Description
This Impressive Cranberry Brie Stuffed Chicken is a delightful dish that combines tender chicken breast with rich brie cheese and tart cranberries. It’s a gourmet meal that elevates any occasion, yet is surprisingly simple to prepare.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 4–5 ounces brie cheese, cut into small cubes or slices
- 1 cup sweetened dried cranberries, roughly chopped
- 1 teaspoon fresh thyme or rosemary, finely chopped
- 1–2 tablespoons finely chopped pecans or walnuts (optional)
- 1 pinch garlic powder (optional)
- 1 pinch onion powder (optional)
- 1 tablespoon olive oil
- ½ cup chicken broth
Instructions
- Pat the chicken breasts completely dry with paper towels. Butterfly each chicken breast by making a horizontal cut almost all the way through, leaving about a ½-inch hinge. Open it up like a book. If the chicken is very thick, pound it to an even ½-inch thickness. Season both sides with salt and pepper.
- In a small bowl, combine the cubed brie cheese, dried cranberries, and finely chopped fresh thyme (or rosemary). Mix gently to distribute evenly. If adding nuts, fold them in now.
- Divide the stuffing mixture evenly among the chicken breasts. Place the filling on one half of each butterflied chicken breast, leaving a small border around the edges. Fold the other half over the stuffing and gently press the edges together. Secure with toothpicks if needed.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side until golden brown.
- Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 18-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The brie should be melted.
- To make the pan sauce (optional), remove the chicken from the skillet and set aside. Place the skillet back on the stovetop over medium heat. Add ½ cup of chicken broth, scraping up any browned bits. Let simmer for 2-3 minutes until slightly reduced. Season with salt and pepper if needed.
- Let the chicken rest for 5-10 minutes before serving. Remove toothpicks and drizzle with pan sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 400
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Pound chicken to an even thickness for uniform cooking. Don't overstuff the chicken to prevent filling from leaking out. Use toothpicks to secure the chicken if necessary. Leave the rind on the brie for better structure during cooking.