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This dish offers a BEAUTIFUL balance of savory, creamy, and sweet flavors. Tender chicken breasts are stuffed with crispy bacon and brie, topped with pecan chips, and baked to perfection. A spoonful of fig preserves adds a beautiful touch of sweetness for an elegant yet easy meal.

Plated Bacon & Brie Stuffed Chicken with Fig Preserves topped with pecans and balsamic glaze served with green beans on a white dinner plate

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

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Inspirations

This Bacon & Brie Stuffed Chicken with Fig Preserves recipe came together on one of those nights when dinner wasn’t planned. I had some chicken breasts, bacon (because bacon makes everything better, obviously), and a wedge of brie—because who doesn’t love cheese, right? I thought, “Why not just stuff the chicken with things I love?” And thus, this chicken masterpiece was born.

Now, this Bacon & Brie Stuffed Chicken with Fig Preserves has become my go-to for impressing guests—or for treating us to something ridiculously good. It’s easy, delicious, and makes me feel like I’ve truly leveled up in the kitchen. Plus, it’s a reminder that with a little creativity (and bacon), even the simplest ingredients can come together to create something beautiful. And let’s be honest, if it involves bacon, it’s already a winner!

It feels special without being fussy. That balance is exactly why it works so well. You can cook it for guests and still enjoy a glass of wine. No one is stuck hovering over the stove all night.

Then came the finishing touches. A handful of pecan chips for crunch, because texture matters. Shortly after, fig preserves made an appearance. Suddenly, everything clicked. The sweetness balances the richness. The pecans add contrast. The dish moves from “nice idea” to “make this again.”

As it bakes, the kitchen fills with the kind of aroma that suggests you know what you’re doing. Even if five minutes earlier, you didn’t. The Brie melts into the chicken. The bacon does what bacon always does. The fig preserves quietly pull everything together, while a final drizzle of balsamic glaze adds just enough tangy sweetness to finish it off.

In the end, this recipe proves that confidence helps—but excellent ingredients do most of the work. It’s cozy, elegant, and just indulgent enough. Perfect for a relaxed night in, yet impressive enough for guests to make it look like you tried harder than you did.

Cooking tools for stuffed chicken, including a skillet, a baking dish, a cutting board, knives, tongs, and measuring spoons, arranged on a countertop

Instruments

Large skillet — for a quick, golden sear before baking
8×8 baking dish — the right size to keep everything snug and saucy
Chef’s knife — clean pockets without slicing all the way through
Cutting board — your prep station
Tongs — for flipping chicken and stuffing Brie neatly
Measuring spoons — keeps seasoning balanced
Instant-read thermometer — takes the guesswork out of doneness

Essentials

Boneless, skinless chicken breasts — thick enough to cut a clean pocket
Kosher salt — seasons the chicken without overpowering the filling
Freshly ground black pepper — adds bite and balance
Olive oil — for searing and flavor
Brie cheese — creamy, mild, and meltable
Cooked bacon — smoky richness tucked inside the chicken
Fig preserves — sweet contrast that plays beautifully with Brie
Pecan chips or chopped pecans — crunch and texture on top
Balsamic glaze — a finishing drizzle to tie everything together
Fresh rosemary — a subtle herbal note

Ingredients for Bacon & Brie Stuffed Chicken with Fig Preserves including raw chicken breasts, brie cheese, fig preserves, chopped bacon, pecan chips, rosemary, olive oil, salt, pepper, and balsamic glaze on a wooden board

Bacon and brie stuffed chicken breasts in a blue ceramic baking dish

Bacon & Brie Stuffed Chicken topped with fig preserves, pecans, and rosemary in a blue baking dish before baking

Pro Tips and Riffs

Thicker chicken breasts make this recipe work. Cut into the thickest side and let the knife guide you — no digging, no tearing.

The quick skillet sear adds color and flavor, while the oven finish keeps the chicken juicy and evenly cooked.

Slice the Brie instead of cubing it so it melts smoothly inside the chicken without spilling out.

The balsamic glaze goes on at the end for a reason. Sweet, tangy, and glossy — it pulls everything together without overpowering the dish.

This dish leans rich and savory, so a wine with structure and balance works best. A Pinot Noir like Boen Pinot Noir keeps things smooth and fruit-forward without overpowering the Brie. If you prefer white, reach for a Chardonnay with some body, such as Rombauer Chardonnay, which stands up to the bacon and cheese while still feeling polished.

Faq: Grub Answers and Insights

A: Yes. You can sear and stuff the chicken up to 8 hours ahead. Cover and refrigerate, then bake when ready, adding a few extra minutes if starting cold.

A: Apricot preserves work beautifully. Cherry or blackberry preserves also pair well with Brie and bacon.

A: Yes. If Brie isn’t your thing, try Camembert, cream cheese, goat cheese, Gruyère, or mascarpone. They will melt differently but will still be delicious.