Cranberry Brie Stuffed Chicken

This cranberry brie stuffed chicken is a perfect recipe for adding a touch of elegance to your weeknight dinner without complicated steps. The combination of creamy brie and tart cranberries wrapped in juicy chicken breasts makes every bite a delightful balance of flavors. Topped with a buttery panko crust it bakes to golden perfection offering crisp texture alongside melt-in-your-mouth filling.

I first tossed this together when I had leftover brie after a holiday party and it instantly became a family favorite on cozy nights in.

Ingredients

• Chicken breasts: provide a lean but juicy base for stuffing choose thick pieces for a good pocket
• Fresh cranberries: add bright tartness opt for firm plump berries to ensure the best texture
• Brie cheese: lends creamy richness remove the rind for smoother melting
• Honey: pairs naturally with cranberries offering gentle sweetness select raw or natural honey for depth
• Orange juice: brightens the filling and keeps it moist fresh squeezed or high quality carton juice works well
• Ground cinnamon and ginger: add warming spice pick fresh ground for stronger aroma
• Panko breadcrumbs: create a crisp topping that contrasts with tender chicken opt for Japanese style panko if possible
• Butter: adds richness to the topping use unsalted for better control over seasoning
• Olive oil: used for searing adds flavor and helps develop a golden crust
• Fresh parsley: sprinkled at the end adds freshness and color

Instructions

Preheat Oven:

Preheat your oven to 375 degrees Fahrenheit so it’s ready for baking when the chicken is seared and topped. A consistent oven temperature ensures even cooking.

Cook Cranberry Filling:

Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook for about five minutes until they soften and burst. This releases natural juices and softens the berries. Stir in honey, orange juice, cinnamon, ginger, salt and pepper. Cook for 3 to 4 more minutes allowing the mixture to thicken slightly. Remove from heat and let cool which helps the filling stay inside the chicken instead of melting out.

Prepare Chicken Pockets:

Using a sharp knife cut a pocket into the thickest part of each chicken breast being careful not to slice all the way through. This forms a pouch to hold the filling.

Stuff Chicken:

Place small pieces of brie cheese inside each pocket then spoon cooled cranberry mixture over the brie. This layering helps balance flavors in every bite. Secure the opening with toothpicks to keep stuffing locked inside during cooking.

Sear Chicken:

Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 2 to 3 minutes until golden brown. This step locks in juices and adds a delicious crust.

Prepare Panko Topping:

While searing combine melted butter and panko breadcrumbs in a small bowl until evenly mixed. Butter helps panko brown beautifully in the oven.

Top and Bake:

Remove the chicken from the skillet and briefly set aside. Spread the panko mixture evenly on top of the chicken breasts. Return the skillet to the stove just long enough to let the topping settle and then transfer it to the oven. Bake for 20 to 25 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit ensuring it is fully cooked.

Rest and Garnish:

Let the chicken rest for five minutes after baking to allow juices to redistribute. Remove the toothpicks before serving and sprinkle with fresh chopped parsley for vibrant color and fresh flavor.

I love how the brie melts into the tart cranberry sauce creating an irresistible creamy burst hidden in the chicken. This recipe always brings warm memories of sharing meals with family during chilly evenings when comfort food just feels right.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days for best taste. To reheat cover with foil and warm in a 325-degree oven until heated through to keep the chicken juicy and the panko topping crisp.

Ingredient Swaps

Try goat cheese in place of brie for a tangier melting filling. Use dried cranberries rehydrated in warm orange juice if fresh berries are unavailable. Swap panko for crushed cornflakes or gluten-free breadcrumbs if you prefer.

Serving Ideas

Serve alongside roasted root vegetables or a light salad to balance the richness. Mashed potatoes or creamy polenta also make comforting, hearty sides. A glass of crisp white wine pairs beautifully with the creamy and fruity flavors.

This recipe combines simple steps with gourmet results for an elegant weeknight dinner your family will love.

Frequently Asked Recipe Questions

→ How do I prevent the filling from leaking during cooking?

Secure the edges of the chicken breasts with toothpicks before searing and baking. This helps keep the brie and cranberry mixture inside while cooking.

→ Can I make the cranberry filling ahead of time?

Yes, you can prepare the cranberry mixture in advance and allow it to cool. This makes stuffing the chicken easier and speeds up the cooking process.

→ What is the best way to achieve a crispy panko topping?

Mix panko breadcrumbs with melted butter and spread evenly over the chicken before baking. This will create a golden, crunchy crust as it cooks.

→ How do I ensure the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Rest the chicken for 5 minutes before serving for juicy results.

→ Can this dish be adapted for more servings?

Yes, simply increase the quantities of ingredients while maintaining the same ratio. Cooking times may adjust slightly based on thickness.