Description
This Cranberry Brie Stuffed Chicken is a festive showstopper filled with creamy brie, sweet-tart cranberries, and topped with a buttery golden crunch. An irresistible holiday-worthy dinner that’s surprisingly easy to make and guaranteed to impress.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup fresh cranberries
2 tablespoons honey
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
4 oz brie cheese, sliced
1/4 cup chopped fresh parsley
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
Instructions
Heat olive oil in a saucepan over medium heat. Add cranberries and cook for 5 minutes until softened and popping.
Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Cook 3–4 minutes until thickened. Let the cranberry filling cool.
Slice a pocket into each chicken breast. Stuff with brie slices and cooled cranberry mixture. Secure with toothpicks.
Sear stuffed chicken in an oven-safe skillet for 2–3 minutes per side until golden.
Mix panko breadcrumbs with melted butter. Remove chicken briefly, top with buttery panko, then return to skillet.
Bake at 375°F for 20–25 minutes or until chicken reaches 165°F.
Rest 5 minutes. Sprinkle with parsley and serve.
Notes
Don’t overfill the chicken—brie melts quickly and may spill out.
Cranberry filling can be made up to 3 days ahead.
Double the panko topping if you love extra crunch.
Frozen cranberries work perfectly if fresh aren’t available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked / Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 510 kcal
- Sugar: 17 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg