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Honey Cranberry Chicken Bake: Cheesy Sourdough Pull-Apart Recipe

Honey Cranberry Chicken Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • Sourdough loaf (round or oval) crusty artisan style is best used for this recipe to hold the filling structure together effectively while baking in the oven for a crispy texture tha...
  • Cooked chicken breast, shredded or cubed use rotisserie chicken for ease, or bake/poach breasts ahead of time; ensure it is fully cooked before stuffing as the bake time is primarily for melt...
  • Cranberries fresh or dried; if using frozen, thaw and pat dry to avoid excess moisture; dried sweetened cranberries work best for texture contrast
  • Brie cheese chilled for easier slicing; cut into small cubes or thin slices; rind can be left on or removed based on preference
  • Honey mild floral honey like clover or wildflower works best to complement the brie
  • Unsalted butter melted; used as the base for the glaze to crisp up the bread
  • Fresh thyme chopped finely; rosemary can be substituted for a piney flavor
  • Salt a pinch of sea salt to balance the sweetness of the honey

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  • Using a sharp serrated knife, cut the sourdough loaf in a cross-hatch pattern (about 1-inch or 2.5 cm squares). Slice deep into the bread but be careful not to cut all the way through the bottom crust, keeping the loaf intact.
  • Gently pry open the cuts of the bread with your fingers. Evenly stuff the crevices with the shredded chicken, brie cheese cubes, and cranberries, ensuring they are distributed deep into the loaf.
  • In a small microwave-safe bowl, whisk together the melted butter, honey, chopped fresh thyme, and a pinch of salt until well combined.
  • Using a pastry brush, generously coat the top of the stuffed loaf with the honey butter mixture, dabbing it into the cracks so it soaks into the crumb.
  • Wrap the entire loaf loosely in aluminum foil to prevent the top from burning. Bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the bread is golden and crispy, and the brie is fully melted and bubbly.
  • Let the loaf cool for 5 minutes before serving warm. Encourage guests to pull apart the cheesy, chicken-stuffed chunks.