Cranberry and Cornbread Stuffed Chicken Breasts
Elevate your dinner game with these irresistible Cranberry and Cornbread Stuffed Chicken Breasts, a perfect blend of savory and sweet flavors that will impress family and guests alike. Tender chicken breasts are filled with a hearty stuffing made from crumbly cornbread, vibrant dried cranberries, and aromatic herbs like parsley and thyme, all moistened with a touch of chicken broth and melted butter for a rich, satisfying bite. A quick sear in olive oil creates a golden crust, while the oven locks in the flavors as it cooks to juicy perfection. This recipe delivers a stunning main course that's both comforting and elegant, making it ideal for special occasions or a cozy weeknight dinner. Serve these stuffed chicken breasts with a side of roasted vegetables or a crisp green salad for a complete, show-stopping meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups Dried cranberries
- 1.5 cups Cornbread, crumbled
- 0.25 cups Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Butter, melted
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board. Using a sharp knife, carefully make a horizontal slit along the thicker side of each breast to create a pocket, being careful not to cut all the way through.
In a medium mixing bowl, combine the crumbled cornbread, dried cranberries, chicken broth, chopped parsley, chopped thyme, melted butter, minced garlic, salt, and black pepper. Mix well to form the stuffing.
Stuff each chicken breast with an even amount of the cornbread and cranberry mixture, pressing the stuffing gently to ensure it stays inside. Use toothpicks to secure the opening if needed.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 16.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
