Cranberry Brie Stuffed Chicken
A delightful combination of tender chicken breasts stuffed with creamy brie and bright cranberry sauce, making for an elegant weeknight dinner.
Ingredients
Main ingredients
- 4 pieces boneless skinless chicken breasts
- 8 oz brie cheese, rinds removed and cut into slices (≈225 g)
- ½ cup cranberry sauce (homemade or jarred)
- Salt & black pepper, to taste
- 1 Tbsp olive oil (for cooking)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Optional: fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the chicken breasts by slicing a pocket into each one.
- Season the inside and outside of the chicken pockets with salt and pepper.
- Stuff each chicken breast with a slice of brie and a spoonful of cranberry sauce.
- Secure the pockets with cooking twine or toothpicks.
Cooking
- Heat olive oil in a skillet over medium-high heat and sear the stuffed chicken breasts for about 3 minutes on each side.
- Transfer the seared chicken breasts to a baking dish, sprinkle with fresh thyme, and bake for about 20 minutes.
- Check doneness with a meat thermometer; it should read 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and garnish with fresh parsley.
Notes
If you prefer a crispier exterior, broil the chicken for the last 2-3 minutes of cooking. Try adding spinach or sautéed mushrooms to the filling if desired.