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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with a golden sear, melty brie, and ruby cranberry sauce. Oven-baked breasts reach 165°F, then a quick balsamic-pan sauce is spooned over spinach and cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 oven-safe skillet

Method
 

Prep and season
  1. Preheat the oven to 400°F. This sets the temperature so the stuffed chicken finishes baking right away.
  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 pockets are deep enough to hold the filling without tearing.
Stuff and sear
  1. Stuff each pocket with baby spinach, sliced brie, and 1 tablespoon whole berry cranberry sauce, then secure with toothpicks. Leave the cheese as slices so it melts into a creamy interior.
  2. Heat olive oil in an oven-safe skillet and sear the chicken for 3-4 minutes per side until golden. Use a golden crust as the visual cue before transferring to the oven.
Bake and make pan sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165°F. Look for the internal temperature reading as your doneness cue.
  2. Remove the chicken, then add chicken broth, remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary to the skillet and simmer 3 minutes. Simmer until the sauce looks slightly thickened and glossy.
  3. Spoon the sauce over the chicken and serve. The brie and cranberry should show through when you slice into the breasts.

Notes

To keep the brie from leaking out, slice it thick and keep the pocket seam facing inward as you secure it with toothpicks. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered oven-safe dish at 325°F until warm through. Freeze: no, the brie and cranberry sauce texture can break after thawing. For a lighter option, use part-skim brie and reduce olive oil to 1 tablespoon.