Impressive Cranberry Brie Stuffed Chicken Recipe
Impressive Cranberry Brie Stuffed Chicken offers a delightful combination of savory and sweet flavors with tender chicken breasts stuffed with creamy brie and a tangy cranberry sauce, topped with a crunchy panko crust and baked to golden perfection. This elegant dish is perfect for special occasions or a comforting family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
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
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Cook Cranberries: 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.
- Add Sauce Ingredients: Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking and stirring occasionally for another 3-4 minutes until the mixture thickens slightly.
- Cool Cranberry Mixture: Remove the cranberry sauce from heat and set aside to cool.
- Prepare Chicken Pockets: Cut a pocket into the center of each chicken breast, being careful not to cut through completely.
- Stuff Chicken: Fill each chicken breast pocket with equal amounts of brie cheese pieces, then spoon some of the cooled cranberry mixture over the brie inside the pocket.
- Secure Stuffing: Use toothpicks to close and secure the opening of each stuffed chicken breast to keep fillings inside during cooking.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for 2-3 minutes until golden brown.
- Prepare Topping: While chicken is searing, combine the panko breadcrumbs with melted butter in a small bowl.
- Remove & Top Chicken: Remove the seared chicken breasts from the skillet and set aside. Spread the buttery panko mixture evenly over the top of each chicken breast.
- Bake Chicken: Return the chicken breasts to the skillet and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Remove toothpicks, then sprinkle chopped fresh parsley on top for freshness and color before serving.
Notes
- Make sure not to cut through the entire chicken breast when making the pocket to keep the stuffing intact.
- Use an instant-read thermometer to accurately check the chicken’s internal temperature for safe cooking.
- Brie cheese melts easily; stuffing it inside the chicken keeps it creamy and prevents it from leaking out.
- For extra flavor, you can marinate the chicken breasts in olive oil and spices before stuffing.
- If fresh cranberries are unavailable, frozen cranberries can be used but may need slightly longer cooking time.
Keywords: cranberry stuffed chicken, brie stuffed chicken, baked stuffed chicken breast, cranberry sauce chicken, holiday chicken recipe
