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Cranberry Stuffed Chicken Breast: A Delicious & Easy Recipe

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Juicy chicken breasts filled with cranberry, pecan, and goat cheese, seared and baked until tender.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup crumbled goat cheese (or cream cheese)
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons olive oil, divided
  • 1/4 cup dry white wine (optional, chicken broth can be substituted)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • Fresh rosemary sprigs for garnish (optional)

Instructions

  1. Prepare the Cranberry Stuffing: In a medium bowl, combine the dried cranberries, chopped pecans (or walnuts), crumbled goat cheese (or cream cheese), and chopped fresh rosemary. Mix well and set aside.
  2. Prepare the Chicken Breasts: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken breasts to an even thickness of about 1/2 inch.
  3. Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast, creating a pocket. Be careful not to cut all the way through to the other side.
  4. In a small bowl, whisk together the garlic powder, onion powder, salt, and pepper. Sprinkle this mixture evenly over the inside and outside of each chicken breast.
  5. Stuff and Secure the Chicken: Carefully spoon the cranberry stuffing into the pocket of each chicken breast. Don’t overstuff.
  6. Secure the opening of each chicken breast with toothpicks or kitchen twine.
  7. Cook the Chicken: Preheat oven to 375°F (190°C).
  8. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear for 3-4 minutes per side, or until golden brown.
  9. Remove the chicken breasts from the skillet and set them aside. Add the white wine (or chicken broth) to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
  10. Place the seared chicken breasts back in the skillet (or transfer them to a baking dish if your skillet isn’t oven-safe). Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.
  11. Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving.
  12. Make the Dijon Sauce (Optional): In a small bowl, whisk together the Dijon mustard and any pan juices you reserved from deglazing the pan. Adjust to taste.
  13. Serve: Remove toothpicks or twine. Slice each chicken breast into thick slices and arrange them on a serving platter. Drizzle the Dijon sauce (if you made it) over the sliced chicken breasts. Garnish with fresh rosemary sprigs. Serve with your favorite side dishes.

Notes

  • Pounding the chicken breasts to an even thickness helps them cook evenly and makes them easier to stuff. Be careful not to pound them too thin.
  • Don’t overstuff the chicken breasts, or the stuffing might spill out during cooking.
  • Searing the chicken helps to lock in the juices and gives it a nice flavor.
  • Use a meat thermometer to ensure that the chicken is cooked through.
  • Letting the chicken rest before serving allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
  • Deglazing the pan with white wine or chicken broth adds even more flavor to the chicken.

Find it online: https://anasrecipes.com/cranberry-stuffed-chicken-breast/