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Cranberry Brie Stuffed Chicken

Cranberry brie stuffed chicken with melty brie and ruby cranberry sauce, finished with a quick balsamic pan simmer. Oven-baked chicken breasts stay juicy after a golden sear, with spinach tucked inside for a tender bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp dried thyme
  • 4 oz brie, sliced
  • 0.5 cup whole berry cranberry sauce
  • 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 sheet pan
  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 400F while you prep the chicken. Keep a focused work area so the pockets can be stuffed right away.
  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 pocket with baby spinach, brie, and 1 tablespoon cranberry sauce. Secure with toothpicks so the filling stays inside during cooking.
  2. Heat olive oil in a hot, oven-safe skillet and sear the chicken 3-4 minutes per side until golden. The surface should look browned, but not fully cooked.
Bake and finish sauce
  1. Transfer the skillet to the oven and bake 15-18 minutes until the chicken reaches 165F. Let it rest briefly in the pan after baking so juices settle.
  2. Remove chicken and add chicken broth, remaining cranberry sauce, honey, balsamic vinegar, and chopped fresh rosemary to the skillet. Simmer for 3 minutes to thicken slightly and marry flavors.
  3. Spoon the sauce over the chicken and serve. Use the toothpicks out of the way at the table if you want a cleaner slice.

Notes

For easier stuffing, keep the brie slices thick and avoid overfilling the pockets so they close easily with toothpicks. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a covered pan. Freezing is not recommended because the spinach and brie texture can turn softer after thawing. If you want a lighter option, use reduced-fat brie while keeping the cranberry-balsamic sauce the same.