Burrata Stuffed Chicken Breasts with Cranberry Glaze is one of those meals that feels like a cozy dinner party in your own kitchen. Juicy chicken, creamy burrata melting right inside, and that tangy-sweet cranberry glaze dripping down the sides—this dish is pure magic. The smell alone? Buttery, savory, and ever so slightly fruity. It’s the kind of recipe that makes everyone pause mid-conversation for the first bite. And honestly, it’s easier to pull together than it looks. Let’s dive into the story, the steps, and why you’ll probably make this one again next week.
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Why You’ll Love This Burrata Stuffed Chicken Breasts with Cranberry Glaze
If you’re craving something elegant but still weeknight-doable, this is it. Burrata Stuffed Chicken Breasts with Cranberry Glaze brings together comfort food warmth with restaurant-style presentation. The cranberry glaze gives a festive, tart contrast to the rich burrata, while the seared chicken locks in juices for that perfect fork-tender texture.
And here’s the thing: it’s versatile. Serve it for date night, family dinners, or even holiday gatherings. The balance of creamy, tangy, and savory hits all the right notes.
The Flavor Story
Imagine cutting into a golden chicken breast—steam escapes, revealing a gooey center of burrata that’s half melted, half creamy. The cranberry glaze shines ruby red, tasting like sweet berries with just a whisper of garlic and thyme. Every bite feels layered, balanced, and a little luxurious. That’s the flavor magic of Burrata Stuffed Chicken Breasts with Cranberry Glaze.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Burrata cheese | 4 oz |
| Salt & black pepper | to taste |
| Olive oil | 1 tbsp |
| Cranberry sauce (homemade or store-bought) | ½ cup |
| Fresh thyme leaves | 1 tsp |
| Garlic, minced | 1 clove |
This ingredient list keeps it simple and straightforward. You’ll wanna use good burrata—soft, creamy, fresh. If you can’t find burrata, fresh mozzarella works too, but you’ll lose that luscious interior texture.
Tools You’ll Need
- A sharp knife for slicing chicken pockets
- A small mixing bowl
- An oven-safe skillet (cast iron if you’ve got it)
- A spoon or brush for glazing
- Meat thermometer (optional but handy)
These are everyday tools, and they make the process smooth. Trust me, the oven-safe skillet saves time—no transferring dishes halfway through.
Substitutions and Add-Ons
Want to tweak your Burrata Stuffed Chicken Breasts with Cranberry Glaze? You can:
- Swap cranberry sauce for a tart cherry or raspberry reduction.
- Add a sprinkle of chopped walnuts over the glaze for crunch.
- Mix a dash of orange zest into the cranberry glaze to brighten it up.
- Toss in fresh spinach or basil inside the chicken pocket for color and freshness.
Every variation still keeps that comforting base: creamy, juicy, and beautifully glazed.
How to Make Burrata Stuffed Chicken Breasts with Cranberry Glaze
1. Preheat the oven.
Set it to 375°F (190°C). You want even heat that’ll finish the chicken without drying it.
2. Prepare the chicken.
Use a knife to cut a small pocket into each chicken breast. Season inside and out with salt and black pepper. Gently stuff each pocket with burrata cheese.
3. Sear the chicken.
Heat olive oil in your oven-safe skillet over medium heat. Sear each chicken breast 2–3 minutes per side until golden brown. The crust gives flavor and seals in the juices.
4. Make the glaze.
In a small bowl, whisk cranberry sauce with minced garlic and thyme. The smell? Unreal.
5. Bake to perfection.
Spoon half of the glaze over the seared chicken. Slide the skillet into the oven and bake 15–20 minutes, or until the chicken reaches 165°F internally.
6. Finish with flair.
Drizzle remaining cranberry glaze over the cooked chicken. Serve warm, letting that glossy glaze shine.
That’s your Burrata Stuffed Chicken Breasts with Cranberry Glaze masterpiece, ready to steal the show.
Serving Ideas
This dish plays beautifully with roasted vegetables—think carrots, Brussels sprouts, or even sweet potatoes. Or go fresh: serve it with a leafy salad tossed in lemon vinaigrette. If you want something extra cozy, creamy mashed potatoes or herbed couscous make dreamy partners for your Burrata Stuffed Chicken Breasts with Cranberry Glaze.
