Best 8 Cranberry Stuffed Chicken Recipes

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Chicken is a delicious and versatile meat that can be cooked in many ways, and stuffing it with cranberries is a great way to add some extra flavor and moisture. Cranberry stuffed chicken is a classic fall dish that is perfect for a special occasion or a weeknight meal. The tartness of the cranberries balances out the richness of the chicken, and the stuffing can be made with a variety of ingredients, making it a customizable dish that can be tailored to your own taste. Whether you are a seasoned cook or a beginner, this article will provide you with all the information you need to make a delicious and memorable cranberry stuffed chicken.

Here are our top 8 tried and tested recipes!

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE



Sunny's Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 13

4 ounces goat cheese, at room temperature
4 ounces Italian blend shredded cheese
1/2 cup dried cranberries
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
4 chicken breasts, at ROOM TEMPERATURE!
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 cups chicken stock
1/2 cup dried cranberries
1/4 cup honey
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper

Steps:

  • Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
  • Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
  • Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
  • Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
  • Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
  • Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

CRANBERRY-STUFFED CHICKEN



Cranberry-Stuffed Chicken image

For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter, divided
1 garlic clove, minced
3 cups herb-seasoned stuffing croutons
1 cup crushed cornbread stuffing or crumbled cornbread
1-1/2 to 2 cups chicken broth
1 roasting chicken (5 to 7 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

Steps:

  • In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

Nutrition Facts :

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST



Apple, Cranberry, and Feta Stuffed Chicken Breast image

Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.

Provided by jessmill101

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

water
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
1/4 cup low-fat feta
4 boneless skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
  • In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
  • Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

CRANBERRY AND CORNBREAD STUFFED CHICKEN BREASTS



Cranberry and Cornbread Stuffed Chicken Breasts image

I saw these in the freezer section at the store and decided to try making these on my own. They turned out great!

Provided by Scarlett516

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts (pounded to 1/8-inch thick)
1 cup cornbread (crumbled)
1/2 cup cranberries
1/2 lb butter (1 stick)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried thyme
1 tablespoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) can jellied cranberry sauce
1 cup water

Steps:

  • Preheat oven to 350°F.
  • Put water and cranberry sauce in saucepan. Melt over medium/low heat. Whisk if needed to blend.
  • Melt butter in sauté pan over medium/low heat. Once melted, add cranberries and cook until popping.
  • Add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to sauté pan. Mix together.
  • Cover a pan with aluminum foil. Place chicken breasts flat. Place a scoop of stuffing mixture in the middle of each breast. Wrap chicken and hold closed with toothpicks.
  • Pour 1/2 melted cranberry sauce over chicken.
  • Cook in oven for approximately 30 minutes.
  • When finished, take out toothpicks. It's easier to pull them out if they are twisted first.
  • If desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.

STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA



Stuffed Chicken Breasts with Cranberry Quinoa image

I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 25

2 cups chicken broth
1 cup quinoa, rinsed
1 fresh thyme sprig
1 tablespoon olive oil
8 green onions, chopped
1 celery rib, chopped
2/3 cup dried cranberries
2/3 cup chopped dried apricots
3 tablespoons lemon juice
2-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
CHICKEN:
3/4 cup dry sherry
1/4 cup water
3 tablespoons red wine vinegar
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped walnuts
1/2 cup apricot preserves
2 tablespoons butter
6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil

Steps:

  • In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme. , In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon zest and salt., In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted. , Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top., Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.

Nutrition Facts :

BLUE CHEESE, PECAN AND CRANBERRY-STUFFED CHICKEN BREASTS



BLUE CHEESE, PECAN AND CRANBERRY-STUFFED CHICKEN BREASTS image

Categories     Chicken

Number Of Ingredients 14

4 boneless, skinless chicken breasts, pounded 1/4-inch thick
½ teaspoon salt
Freshly ground pepper
4 ounces blue cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1 tablespoon olive oil
3 shallots, chopped
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
1 tablespoon Dijon mustard
2 tablespoons cold unsalted butter, cut in small pieces
¼ chopped parsley

Steps:

  • Heat oven to 350 degrees. Season the chicken with the salt and pepper to taste. 2. Mix the blue cheese in a bowl with the cranberries and pecans. Lay a chicken breast on a cutting board with the top side (where the skin was) down. Place one fourth of the blue cheese mixture in the center of the chicken breast. Wrap the chicken breast tightly around the cheese with kitchen string. Repeat with remaining chicken. 3. Heat the oil in a large nonstick skillet over high heat; add the chicken. Brown on both sides. Transfer chicken to a baking pan; place in the oven. Bake until cooked through, about 12 minutes. 4. Meanwhile, make a pan sauce. Add the shallots and garlic to the skillet and more olive oil, if needed. Cook over medium-high heat until soft. Add wine; reduce to a syrup. Add chicken broth and mustard. Whisk in the butter, a piece at a time, to thicken sauce. Remove from heat; add parsley. 5. Cut and remove the string from the chicken; serve the chicken, sliced crosswise, if you like, with the sauce.

CRANBERRY & MUSHROOM STUFFED CHICKEN CUTLETS



Cranberry & Mushroom Stuffed Chicken Cutlets image

A great comfort-food dish to serve with mashed potatoes or rice. Add a salad and you have a great meal.

Provided by Daily Inspiration S

Categories     Chicken

Time 50m

Number Of Ingredients 12

6 oz small white mushrooms, sliced
1/2 c onion, chopped
2 Tbsp extra-virgin olive oil, divided
1/8 & 1/4 tsp salt, divided
1/2 tsp ground black pepper
3/4 c fresh breadcrumbs
1/2 c dried cranberries, chopped
2 chicken breasts, halved to make 4 cutlets
3/4 tsp poultry seasoning
1 c chicken broth
2 Tbsp all-purpose flour
1 Tbsp butter

Steps:

  • 1. Finely chop mushrooms and onions in a food processor. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 tsp. salt and 1/4 tsp. pepper. Cook, stirring until liquid is mostly evaporated - approx 4 min. Scrape into a bowl and stir in breadcrumbs and cranberries.
  • 2. Cover the cutlets in plastic wrap and pound with the smooth side of a meat mallet to about 1/4 inch thickness. Sprinkle one side with poultry seasoning, remaining salt and pepper. Turn the cutlets over and spread approx. 1/4 - 1/2 cup of the mushroom mixture over each. Roll up, starting with the short side. Tie rolls with kitchen twine.
  • 3. Heat remaining oil in a clean skillet over medium-high heat. Add rolls, seam side down, and cook 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Reduce heat, cover and simmer until chicken reaches 165 degrees - 10 - 12 minutes.
  • 4. Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with gravy.

Tips:

  • Choose the right chicken. Bone-in, skin-on chicken breasts or thighs work best for this recipe. The bones and skin help to keep the chicken moist and flavorful.
  • Don't overstuff the chicken. You want the chicken to be stuffed, but not so much that it's bursting at the seams. If you overstuff the chicken, it will be difficult to cook evenly.
  • Use a variety of cranberries. Fresh, frozen, or dried cranberries can all be used in this recipe. If you're using fresh cranberries, be sure to rinse them well before using.
  • Add some herbs and spices. Fresh or dried herbs and spices can help to flavor the cranberry stuffing. Some good options include rosemary, thyme, sage, and garlic powder.
  • Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
  • Let the chicken rest before carving. This will help to keep the juices in the chicken and prevent it from drying out.

Conclusion:

Cranberry stuffed chicken is a delicious and festive dish that is perfect for a holiday meal. By following these tips, you can make sure that your cranberry stuffed chicken turns out perfectly every time.

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