Pear & Brie Stuffed Chicken Roulade with Cranberry Walnut Glaze

Tender chicken breasts are butterflied, filled with sweet ripe pear, creamy Brie, and fresh herbs, then rolled and roasted until beautifully golden. The finishing touch is a glossy cranberry-walnut glaze that brings sweet, tart, creamy, and savory flavors together in every bite.

Recipe Information
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: About 1 hour
Servings: 4
Cuisine: American / Holiday-Inspired
Difficulty: Intermediate
Ingredients
For the Chicken Roulade
4 boneless, skinless chicken breasts, about 6–7 oz each
1 large ripe but firm pear, thinly sliced
4 oz Brie cheese, rind removed if desired, sliced
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves, plus extra for garnish
1 garlic clove, minced
1 tbsp olive oil
½ tsp salt
½ tsp freshly ground black pepper
½ tsp garlic powder
¼ tsp onion powder
2 tbsp butter or olive oil for searing
For the Cranberry Walnut Glaze
1 cup fresh or frozen cranberries
⅓ cup orange juice
2 tbsp maple syrup or honey
2 tbsp brown sugar
¼ cup chopped walnuts
1 tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp fresh thyme leaves
¼ tsp salt
⅛ tsp black pepper
½ tsp orange zest
1–2 tbsp water, as needed
Optional Garnish
Fresh thyme sprigs
Fresh parsley
Thin pear slices
Extra chopped walnuts
Orange zest
Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C).

Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, stopping before cutting all the way through.

Open the chicken like a book.

Cover with plastic wrap or parchment paper and gently pound until the chicken is an even thickness of about ¼ inch.

Repeat with all four chicken breasts.

2. Season

Season both sides of the chicken with:

Salt
Black pepper
Garlic powder
Onion powder

Set aside while preparing the filling.

3. Make the Filling

In a small bowl, combine:

Chopped parsley
Fresh thyme
Minced garlic
1 tbsp olive oil

Lay the chicken breasts flat.

Arrange several thin slices of pear down the center of each chicken breast, leaving a small border around the edges.

Place slices of Brie over the pear.

Sprinkle the herb-garlic mixture over the Brie.

Important:

Don’t overfill the chicken. Too much filling can make the roulades difficult to roll and may cause the cheese to escape during cooking.

4. Roll the Chicken

Starting from one long side, tightly roll each chicken breast into a log.

Try to keep the filling tucked inside as you roll.

Secure each roulade with 2–3 pieces of kitchen twine.

Alternatively, you can use toothpicks, but remember to remove them completely before serving.

5. Sear the Roulades

Heat 2 tbsp butter or olive oil in a large oven-safe skillet over medium-high heat.

Place the chicken roulades seam-side down.

Sear for about 2–3 minutes per side, turning carefully until golden brown all around.

This step adds color and extra flavor.

6. Finish in the Oven

Transfer the skillet to the preheated oven.

Bake for approximately 20–25 minutes, depending on the thickness of the roulades.

The chicken is safely cooked when the thickest part reaches 165°F (74°C) on an instant-read thermometer.

Remove from the oven and let the chicken rest for 5–10 minutes before slicing.

7. Make the Cranberry Walnut Glaze

While the chicken cooks, prepare the glaze.

Add the following to a small saucepan:

Cranberries
Orange juice
Maple syrup or honey
Brown sugar
Balsamic vinegar
Dijon mustard
Thyme
Salt
Black pepper
Orange zest

Bring to a gentle simmer over medium heat.

Cook for about 8–10 minutes, stirring occasionally, until the cranberries soften and begin to burst.

Mash some of the cranberries with the back of a spoon while leaving some whole.

8. Add the Walnuts

Stir in the chopped walnuts.

Cook for another 2–3 minutes.

If the glaze becomes too thick, add 1–2 tbsp water until it reaches a glossy, spoonable consistency.

Taste and adjust the sweetness or acidity if desired.

9. Slice and Serve

Remove the twine or toothpicks from the chicken.

Using a sharp knife, slice each roulade into thick rounds.

Arrange on a serving platter and spoon the cranberry walnut glaze over the top.

Garnish with fresh thyme, parsley, orange zest, and a few extra walnuts if desired.

Serving Suggestions

This chicken pairs beautifully with:

Garlic mashed potatoes
Roasted sweet potatoes
Wild rice pilaf
Creamy mashed cauliflower
Roasted Brussels sprouts
Green beans
Honey-glazed carrots
Apple or pear salad
Simple arugula salad
Roasted asparagus

For a holiday dinner, serve it with roasted vegetables + wild rice + a crisp green salad.

Variations
Apple Version

Replace the pear with thinly sliced Honeycrisp, Gala, or Granny Smith apples.

Cheese Options

You can substitute Brie with:

Camembert
Goat cheese
Fontina
Cream cheese
Mild white cheddar
Nut Options

Replace walnuts with pecans if preferred.

More Citrus Flavor

Add additional orange zest to the glaze or a small splash of orange juice just before serving.

Slightly Spicy

Add a pinch of red pepper flakes to the cranberry glaze.

Herb Variation

Try rosemary or sage instead of thyme.

Helpful Tips
Choose a firm-ripe pear so it holds its shape during cooking.
Don’t use an overly juicy pear because it can release too much liquid.
Pound the chicken evenly so it cooks at the same rate.
Avoid overfilling the roulade.
Roll the chicken tightly to create attractive slices.
Sear before baking for better browning and flavor.
Always remove kitchen twine or toothpicks before serving.
Let the chicken rest before slicing so the juices redistribute.
Use a thermometer rather than relying only on cooking time.
If the Brie becomes very soft while assembling, chill the filled roulades for 10–15 minutes before searing.
Storage
Refrigerator

Store leftover chicken and glaze in separate airtight containers.

