These Fig and Brie Stuffed Chicken Breasts are an elevated chicken dinner with the ultimate flavor profile. We don’t know what we love most about this recipe- the tender chicken breast, sweet dried figs, or creamy Brie.
Or perhaps it’s the red pepper glaze that is slathered across the entire surface? This stuffed chicken breast recipe has everything good going on for an epic combination of flavors and textures!
Fig and Brie Stuffed Chicken Breasts might sound intimidating, but this is a simple recipe that will work for the season! Dried figs and brie are (naturally) a delicious pairing that we can’t get enough of.
The brie is incredibly rich and melt-y, the chicken remains tender, and the dried figs give this elegant main course a satisfying sweetness.
Why settle for any old chicken dinner when you’ve got this stuffed chicken breast recipe in your back pocket?!
In search of a special weekend dinner for the family? Stuffed chicken breasts. Hosting guests? Stuffed chicken breasts. If you can’t tell, we love a good stuffed chicken breast recipe (see: Bacon-Wrapped Stuffed Chicken and Chicken Cordon Bleu with Asparagus) and this newest one does not disappoint!
Ingredients for Fig and Brie Stuffed Chicken Breasts:
Juicy and savory and sweet, all in one main course?! Here’s a look at the ingredient list for this chicken dinner deliciousness.
- Chicken breasts (we use 10-12 oz. cuts)
- Salt
- Black pepper
- Paprika
- Fresh thyme leaves
- Butter
- Shallots (small and sliced thin)
- Grated or minced garlic
- Brie cheese (cut into cubes)
- Dried figs (sliced in half)
- Red pepper jelly
- Red wine vinegar
You will also need wooden skewers or toothpicks to help secure the chicken breast after stuffing.
How to Cut Chicken Breasts for Stuffing:
The first step in making this stuffed chicken breast recipe is to cut and prepare the chicken. Tip: make sure you have a sharp knife. We also recommend using a paper towel to remove any moisture (and to help you hold the chicken as it can be slippery to work with).
- Cut slits into each chicken breast: Place each chicken breast on a cutting board. Use one hand to press the top of the chicken, then insert the tip of a sharp knife into the side of the thickest part of the chicken breast. Cut a slit about 3 inches long, about 3/4 of the way through the chicken breast to create a pocket. Repeat with each piece.
- Prep the chicken breasts: Combine the salt, pepper, and paprika in a small dish. Hold the chicken breast with the pocket up, then sprinkle half the seasoning and some thyme leaves into the pocket.
How to Stuff a Chicken Breast:
So, what’s the best way to stuff chicken breasts? Here are the simple steps to get these ready for baking (and keep reading to to the recipe card at the bottom of the post for the recipe and our pro tips for the best results!):
- Cook the garlic and shallots: Preheat the oven to 425°F and line a baking sheet with parchment paper. Melt the butter over medium heat in a skillet, then sauté the shallots until soft. Add the garlic and cook until fragrant.
- Stuff the chicken breasts: Into each chicken pocket, add a bit of the shallot mixture, then Brie cubes and several pieces of fig. Secure the pocket with wooden skewers or toothpicks.
- Brush the chicken with the red pepper glaze: Melt the remaining butter, pepper jelly and the vinegar in a small dish in the microwave. Brush it over the top and sides of each chicken breast.
- Bake the chicken: Sprinkle the remaining salt/pepper/paprika mixture over the chicken and bake them for 18-20 minutes (internal temp should read 160°F). Remove from the oven, tent it with foil and let it rest for 5 minutes.
- Serve! Remove the wooden picks from each chicken breast then transfer to a serving platter and garnish with fresh thyme sprigs.
Pro Tips for Stuffed Chicken Breasts:
- Opt for larger chicken breasts, at between 9-12 ounces, as they will be easier to stuff than smaller cuts. Choose chicken breasts that are each about the same size.
- If the chicken is partially frozen, it is easier to cut the pockets.
- For securing the chicken breasts, we prefer 3-inch wooden skewers since they are longer they will hold the pocket together better than toothpicks.
- We remove the chicken from the oven when it reaches an internal temperature of 160°F. That temp is 5 degrees under FDA guidelines but the residual heat will continue to cook the chicken as it rests.
This Fig and Brie Stuffed Chicken Breast recipe makes a hearty, sweet and savory dish that is sure to impress. Serve it with a side of our Ricotta Mashed Potatoes or this Roasted Romanesco with Parmesan Panko. Our Spelt Sourdough Bread is also a tasty option!
