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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with melty brie, tender spinach, and a ruby cranberry-balsamic pan sauce. Oven-baked to 165°F and finished with a quick simmer for a glossy, spoonable coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 400F.
  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.
Stuff and sear
  1. Stuff each pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce, then secure with toothpicks.
  2. Heat the olive oil in an oven-safe skillet over high heat and sear the chicken for 3-4 minutes per side until golden.
Bake and make the pan sauce
  1. Transfer the skillet to the oven and bake for 15-18 minutes, until the chicken reaches 165F (no pink in the center).
  2. Remove the chicken, then add chicken broth, the remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary to the skillet and simmer for 3 minutes, stirring and scraping browned bits.
Serve
  1. Spoon the cranberry pan sauce over the chicken and serve.

Notes

For the cleanest pockets, slice a pocket into each chicken breast without cutting all the way through, and keep the brie pieces evenly distributed so they melt into the center. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in the oven or microwave until warmed through. Freeze cooked chicken for up to 2 months (sauce may thicken on thawing—stir with a splash of broth). For a lighter option, use part-skim brie and omit the honey by substituting an extra teaspoon of cranberry sauce for sweetness.