Welcome to a dish that feels incredibly special yet comes together with heartwarming simplicity. This Cranberry Brie Stuffed Chicken combines tender chicken with the rich creaminess of brie, the sharp tang of provolone, and the sweet burst of dried cranberries. It’s a truly impressive creation, perfect for a cozy family dinner or when you want to make a weeknight feel a little more extraordinary. Get ready to master the art of stuffed chicken, creating beautiful memories around the table.
Table of Contents
Why You’ll Love This Cranberry Brie Stuffed Chicken
Here’s why this Cranberry Brie Stuffed Chicken will become a treasured recipe in your home:
- Gourmet Flavor, Minimal Effort: Achieve a sophisticated taste without spending hours in the kitchen.
- Irresistible Sweet and Savory Combination: The cranberries and cheeses create a delightful contrast.
- Excellent for Meal Prepping: Prepare ahead of time for quick and easy weeknight meals.
- Visually Stunning, Palate-Pleasing: This dish looks as good as it tastes, perfect for any occasion.
- Hearty and Satisfying Family Favorite: It’s a comforting meal that truly nourishes both body and soul.
Ingredients
Crafting the perfect Cranberry Brie Stuffed Chicken starts with a handful of quality ingredients that sing together. Each component plays a vital role in building those layers of comforting flavor we cherish.
- 3 boneless, skinless chicken breasts (halved)
- ¾ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ teaspoon garlic powder, divided
- 1 ½ cups shredded sharp provolone cheese
- ¼ pound of brie cheese
- 6 tablespoons craisins or dried cranberries, plus extra for garnish
- ½ cup olive oil
- 1 ½ cups plain breadcrumbs (e.g., Progresso)
- 1 tablespoon chopped parsley, optional garnish
Notes & Substitutions
When preparing your Cranberry Brie Stuffed Chicken, a few small considerations make a big difference.
- Chicken: For even cooking, always pound the chicken breasts to an even 1/4-inch thickness. This ensures every bite is perfectly tender.
- Seasoning: Feel free to adjust the salt, pepper, and garlic powder amounts to suit your family’s taste preferences.
- Sharp Provolone: This cheese delivers a distinct, robust flavor that truly elevates the stuffing. Don’t skip it if you want that specific tang.
- Brie: Chill your brie thoroughly before slicing. This makes it much firmer and easier to cut into neat pieces for stuffing.
- Cranberries: Any preferred dried cranberry variety will work beautifully. Choose your favorite for that sweet-tart kick.
- Breadcrumbs: While plain breadcrumbs work great, Panko breadcrumbs offer an extra layer of crispiness and texture.
Equipment
Gathering your tools before you begin cooking makes the process smooth and enjoyable. You won’t need anything fancy for this delicious Cranberry Brie Stuffed Chicken.
- Cutting board
- Meat mallet (or a heavy skillet)
- Sharp knife or kitchen shears
- Box grater (for provolone)
- Two shallow bowls or plates
- 9×13 inch baking dish
- Instant-read meat thermometer
How To Make Cranberry Brie Stuffed Chicken
Creating this delightful Cranberry Brie Stuffed Chicken is a journey of simple steps, leading to a truly rewarding meal. Take your time, enjoy the process, and soon you’ll have a dish that brings smiles to every face.
- First, prepare your chicken. Use kitchen scissors to carefully trim any excess fat from around the chicken breasts. Next, slice each of the three boneless chicken breasts in half lengthwise. This will give you six thinner cutlets. Place these cutlets on your cutting board and cover them with plastic wrap.
- Gently pound them down to about ¼-inch thickness using a meat mallet, a rolling pin, or even a heavy skillet. The cutlets will be delicate, so have a spatula ready to gently lift them. Once pounded, season both sides of each chicken cutlet generously with salt, pepper, garlic powder, distributing the amounts evenly.
- Now, for the delicious filling. Shred the sharp provolone cheese using a box grater. This block of cheese offers a much richer flavor than pre-sliced varieties. Slice the brie cheese into twelve smaller pieces, each approximately 2 inches by 1 inch and ¼-inch thick. Chilling the brie beforehand makes this step much easier. Place your craisins or dried cranberries in a small ramekin so they are ready for assembly.
- Set up your breading station. In one wide, shallow bowl, pour the olive oil. In another, place the plain breadcrumbs. You are now ready for the heart of your Cranberry Brie Stuffed Chicken assembly.
- To assemble, dip one side of a chicken cutlet into the olive oil, letting any excess drip off. Then, place the chicken, oil-side down, into the breadcrumbs, pressing gently to coat. Lay this breaded side down on your work surface. Arrange two slices of brie in the middle of the chicken, followed by a small handful of the shredded sharp provolone cheese, and finally, one tablespoon of craisins or dried cranberries.
- Carefully roll or fold the chicken tightly, ensuring the filling is fully enclosed. Sprinkle a bit more breadcrumbs on the outside to ensure full coverage. Place the stuffed chicken snugly into your 9×13 inch baking dish. Repeat this process for all the remaining chicken cutlets.
- To ensure your chicken is cooked thoroughly and safely, the USDA recommends that all poultry reach an internal temperature of 165°F (74°C).
- Bake your stuffed chicken in a preheated oven at 400°F (200°C) for about 15 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C). Oven temperatures can vary, so keep an eye on it. For a beautifully golden-brown crust, you can carefully turn on the broiler for a brief period (1-2 minutes) at the end, keeping the baking dish on a lower rack and watching closely to prevent burning. While the chicken bakes, chop your fresh parsley if you’re using it for garnish.
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring your Cranberry Brie Stuffed Chicken is incredibly tender and moist. Slice the chicken in half, arrange it on a platter, and garnish with fresh parsley and extra craisins. Serve hot with your favorite side dishes.
