Impressive Cranberry Brie Stuffed Chicken (Print-Friendly Version)

Tender chicken filled with creamy brie and cranberry, paired with honey, orange, and warming spices. A crowd-pleasing dish ideal for festive winter dinners or Thanksgiving. Save & click.

# Ingredients You’ll Need:

→ Chicken and Filling

01 - 2 boneless, skinless chicken breasts
02 - 4 ounces brie cheese, rind removed and cut into small pieces
03 - 1/4 cup chopped fresh parsley

→ Cranberry Sauce

04 - 1/2 cup fresh cranberries
05 - 1/4 cup honey
06 - 1/4 cup orange juice
07 - 1/4 teaspoon ground cinnamon
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Crispy Topping

11 - 1/2 cup panko breadcrumbs
12 - 1 tablespoon butter, melted

→ For Cooking

13 - 1 tablespoon olive oil

# How to Make It:

01 - Set oven temperature to 375°F (190°C).
02 - Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook, stirring occasionally, until softened and beginning to burst, about 5 minutes.
03 - Stir honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper into the cranberries. Continue to cook for 3–4 minutes, stirring occasionally, until thickened slightly. Remove from heat and allow to cool.
04 - Using a sharp knife, carefully cut a pocket horizontally in the center of each chicken breast, taking care not to slice through.
05 - Fill each pocket with equal portions of brie cheese. Secure the opening with toothpicks to prevent the filling from escaping during cooking.
06 - Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 2–3 minutes, until golden brown.
07 - In a small bowl, mix panko breadcrumbs with melted butter until evenly moistened.
08 - Remove seared chicken from the skillet and set aside. Evenly distribute the panko topping over each breast.
09 - Return topped chicken breasts to the skillet. Transfer skillet to preheated oven and bake for 20–25 minutes, or until an internal temperature of 165°F (74°C) is reached.
10 - Let chicken rest for several minutes. Remove toothpicks, garnish with chopped parsley, and serve with the reserved cranberry sauce.

# Extra Suggestions:

01 - Create a secure pocket by slicing slowly and use toothpicks to hold the filling in place while cooking.
02 - Use freshly grated black pepper for brighter flavor.

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