Description
This Impressive Cranberry Brie Stuffed Chicken is a flavorful and elegant dish featuring juicy chicken breasts stuffed with creamy Brie cheese and a tangy homemade cranberry sauce. Seared to golden perfection and baked with a buttery panko crust, it’s a showstopping entree perfect for special occasions or cozy dinners.
Ingredients
Chicken and Stuffing
- 2 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and cut into small pieces
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Cranberry Sauce
- 1 tablespoon olive oil
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the cranberry sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring frequently, until they soften about 5 minutes. Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper, then continue cooking for 3-4 minutes until the mixture thickens. Remove from heat and allow to cool.
- Stuff the chicken breasts: Carefully cut a pocket into the side of each chicken breast. Stuff each pocket with pieces of Brie cheese and a generous amount of the cooled cranberry sauce. Secure the openings with toothpicks to keep the filling inside.
- Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they develop a golden brown crust.
- Apply breadcrumb topping: In a small bowl, mix the panko breadcrumbs with the melted butter until well combined. Spread this mixture evenly over the top of the seared chicken breasts.
- Bake to finish cooking: Transfer the skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, until the chicken’s internal temperature reaches 165°F (74°C) and the breadcrumbs are golden and crisp.
- Serve: Remove the skillet from the oven, let the chicken rest for 5 minutes. Remove toothpicks, garnish with chopped fresh parsley, and serve warm.
Notes
- Be careful when cutting the chicken pockets to avoid cutting all the way through.
- Use an instant-read thermometer to ensure chicken is fully cooked to 165°F (74°C).
- If fresh cranberries are unavailable, frozen cranberries can be used but thaw before cooking for even texture.
- For a nutty flavor, try toasting the panko breadcrumbs lightly before mixing with butter.
