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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with melty brie and whole-berry cranberry sauce tucked inside golden, oven-baked chicken breasts. Sear first for color, then bake to juicy 165°F and finish with a quick rosemary 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: 560
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
filling
  • 4 oz brie, sliced
  • 0.25 cup whole berry cranberry sauce Use 1 tablespoon per chicken pocket; reserve the rest for the pan 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
  1. Preheat oven to 400F. Set an oven-safe skillet near the stove so you can move it from searing to baking quickly (visual cue: oven is hot before chicken hits the pan).
  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 (visual cue: pockets are visible along the side).
Stuff and sear
  1. Stuff each pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce. Secure the openings with toothpicks (visual cue: filling slightly peeks from the pocket).
  2. Heat olive oil in the hot skillet over high heat and sear the chicken for 3-4 minutes per side until golden. (Visual cue: browned crust forms and the chicken releases easily).
Bake and finish with pan sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. (Visual cue: juices run clear and internal temperature hits 165F when checked).
  2. Remove the chicken and add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary, then simmer for 3 minutes. (Visual cue: sauce thickens slightly and looks glossy).
  3. Spoon the sauce over the chicken and serve. (Visual cue: ruby cranberry sauce and rosemary pan sauce coat the stuffed breast).

Notes

For easier stuffing and even melting, slice brie thin and keep the pockets open while you add spinach and cranberry sauce. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or in the oven until warmed through. Freezing is not recommended because the brie texture can become grainy. If you want a lower-sodium option, choose reduced-sodium chicken broth and salt to taste.