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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with melty brie and ruby cranberry sauce in a tender, oven-baked pocket. Sear the breasts until golden, bake to 165°F, then simmer a quick balsamic cranberry pan sauce for spoon-over richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent stuffing and cooking.
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
Stuffing
  • 4 oz brie, sliced Slice brie so it melts evenly inside the pockets.
  • 1 cup baby spinach Use baby spinach for quick wilting and tender bites.
  • 0.5 cup whole berry cranberry sauce Divide for stuffing and for the pan sauce.
Searing and sauce
  • 2 tbsp olive oil
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped Add at the end for bright aroma.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and chicken pockets
  1. Preheat the oven to 400°F. Place an oven-safe skillet on the counter so it’s ready for searing.
  2. Cut a deep pocket into the side of each chicken breast. Season the outside of each 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 cranberry sauce. Secure the pocket closed with toothpicks so the filling stays inside.
Sear and bake
  1. Heat 2 tablespoons olive oil in a hot oven-safe skillet. Sear the chicken for 3-4 minutes per side until golden.
  2. Transfer the skillet to the oven and bake 15-18 minutes, until the chicken reaches 165°F. Rest the chicken briefly on a plate while you finish the sauce.
Make the cranberry-balsamic pan sauce
  1. Return the skillet to the stovetop and add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary. Simmer for 3 minutes to thicken slightly and meld the flavors.
  2. Spoon the sauce over the chicken and serve. Discard toothpicks before eating.

Notes

For the best molten filling, slice the brie thin and don’t overstuff the pockets so the chicken can close and bake evenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the brie and cranberry sauce texture can break. For a lighter option, use reduced-fat brie.