Cranberry Brie Stuffed Chicken Recipe
Tender chicken breasts stuffed with creamy brie cheese and sweet-tart cranberry sauce, topped with a golden panko crust. This elegant dish balances richness with brightness, perfect for holiday dinners or special occasions.
Equipment
- Oven-safe skillet
- Medium Saucepan
- Meat thermometer
- Sharp knife
- Small mixing bowl
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 ounces brie cheese rind removed, cut into small pieces
For the Cranberry Filling
- ½ cup fresh cranberries
- ¼ cup honey
- ¼ cup orange juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Topping
- ½ cup panko breadcrumbs
- 1 tablespoon butter melted
- ¼ cup fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a medium saucepan over medium heat. Add cranberries and cook for 5 minutes, stirring occasionally, until they soften and burst.
- Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Cook for 3-4 minutes until the mixture thickens. Remove from heat and let cool.
- Cut a pocket into the thickest part of each chicken breast, being careful not to slice all the way through.
- Stuff each chicken breast with brie cheese pieces, then spoon the cooled cranberry mixture over the cheese.
- Secure the opening with toothpicks to keep the filling inside during cooking.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side until golden brown.
- While chicken sears, mix panko breadcrumbs with melted butter in a small bowl.
- Remove chicken from skillet and spread the buttery panko mixture evenly over the top of each breast.
- Return the skillet to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven, let rest for 5 minutes, then remove toothpicks. Garnish with fresh parsley and serve.
Notes
- Always use a meat thermometer to ensure chicken reaches safe internal temperature
- Let cranberry mixture cool completely before stuffing to prevent brie from melting too early
- Don't skip the searing step—it locks in moisture and creates texture
- For gluten-free version, use gluten-free breadcrumbs
- Can be made ahead and refrigerated for up to 24 hours before cooking