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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with golden seared chicken breasts and melty brie tucked inside ruby cranberry sauce. Pan-simmered balsamic honey broth coats the chicken for a glossy finish.
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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 Use evenly sized breasts for consistent baking.
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
Stuffing
  • 4 oz brie Slice for easy stuffing; keep cold.
  • 0.5 cup whole berry cranberry sauce You’ll use part for stuffing and the rest for the pan sauce.
  • 1 cup baby spinach Wilt slightly if needed for easier packing.
Pan sauce
  • 2 tbsp olive oil For searing in the oven-safe skillet.
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400F.
  2. Cut a deep pocket into the side of each chicken breast and season the outside with salt, black pepper, garlic powder, and dried thyme.
Stuff and sear
  1. Stuff each pocket with baby spinach, brie, and 1 tablespoon cranberry sauce, then secure with toothpicks.
  2. Heat 2 tablespoons olive oil in an oven-safe skillet over hot heat and sear the chicken for 3-4 minutes per side until golden.
Bake and make sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F.
  2. Remove chicken from the skillet, add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and rosemary, then simmer for 3 minutes.
  3. Spoon the sauce over the chicken and serve.

Notes

Pro tip: Slice the brie thin and keep it cold so it melts smoothly without leaking out too quickly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a covered skillet until warmed through. Freezing isn’t recommended for best texture. If you want a lighter option, use part-skim brie and reduce olive oil to 1 tablespoon for searing.