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Cranberry Brie Stuffed Chicken Recipe – Easy Herb Panko Crust Dinner

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Juicy chicken breasts are stuffed with creamy brie and tangy cranberry sauce, then topped with a crunchy herb panko crust for an elegant, comforting dinner that’s ready in under 45 minutes. Perfect for holidays, weeknights, or whenever you want to impress with minimal fuss.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 6 oz each, patted dry)
  • Salt and freshly ground black pepper (for seasoning)
  • 4 oz brie cheese, sliced (rind on or off)
  • 1/2 cup whole berry cranberry sauce (homemade or store-bought)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp chopped fresh parsley (optional)
  • 3/4 cup panko breadcrumbs (use gluten-free if needed)
  • 2 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped rosemary (or 1 tsp dried rosemary)
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (plus extra for drizzling)
  • Toothpicks or kitchen twine (for securing the stuffed chicken)
  • Nonstick cooking spray or parchment paper (to prevent sticking)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper or lightly spray with nonstick cooking spray.
  2. In a medium bowl, combine panko breadcrumbs, chopped parsley, rosemary, garlic powder, onion powder, salt, pepper, and olive oil. Toss until evenly coated and set aside.
  3. Place chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally (not all the way through) to open like a book. If thick, gently pound with a meat mallet until about 1/2 inch thick. Season both sides lightly with salt and pepper.
  4. Spread 2 tbsp cranberry sauce inside each chicken breast, then top with a few slices of brie (about 1 oz per breast). Sprinkle inside with thyme and parsley.
  5. Fold the chicken over the filling and secure edges with toothpicks or tie gently with kitchen twine. Place stuffed chicken seam-side down in the prepared baking dish.
  6. Press a generous handful of the herb panko mixture onto the top of each chicken breast. Pat gently so it sticks—if it’s too loose, drizzle a tiny bit of olive oil on top.
  7. Bake in preheated oven for 22-28 minutes, or until chicken is cooked through and juices run clear (internal temp should reach 165°F). The crust should be golden and crisp. If the crust browns before the chicken is done, tent loosely with foil for the last few minutes.
  8. Remove from oven and let rest for 5 minutes. Carefully remove toothpicks or twine. Slice and serve warm, spooning over any melted brie and cranberry that escaped.

Notes

For gluten-free, use gluten-free panko or almond meal. For dairy-free, swap brie for plant-based cheese. Don’t overstuff chicken to prevent leaking. Secure with toothpicks or twine and remove before serving. Broil for 1-2 minutes at the end for extra-crispy crust. Can be prepped ahead and refrigerated up to 4 hours before baking. Leftovers keep well for 2-3 days and are great in salads or sandwiches.

Nutrition

Keywords: cranberry brie stuffed chicken, stuffed chicken breast, holiday chicken recipe, easy chicken dinner, herb panko crust, comfort food, weeknight dinner, gluten-free option, elegant chicken recipe

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