Go Back

Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear and oven-baked, juicy centers. A molten brie filling and ruby cranberry sauce ooze out, finished with a quick balsamic pan sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
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 season
  1. Preheat oven to 400F. Set an oven-safe skillet aside so it’s ready for searing and baking.
  2. Cut a deep pocket into the side of each chicken breast. Keep the pocket intact for stuffing so it will hold the filling while cooking.
  3. Season the outside of each chicken breast with salt, black pepper, garlic powder, and dried thyme. Rub evenly so the surface browns nicely during searing.
Stuff and sear
  1. Stuff each chicken pocket with baby spinach, brie, and 1 tablespoon cranberry sauce. Secure with toothpicks to hold the filling in place while you cook.
  2. Heat olive oil in the hot oven-safe skillet over high heat and place chicken inside to sear 3-4 minutes per side until golden. Use the visual cue of deep golden color to know you’re ready for the oven.
Bake and make pan sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. Look for juices to run clear when pierced at the thickest part.
  2. Remove chicken from the skillet, then add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary to the skillet and simmer 3 minutes. Stir so the sauce looks glossy and slightly reduced.
  3. Spoon the cranberry pan sauce over the chicken and serve. Finish with any extra sauce from the skillet for even coverage.

Notes

For cleaner slicing, let the stuffed chicken rest for 3 minutes before cutting or serving; this helps keep the molten brie from leaking out too quickly. Store leftovers in an airtight container in the refrigerator up to 3 days. Freeze cooked chicken up to 2 months, thaw overnight in the fridge and reheat gently. If you want a lower-sodium option, use low-sodium chicken broth and check the salt on the brie and cranberry sauce; the method stays the same.