Cape Cod Cranberry Stuffed Chicken Breasts with Pan Gravy
Tender butterflied chicken breasts filled with a savory cranberry stuffing made from dried cranberries, aromatic vegetables, and bread, then rolled and pan-seared before finishing in the oven. The stuffing combines the sweetness of cranberries with celery, onions, and warm poultry seasoning for a classic New England flavor profile. A rich pan gravy made from the cooking juices ties everything together, making this an elegant centerpiece for holiday dinners or special occasions that showcases the iconic cranberry-chicken pairing.
Ingredients
- 2 pounds boneless chicken breasts
- 7 tablespoons butter, divided
- 1 cup onions, diced fine
- ½ cup celery, diced fine
- 1 tablespoon garlic, minced
- ½ cup dried cranberries
- ½ teaspoon celery salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon poultry seasoning
- 1 cup chicken stock, divided
- ½ cup heavy cream, divided
- 3 slices white or wheat bread, no crusts
- 2 tablespoons whole berry cranberry sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 ½ tablespoons flour
- pan liquid after cooking chicken
- ½ teaspoon gravy browning & seasoning sauce
- salt and pepper, as needed(optional)
- prepared cranberry rice pilaf, for serving(optional)
Instructions
- 1
If using one-pound breasts, butterfly them open then pound to quarter inch thick and cut into two equal pieces
- 2
If using eight-ounce breasts, pound each to quarter inch thick until about eight inches long and six inches wide
- 3
Keep chicken refrigerated until ready to use
- 4
Melt butter in large saute pan over medium heat and saute onions, celery, garlic and dried cranberries for five minutes
- 5
Add celery salt, pepper and poultry seasoning and stir
- 6
Add half the stock and half the cream, reduce to low heat and add bread and cranberry sauce
- 7
Stir and mix to break up bread and melt cranberry sauce until mixture is soft and spreadable
- 8
Adjust consistency with more bread or stock if needed and taste for seasoning
- 9
Pour filling onto large dish and refrigerate to cool
- 10
Wash and dry the pan for later use
- 11
Preheat oven to 350 degrees F
- 12
Lay out pounded breast and spread one quarter of filling from end to end, keeping one inch free along outer long edge
- 13
Roll chicken over filling starting with free edge away from you and ending on free edge
- 14
Repeat for remaining chicken and filling
- 15
Secure each roll with toothpicks, piercing through one side to the other
- 16
Heat remaining butter and olive oil in large skillet over medium heat
- 17
Add chicken seam side down and brown for about three minutes per side
- 18
Add remaining stock and cream to pan, cover and place in oven for five minutes
- 19
Remove cover and cook five more minutes then remove from oven
- 20
Melt butter in small saucepan over medium heat and add flour, cooking over low for three minutes while stirring
- 21
Transfer chicken to cutting board and pour all pan liquid into butter-flour mixture, whisking vigorously
- 22
Return to medium heat, add gravy color and cranberry sauce, whisk and taste for seasoning
- 23
Slice chicken rolls into thick slices and serve with sauce
Tips
Use a meat mallet to pound chicken evenly to prevent tearing and ensure uniform cooking throughout the roll.
Secure rolls with plenty of toothpicks to prevent filling from leaking out during cooking and browning.
Let the flour mixture cook until slightly tan and no longer smells raw for the best gravy texture and flavor.
Good to Know
Refrigerate cooked chicken rolls for up to 3 days. Store gravy separately and reheat gently.
Prepare and stuff chicken rolls up to 4 hours ahead. Keep refrigerated until ready to cook.
Serve immediately while hot with the pan gravy and cranberry rice pilaf.
Common Mistakes
Don't skip pounding the chicken evenly or rolls will cook unevenly
Secure with enough toothpicks to prevent filling from leaking during cooking
Don't overcook the chicken or it will become dry and tough
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can stuff and roll the chicken up to 4 hours ahead and refrigerate until ready to cook. The filling can be made a day ahead.
What if I don't have Kitchen Bouquet for the gravy?
You can skip the browning sauce or use a small amount of soy sauce or Worcestershire sauce for color and depth.
How long will leftovers keep?
Cooked stuffed chicken will keep in the refrigerator for up to 3 days. Reheat gently to avoid drying out.