Impressive Cranberry Brie Chicken

Why You’ll Love This Recipe

I enjoy this recipe because it layers flavors and textures in a really satisfying way. The chicken stays juicy, the brie melts beautifully into the cranberry filling, and the panko topping adds a crisp finish. I also like that it looks impressive on the plate without requiring overly complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 boneless, skinless chicken breast
1 ounce brie cheese, rind removed and cut into small pieces
1 cup fresh cranberries
1 cup honey
1 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter, melted
1 cup panko breadcrumbs
1 cup chopped fresh parsley

Directions

I start by preheating the oven to 375°F (190°C). In a medium saucepan, I heat the olive oil over medium heat, then add the fresh cranberries. I cook them for about 5 minutes, stirring occasionally, until they begin to soften and burst.

I stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. I continue cooking for another 3 to 4 minutes until the mixture thickens slightly, then remove it from the heat and let it cool.

Using a sharp knife, I carefully cut a pocket lengthwise into each chicken breast, making sure not to slice all the way through. I fill each pocket with pieces of brie cheese and spoon some of the cooled cranberry mixture over the top. I secure the opening with toothpicks so the filling stays inside while cooking.

I heat a large oven-safe skillet over medium-high heat and sear the stuffed chicken breasts for about 2 to 3 minutes per side until they’re nicely golden. While the chicken sears, I mix the panko breadcrumbs with the melted butter until evenly coated.

I remove the chicken briefly from the skillet, spread the panko mixture evenly over the top of each breast, then return them to the skillet. I transfer the skillet to the oven and bake for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).

Once baked, I let the chicken rest for about 5 minutes, then sprinkle it with chopped fresh parsley before serving.

Servings and Timing

I get 2 portions from this recipe, which equals 2 stuffed chicken breasts.
Prep time is approximately 20 minutes.
Cook time is about 35 minutes.
Total time comes to roughly 55 minutes.

Variations

I sometimes replace the cranberries with cranberry sauce when I want a smoother filling. When I’m in the mood for extra crunch, I mix grated parmesan into the panko topping. I’ve also added chopped pecans to the breadcrumb mixture for a nutty twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature so the chicken stays moist and the topping remains crisp.

FAQs

Can I prepare this dish ahead of time?

I sometimes prepare the cranberry mixture and stuff the chicken a few hours ahead, keeping it refrigerated until ready to cook.

How do I prevent the filling from leaking out?

I make sure not to overfill the chicken and always secure the pocket well with toothpicks.

Can I use dried cranberries instead of fresh?

I prefer fresh cranberries, but I’ve used dried ones rehydrated in orange juice with decent results.

What sides pair well with this chicken?

I like serving it with roasted vegetables, rice, or creamy mashed potatoes.

How do I know the chicken is fully cooked?

I rely on a meat thermometer and remove the chicken once it reaches 165°F internally.

Conclusion

I find this Impressive Cranberry Brie Chicken to be a wonderful balance of flavor, texture, and presentation. It’s rich, comforting, and eye-catching, making it a recipe I enjoy serving for both special occasions and memorable weeknight dinners.