Cranberry Brie Stuffed Chicken

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Cranberry Brie Stuffed Chicken is a delicious and impressive dish that brings together the rich, creamy taste of brie cheese with the tartness of fresh cranberries. It’s perfect for special occasions or a cozy family dinner. Plus, it’s simple to make yet looks beautiful on the plate. This recipe combines flavors that are both comforting and elegant, making it a great choice for anyone wanting to try something new.

How to Make Cranberry Brie Stuffed Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 8 ounces brie cheese, rind removed
  • 1 cup fresh cranberries
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together the cranberries, walnuts, parsley, salt, and pepper.
  3. Carefully cut a pocket in each chicken breast and stuff with brie cheese and the cranberry mixture.
  4. Season the outside of the chicken with garlic powder, onion powder, salt, and pepper.
  5. Heat olive oil in a skillet over medium heat and brown the stuffed chicken breasts on both sides.
  6. Transfer the chicken to a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked.
  7. Let rest for a few minutes before serving.

How to Serve Cranberry Brie Stuffed Chicken

Serve the Cranberry Brie Stuffed Chicken hot, garnished with a few extra cranberries or parsley for a pop of color. It pairs wonderfully with a side of roasted vegetables or a simple green salad. This dish is great for both weeknight dinners and special gatherings, as it is sure to impress your guests.

How to Store Cranberry Brie Stuffed Chicken

If you have leftovers, store the chicken in an airtight container in the fridge. It will last for up to 3 days. To reheat, you can place it in the oven at a low temperature until warmed through. Avoid using the microwave if possible, as it can make the chicken tough.

Tips to Make Cranberry Brie Stuffed Chicken

  • Make sure not to overstuff the chicken pockets; they can burst while cooking.
  • You can use other types of cheese if you prefer. Cream cheese or goat cheese can also work well.
  • For extra flavor, consider adding some herbs like thyme or rosemary to the stuffing mix.

Variation

You can easily customize this recipe by adding different nuts or even some spinach to the filling. If you want a sweeter touch, a little honey or maple syrup in the cranberry mixture can add a nice balance.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and stuff it a few hours before baking. Just cover and refrigerate until you are ready to cook.

Q: What can I serve with Cranberry Brie Stuffed Chicken?
A: This dish goes well with steamed veggies, mashed potatoes, or a light salad.

Q: Is it okay to freeze the stuffed chicken?
A: Yes, you can freeze the stuffed chicken before cooking. Wrap it tightly in plastic wrap and then foil. Thaw it in the fridge before baking.

Print
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Cranberry Brie Stuffed Chicken

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo
Print Recipe

Description

A delicious and impressive dish combining rich brie cheese and tart cranberries, perfect for special occasions or family dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 8 ounces brie cheese, rind removed
  • 1 cup fresh cranberries
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together the cranberries, walnuts, parsley, salt, and pepper.
  3. Carefully cut a pocket in each chicken breast and stuff with brie cheese and the cranberry mixture.
  4. Season the outside of the chicken with garlic powder, onion powder, salt, and pepper.
  5. Heat olive oil in a skillet over medium heat and brown the stuffed chicken breasts on both sides.
  6. Transfer the chicken to a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked.
  7. Let rest for a few minutes before serving.

Notes

Avoid overstuffing the chicken pockets to prevent bursting. You can substitute brie with cream cheese or goat cheese. Adding herbs like thyme or rosemary can enhance the flavor.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 90mg

Keywords: chicken, stuffed chicken, cranberry brie, holiday recipe, dinner recipe

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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