Here’s the thing: because the glaze is fruity yet savory, it pairs well with anything mildly flavored. Even plain rice feels special next to it.
Tips for Success
- Don’t overstuff. Burrata melts fast, so a little goes a long way.
- Always sear before baking—it builds flavor.
- Warm your cranberry glaze slightly before brushing it on.
- Rest your chicken for 5 minutes after baking so juices redistribute.
- Double the glaze if you want extra for drizzling or dipping.
And my favorite tip? Make it ahead. You can prep the stuffed chicken in the morning, refrigerate, and bake it at dinner time.
Storage and Make-Ahead
Refrigerate: Store leftover Burrata Stuffed Chicken Breasts with Cranberry Glaze in an airtight container up to 3 days.
Freeze: Wrap each breast tightly in foil, then a freezer bag—good for 2 months.
Reheat: Thaw overnight in the fridge and warm in a 350°F oven for 10–12 minutes.
The glaze may thicken in storage, so add a splash of water or broth when reheating.
General Information
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total: 35 minutes
- Servings: 4
A weekday-friendly timeline for something that looks restaurant-level. That’s the joy of Burrata Stuffed Chicken Breasts with Cranberry Glaze—fancy, but fast.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 38 g |
| Fat | 16 g |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Sugar | 10 g |
Balanced enough for a feel-good dinner, rich enough to feel indulgent.
Frequently Asked Questions
Can I use mozzarella instead of burrata?
Sure can. Fresh mozzarella gives similar creaminess, just not quite that liquid center burrata fans adore.
Can I make the glaze less sweet?
Absolutely. Add a squeeze of lemon or a splash of apple cider vinegar to tone down the sweetness.
Can I grill instead of bake?
You could—just sear carefully and finish over indirect heat. Then brush on that cranberry glaze at the end so it caramelizes lightly.
How do I know the chicken’s done?
Use a thermometer—165°F (74°C) is your sweet spot. Juices should run clear.
Conclusion: Why This Recipe Stands Out
Here’s what I love about Burrata Stuffed Chicken Breasts with Cranberry Glaze: it looks like you spent hours, but it’s secretly simple. The burrata adds this luscious, melt-in-your-mouth center, while the cranberry glaze brightens everything up. Whether it’s weeknight comfort or holiday dinner sparkle, this dish delivers.
If you’re on a cranberry kick, check out some of my other favorites:
- Honey Cranberry Chicken for an easy, tangy twist.
- Honey Cranberry Chicken Bake with Goat Cheese if you like a creamy, baked vibe.
- Pear Cranberry Burrata Mezze Platter for a stunning party-worthy appetizer.
They all share that fruity-savory dance that makes the Burrata Stuffed Chicken Breasts with Cranberry Glaze so unforgettable.
Join the Conversation
Tried this Burrata Stuffed Chicken Breasts with Cranberry Glaze? I’d love to hear how it turned out! Leave a quick comment below or share your photo on Pinterest—tag it so we can see your creation.
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Print
Burrata Stuffed Chicken Breasts with Cranberry Glaze
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Juicy Burrata Stuffed Chicken Breasts with Cranberry Glaze — tender chicken filled with creamy burrata cheese, baked to perfection, and drizzled with a sweet-tart cranberry glaze that feels as festive as it tastes.
Ingredients
4 boneless, skinless chicken breasts
4 oz burrata cheese
Salt and black pepper, to taste
1 tbsp olive oil
½ cup cranberry sauce (homemade or store-bought)
1 tsp fresh thyme leaves
1 garlic clove, minced
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast. Season with salt and pepper. Stuff each pocket with burrata cheese.
3. Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown.
4. In a small bowl, mix cranberry sauce with minced garlic and thyme.
5. Spoon half of the cranberry glaze over the chicken. Transfer skillet to oven and bake for 15–20 minutes, until chicken is cooked through.
6. Drizzle remaining cranberry glaze over the chicken and serve warm with roasted vegetables or a fresh salad.
Notes
Use fresh thyme for the brightest flavor.
Make it festive with a sprinkle of pomegranate seeds or chopped parsley on top.
Serve with roasted sweet potatoes or a couscous salad for a colorful, complete meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner / Main Course
- Method: Baking
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 10g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg