Fig and Brie Stuffed Chicken Breasts

Stuffed chicken breast on a white plate.

5 from 4 votes

Fig and Brie Stuffed Chicken Breasts

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

Prep Time20

Cook Time25

Additional Time5

Total Time50

Course: Main Dish

Cuisine: American

Keyword: Fig and Brie Stuffed Chicken Breasts, fig stuffed chicken

Servings: Servings

Author: Pat Nyswonger

Ingredients

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

Instructions

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.

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