Pro Tips for Success
Making this Cranberry Brie Stuffed Chicken truly shine is all about a few thoughtful steps. These tips help ensure your dish is as perfect as your intentions.
- Pound chicken evenly: This ensures consistent cooking and tender, juicy results every time.
- Keep brie cold: Chilling the brie makes it much easier to slice and prevents excessive melting during prep.
- Arrange chicken tightly in pan: This helps the stuffed chicken hold its beautiful shape as it bakes.
- Use a meat thermometer: It’s your best friend for perfect doneness, ensuring the chicken reaches 165°F (74°C).
- Watch broiler carefully: If you broil for a crispy crust, stay close, as it can go from golden to burnt quickly.
- Rest chicken after baking: A quick 5-minute rest allows the juices to settle, making the chicken incredibly moist.
Serving Suggestions, Storage, and Variations
This versatile Cranberry Brie Stuffed Chicken recipe offers endless possibilities for serving, storing, and adapting to your family’s preferences.
Serving Suggestions
- Pair with roasted asparagus or tender green beans for a vibrant and healthy complement.
- Serve alongside a fluffy wild rice pilaf or quinoa to soak up all the delicious pan juices.
- Offer creamy mashed potatoes for a comforting and hearty meal that evokes warmth and togetherness.
- Complete the meal with a simple garden salad, dressed with a light vinaigrette, to add freshness.
Storage
- Refrigerate any leftover cooked chicken in an airtight container for 3-4 days. It’s still wonderfully flavorful!
- For longer storage, freeze the cooked and cooled chicken for up to 3 months.
- Always thaw frozen chicken overnight in the refrigerator before gently reheating.
Variations
- Add finely diced apple, such as Granny Smith or Honeycrisp, to the stuffing for an extra layer of sweetness and crunch.
- Substitute the sharp provolone with Gruyère or smoked Gouda for a different, equally delicious cheesy twist.
- Mix fresh herbs like thyme, rosemary, or sage into your breadcrumbs for an aromatic boost.
- Experiment with other dried fruits like chopped apricots or figs for a unique sweet and savory profile.
Nutrition Information
Understanding the nutritional aspects of your meals is always helpful for mindful eating. Please note that the following values are estimates based on standard ingredient data. Actual nutritional content can vary depending on specific brands and preparation methods.
| Nutrient | Estimate Per Serving |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 25-35 g |
| Saturated Fat | 10-15 g |
| Carbohydrates | 20-30 g |
| Fiber | 2-4 g |
| Sodium | 600-800 mg |
Frequently Asked Questions (FAQ)
Can I use different types of cheese?
Absolutely! While brie and sharp provolone offer a unique blend, feel free to substitute with Gruyère, smoked Gouda, or even a good quality mozzarella.
How do I prevent cheese from oozing out?
Ensure you roll or fold the chicken very tightly, fully enclosing the filling. Also, keeping the brie cold before stuffing helps it hold its shape longer during baking.
Can I air fry or pan-fry these?
Yes, you can! For air frying, preheat to 375°F (190°C) and cook for 15-20 minutes, flipping halfway. For pan-frying, brown on all sides then finish in the oven.
What can I serve as a side dish?
This Cranberry Brie Stuffed Chicken pairs wonderfully with roasted vegetables, wild rice, mashed potatoes, or a simple green salad.
Can I prepare this recipe ahead of time?
Yes! You can assemble the stuffed chicken up to a day in advance. Store it covered in the refrigerator until you are ready to bake.
How can I add apple to the stuffing?
Finely dice a firm apple, like Granny Smith, and mix it directly with the cranberries and cheeses before stuffing the chicken.
Final Thoughts
This Cranberry Brie Stuffed Chicken truly is a testament to how simple ingredients can create an elegant, comforting meal. It offers a perfect blend of sweet, savory, and tangy flavors, all wrapped up in tender, juicy chicken. Whether you’re impressing guests or simply treating your family to something special, this dish is sure to create lasting memories around your table. I encourage you to try it, make it your own, and share your delicious creations with us!
Cranberry Brie Stuffed Chicken
Ingredients
Equipment
Method
- Trim any excess fat from the chicken breasts using kitchen scissors.
- Slice each of the three chicken breasts in half lengthwise to create six individual cutlets.
- Place the cutlets on a cutting board, cover with plastic wrap, and pound them to about ¼ inch thickness using a skillet or mallet.
- Season both sides of the pounded chicken cutlets with the divided salt, pepper, and garlic powder.
- Shred the block of sharp provolone cheese.
- Slice the brie cheese into twelve pieces, each measuring approximately 2 inches by 1 inch and ¼ inch thick, ensuring they are small enough to fit inside the chicken.
- Place the craisins or dried cranberries into a small ramekin so they are ready for assembly.
- Prepare two wide, shallow bowls or plates: add the olive oil to one and the plain breadcrumbs to the other.
- For assembly, dip one side of a chicken cutlet into the olive oil, let excess drip off, then place it oil-side down into the breadcrumbs and press gently.
- On the breadcrumb-coated chicken, place two slices of brie in the middle, a small handful of shredded sharp provolone cheese on top, and 1 tablespoon of craisins.
- Roll or fold the chicken up, sprinkle a bit more breadcrumbs to ensure full coverage, and place into a baking dish; repeat this process for all chicken cutlets.
- Bake in a preheated oven at 400°F for about 15 minutes or until the internal temperature reaches 165°F; optionally, turn on the broiler for a few minutes to brown the breadcrumbs.
- While the chicken is cooking, chop the fresh parsley if you plan to use it for garnish.
- Let the chicken cool for about 5 minutes before serving; slice in half and arrange on a platter, garnished with fresh parsley and extra craisins.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
