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This cranberry brie stuffed chicken transforms an ordinary weeknight into a special occasion without hours in the kitchen. The combination of creamy melted brie and tangy cranberry sauce creates a burst of flavor that elevates simple chicken breasts to restaurant-quality status.
I first made this recipe when hosting an impromptu dinner party and needed something that looked fancy but wouldn't keep me in the kitchen all day. Now it's become my go to special occasion dish even on busy nights when I want to treat my family to something extraordinary.
Ingredients
- Boneless skinless chicken breasts select plump even sized pieces for consistent cooking
- Fresh cranberries their bright tartness cuts through the rich cheese perfectly
- Honey balances the tartness of cranberries with natural sweetness
- Orange juice adds citrus notes that complement the cranberries beautifully
- Ground cinnamon and ginger warm spices that elevate the cranberry sauce
- Brie cheese choose a quality brie that's ripe but still firm for easy slicing
- Panko breadcrumbs creates an irresistible golden crust for textural contrast
- Butter helps the breadcrumbs achieve that perfect golden brown finish
- Fresh parsley adds bright color and a fresh herbaceous finish
Step-by-Step Instructions
- Prepare the Cranberry Filling
- Heat olive oil in a medium saucepan over medium heat until it shimmers but doesn't smoke. Add fresh cranberries and cook them gently until they begin to soften and burst which takes about 5 minutes. You'll hear them pop and see their bright color intensify. Stir in honey orange juice cinnamon ginger salt and pepper allowing the mixture to simmer for another 3 4 minutes until it thickens slightly into a jammy consistency. The sauce should coat the back of a spoon but still be slightly pourable. Remove from heat and let it cool completely as hot filling will prematurely melt the brie.
- Prepare the Chicken
- Take your time cutting a deep pocket into each chicken breast using a sharp knife. Start at the thickest part and create a pocket that extends nearly to the edges without cutting through. The larger your pocket the more filling you can add. Season the inside of each pocket lightly with salt and pepper to ensure flavor throughout.
- Stuff and Secure
- Place several pieces of brie deep into each chicken pocket pushing them toward the back. Follow with a generous spoonful of cooled cranberry mixture distributing it evenly around the brie. Secure the openings carefully with toothpicks inserted parallel to the opening to keep all that delicious filling from escaping during cooking.
- Sear and Crust
- Heat your oven safe skillet until quite hot then add the stuffed chicken breasts presentation side down. Let them sear undisturbed for a full 2 3 minutes until they develop a beautiful golden crust. While they sear mix the panko breadcrumbs thoroughly with melted butter ensuring every crumb is lightly coated for maximum crispiness. After flipping and searing the second side remove the chicken briefly to spread the panko mixture generously over the top pressing lightly to adhere.
- Bake to Perfection
- Transfer the skillet with crusted chicken to your preheated oven and bake for 20 25 minutes. The internal temperature should reach exactly 165°F when tested with a meat thermometer inserted into the thickest part of the breast avoiding the filling. Allow the chicken to rest for a full 5 minutes before slicing to let the juices redistribute and the cheese settle. Finish with a generous sprinkle of fresh parsley just before bringing it to the table.
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The cranberry sauce is truly the secret weapon in this recipe. I once made it just with brie and while delicious the addition of the homemade cranberry sauce with those warm spices completely transformed the dish. My husband now requests this every year for our anniversary dinner which tells you everything about how special yet accessible this recipe is.
Make Ahead Options
This stuffed chicken can be prepared up to the searing stage and refrigerated for up to 24 hours before cooking. Simply stuff the chicken breasts secure them with toothpicks and store them covered in the refrigerator. When ready to cook allow them to sit at room temperature for 20 minutes before searing and baking. This makes it perfect for entertaining as you can do the prep work ahead of time and focus on your guests when they arrive.
Perfect Pairings
The rich flavors in this cranberry brie stuffed chicken pair beautifully with simple sides that won't compete for attention. I recommend serving it with roasted asparagus or green beans and a wild rice pilaf to soak up the delicious juices. For wine a Pinot Noir or lightly oaked Chardonnay complements the sweet and savory elements without overwhelming them. The fruity notes in these wines echo the cranberry while standing up to the richness of the brie.
Troubleshooting Tips
Sometimes chicken breasts can vary significantly in size which affects cooking time. If your chicken breasts are particularly large or thick consider pounding them slightly to an even thickness before cutting the pocket. This ensures they cook evenly without drying out the thinner sections. Always use a meat thermometer for perfectly cooked chicken every time.
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Your Questions Answered About This Recipe
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this dish. There's no need to thaw them first - add them directly to the pan and cook for 1-2 minutes longer than fresh cranberries until they begin to burst and soften.
- → How can I tell when the chicken is properly cooked?
The safest method is using a meat thermometer inserted into the thickest part of the chicken (not touching the filling). The chicken is done when it reaches an internal temperature of 165°F (74°C). Without a thermometer, ensure the juices run clear and the meat is no longer pink when cut into the thickest section.
- → What can I substitute for Brie cheese?
If you don't have Brie, try Camembert for a similar creamy texture, or goat cheese for a tangier option. For a milder flavor, cream cheese works well. For something different, try fontina or mozzarella, which will be melty but less creamy than Brie.
- → Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts up to 24 hours in advance and keep them refrigerated. The cranberry sauce can also be made 2-3 days ahead. When ready to cook, bring the chicken to room temperature for about 20 minutes, then sear, add the panko topping, and bake as directed.
- → What side dishes pair well with this stuffed chicken?
This chicken pairs beautifully with roasted potatoes, wild rice pilaf, or creamy mashed potatoes. For vegetables, consider roasted Brussels sprouts, steamed green beans, or a simple arugula salad with a light vinaigrette. The cranberry and Brie flavors also complement a side of roasted butternut squash or glazed carrots.
- → How do I prevent the filling from leaking out during cooking?
To keep the filling secure, create a deep pocket rather than cutting all the way through the chicken. Use toothpicks to seal the opening after stuffing. Additionally, avoid overfilling the pocket, and make sure to sear the chicken well before baking to help seal in the filling.