Go Back
–+ servings
Cranberry Brie Stuffed Chicken

Savory Cranberry Brie Stuffed Chicken for an Impressive Dinner

An impressive Cranberry Brie Stuffed Chicken that combines savory and sweet flavors for a delightful dinner experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 chicken breasts
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Consider turkey breasts as a lighter alternative.
  • 2 tablespoons Olive oil Avocado oil can be used for a different flavor.
For the Filling
  • 2 cups Fresh cranberries You can substitute with dried cranberries, adjusting sweetness as needed.
  • 2 tablespoons Honey Maple syrup or agave nectar are great substitutes.
  • 2 tablespoons Orange juice Feel free to swap with apple juice or white grape juice.
  • 1 teaspoon Ground cinnamon Nutmeg can be an interesting substitute.
  • 0.5 teaspoon Ground ginger Omit for a milder flavor if preferred.
  • 1 teaspoon Salt Using kosher or sea salt can elevate the taste.
  • 1 teaspoon Black pepper Adjust according to taste.
  • 8 ounces Brie cheese Camembert can be used as a substitute.
For the Topping
  • 0.25 cup Chopped fresh parsley Replace with other herbs like thyme if desired.
  • 1 cup Panko breadcrumbs Use gluten-free breadcrumbs for adaptation.
  • 2 tablespoons Butter Olive oil can be used for a dairy-free option.

Equipment

  • oven
  • skillet
  • Saucepan
  • Meat Thermometer
  • Knife
  • Cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan over medium heat, warm 2 tablespoons of olive oil. Add fresh cranberries and cook them for about 5 minutes, stirring occasionally until they burst and soften.
  3. Stir in 2 tablespoons of honey, 2 tablespoons of orange juice, a pinch of ground cinnamon, a dash of ground ginger, salt, and pepper. Cook for an additional 3-4 minutes.
  4. Remove the saucepan from heat and let the cranberry mixture cool for a couple of minutes.
  5. Take your boneless, skinless chicken breasts and cut pockets into each breast, avoiding slicing all the way through.
  6. Fill each chicken breast pocket with the cooled cranberry mixture and a slice of brie cheese. Secure the openings with toothpicks.
  7. In an oven-safe skillet, heat a splash of olive oil over medium-high heat and sear the stuffed chicken breasts for about 2-3 minutes on each side.
  8. Mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the tops of each breast after searing.
  9. Transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
  10. Allow the chicken to rest for about 5 minutes before serving.
  11. Remove the toothpicks and garnish with chopped fresh parsley.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 24gProtein: 32gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Make ahead by assembling the dish up to 24 hours in advance and refrigerating until ready to bake.

Tried this recipe?

Let us know how it was!