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Cranberry Brie Chicken

Pan-seared chicken in a creamy Brie sauce topped with a tangy-sweet cranberry reduction. An elegant, restaurant-quality dinner that's surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Calories: 520

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.25 cup all-purpose flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
For the Cranberry Sauce
  • 1 tbsp olive oil
  • 2 shallots finely minced
  • 1 cup fresh or frozen cranberries
  • 0.33 cup dry white wine or chicken broth
  • 0.25 cup pure maple syrup or honey
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh rosemary finely chopped
  • 0.25 tsp salt
  • 0.125 tsp black pepper
For the Brie Cream Sauce
  • 6 oz Brie cheese rind removed, cut into chunks
  • 0.5 cup heavy cream
  • 0.25 cup chicken broth
  • 1 tbsp Dijon mustard
  • Fresh rosemary or thyme for garnish

Equipment

  • Large skillet
  • Meat Mallet
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring Cups/Spoons

Method
 

  1. Pat chicken dry and season with spices. Dredge lightly in flour.
  2. Heat oil and butter in a large skillet. Sear chicken for 5-6 mins per side until golden and cooked through. Remove and tent with foil.
  3. In the same skillet, sauté shallots. Deglaze with wine. Add cranberries, maple syrup, vinegar, rosemary, salt & pepper. Simmer 8-10 mins until cranberries burst and sauce thickens. Transfer to a bowl.
  4. For the Brie sauce, in the same skillet, combine broth, cream, and mustard over medium-low heat. Add Brie chunks, stirring until melted and smooth.
  5. Return chicken to skillet. Spoon cranberry sauce over each breast. Warm for 1-2 mins. Garnish and serve immediately.

Notes

For a smoother sauce, remove the rind from the Brie. Pounding the chicken to even thickness is crucial for even cooking. The cranberry sauce can be made ahead and reheated.