Name: Cranberry Brie Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 pounds total); 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (sweet or smoked); to taste Salt and freshly ground black pepper; 4 ounces brie cheese, rind removed and thinly sliced (check label for gluten-free certification); 1/2 cup dried cranberries or fresh cranberry compote (both gluten-free); 2 tablespoons olive oil (or another neutral oil); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1/2 cup low-sodium chicken broth (gluten-free); 1/2 cup cranberry sauce (smooth or chunky, check labels); 1 teaspoon Dijon mustard (make sure it is gluten-free); 1/4 cup chopped pecans or toasted walnuts (omit for nut-free option); 1 small shallot, thinly sliced (sautéed for flavor); 1 teaspoon honey or maple syrup (stirred into cranberry sauce); to taste Fresh rosemary sprigs (for garnish); to taste Lemon zest (for finishing)

A chaotic weekday evening — homework strewn on the kitchen table, one kid asking for a snack and another asking where their practice shoes are — is not the time for complicated meals or endless ingredient hunts. If you’re managing a gluten-free kitchen and want something both comforting and fast, I’ve got you covered. This Cranberry Brie Stuffed Chicken is simple, kid-approved (hello, melty cheese), and forgiving enough for busy parents who need dinner on the table without stress. I even link to a favorite similar recipe for inspiration my Caprese chicken recipe, which is another one-pan winner when you want extra variety.

A Quick Look at This Cranberry Brie Stuffed Chicken Recipe

This Cranberry Brie Stuffed Chicken pairs two crowd-pleasers — creamy brie and sweet cranberries — tucked inside lean, quick-cooking chicken breasts. It uses pantry-friendly, gluten-free staples like dried cranberries and chicken broth, so you won’t need specialty items. The sear-then-bake method gives a golden finish with minimal hands-on time and only one ovenproof skillet to clean. It’s perfect for weeknights because it’s fast, forgiving if your pockets aren’t perfectly sealed, and easy to adapt for picky eaters. Try it once and you’ll see why it reliably feels special without the fuss.

Ingredients You’ll Need for Cranberry Brie Stuffed Chicken

All ingredients listed here are common, 100% gluten-free items you can find at most grocery stores or trusted gluten-free brands.

Essentials

4 boneless, skinless chicken breasts (about 1 to 1.25 pounds total)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (sweet or smoked if you like a mild smokiness)
Salt and freshly ground black pepper, to taste
4 ounces brie cheese, rind removed and thinly sliced (check label to ensure no cross-contamination if sensitive)
1/2 cup dried cranberries or 1/2 cup fresh cranberry compote (both gluten-free)
2 tablespoons olive oil (or another neutral oil like avocado oil)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/2 cup low-sodium chicken broth (gluten-free)
1/2 cup cranberry sauce (smooth or chunky — jarred or homemade, just check labels)

Optional Add-ons

1 teaspoon Dijon mustard (make sure the brand is labeled gluten-free) for a tangy glaze twist
1/4 cup chopped pecans or toasted walnuts for crunch (nut-free option: omit)
1 small shallot, thinly sliced and sautéed for a savory note
1 teaspoon honey or maple syrup stirred into the cranberry sauce for extra gloss and kid-friendly sweetness
Fresh rosemary sprigs as an aromatic garnish
Lemon zest for a bright finish

Substitutions and Shortcuts

Brie swap: If brie is hard to find, use mild goat cheese or a thick slice of mozzarella (both gluten-free) for a different melty texture.
Cranberry swap: Use 1/3 cup cherry preserves thinned slightly with a splash of chicken broth for a smooth glaze if your family prefers less chew.
Shortcut: Buy pre-sliced brie and pre-made cranberry sauce to save 5–10 minutes.
Time-saver: Pound chicken breasts slightly to even thickness so they cook evenly; or use a meat mallet between plastic wrap for quick, mess-free flattening.
Trusted brands: Use well-known gluten-free pantry brands for dried fruit and condiments; when in doubt, check the label for a gluten-free mark.
Make-ahead: Stuff the breasts and keep them refrigerated (covered) for up to 24 hours; bring to room temperature for 20 minutes before searing and baking.

How to Make Cranberry Brie Stuffed Chicken Step-by-Step

I keep these steps short and practical so you can get dinner done without fuss. The method uses one ovenproof skillet whenever possible to minimize cleanup.

Preheat the oven to 375°F (190°C).
Trim any excess fat from the chicken. Using a sharp knife, cut a pocket into the thick side of each breast: slide the knife in and create a cavity without cutting through the other sides. Don’t worry about perfection — a decent pocket is enough.
Season both sides of each breast with garlic powder, paprika, salt, and pepper. A light, even sprinkle is fine; this is not precise baking, it’s dinner.
Fill each pocket with thin slices of brie and a spoonful of dried cranberries or cranberry compote. Press the opening gently to close. If the pocket feels loose, secure with 1–2 toothpicks. No need to overfill — leave room so the cheese can melt without forcing the seam open.
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat until shimmering. Add stuffed chicken breasts and sear 2–3 minutes per side until golden brown. Rotate them gently — a good sear seals flavors and looks nice for serving.
Pour 1/2 cup chicken broth around the chicken in the pan (not directly over the filling). Spoon about a tablespoon of cranberry sauce over each breast to create a quick glaze. If using mustard or honey, stir a small amount into the cranberry sauce before spooning.
Transfer the skillet to the preheated oven and bake 20–25 minutes, or until the thickest part of the chicken reaches 165°F (74°C) and the cheese is melted. If you don’t have a thermometer, cut into one piece to check for clear juices and no pink in the center.
Carefully remove the skillet from the oven. Remove toothpicks, spoon pan juices over the chicken, and sprinkle with fresh thyme leaves for brightness. Serve hot, with extra cranberry glaze if you like.

