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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear and melty brie tucked into a deep pocket. Finished with a quick cranberry-balsamic pan sauce for a glossy, ruby topping.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400F so it’s hot when the skillet goes in. Confirm the oven rack is in the middle for even baking.
  2. Cut a deep pocket into the side of each chicken breast, keeping the bottom intact. Pat the exterior dry so the seasoning sticks.
  3. Season the outside of each chicken breast with salt, black pepper, garlic powder, and dried thyme. Rub evenly so the surface looks speckled.
Stuff and sear
  1. Stuff each pocket with baby spinach, brie, and 1 tablespoon cranberry sauce. Close the opening by securing with toothpicks, keeping the filling from spilling.
  2. Heat olive oil in a hot oven-safe cast iron skillet until shimmering. Sear the chicken for 3-4 minutes per side until golden, with visible browning on the surface.
Bake and make pan sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes at 400F until the chicken reaches 165F. The juices should run clear when the thickest part is tested.
  2. Remove chicken from the skillet and add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and fresh rosemary. Simmer for 3 minutes, stirring until the sauce looks glossy and lightly thickened.
Serve
  1. Spoon the sauce over the chicken right before serving. Aim to cover the browned tops so the cranberry and rosemary sauce clings.

Notes

Pro tip: use a meat thermometer to pull the chicken right at 165F so the brie stays molten and the breast stays juicy. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered skillet or microwave until just warm. Freezing is not recommended because the brie and spinach can change texture after thawing. For a lighter option, swap honey for an equal amount of maple syrup and use low-fat brie.