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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear and melty cheese center, finished with a quick balsamic-cranberry pan sauce. The spinach and brie stuffing stays juicy while the chicken bakes to 165F.
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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
seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
stuffing
  • 4 oz brie, sliced
  • 0.5 cup whole berry cranberry 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 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F.
Make the pockets and season
  1. Cut a deep pocket into the side of each chicken breast, then season the outside with salt, black pepper, garlic powder, and dried thyme.
Stuff
  1. Stuff each pocket with baby spinach, sliced brie, and 1 tablespoon cranberry sauce, then secure with toothpicks.
Sear
  1. Heat olive oil in an oven-safe cast iron skillet over hot heat, then sear the chicken for 3-4 minutes per side until golden.
Bake
  1. Transfer the skillet to the oven and bake for 15-18 minutes, until the chicken reaches 165F.
Simmer the pan sauce
  1. Remove the chicken, then add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped rosemary to the skillet and simmer for 3 minutes.
Serve
  1. Spoon the pan sauce over the chicken and serve.

Notes

Pro tip: slice the brie thin and use only 1 tablespoon cranberry sauce per chicken to help the pockets close and prevent leaks. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325F oven until warmed through. Freezing is not recommended because the brie and spinach can change texture after thawing. For a lighter option, use reduced-fat brie and swap honey for maple syrup.