Description
A cozy and elegant dish perfect for a family dinner or a festive occasion. Juicy chicken breasts are stuffed with creamy brie and tangy cranberry sauce, creating a melt-in-your-mouth combination of flavors that’s both comforting and impressive.
Ingredients
-
4 boneless, skinless chicken breasts
-
4 oz brie cheese, rind removed and sliced
-
½ cup cranberry sauce (homemade or store-bought)
-
2 tablespoons cream cheese, softened
-
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
-
1 teaspoon garlic powder
-
½ teaspoon salt
-
½ teaspoon black pepper
-
2 tablespoons olive oil
-
1 teaspoon paprika
-
Toothpicks for securing the chicken
Instructions
-
Preheat oven to 375°F (190°C). Slice a pocket into the side of each chicken breast without cutting all the way through.
-
In a small bowl, mix brie, cream cheese, cranberry sauce, and thyme until well combined.
-
Spoon the filling into each chicken breast pocket and secure with toothpicks.
-
Combine garlic powder, paprika, salt, and pepper, then rub over the outside of each chicken breast. Drizzle with olive oil.
-
Heat an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.
-
Transfer skillet to the oven (or place chicken in a baking dish) and bake 20–25 minutes until internal temperature reaches 165°F (74°C).
-
Remove chicken from oven and rest 5 minutes. Remove toothpicks before serving.
-
Serve with roasted vegetables, salad, or mashed potatoes, drizzling with pan juices if desired.
Notes
-
Substitute brie with camembert, mozzarella, or mild goat cheese if desired.
-
Use fresh cranberries cooked down with sugar or dried cranberries softened in warm water as alternatives.
-
Make ahead by stuffing chicken up to 24 hours in advance; bring to room temperature before cooking.
-
Pair with roasted vegetables, mashed potatoes, or a light salad for a balanced meal.
-
Add a sprinkle of orange zest to the filling for a citrusy twist.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes