Cranberry Brie Stuffed Chicken Recipe: Easy, Festive & Crowd-Pleasing

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Introduction

Remember those cozy nights curled up by the fire, the smell of something delicious wafting from the kitchen? This Cranberry Brie Stuffed Chicken recipe is like a warm hug in food form. It’s elegant enough for special occasions but so incredibly simple and quick that you’ll find yourself making it for weeknight dinners too. Get ready to impress yourself (and anyone lucky enough to share your meal!) with this flavor-packed dish.

Why You’ll Love This Recipe

  • Fast: Seriously, this comes together in no time, perfect for when you’re short on time but craving something special.
  • Easy: No fancy techniques here! Just simple steps that lead to a gourmet-looking and tasting meal.
  • Giftable: Imagine bringing this beautiful dish to a potluck or as a hostess gift – people will be raving!
  • Crowd-pleasing: The combination of sweet cranberries, creamy brie, and savory chicken is a winner for just about everyone.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful dish:

  • 2 boneless, skinless chicken breasts: Our blank canvas for all this amazing flavor.
  • 1/2 cup fresh cranberries: Those little tart gems that bring a burst of festive flavor.
  • 1/4 tsp ground ginger: A little warmth and spice to make things interesting.
  • 1/4 cup fresh parsley, chopped: For a pop of freshness and color.
  • 1/4 cup honey: The sweet nectar that balances out the tartness and creates a lovely glaze.
  • 1/4 tsp black pepper: Just a touch of gentle heat.
  • 1/4 tsp ground cinnamon: Adds a hint of cozy spice that pairs beautifully with cranberries.
  • 1/4 tsp salt: Essential for bringing out all the delicious flavors.
  • 1 tbsp olive oil: To help everything brown up nicely and prevent sticking.
  • 1/2 cup panko breadcrumbs: For that perfect, crispy coating that we all love.
  • 1/4 cup orange juice: Adds a bright, citrusy note to the cranberry mixture and helps it meld together.
  • 4 oz Brie cheese, cut into small pieces: Oh, the creamy, melty goodness! This is the star of the stuffing.
  • 1 tbsp butter: To help toast those panko breadcrumbs to golden perfection.

How to Make It

Alright, chef, let’s get cooking! This is where the magic happens.

  1. Preheat your oven: Get that oven nice and toasty at 400°F (200°C). This will ensure your chicken cooks up beautifully.
  2. Whip up the cranberry magic: In a small bowl, whisk together the fresh cranberries, ground ginger, chopped parsley, honey, black pepper, cinnamon, salt, and orange juice. Give it a good stir until everything is well combined. This is your flavor bomb!
  3. Prep your chicken: Lay your chicken breasts on a clean cutting board. With a sharp knife, carefully cut a pocket into the thickest side of each breast. Think of it like creating a little hiding spot for all that deliciousness, but be super careful not to cut all the way through!
  4. Stuff it up: Evenly divide the yummy Brie cheese pieces and the cranberry mixture between the pockets you just made in the chicken breasts. Don’t be shy – fill ’em up!
  5. Get those breadcrumbs ready: In a shallow dish, combine the panko breadcrumbs and butter. Mix them around with your fingers until the breadcrumbs are lightly coated. This is what gives our chicken that irresistible crunch.
  6. A little oil goes a long way: Lightly coat the outside of each stuffed chicken breast with olive oil. This helps the breadcrumbs stick and gives the chicken a lovely golden hue.
  7. Bread them up: Now, gently dredge each chicken breast in the panko breadcrumb mixture, pressing lightly to make sure those delicious crumbs adhere.
  8. Time for the bake: Place your beautifully prepared chicken breasts into a baking dish.
  9. Bake to perfection: Pop that dish into your preheated oven and bake for 25-30 minutes. You’ll know they’re done when the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  10. Rest and enjoy: Let your gorgeous stuffed chicken breasts rest for about 5 minutes before serving. This allows the juices to redistribute, making your chicken extra tender and moist.

