!

Equipment You’ll Need

• Ovenproof skillet – perfect for searing the chicken on the stove and finishing it in the oven without extra dishes.
• Sharp knife – essential for cutting the chicken pockets cleanly and safely.
• Cutting board – provides a steady surface to slice the chicken and prepare ingredients.
• Small saucepan – useful for warming the cranberry sauce or marmalade glaze gently.
• Toothpicks – handy for securing the stuffed chicken breasts so the filling stays inside while cooking.

Flavor Variations & Add-Ins

• Swap spinach for kale or Swiss chard for a heartier, slightly bitter green that adds texture.
• Use goat cheese or cream cheese instead of Brie for a tangy or milder creamy filling.
• Add chopped pecans or walnuts inside for a nice crunch and a nutty flavor contrast.
• Mix in fresh herbs like thyme or sage to the filling to enhance the savory notes.

How to Make Cranberry Brie Stuffed Chicken?

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• 6 oz Brie cheese, rind removed and sliced
• ½ cup fresh spinach leaves
• ½ cup dried cranberries (or fresh if preferred)
• ¼ cup orange marmalade or cranberry sauce
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh rosemary sprigs for garnish (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes for prep, including cutting the chicken pockets and preparing the filling. Cooking time is around 25-30 minutes, including searing and baking. Plan for about 5 minutes of resting before serving. All together, you’ll be ready to enjoy a tasty meal in about 45 minutes.

Step-by-Step Instructions:

1. Prepare the Chicken Pockets:

Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast without cutting all the way through. Season the chicken inside and out with salt and pepper.

2. Stuff the Chicken:

Place a handful of fresh spinach inside each pocket. Add slices of Brie cheese on top of the spinach. Close the pockets carefully, and if needed, use toothpicks to hold the chicken closed so the filling doesn’t spill out during cooking.

3. Cook the Chicken:

Heat olive oil and butter in an oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the stuffed chicken breasts. Sear each side for 3-4 minutes until golden brown. Transfer the skillet to the hot oven and bake for 20-25 minutes until the chicken is fully cooked (internal temperature 165°F or 74°C).

4. Make the Cranberry Sauce & Serve:

While the chicken cooks, warm the cranberries and orange marmalade or cranberry sauce in a small pan over low heat until heated and saucy. Once the chicken is done, let it rest for 5 minutes. Serve each chicken breast topped with the warm cranberry sauce and, if you like, garnish with fresh rosemary for a nice touch.

Can I Use Frozen Chicken for This Recipe?

Yes, you can, but make sure to fully thaw the chicken breasts in the refrigerator overnight before preparing. This helps the chicken cook evenly and makes it easier to cut the pocket for stuffing.

What Can I Substitute for Brie Cheese?

If you don’t have Brie, you can use Camembert, mozzarella, or cream cheese as alternatives. Each offers a creamy texture, though the flavor may be milder or slightly different.

How Do I Store Leftovers?

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the cheese melted and the chicken juicy.

Can I Prepare This Dish in Advance?

Absolutely! You can stuff the chicken breasts ahead of time and keep them covered in the fridge for up to 24 hours before cooking. Just remember to add the cranberry sauce fresh when serving for the best flavor.