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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken is a juicy oven-baked chicken breast with a molten brie center and ruby cranberry sauce. The method includes quick stovetop searing, then baking to 165°F before finishing with a balsamic-rosemary 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: 640
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
dried thyme
  • 0.5 tsp dried thyme
brie
  • 4 oz brie Sliced
whole berry cranberry sauce
  • 0.5 cup whole berry cranberry sauce
baby spinach
  • 1 cup baby spinach
olive oil
  • 2 tbsp olive oil
chicken broth
  • 0.5 cup chicken broth
honey
  • 1 tbsp honey
balsamic vinegar
  • 1 tbsp balsamic vinegar
fresh rosemary
  • 1 tsp fresh rosemary Chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F. Set an oven-safe skillet nearby so you can move the chicken straight from searing to baking.
Make the stuffed chicken
  1. Cut a deep pocket into the side of each chicken breast. Season the outside of the chicken with salt, black pepper, garlic powder, and dried thyme.
  2. Stuff each pocket with baby spinach, sliced brie, and 1 tablespoon cranberry sauce. Secure with toothpicks to keep the filling from leaking.
Sear and bake
  1. Heat olive oil in a hot oven-safe skillet and sear the chicken for 3-4 minutes per side until golden. Look for a deep golden crust before transferring.
  2. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F. The juices should run clear when tested at the thickest part.
Finish the pan sauce
  1. Remove the chicken from the skillet and add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary. Stir to dissolve browned bits from the bottom.
  2. Simmer the sauce for 3 minutes. Cook until it looks glossy and lightly reduced, then spoon over the chicken for serving.

Notes

Pro tip: slice the brie thin so it melts quickly inside the pockets. Store leftovers in the refrigerator up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because the brie and spinach filling can turn watery. For a lower-fat option, use part-skim brie or reduce the brie to 2 oz per recipe.