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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear, melty brie, and ruby cranberry sauce. Oven-baked chicken pockets are filled with spinach and brie, then finished with a quick balsamic-pan 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: 520
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
Filling
  • 8 oz brie Use sliced brie.
  • 0.5 cup whole berry cranberry sauce
  • 1 cup baby spinach
Pan Sauce
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped

Equipment

  • 1 oven-safe skillet

Method
 

Preheat and prep the chicken
  1. Preheat the oven to 400F and place an oven-safe skillet near the stove. This keeps cooking from slowing down once the chicken is seared.
  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. Make sure the seasoning coats the exterior so it forms a flavorful crust.
  3. Stuff each pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce, then secure with toothpicks. Keep the filling compact so the chicken stays evenly stuffed.
Sear and bake
  1. Heat olive oil in the hot skillet and sear the chicken 3-4 minutes per side until golden. The browned surface should be visible before baking.
  2. Transfer the skillet to the oven and bake 15-18 minutes, until the chicken reaches 165F. The chicken should be cooked through and the juices should run clear.
Make the pan sauce and serve
  1. Remove the chicken from the skillet and add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary, chopped. Loosen the browned bits so the sauce turns fragrant.
  2. Simmer the sauce for 3 minutes in the skillet. It should reduce slightly and look glossy.
  3. Spoon the sauce over the chicken and serve. Pull out the toothpicks before plating.

Notes

Pro tip: Keep the brie slices fairly thin and pack the filling gently so the pockets close without spilling. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350F oven until warmed through. Freezing is not recommended because the stuffed chicken filling can soften when thawed. For a lighter option, use reduced-fat brie and swap olive oil for cooking spray.