Cranberry Brie Stuffed Chicken (Restaurant-Quality at Home)
This elegant Cranberry Brie Stuffed Chicken delivers restaurant-quality flavor at home! Juicy chicken breasts are filled with creamy brie and a tangy homemade cranberry-orange sauce, then topped with a golden, buttery breadcrumb crust. Every bite combines savory, sweet, and tart notes for an unforgettable dinner that’s perfect for holidays, special occasions, or elevated weeknights.
Equipment
- Oven-safe skillet (cast iron preferred)
- Medium saucepan
- Mixing bowls
- Tongs
- Meat thermometer
- Toothpicks
Ingredients
- For the Chicken
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 8 oz brie cheese, cut into pieces (rind optional)
- 2 tbsp olive oil, divided
- salt and black pepper, to taste
- toothpicks, for securing filling
- For the Cranberry Sauce
- 2 cups fresh or frozen cranberries
- ¼ cup honey (or maple syrup)
- ¼ cup fresh orange juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 pinch salt
- 1 tbsp olive oil
- For the Breadcrumb Topping
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a saucepan over medium heat. Add cranberries and cook 5 minutes until softened. Stir in honey, orange juice, cinnamon, ginger, and salt. Simmer 3–4 minutes until thickened. Remove from heat and cool completely before stuffing.
- Pat chicken dry. Cut a horizontal pocket into each breast, leaving one side intact. Season inside and out with salt and pepper.
- Fill each pocket with brie and 2–3 tbsp of cooled cranberry mixture. Secure with toothpicks, weaving to seal. Don’t overstuff.
- Heat remaining 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.
- Mix panko breadcrumbs with melted butter until evenly coated. Press mixture over the top of each seared chicken breast.
- Transfer skillet to oven and bake 20–25 minutes, or until chicken reaches 165°F (74°C). Check temperature in meat, not filling.
- Remove from oven and let rest 5 minutes. Remove toothpicks, sprinkle with parsley, and spoon pan juices over top before serving.