Description
This Cranberry and Brie Stuffed Chicken recipe combines juicy, tender chicken breasts with creamy Brie cheese and tangy cranberry sauce for a delightful balance of flavors. Perfectly seared and then baked to melt the cheese inside, this elegant dish is ideal for a special dinner or holiday meal.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- 4 oz Brie cheese, sliced
- 1/2 cup cranberry sauce (fresh or canned)
Seasoning and Garnish
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken later.
- Create Chicken Pockets: Carefully cut a pocket into the side of each chicken breast using a sharp knife, being careful not to slice through entirely to hold the filling.
- Season the Chicken: Sprinkle salt, pepper, and dried thyme evenly over the chicken breasts to enhance their flavor.
- Stuff the Chicken: Fill each pocket with slices of Brie cheese and approximately 2 tablespoons of cranberry sauce. Use toothpicks to secure the openings if necessary to keep the filling inside.
- Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for 3-4 minutes per side until they develop a golden-brown crust, which locks in juices and adds flavor.
- Bake the Chicken: Transfer the skillet directly to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through and the Brie cheese inside has melted beautifully.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove toothpicks and garnish with fresh rosemary or thyme before serving to add a fragrant, fresh touch.
Notes
- Make sure not to cut through the chicken breasts entirely to keep the filling inside during cooking.
- Use an oven-safe skillet to easily transfer the chicken from stovetop to oven.
- If Brie rind is undesirable, you can trim it before slicing the cheese.
- Fresh cranberry sauce works wonderfully, but canned cranberry sauce is a convenient alternative.
- Allowing the chicken to rest before serving helps retain juices for a moist texture.