Refrigerate within 2 hours of cooking and use within 3–4 days.

Reheating

Reheat gently in a covered skillet or baking dish at 325°F (165°C) until heated through.

Add a small splash of water or chicken broth to prevent the chicken from drying out.

Warm the cranberry glaze separately.

❄️ Freezing

The cooked chicken can be frozen, although the Brie texture may change slightly after thawing.

For best results:

Cool completely.
Wrap individual roulades tightly.
Place in a freezer-safe container or bag.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator.
Reheat gently until hot throughout.

The cranberry-walnut glaze can also be frozen separately for up to about 2 months.

ALL NUT INFO & ALLERGEN INFORMATION
Walnuts

Yes — this recipe contains walnuts.

The cranberry glaze specifically uses chopped walnuts.

Peanuts

No peanuts are required in the recipe.

However, check packaged ingredients for possible cross-contact if cooking for someone with a severe peanut allergy.

Other Tree Nuts

The basic recipe does not require other tree nuts besides walnuts.

If using a packaged Brie, mustard, butter, dried fruit, or other processed ingredient, check the label for allergen and cross-contact information.

Dairy

Yes. Brie contains milk/dairy.

Butter, if used for searing, also contains dairy.

For a dairy-free version, use a suitable dairy-free cheese and olive oil instead of butter. Gluten

The basic ingredients are naturally gluten-free, but check the labels of Dijon mustard and other packaged ingredients to ensure they are certified/suitable for your dietary needs.

Chicken

Chicken itself is not a major food allergen, but use uncontaminated ingredients and equipment when preparing food for someone with allergies.

Mustard

The glaze contains Dijon mustard, which may be an allergen for people with mustard allergies.

Other Potential Allergens

Orange juice and vinegar are not among the major U.S. food allergens, but individual sensitivities can vary.

Always check packaged ingredient labels and consider cross-contact when cooking for someone with a severe allergy.

1. Can I use chicken thighs instead of chicken breasts?

Yes, but boneless, skinless chicken breasts are easier to butterfly and roll. Thighs may require more trimming and careful pounding.

2. What type of pear works best?

Firm-ripe pears such as Bosc or Anjou work particularly well because they hold their shape during cooking.

3. Can I use apples instead of pears?

Absolutely. Honeycrisp, Gala, or Granny Smith apples are excellent alternatives.

4. Do I need to remove the Brie rind?

No. Brie rind is edible. Remove it if you prefer a smoother texture.

5. Can I use goat cheese instead of Brie?

Yes. Goat cheese gives the roulade a slightly tangier flavor.

6. Can I prepare the roulades ahead of time?

Yes. Assemble and tie the chicken several hours ahead. Cover and refrigerate until ready to cook.

7. Can I make the cranberry glaze ahead?

Yes. Prepare it up to 2–3 days ahead and refrigerate it in an airtight container.

8. Can I use frozen cranberries?

Yes. There is no need to thaw them first.

9. Can I use dried cranberries?

You can, but the glaze will be sweeter and have a different texture. Fresh or frozen cranberries provide the best tart flavor.

10. Can I use pecans instead of walnuts?

Yes. Pecans make an excellent substitute, but remember that pecans are also a tree nut.

11. Can I make this without nuts?

Yes. Simply omit the walnuts from the glaze. The cranberry-orange glaze will still be delicious.

12. How do I keep the filling from leaking?

Don’t overfill the chicken, leave a border around the edges, and roll the breasts tightly. Searing them seam-side down first also helps seal the roulades.

13. How do I know when the chicken is done?

Use an instant-read thermometer. The thickest part of the chicken should reach 165°F (74°C).

14. Why should I let the chicken rest before slicing?

Resting for 5–10 minutes allows the juices to redistribute and helps the roulades hold their shape when sliced.

15. Can I make this gluten-free?

Yes. The basic ingredients can be gluten-free. Always verify the labels of Dijon mustard, cheese, seasonings, and other packaged ingredients.

16. Can I make this dairy-free?

Yes. Use dairy-free Brie-style cheese or another suitable dairy-free cheese and replace butter with olive oil.

17. Can I make it without the orange juice?

Yes. You can substitute a little apple juice or use water with additional orange zest and a touch more balsamic vinegar.

18. Can I make the glaze less sweet?

Yes. Reduce the maple syrup/honey and brown sugar. The cranberries will provide plenty of natural tartness.

19. What if my glaze gets too thick?

Add water or a little orange juice, one tablespoon at a time, until it reaches the desired consistency.

20. Can I make this recipe without the glaze?

Yes. The pear and Brie filling is flavorful on its own, but the cranberry-walnut glaze adds a wonderful sweet-tart contrast.

21. Can I add spinach to the filling?

Yes. Use cooked, well-drained spinach. Excess moisture should be squeezed out before adding it.

22. Can I add bacon?

Yes. A small amount of cooked, crumbled bacon pairs nicely with pear and Brie.

23. Can I cook the roulades entirely on the stovetop?

You can sear them and then cover and cook gently, but oven finishing provides more even cooking and is easier for thicker roulades.

24. What makes this good for a holiday dinner?

The combination of pear, Brie, cranberry, orange, thyme, and walnuts gives the dish a festive flavor and elegant presentation while still using approachable ingredients.