This Cranberry Brie Stuffed Chicken is the ultimate blend of savory, sweet, and creamy. Juicy chicken breasts are stuffed with luscious, melting Brie and topped with a tangy-sweet cranberry sauce for a meal that’s as elegant as it is comforting. The golden, crispy breadcrumb crust adds texture, making this dish perfect for a dinner party or a cozy weeknight treat.
Why You’ll Love This Recipe
- Savory Meets Sweet: Tender chicken paired with creamy Brie and tart cranberries is a flavor combination that impresses every time.
- Elegant Presentation: Golden, breadcrumb-crusted chicken with a pop of red cranberry sauce makes a visually stunning dish.
- Balanced Flavors: Sweet honey and tangy cranberries perfectly complement the rich, gooey cheese.
- Versatile Meal: Serve with roasted vegetables, a crisp salad, or a glass of white wine for a complete experience.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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
- 4 ounces Brie cheese, rind removed and cut into small pieces
- ¼ cup chopped fresh parsley
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
Optional tips: For a brighter cranberry flavor, add a splash of balsamic vinegar or a hint of orange zest to the cranberry mixture.
Instructions
1. Prepare the Cranberry Sauce
- Heat olive oil in a medium saucepan over medium heat.
- Add fresh cranberries and cook for about 5 minutes, stirring occasionally, until they begin to soften and burst.
- Stir in honey, orange juice, cinnamon, ginger, salt, and pepper.
- Continue cooking for 3-4 minutes until the cranberries break down slightly and the sauce thickens.
- Remove from heat and let cool.
2. Stuff the Chicken
- Cut a pocket into the center of each chicken breast, being careful not to cut all the way through.
- Fill each pocket with Brie pieces and top with a portion of the cooled cranberry sauce.
- Secure the opening with toothpicks to keep the filling in place.
3. Sear the Chicken
- Heat a large oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
- Remove the chicken from the skillet.
4. Add the Crunch
- Mix panko breadcrumbs with melted butter in a small bowl.
- Spread the breadcrumb mixture evenly over the top of each chicken breast.
5. Bake to Perfection
- Return the chicken to the skillet and transfer to a preheated oven at 375°F (190°C).
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving.
- Sprinkle chopped parsley over the top for color and freshness.
Serving Suggestions
- Roasted Vegetables: Brussels sprouts, carrots, or sweet potatoes pair beautifully with the creamy Brie and tart cranberries.
- Fresh Salad: Arugula or spinach with a light vinaigrette balances the richness of the dish.
- Wine Pairing: A crisp Sauvignon Blanc or light Chardonnay complements the sweet-tart flavors.
Storage & Reheating
- Refrigerate: Store cooled leftovers in an airtight container for up to 3-4 days.
- Freeze: Wrap individually in plastic wrap or foil and store in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 350°F (175°C) for 10-15 minutes to maintain the crispy breadcrumb topping and tender chicken.
Tips & Variations
- Increase honey for a sweeter filling or add a splash of balsamic vinegar for tang.
- Regular breadcrumbs can replace panko if needed, though the texture will be slightly less crispy.
- Add orange zest to the cranberry mixture for extra brightness.
Conclusion
This Cranberry Brie Stuffed Chicken is the perfect combination of juicy chicken, creamy Brie, and sweet-tart cranberries. With its golden crust, rich filling, and vibrant flavors, it’s a dish that impresses on any occasion. Elegant enough for a dinner party, yet easy enough for a weeknight, it’s guaranteed to become a favorite in your recipe collection.