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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with molten brie and ruby cranberry sauce, baked until juicy at 165F. A quick skillet simmer turns pan drippings into a glossy balsamic-honey 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
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
Stuffing
  • 4 oz brie, sliced
  • 0.25 cup whole berry cranberry sauce Use 1 tablespoon in each chicken pocket (reserve the rest for the pan sauce).
  • 1 cup baby spinach
Pan sauce
  • 2 tbsp olive oil
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 400F. Use a hot oven so the chicken browns in the skillet and finishes evenly.
  2. Cut a deep pocket into the side of each chicken breast, then season the outside with salt, black pepper, garlic powder, and dried thyme. Keep the pockets intact so the filling stays inside during cooking.
  3. Stuff each pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce, then secure with toothpicks. Aim for a snug fill so the brie melts and the sauce oozes when sliced.
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 deep golden color on both sides.
  2. Transfer the skillet to the oven and bake 15-18 minutes, until the chicken reaches 165F. The surface should look set and the juices should run clear when pierced.
Make the pan sauce and serve
  1. Remove the chicken from the skillet, then add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary. Scrape up any browned bits for flavor.
  2. Simmer the sauce for 3 minutes. You should see it reduce slightly and turn glossy.
  3. Spoon the sauce over the chicken and serve. Slice open to reveal molten brie and ruby cranberry sauce.

Notes

For the cleanest pockets, don’t cut all the way through—leave the bottom intact so the brie and cranberry sauce don’t spill out. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 325F oven until warmed through (avoid high heat so the brie stays creamy). Freezing is not recommended because the stuffed filling can become watery. For a lighter option, use reduced-fat brie and replace half the olive oil with extra chicken broth in the pan.