Tips while cooking:

Use an ovenproof skillet to avoid extra dishes. If you don’t have one, transfer seared chicken to a baking dish and pour the pan juices over before baking.
If the brie leaks a little, that’s okay — it adds flavor to the pan sauce.
The timing is forgiving: if the breasts are slightly larger, add a few extra minutes rather than starting over.

Common Mistakes to Avoid

I know how small missteps can turn an easy dinner into a longer project. Here’s how to avoid stress, wasted time, and extra cleanup.

###Mistake 1: Overfilling the pockets
Putting too much cheese or cranberries in the pocket makes the seam burst open during searing, which creates more cleanup and a soggy pan. Keep the filling modest and secure with toothpicks if needed.

Mistake 2: Skipping the sear

If you skip the quick sear and bake straight away, the chicken won’t get that golden exterior and the flavor will be flatter. Searing only takes 4–6 minutes total and keeps cleanup minimal when you use one ovenproof pan.

###Mistake 3: Overcooking the chicken
Overcooked chicken becomes dry and loses appeal, especially for kids. Use a meat thermometer or check the center for clear juices; aim for about 20–25 minutes in the oven depending on thickness. If the sauce is getting too dark, tent with foil for the last few minutes.

Serving Suggestions for Cranberry Brie Stuffed Chicken

This dish shines with simple, kid-friendly sides that require little prep and keep the whole plate gluten-free.

Serve idea paragraph:
I like to keep sides quick and satisfying so the whole meal feels like a win — minimal chopping, easy cleanup, and things kids will actually eat. Here are three combinations that work well with the sweet-savory flavor of the Cranberry Brie Stuffed Chicken.

Roasted Vegetables and Quick Rice

Roast baby carrots, broccoli florets, or green beans tossed with olive oil and a pinch of salt at 400°F for 15–18 minutes while the chicken bakes. Serve with microwaveable gluten-free rice or a quick stovetop pilaf.

Mashed Potatoes and Steamed Peas

Creamy mashed potatoes (made with butter and a splash of milk or dairy-free alternative) pair perfectly with the brie. Add a side of frozen peas warmed in the microwave for color and kid-friendly texture.

Simple Salad and Dinner Rolls

Toss mixed greens with a splash of lemon juice or a simple vinaigrette and serve alongside gluten-free dinner rolls (store-bought or freezer-to-oven varieties). The salad adds freshness while rolls soak up the pan juices.

Conclusion

I love how this Cranberry Brie Stuffed Chicken turns a busy evening into something that feels a bit special without a lot of work — one pan, a short sear, and a quick bake is all it takes. If you want a visual reference or a different take on stuffed chicken for the holidays or weeknight dinners, I recommend checking out Downshiftology’s Cranberry Brie stuffed chicken breasts for helpful photos and tips that pair well with this recipe.

FAQs About Cranberry Brie Stuffed Chicken

Q1: Can I make Cranberry Brie Stuffed Chicken ahead of time?
A1: Yes — you can stuff the chicken breasts up to 24 hours ahead, keep them covered in the refrigerator, and bake when you’re ready. Bring them to room temperature for about 20 minutes before searing to ensure even cooking.

Q2: Is Cranberry Brie Stuffed Chicken safe for kids who are picky about textures?
A2: Absolutely. The melted brie is creamy and mild, and the cranberry adds a familiar sweetness. If your child dislikes chewier dried cranberries, use a smoother cranberry compote or spoonful of cranberry sauce instead.

Q3: What gluten-free sides work best with Cranberry Brie Stuffed Chicken for a quick weeknight meal?
A3: Keep it simple: microwaveable gluten-free rice, mashed potatoes, roasted vegetables, or a quick salad all pair well and require minimal prep. I often serve it with steamed peas or roasted carrots to keep things fast.

Q4: Can I freeze Cranberry Brie Stuffed Chicken?
A4: You can freeze unbaked, stuffed breasts wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before searing and baking. Freezing after baking is possible but may change the texture of the cheese when reheated.

Q5: What are gluten-free swaps for ingredients in Cranberry Brie Stuffed Chicken?
A5: Most ingredients are naturally gluten-free. For added confidence, buy labeled gluten-free dried cranberries and cranberry sauce. If using mustard or any prepared condiments, check labels for “gluten-free.” If you need a dairy-free option, use a creamy dairy-free cheese that melts well and is labeled gluten-free.

I hope this recipe gives you one more easy, reliable weeknight option that fits your gluten-free kitchen. I make this when I want something a little special but still fast — and my family always asks for seconds.