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This impressive cranberry brie stuffed chicken is a restaurant-worthy main course that never fails to wow company with its festive colors and vibrant flavors. Juicy chicken breast gets a sweet-tart burst from fresh cranberries layered with melty brie and topped with a buttery panko crust. It is perfect for holiday dinners or anytime you want a meal that looks special but is surprisingly doable for a home cook.
I first tried combining brie and cranberries after a holiday cheese board left me with leftovers and now this chicken dish gets requested for all special dinners.
Gather Your Ingredients
- Boneless skinless chicken breasts: choose large thick cut pieces so you can make a good pocket for stuffing
- Olive oil: use good quality for searing as it adds flavor to the crust
- Fresh cranberries: make sure they are plump and firm for best results
- Honey: balances the tartness and adds a beautiful gloss to the sauce
- Orange juice: fresh squeezed gives a brighter taste but store bought works in a pinch
- Ground cinnamon: warm spice that pairs naturally with cranberries
- Ground ginger: adds a zippy background note
- Salt and black pepper: for seasoning both the cranberries and the chicken
- Brie cheese: the creaminess mellows the tang of cranberry look for one that is soft and very fresh and remove the rind for the best melt
- Fresh parsley: chopped for a little fresh herbal lift
- Panko breadcrumbs: choose Japanese style for ultra crispness
- Butter: melted to coat the panko for that golden crunch
How to Make It
- Prepare the Cranberry Sauce:
- Combine olive oil and cranberries in a medium saucepan and stir over medium heat until the berries begin to burst and soften. This usually takes about five minutes and will help release their juices for a more flavorful filling.
- Flavor the Cranberry Mixture:
- Add honey orange juice cinnamon ginger salt and black pepper. Allow this to cook for three or four more minutes until it thickens up slightly and coats the back of your spoon. Let it cool to room temperature to prevent melting the cheese prematurely.
- Cut the Chicken Pockets:
- Take each chicken breast and use a sharp knife to carefully slice a deep pocket down the thickest part but do not cut all the way through. The key is to leave the edges intact to hold in the filling.
- Stuff and Secure the Chicken:
- Layer the brie pieces inside each pocket followed by a generous spoonful of the cooled cranberry mixture. To keep the filling where it belongs fasten the open edge with toothpicks.
- Sear the Stuffed Chicken:
- Preheat an oven safe skillet over medium high heat. Gently lay the stuffed chicken in the pan and sear for two to three minutes per side until nicely golden. This step develops that savory crust and keeps juices inside.
- Prepare the Panko Topping:
- While the chicken is browning combine panko and melted butter in a bowl. Mix until every breadcrumb is coated. This creates the ultimate crisp topping.
- Top the Chicken:
- Once the chicken is nicely browned remove it from the skillet and pat an even layer of buttered panko over the top pressing lightly so it adheres.
- Bake to Finish:
- Return the chicken to the pan and move it into the oven. Bake at 375F for about twenty to twenty five minutes. The chicken is perfectly cooked when it reaches an internal temperature of one hundred sixty five degrees.
I always look forward to the creamy brie as it melts right into the tart cranberry sauce creating a decadent pocket of flavor. My niece loves to help pat the panko topping on top and always asks if there will be leftovers for lunch.
Flavor Boosters
Once cooled leftover chicken can be stored in an airtight container in the fridge up to three days. If you plan to serve this for a dinner party assemble the chicken ahead of time and refrigerate just bake before serving. For longer storage freeze uncooked stuffed chicken on a tray then wrap tightly for up to two months then thaw and proceed with searing and baking.
Serving Suggestions
This stuffed chicken is stunning with a simple green salad or buttery mashed potatoes. For a more festive touch serve with steamed green beans and a slice of orange garnish. Drizzle pan juices over the top for extra flavor.
Creative Twists
If you cannot find fresh cranberries frozen work beautifully just thaw and drain well before cooking. Swap brie for camembert or a mild goat cheese for something different. Panko can be replaced with homemade crumbs from day old bread pulsed in the food processor.
The colors are especially festive on a holiday table. Friends have commented that it tastes like something from a bistro and several families now serve it for their holiday main.
Common Questions About This Recipe
- → How do I keep the cheese from melting out while cooking?
Secure the opening of each chicken breast with toothpicks after stuffing. This keeps the brie contained during searing and baking.
- → Can I use dried cranberries instead of fresh?
Yes, but fresh cranberries provide a tangier flavor. If substituting, reduce the honey slightly as dried cranberries are sweeter.
- → What sides go well with this dish?
Pair with roasted vegetables, garlic mashed potatoes, or a fresh green salad to complement the flavors.
- → Can I prepare the chicken ahead of time?
You can stuff and sear the chicken ahead, then chill. Bake just before serving for best texture and flavor.
- → How can I tell when the chicken is done?
Use a meat thermometer to ensure the center reaches 165°F (74°C), confirming a fully cooked, juicy interior.