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Cranberry Brie Stuffed Chicken

Cranberry Brie stuffed chicken is seared in an oven-safe skillet, then baked until juicy with a 165°F center. Each chicken breast is filled with creamy Brie, tart dried cranberries, and fresh thyme.
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Prep Time 10 minutes
Cook Time 21 minutes
Resting 5 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz Brie rind trimmed and cut into small pieces
  • 0.5 cup dried cranberries
  • 1 tsp fresh thyme leaves
For the chicken
  • 4 chicken breasts boneless, skinless, about 6 ounces each
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Make the filling
  1. In a small bowl, mix the Brie, dried cranberries, and thyme.
Stuff and cook the chicken
  1. Preheat the oven to 400°F.
  2. Pat the chicken dry.
  3. Cut a pocket into the thick side of each breast without cutting all the way through.
  4. Season the chicken all over with the salt and pepper.
  5. Divide the filling among the pockets.
  6. Secure the openings with toothpicks.
  7. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat.
  8. Add the chicken and sear for 3 minutes per side, until browned.
  9. Transfer the skillet to the oven and bake for 10–15 minutes, until the thickest part of each breast reaches 165°F.
  10. Rest the chicken in the skillet for 5 minutes.
  11. Remove the toothpicks before serving.

Notes

For the best seal, secure each pocket with toothpicks before searing. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. A lower-sodium option is to use less kosher salt.