Description
Juicy chicken breasts stuffed with creamy brie and tangy cranberry sauce, oven-baked for a festive restaurant-worthy dish that comes together in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 ounces brie cheese, sliced
- 1/2 cup cranberry sauce (fresh or canned)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme or rosemary (optional)
- Chopped walnuts (optional)
- Toothpicks or kitchen twine to secure stuffing
Instructions
1. Preheat oven to 375°F (190°C).
2. Butterfly each chicken breast to create a pocket.
3. Season chicken on both sides with salt, pepper, and herbs.
4. Stuff each breast with brie cheese slices and cranberry sauce.
5. Secure with toothpicks or kitchen twine.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear stuffed chicken 2–3 minutes per side until golden brown.
8. Transfer skillet to oven and bake 20–25 minutes, or until chicken is cooked through and cheese is melted.
9. . If using, sprinkle chopped walnuts over the chicken about 5 minutes before the end of the baking time. This gives them a delicate, toasted effect and adds a lovely crunch.
10. Remove toothpicks or twine before serving.
Notes
Make ahead: Stuff chicken breasts and refrigerate up to 24 hours in advance, then cook as directed.
Reheat: Warm gently in a low oven with a splash of broth to keep chicken moist.
Swap brie for goat cheese, or use fresh cranberries simmered with honey for an extra tangy filling.
Perfect with roasted vegetables or a fresh salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg