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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear, melty brie center, and ruby cranberry pan sauce. Oven-baked until juicy at 165°F, then finished with a quick simmered skillet 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
Stuffing and sauce
  • 4 oz brie, sliced Slice for easy melting inside the pocket.
  • 0.5 cup whole berry cranberry sauce Use 1 tablespoon per chicken; save the rest for the pan sauce.
  • 1 cup baby spinach Stuff into the pocket in an even layer.
  • 2 tbsp olive oil For searing in the hot skillet.
  • 0.5 cup chicken broth Used to deglaze and build the quick pan sauce.
  • 1 tbsp honey Sweetens the pan sauce.
  • 1 tbsp balsamic vinegar Adds tang to balance the cranberry.
  • 1 tsp fresh rosemary, chopped Stir in at the end for fragrance.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the chicken
  1. Preheat the oven to 400F. Set an oven-safe skillet (or cast iron skillet) aside for searing and finishing.
  2. Cut a deep pocket into the side of each chicken breast. Season the outside with salt, black pepper, garlic powder, and dried thyme so the flavor reaches the surface.
Stuff and sear
  1. Stuff each chicken pocket with baby spinach, sliced brie, and 1 tablespoon whole berry cranberry sauce. Secure the opening with toothpicks to keep the brie from leaking.
  2. Add olive oil to the hot skillet and sear the chicken 3-4 minutes per side until golden. Keep the heat high enough to brown the exterior but cook steadily so the pockets stay intact.
Bake and make the skillet sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. Use an instant-read thermometer for accuracy at the thickest part.
  2. Remove the skillet from the oven and add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary. Simmer for 3 minutes to thicken slightly and turn glossy.
  3. Spoon the sauce over the chicken and serve. Let the chicken rest for 2-3 minutes so the brie settles and the juices reabsorb.

Notes

Pro tip: slice the brie thin so it melts quickly without overcooking the chicken pocket. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is not recommended because the brie and spinach can get watery when thawed. For a lighter swap, use part-skim brie and skip the toothpicks by folding the pocket edges tightly and tying with kitchen twine (remove before serving).