Substitutions & Additions

The beauty of cooking is making it your own! Here are a few ideas to jazz up this recipe:

  • Brie Swap: If Brie isn’t your favorite, try cream cheese for a tangy alternative, or even goat cheese for a more sophisticated flavor.
  • Berry Bonanza: Don’t have cranberries? Feel free to use chopped fresh raspberries or even some dried cranberries (though you might want to soak them in a little warm water first to plump them up).
  • Herb Heaven: Fresh thyme or rosemary would be absolutely divine in the cranberry mixture instead of or in addition to parsley.
  • Nutty Crunch: For an extra layer of texture, try adding a tablespoon or two of chopped pecans or walnuts to the panko breadcrumb mixture.
  • A Touch of Spice: If you like a little heat, a pinch of red pepper flakes in the cranberry mixture would be fantastic.

Tips for Success

We all want our cooking to turn out perfectly! Here are a few little secrets I’ve picked up along the way:

  • Don’t Overstuff: While it’s tempting to pack that pocket full, overstuffing can cause the filling to ooze out during baking. Aim for a generous but manageable amount.
  • Sharp Knife is Key: For creating those clean pockets in the chicken, a sharp knife is your best friend. It makes the job so much easier and safer.
  • Even Thickness: If your chicken breasts are very uneven, you can gently pound the thicker parts with a meat mallet (or the bottom of a heavy pan) to create a more uniform thickness. This helps them cook more evenly.
  • Prep Ahead Power: You can totally make the cranberry stuffing mixture a day in advance and store it in the fridge. You can also stuff the chicken breasts ahead of time and refrigerate them. Just add them to the baking dish and bake when you’re ready – you might need to add a few extra minutes to the baking time.

How to Store It

Leftovers are a good thing! Store any delicious Cranberry Brie Stuffed Chicken you might have in an airtight container in the refrigerator. It should stay fresh and tasty for up to 3 days. Reheat gently in the oven or a skillet to bring back some of that delightful crispness.

FAQs

Got questions? I’ve got answers!

Q: Can I make this in an air fryer?

A: Absolutely! You’ll likely need to cook it at around 380°F (190°C) for about 20-25 minutes, checking for doneness. You might need to cook them in batches depending on your air fryer size.

Q: What kind of side dishes go well with this?

A: This dish is so versatile! It pairs wonderfully with roasted vegetables like Brussels sprouts or asparagus, a simple green salad, creamy mashed potatoes, or even a fluffy rice pilaf.

Q: Can I use chicken thighs instead of breasts?

A: Yes, but be aware that chicken thighs have a higher fat content and might take a bit longer to cook. You’ll want to ensure they reach an internal temperature of 165°F (74°C).

Cranberry Brie Stuffed Chicken

This Cranberry Brie Stuffed Chicken recipe is elegant enough for special occasions but so incredibly simple and quick that you'll find yourself making it for weeknight dinners too.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 chicken breasts

Equipment

  • Oven
  • Small bowl
  • Cutting board
  • Sharp knife
  • Shallow dish
  • Baking dish
  • Instant-read thermometer

Ingredients
  

Main ingredients

  • 2 boneless, skinless chicken breasts

Cranberry Stuffing

  • 0.5 cup fresh cranberries
  • 0.25 tsp ground ginger
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup honey
  • 0.25 tsp black pepper
  • 0.25 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 cup orange juice

Stuffing Cheese

  • 4 oz Brie cheese, cut into small pieces

Crispy Coating

  • 0.5 cup panko breadcrumbs
  • 1 tbsp butter
  • 1 tbsp olive oil for coating chicken

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, whisk together the fresh cranberries, ground ginger, chopped parsley, honey, black pepper, cinnamon, salt, and orange juice. Give it a good stir until everything is well combined.
  • Lay your chicken breasts on a clean cutting board. With a sharp knife, carefully cut a pocket into the thickest side of each breast, being careful not to cut all the way through.
  • Evenly divide the Brie cheese pieces and the cranberry mixture between the pockets you just made in the chicken breasts.
  • In a shallow dish, combine the panko breadcrumbs and butter. Mix them around with your fingers until the breadcrumbs are lightly coated.
  • Lightly coat the outside of each stuffed chicken breast with olive oil.
  • Gently dredge each chicken breast in the panko breadcrumb mixture, pressing lightly to make sure those delicious crumbs adhere.
  • Place your prepared chicken breasts into a baking dish.
  • Bake for 25-30 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • Let your stuffed chicken breasts rest for about 5 minutes before serving.

Notes

You can make the cranberry stuffing mixture and stuff the chicken breasts a day in advance. You might need to add a few extra minutes to the baking time if cooking ahead.

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