Introduction

This Impressive Cranberry Brie Stuffed Chicken offers a delightful combination of tart cranberries and creamy brie, wrapped in tender chicken breasts. It’s a perfect dish for special occasions or a flavorful weeknight dinner that will impress your guests.

The image shows a black skillet with two large cooked chicken breasts topped with melted golden-brown cheese, scattered with dark red cranberries, small pale yellow cheese cubes, and fresh green sprigs of thyme. The chicken pieces sit in a creamy light yellow sauce that pools around them, with some of the cranberries and thyme resting in the sauce. The skillet is placed on a white marbled surface decorated with pinecones and green pine leaves around it, giving a cozy festive feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
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
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

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat the olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
Step 3: Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes until it thickens slightly. Remove from heat and set aside to cool.
Step 4: Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
Step 5: Stuff each chicken breast with equal amounts of brie cheese pieces. Spoon a portion of the cooled cranberry mixture into each chicken breast, over the brie.
Step 6: Secure the opening of each chicken breast with toothpicks to keep the filling in place.
Step 7: Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown.
Step 8: While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl.
Step 9: Remove the chicken from the skillet and set aside. Spread the panko mixture evenly over the top of each chicken breast.
Step 10: Return the chicken to the skillet and transfer to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 11: Remove from oven and let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Tips & Variations

If fresh cranberries are unavailable, frozen cranberries can be used; just thaw before cooking.
For added flavor, try mixing some chopped walnuts or pecans into the panko topping.
Substitute brie with camembert or cream cheese for a slightly different creamy texture.
Ensure the chicken breasts are similar in size for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in an oven preheated to 325°F (160°C) until warmed through, to preserve the texture and flavor without drying out the chicken.

How to Serve

A close-up of a golden-brown roasted chicken breast cut open to show three main layers inside, starting with creamy melted cheese at the bottom, followed by bright green cooked spinach, and topped with dark red dried cranberries; the chicken breast looks juicy and crispy on the outside, garnished with a fresh green rosemary sprig on top, surrounded by several fresh whole red cranberries on a white plate, all placed on a white marbled textured surface with a blurred background featuring warm candlelight glow, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can stuff the chicken breasts and keep them refrigerated for a few hours before cooking. Just be sure to cover them tightly to prevent drying out.

What side dishes pair well with this chicken?

This stuffed chicken pairs nicely with roasted vegetables, mashed potatoes, or a simple green salad to balance the richness of the brie and tartness of the cranberry filling.