Nothing says comfort like tender stuffed chicken thighs with a creamy, cranberry-brie filling. This unique take on stuffed chicken will become a new family favorite.
Stuffed chicken thighs are a versatile way to enjoy all your favorite flavors in one satisfying meal. For this recipe, I’ve added a seasonal twist by stuffing chicken thighs with a blend of sweet cranberries and tangy brie cheese.
The mix of flavors is incredible – each bite offers a pleasant surprise. The creamy brie perfectly balances the tart cranberries for a delicate harmony of taste. What’s more, stuffed chicken thighs are simpler to prepare than breasts since they don’t dry out as easily during baking.
With just a few affordable ingredients and about an hour of oven time, you can enjoy this cozy December creation.
Ingredients
8 bone-in, skin-on chicken thighs
8 oz brie cheese, rind removed, softened
1/2 cup fresh or frozen cranberries
1 Tbsp fresh thyme, chopped
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Use a paring knife to carefully cut a pocket in each chicken thigh by making a slit parallel to the bone. Be careful not to cut all the way through.
- In a small bowl, mash the brie with a fork until smooth. Mix in the cranberries, thyme, salt, and pepper.
- Stuff each chicken thigh pocket with an even amount of the cranberry-brie mixture, pressing gently to seal.
- Brush olive oil over stuffed chicken thighs and arrange them on a prepared baking sheet.
- Bake for 45-55 minutes, until chicken is cooked through and stuffing is melted.
- Serve warm with your favorite side dishes. Enjoy!
Nutrition Facts
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Servings: 4
Calories per serving: 350
Country of Origin: USA
The ingredients in this recipe offer both pros and cons. Brie cheese is rich in calcium, phosphorus, and vitamins B12 and K, but high in sodium and fat. Fresh cranberries provide antioxidants and vitamin C while being low in calories.
Thyme contains iron, manganese, and dietary fiber. While chicken thighs are more calorie-dense than breasts, they offer more flavor and moisture. Overall, enjoying this dish in moderation can be part of a balanced diet.
A few necessary kitchen tools for this recipe include a paring knife, a small bowl, an oven-safe baking sheet, and a fork for mixing. No special equipment is required to make these Stuffed Chicken Thighs.
Frequently Asked Questions (FAQs)
Q: Can I use bone-out chicken thighs?
A: Yes, boneless thighs will also work well for this recipe. Just be sure to pound them to an even thickness before stuffing.
Q: What if I don’t have fresh cranberries?
A: Frozen cranberries can be substituted with no change to the recipe. Just thaw and drain excess liquid before using.
Q: Can this recipe be made ahead?
A: Absolutely! You can stuff and refrigerate the chicken thighs for up to 24 hours before baking. Simply add 5-10 extra minutes of oven time.
Q: Any tips for perfectly moist chicken?
A: Cooking the chicken thighs with the skin side up will help ensure they don’t dry out. You can also try covering with foil for the last 10 minutes of baking.
Q: How do I reheat leftovers?
A: To reheat, place stuffed chicken thighs in a 350°F oven until heated through, about 15 minutes. You can also try microwaving on 50% power for 2 minutes per thigh.
Q: Can I use a different cheese?
A: Soft cheeses like cream cheese or goat cheese can be substituted for the brie. Cheddar or Gruyere would also work well.
Q: How long will leftovers last?
A: Properly stored in the fridge, leftovers will stay fresh for 3-4 days. For longer storage, stuffed chicken thighs can be frozen for 2-3 months.
Q: Can I cook the thighs on the stovetop?
A: Yes, you can pan-fry or saute the stuffed thighs on the stovetop until cooked through and the stuffing is melted, about 15-20 minutes per side over medium heat.
Q: Does this recipe scale up well for a crowd?
A: Absolutely! Simply double or triple the ingredient amounts and use a larger baking dish. You may need to add 5-10 extra minutes of cooking time for a larger batch.
Q: Can I stuff the chicken breasts instead?
A: You can use bone-in or boneless chicken breasts for this recipe as well. They’ll likely require a few minutes less baking time than thighs to prevent drying out.
In conclusion, give these Cranberry and Brie Stuffed Chicken Thighs a try – I guarantee they’ll become a new favorite go-to meal. The blend of flavors is truly mouthwatering. Let me know if you need any other recipe ideas!
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