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Cranberry Brie Stuffed Chicken
Emily

Cranberry Brie Stuffed Chicken

Juicy chicken breasts stuffed with creamy brie and a sweet-tart cranberry filling, topped with buttery panko and baked to golden perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • ½ cup fresh cranberries
  • ¼ cup honey
  • ¼ cup orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 oz brie cheese, rind removed and cubed
  • ¼ cup fresh parsley, chopped
  • ½ cup panko breadcrumbs
  • 1 tbsp butter, melted

Equipment

  • oven-safe skillet
  • Saucepan
  • Toothpicks

Method
 

  1. Preheat oven to 375°F (190°C). Heat olive oil in a saucepan over medium heat. Add cranberries and cook until they burst, about 5 minutes. Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Cook 3–4 minutes until slightly thickened. Cool.
  2. Cut a pocket into each chicken breast. Stuff with brie pieces and spoon cranberry mixture over cheese. Secure with toothpicks.
  3. Heat an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
  4. Mix panko with melted butter. Remove chicken briefly, sprinkle panko on top, return to skillet, and bake 20–25 minutes until internal temperature reaches 165°F (74°C).
  5. Rest chicken 5 minutes. Remove toothpicks, garnish with fresh parsley, and serve.

Notes

Secure well with toothpicks to prevent filling from leaking. Let rest before serving for best texture.