Description
Tender chicken meets creamy melted Brie and sweet-tart cranberries in this irresistible dinner. It is elegant enough for the holidays and easy enough for a cozy weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, about 6 oz. (170 g) each
- 4 oz. (113 g) Brie cheese, sliced into thin pieces
- 1/2 cup (60 g) dried cranberries
- 2 tbsp (30 g) cream cheese, softened
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Pat the chicken breasts dry and cut a deep pocket into the thickest side of each breast, stopping before cutting all the way through.
- Mix the softened cream cheese, dried cranberries, garlic, thyme, and rosemary in a small bowl.
- Fill each chicken pocket with Brie and a spoonful of the cranberry mixture, then secure the openings with toothpicks.
- Mix the paprika, salt, and black pepper, then season both sides of the stuffed chicken.
- Heat the olive oil and butter in an oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden brown.
- Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15 to 20 minutes.
- Check that the thickest part of the chicken reaches 165°F (74°C).
- Rest the chicken for 5 minutes, remove the toothpicks, garnish with parsley, and serve.
- Prep Time: 15
- Category: Dinner
- Cuisine: American