Description
Cranberry Brie Stuffed Chicken is a delicious and elegant dish featuring tender chicken breasts filled with creamy Brie cheese and a sweet-tart cranberry sauce. The chicken is seared to a golden brown and finished in the oven with a buttery panko breadcrumb topping, delivering a flavorful, juicy main course perfect for special occasions or a refined weeknight dinner.
Ingredients
Scale
Chicken and Filling
- 2 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and cut into small pieces
- 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
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Prepare cranberry sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook until they soften, about 5 minutes. Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the mixture for 3-4 minutes until it thickens slightly. Remove from heat and set aside to cool.
- Stuff chicken breasts: Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through. Fill each pocket with Brie cheese pieces and a generous amount of the cooled cranberry sauce mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
- 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. This step seals in the juices and creates a flavorful exterior.
- Add breadcrumb topping: In a small bowl, combine the panko breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of each seared chicken breast to create a crispy, buttery crust when baked.
- Bake in the oven: Transfer the skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve warm for a memorable meal.
Notes
- Ensure the chicken pocket is secure with toothpicks to prevent the filling from leaking during cooking.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- Fresh cranberries provide the best tart flavor, but frozen cranberries can be used if fresh are unavailable.
- If Brie rind is preferred, it can be left on; it softens during cooking.
- This dish pairs well with simple sides like roasted vegetables or a green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
