Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Use a sharp knife to cut a horizontal pocket into the side of each chicken breast, being careful not to slice all the way through to create a pouch.
- Stuff each pocket with brie cheese slices and a generous spoonful of cranberry sauce (about 1 tablespoon). Season the outside of each chicken breast generously with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat until shimmering. Sear the stuffed chicken breasts on both sides until golden brown, about 3 to 4 minutes per side.
- Transfer the skillet to the preheated oven and bake for 25 to 30 minutes or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
- Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the melted cheese to set slightly. The brie will be beautifully melted and the cranberry sauce will create a delicious glaze.
Notes
Tips for Best Results:
- Use room temperature brie for easier slicing
- Don't overstuff or filling will leak during cooking
- Use toothpicks to secure opening if needed
- Pound chicken breasts to even thickness for uniform cooking
- Let chicken rest after cooking to retain juices
- Fresh cranberries can be cooked down with sugar for homemade sauce
- Add fresh thyme or rosemary for extra flavor Storage:
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Freeze uncooked stuffed chicken for up to 2 months (thaw before cooking)
- Reheating: Reheat gently in 350°F oven covered with foil to prevent drying out
- Use room temperature brie for easier slicing
- Don't overstuff or filling will leak during cooking
- Use toothpicks to secure opening if needed
- Pound chicken breasts to even thickness for uniform cooking
- Let chicken rest after cooking to retain juices
- Fresh cranberries can be cooked down with sugar for homemade sauce
- Add fresh thyme or rosemary for extra flavor Storage:
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Freeze uncooked stuffed chicken for up to 2 months (thaw before cooking)
- Reheating: Reheat gently in 350°F oven covered with foil to prevent drying out
