Go Back

Cranberry Brie Stuffed Chicken

Looking for a delicious vegetarian lunch option that’s also low-carb? This vibrant stuffed chicken with creamy brie and tart cranberries is perfect for any seasonal occasion, from cozy dinners to festive gatherings. Afterka brings you this crowd-pleaser that combines elegance with ease! VegetarianLunch LowCarbLunch StuffedChicken CranberryBrie HealthyEating SeasonalRecipes DinnerParty
Print Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh cranberries (or 1/2 cup cranberry sauce)

8 oz Brie cheese, rind removed and cut into slices

1 tablespoon honey

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/2 cup chopped pecans (optional, for added crunch)

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a small saucepan over medium heat, combine the fresh cranberries, honey, and a pinch of salt. Cook until the cranberries begin to burst and soften, about 5-7 minutes. If using cranberry sauce, skip this step.

      In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the cooked cranberries (or cranberry sauce) and dried thyme, stirring to combine, then remove from heat and set aside.

        Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through. Season the chicken inside and out with salt and pepper.

          Stuff each chicken breast with a few slices of Brie cheese and a generous spoonful of the cranberry mixture. If desired, sprinkle with chopped pecans for an extra texture boost.

            Secure the opening with toothpicks or kitchen twine to hold the filling inside.

              In the same skillet, heat a little more olive oil over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes on each side, until golden brown.

                Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

                  Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing.

                    Garnish with fresh parsley before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4