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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with golden seared breasts, a molten brie center, and ruby cranberry sauce. Oven-baked to juicy 165°F, then finished with a quick balsamic pan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Chicken breasts kept cold until stuffing.
seasonings for chicken
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
stuffing
  • 4 oz brie, sliced Slice so it melts into the pocket.
  • 1 cup baby spinach Use baby spinach for quick wilting.
  • 0.5 cup whole berry cranberry sauce Reserve part for pan sauce.
for cooking and pan sauce
  • 2 tbsp olive oil
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped Use fresh for best aroma.

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F so it’s ready when the chicken is seared.
  2. Cut a deep pocket into the side of each chicken breast, then season the outside of each breast with salt, black pepper, garlic powder, and dried thyme.
Stuff and secure
  1. Stuff each pocket with baby spinach, sliced brie, and 1 tablespoon whole berry cranberry sauce, then secure the opening with toothpicks.
Sear
  1. Heat olive oil in a hot oven-safe skillet and sear the chicken for 3-4 minutes per side until golden.
Bake and finish sauce
  1. Transfer the skillet to the oven and bake for 15-18 minutes, until the chicken reaches 165°F.
  2. Remove the chicken, then add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary to the skillet and simmer for 3 minutes.
  3. Spoon the pan sauce over the chicken and serve.

Notes

Pro tip: slice the brie thin so it melts evenly inside the pocket; also keep toothpicks snug so the stuffing stays in during searing. Refrigerate leftovers in an airtight container up to 3 days and reheat gently so the brie doesn’t toughen. Freezing is not recommended because the cranberry-brie filling softens as it thaws; for a lighter option, use part-skim brie and reduce olive oil to 1 tbsp.