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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken is a quick oven-baked dinner with golden seared breasts and a molten brie center. Each slice reveals spinach, ruby cranberry sauce, and a tangy pan sauce simmered with honey, balsamic, and rosemary.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
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
Stuffing and sauce
  • 4 oz brie Slice so it melts inside the chicken.
  • 0.5 cup whole berry cranberry sauce
  • 1 cup baby spinach
  • 0.5 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary, chopped
Cooking fat
  • 2 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Prepare the oven and season the chicken
  1. Preheat the oven to 400F. Set up an oven-safe skillet 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 sear
  1. Stuff each chicken pocket with baby spinach, brie, and 1 tablespoon whole berry cranberry sauce. Secure with toothpicks so the filling stays inside.
  2. Heat olive oil in the hot oven-safe skillet and sear the chicken for 3-4 minutes per side until golden. Transfer the skillet to the oven after searing.
Bake and make the pan sauce
  1. Bake the skillet for 15-18 minutes at 400F until the chicken reaches 165F. Look for clear juices and a firm center.
  2. Remove the chicken and add chicken broth, the remaining whole berry cranberry sauce, honey, balsamic vinegar, and fresh rosemary to the skillet. Simmer for 3 minutes until the sauce turns glossy.
  3. Spoon the sauce over the chicken and serve. Rest for 2-3 minutes before slicing to help keep the brie molten but controlled.

Notes

For the cleanest molten-brie center, slice the brie thin and keep the stuffing portions similar across breasts so everything cooks evenly. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cranberry sauce and brie can break and turn grainy after thawing. For a lower-fat swap, use reduced-fat brie or light cheese while keeping the bake time the same.