We know you’ll love this impressive chicken dinner that hits all the right flavor notes!
Frequently Asked Questions:
How do you cook chicken breast and keep it moist?
Make sure you don’t over-cook the chicken. Since chicken breast is very lean, it will dry out quickly if you cook it too long.
How do you tell if stuffed chicken breast is done?
The best way to know when the chicken breast is done is to use an instant-read thermometer. It will ensure that you cook the meat to the exact temperature without drying it out or under-cooking it.
More Recipes You Will Love:
This baked chicken and rice dish is an easy dinner that you will want to make on repeat. It’s a combination that can’t be beaten.
Instant Pot Frozen Chicken Breasts: From freezer to table in less than 30 minutes! Put that instant pot to work for you for moist and juicy chicken breast.
Grilled boneless chicken breast cooked to tender, juicy perfection. This is a foolproof method.
For more chicken recipes, try our panko chicken, cast iron chicken, tender baked chicken quarters, Traeger whole smoked chicken, or chicken stuffed peppers.
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Fig and Brie Stuffed Chicken Breasts
Ingredients
- 4 chicken breasts 10-12 ounces each
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1 tablespoon fresh thyme leaves
- 4 tablespoons butter divided
- 2 small shallots thinly sliced
- 2 cloves garlic grated or minced
- 8 ounces Brie cheese cut into cubes
- ⅓ cup dried figs sliced in half
- 8 wooden skewers or toothpicks
- ⅓ cup red pepper jelly
- ¼ cup red wine vinegar
Instructions
Cut and Prepare the Chicken Breasts:
- Place a chicken breast on a cutting board. With one hand, press on top of the chicken breast. Insert the tip of a sharp knife into the side of the thickest part of the chicken breast. Cut a slit about 3 inches long and about 3/4 of the way through the chicken breast creating a pocket. Do not cut too deeply or all the way through. Repeat with the remaining chicken breasts.
- Pat the chicken breasts with a paper towel to remove moisture.
- in a small dish combine the salt, pepper and paprika together.
- Hold the chicken breast with the pocket facing up, open the pocket and sprinkle with the half of the seasoning and some of the thyme leaves. Repeat with the remaining chicken breasts; then set aside. (The chicken breast will be slippery and a paper towel in your hand under the chicken is helpful.)
Stuff the Chicken Pockets:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium size skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced shallots and sauté lightly until soft, about 4 minutes; then add the garlic and cook until fragrant. Remove from the heat and allow to cool for 5 minutes.
- Spoon a portion of the shallot mixture into each pocket, add cubes of Brie cheese and several pieces of fig. Secure the pocket with wooden skewers or toothpicks and place on the lined baking sheet.
- Melt the remaining 2 tablespoons of butter, pepper jelly and the vinegar in a small dish in the microwave and brush over the top and sides of the chicken breasts.
- Sprinkle the remaining salt/pepper/paprika mixture over the chicken breasts and transfer the baking sheet to the oven.
- Bake for 18-20 minutes until the internal temperature reaches 160°F when tested with an instant-read thermometer. Remove from the oven, tent and allow to rest for 5 minutes. The residual heat will continue cooking the chicken to the safe internal temperature of 165°F.
- To Serve: Remove the wooden picks from each chicken breast, transfer to a serving platter and garnish with fresh thyme sprigs.
Notes
- Large chicken breasts of 9-12 oz. each are better for stuffing than smaller sizes.
- Cutting the pockets in the chicken breasts is easier if the chicken is partially frozen.
- Raw chicken breasts are slippery, hold the chicken breast with a paper towel to fill the pocket.
- The 3-inch wooden skewers will secure the pocket together better than the shorter toothpicks.
- Baking time will depend on the size of the chicken breasts. Our chicken breasts ranged between 10.5 and 11.2 ounces. Try to choose chicken breasts that are as close to the same weight as possible. We recommend using a kitchen scale to determine weight.
- FDA guidelines say chicken is safe when the internal temperature reaches 165°F….this is the finished, ready to eat temperature. Pull the chicken from the oven 5 degrees prior to allow for residual cooking during resting.
angiesrecipes
Friday 19th of March 2021
wow This is one of the best stuffed chicken breast recipes that I have seen in a long time. So juicy, flavourful and delicious! angiesrecipes http://angiesrecipes.blogspot.com
Pat Nyswonger
Friday 19th of March 2021
Thank you, Angie....it was delicious!