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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a molten brie center and ruby cranberry sauce. Pan-seared chicken is baked until 165F, then finished with a quick balsamic-rosemary 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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep the chicken
  1. Preheat oven to 400F. Set an oven-safe skillet nearby so it’s ready for searing.
  2. Cut a deep pocket into the side of each chicken breast, keeping it intact enough to stuff. Season the outside of each chicken breast with salt, black pepper, garlic powder, and dried thyme.
Stuff and secure
  1. Stuff each pocket with baby spinach, sliced brie, and 1 tablespoon whole berry cranberry sauce. Secure the openings with toothpicks.
Sear and bake
  1. Heat olive oil in the hot skillet and sear the chicken for 3-4 minutes per side until golden. You should see deep golden color on the surface.
  2. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. The juices should run clear when pierced at the thickest part.
Make sauce and serve
  1. Remove chicken from the skillet and add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary. Stir to combine the browned bits at the bottom.
  2. Simmer the sauce for 3 minutes. It should thicken slightly and look glossy.
  3. Spoon the sauce over the baked stuffed chicken and serve. Slice the chicken to show molten brie and cranberry filling.

Notes

Pro tip: If the brie is very soft, slice it straight from the fridge and pat spinach dry so the filling stays in place when you bake. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven at 350F until warm (don’t overbake). Freezing is not recommended because brie and spinach can become watery after thawing. For a lighter option, use reduced-fat brie and swap honey with maple syrup in the same amount.