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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear, oven bake to 165°F, and a quick cranberry-honey balsamic pan sauce. Each breast is pocket-stuffed with melty brie and spinach, then simmered into a glossy ruby 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: 590
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts 4 breasts, for slicing pockets and baking
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
Stuffing
  • 4 oz brie, sliced Slice so it melts inside the chicken
  • 1 cup baby spinach Wilted and tucked into the pocket
  • 0.5 cup whole berry cranberry sauce Use 1 tablespoon per chicken for stuffing; reserve the rest for pan sauce
Pan sauce and cooking
  • 2 tbsp olive oil For searing in the skillet
  • 0.5 cup chicken broth Used to deglaze and make the sauce
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped For finishing the pan sauce

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400F so the chicken can sear and bake immediately. Cut a deep pocket into the side of each chicken breast.
  2. Season the outside of each chicken breast with salt, black pepper, garlic powder, and dried thyme. Keep the pockets intact and ready for stuffing.
Stuff the chicken
  1. Stuff each chicken pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce. Secure the pocket with toothpicks.
Sear and bake
  1. Heat olive oil in an oven-safe skillet over high heat, then sear chicken for 3-4 minutes per side until golden. Use golden edges as the cue before transferring to the oven.
  2. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. The visual cue is opaque juices and a firm, fully cooked center.
Make the pan sauce
  1. Remove chicken from the skillet and add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary. Stir to loosen the browned bits.
  2. Simmer the sauce for 3 minutes until it looks slightly thickened and glossy. The cue is ruby cranberry color with a lightly reduced sheen.
  3. Spoon the sauce over the chicken, then serve. Finish with any extra rosemary-scented sauce from the pan.

Notes

For the best melt, slice the brie thin and avoid overpacking the pockets so the chicken bakes evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended due to texture changes from the stuffed brie. For a lower-fat option, use reduced-fat brie and a cranberry sauce with no added sugar if desired.