Fig and Brie Stuffed Chicken Breasts

Sweet meets savory in this Fig and Brie stuffed chicken. Juicy chicken breasts get filled with creamy Brie and jammy figs, then brushed with pepper jelly for a glossy finish. It’s a combo that feels restaurant-worthy but comes together in your own kitchen.

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You might also enjoy my Chicken Cordon Bleu. It is stuffed with ham and Swiss, breaded until crisp, and baked to golden perfection.

Here’s Why This Brie Stuffed Chicken Recipe Works

Savory-sweet balance: Creamy Brie and jammy figs add richness, while a pepper jelly glaze cuts through with tang.

Flavorful stuffing: A quick sauté of shallots and garlic adds depth without weighing the filling down.

Seasoned inside and out: Herbs and spices go into the pocket and over the skin for all-over flavor.

Golden finish: The glaze caramelizes as it bakes, giving the chicken crisp edges and a glossy look that’s as good as it tastes.

If you love stuffed chicken recipes, try my bacon wrapped stuffed chicken. It’s juicy, cheesy, and finished with crispy, golden bacon.

For another sweet and savory dinner, try my Sheet Pan Chicken and Figs. It’s easy to make, full of flavor, and all cooked together on one pan.

Brie Stuffed Chicken Breast

Fig and Brie stuffed chicken is the kind of dinner that feels special without requiring hours in the kitchen. Juicy chicken, gooey cheese, and sweet-savory figs all wrapped in a glossy glaze. Serve it with simple sides like roasted veggies or a crisp salad, and you’ve got a meal that’s both easy and impressive.

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Additional Time: 5 minutes mins

Total Time: 50 minutes mins

5 from 4 votes

Fig and Brie Stuffed Chicken Breasts

By Pat Nyswonger

Roasted Fig and Brie Stuffed Chicken Breasts are stuffed with sweet dried figs and creamy Brie cheese then slathered with a red-peppery glaze.

If you make this recipe, please leave a star rating and comment.

Servings: 4 Servings

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Ingredients 

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• ▢ 4 boneless skinless chicken breasts
• ▢ 2 teaspoons salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ teaspoon paprika
• ▢ 1 tablespoon Fresh thyme
• ▢ 4 tablespoons butter, divided
• ▢ 2 shallots, thinly sliced
• ▢ 2 garlic cloves, 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

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Instructions 

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Cut and Prepare the Chicken Breasts:

• Pat the chicken with a paper towel to remove moisture. Place a chicken breast on a cutting board and hold it steady with one hand. With a sharp knife, cut a 3-inch slit into the side of the thickest part, slicing about ¾ of the way through to create a pocket. Be careful not to cut all the way through. Repeat with the remaining chicken breasts.
  
• 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 in half of the seasoning along with some thyme leaves. Repeat with the remaining chicken breasts, then set aside.
  

Stuff the Chicken Pockets:

• Preheat the oven to 425°F and line a baking sheet with parchment paper. In a medium skillet, melt 2 tablespoons butter over medium heat. Add the sliced shallots and sauté until softened, about 4 minutes. Stir in the garlic and cook until fragrant, then remove from the heat and let cool for 5 minutes.  
  
• Spoon some of the shallot mixture into each pocket, then add Brie cubes and a few pieces of fig. Secure the openings with wooden skewers or toothpicks and place the chicken breasts on the prepared 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. Sprinkle the remaining salt, pepper, and paprika over the chicken breasts, then transfer the baking sheet to the oven.
  
• Bake for 18–20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Remove from the oven, tent loosely with foil, and let rest for 5 minutes. The carryover heat will bring the chicken up to the safe 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

Use larger chicken breasts: Cuts around 9–12 oz are easier to stuff and seal than smaller sizes.

Partially freeze before slicing: A short freeze firms up the chicken, making it easier to cut clean pockets.

Handle with paper towels: Raw chicken is slippery. Use a paper towel to hold it steady while filling them.

Secure with skewers: Three-inch wooden skewers hold the pocket closed better than short toothpicks.

Match breast size: Baking time depends on size. Choose chicken breasts close in weight (10–11 oz is ideal). A kitchen scale helps for accuracy.

Cook to temp: The FDA recommends 165°F for chicken. Pull the chicken from the oven at 160°F and let it rest. Carryover cooking will bring it up to temperature.

Nutrition

Serving: 1serving, Calories: 608kcal, Carbohydrates: 30g, Protein: 50g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 11g, Cholesterol: 189mg, Sodium: 1605mg, Fiber: 2g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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