Description
This Impressive Cranberry Brie Stuffed Chicken is a flavorful and elegant dish featuring tender chicken breasts stuffed with creamy Brie cheese and a sweet-tart cranberry mixture. The chicken is seared to golden perfection, topped with crunchy buttery panko breadcrumbs, then baked to juicy, melty goodness. Perfect for a showstopping dinner or special occasion, this recipe combines vibrant fall flavors with rich, gooey cheese for a deliciously memorable meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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
- 1/2 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 Cranberry Mixture: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 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 for 3-4 minutes until the mixture thickens. Remove from heat and let cool completely.
- Stuff the Chicken: Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Fill each pocket with pieces of Brie cheese and spoon in the cooled cranberry mixture. Secure the opening with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Preheat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden brown crust. This step locks in juices and creates flavor.
- Add Breadcrumb Topping: Mix panko breadcrumbs with melted butter until well combined. Evenly coat the tops of the seared chicken breasts with this breadcrumb mixture for a crispy, buttery topping.
- Bake the Chicken: Transfer the skillet to a preheated oven set at 375°F (190°C). Bake the chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and the cheese is perfectly melted.
- Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Remove toothpicks, garnish with freshly chopped parsley, and serve immediately for a stunning presentation and delicious flavors.
Notes
- Be sure to remove the rind from the Brie cheese for optimal texture and melting inside the chicken pockets.
- Use fresh cranberries for the best tart flavor; frozen can be substituted but may yield a softer sauce.
- Adjust the seasoning in the cranberry mixture to your taste for sweetness and spice.
- Letting the chicken rest after baking helps keep it juicy.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Serve this dish with a simple green salad or roasted vegetables for a complete meal.
