Christmas Chicken and Cranberry Brie Bake Recipe: The One-Dish Holiday Hero

Christmas dinner chaos? You’re not alone. The kitchen can feel like a tinsel tornado when you want a show-stopping centerpiece and a sane timeline.

That’s why this Christmas Chicken and Cranberry Brie Bake is your festive lifesaver. It tastes like a holiday hug, but it doesn’t demand a culinary degree or a calendar full of babysitters for the oven.

It stacks juicy chicken, creamy Brie, and tart cranberry under a golden puff pastry blanket—like a gift you can actually eat. And yes, it bakes in one dish, which means fewer dishes and more seconds to admire the tree lights.

Ready to wow everyone with minimal drama and maximum flavor? Let’s grab the gear, a few festive ingredients, and a dash of Christmas magic.

Equipment

Must-haves

• Oven
• Skillet or large sauté pan
• 9×13-inch baking dish
• Sharp knife
• Cutting board
• Pastry brush
• Spatula or wooden spoon
• Meat thermometer

Nice-to-haves

• Rolling pin (to nudge puff pastry if you’re feeling fancy)
• Parchment paper (for easy cleanup and non-stick magic)
• Additional small bowls (for mise en place, because multitasking is a skill)
• Extra egg for a richer egg wash

Ingredients

• 1.5 lb boneless skin-on chicken thighs, cut into 1-inch pieces
• 1 cup cranberry sauce
• 1/2 cup chicken broth
• 8 oz Brie cheese, rind removed, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 large egg, beaten (for egg wash)
• Optional: 1/4 cup chopped pecans or walnuts
• Olive oil (for searing)

You’ll be shocked at how simple it smells like a Christmas market in your own kitchen. Pro tip: olive oil helps everything brown pretty without burning your senses.

That’s why we start with a quick sear—before the pastry arrives, your flavors get to flirt a little.

Extra info: If you can’t find boneless skin-on thighs, swap in breasts and adjust cooking time by a few minutes. Puff pastry is forgiving, but not a miracle worker—give it a moment to brown nicely.

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with a little parchment if you’re feeling extra tidy.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and sear until browned on all sides, about 4–5 minutes. Transfer to a plate.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 3–4 minutes. Stir in thyme and sage for a quick herby aroma.
4. Pour in the cranberry sauce and chicken broth. Simmer 3–4 minutes to loosen any browned bits from the pan and meld the flavors. Season with salt and pepper to taste.
5. Return the chicken to the pan and toss to coat in the cranberry mixture. Remove from heat.
6. Spread the mixture in the prepared baking dish. Layer Brie slices over the top so every bite gets a melty, tangy kiss. If you’re using pecans, sprinkle them here for a crunchy twist.
7. Roll or unfold the puff pastry to cover the dish. Trim to fit, score a few slits on top, and brush with beaten egg for a glossy finish.
8. Bake 25–30 minutes, or until the pastry is golden and the chicken reaches 165°F. If the pastry browns too fast, tent with foil for the last 5–10 minutes.
9. Let rest 5 minutes before serving. The cheese will stay gooey and delightful if you’re patient enough to wait.

A quick confession: the aroma will corral family members like a holiday magnet. If someone scratches at the cheese before it’s ready, tell them patience is a virtue—and cheese is a lifestyle.

What You Need To Know: This bake is all about balance—savory chicken, tart cranberry, and creamy Brie all playing nicely under pastry. The puff crust brings texture and a festive presentation without complicated technique.

Quick tips: if you want extra depth, stir a teaspoon of Dijon into the cranberry sauce before mixing with the broth. It’s like dressing up a sweater—still comfy, but with a hint of flair.

Good to Know

Make-ahead option: assemble up to the point of adding Brie and puff pastry. Cover and refrigerate up to 24 hours. When ready to bake, add 5–10 minutes to the total time. That’s your plan B for busy holidays—and yes, it still tastes amazing.

Leftovers are fantastic on day two, tucked into a crusty roll for a festive sandwich. That’s why this dish earns a “triple-day hero” badge in our kitchen.

Variations

Swap in camembert or brie with a touch more rind for extra tang. If you’re allergic to pastry, skip the puff and finish under a broiler for a cheese-tavored glow.

Try a cranberry-honey glaze instead of plain cranberry sauce for a brighter sweetness. You can also add a handful of chopped cooked cranberries for bursts of tart color.

Serving suggestions

Pair with roasted vegetables, a simple green salad, and crusty bread to mop up the glorious sauce. A glass of bubbly or a crisp white wine is the festive wink your dinner deserves.

Leftovers taste amazing on crostini with a dollop of extra cranberry sauce. It’s basically Christmas soup kitchen magic in edible form.

That’s the catch—it’s easy, but the taste says, “You did not cut corners; you created a moment.”