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Cranberry Brie Stuffed Chicken

Cranberry Brie stuffed chicken pairs juicy, seasoned chicken breasts with tart whole-berry cranberry sauce and creamy Brie. The chicken is seared in a skillet, then baked until it reaches 165°F for a golden exterior and melty center.
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Prep Time 10 minutes
Cook Time 26 minutes
Resting 5 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.25 cup whole-berry cranberry sauce
  • 4 oz Brie cut into 4 slices
For the chicken
  • 4 chicken breasts boneless, skinless; 6 to 8 ounces each
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 tbsp olive oil

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Stuff the chicken
  1. Preheat the oven to 375°F.
  2. Cut a horizontal pocket into the thick side of each chicken breast, taking care not to cut all the way through.
  3. Spoon 1 tablespoon cranberry sauce and place 1 slice of Brie in each pocket.
  4. Secure the openings with toothpicks.
Cook the chicken
  1. Season the chicken all over with the salt, pepper, and thyme.
  2. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  3. Sear the chicken for 3 to 4 minutes per side, until browned.
  4. Transfer the skillet to the oven and bake for 10 to 18 minutes, until the thickest part of each breast reaches 165°F, taking care not to measure the temperature in the filling.
  5. Rest the chicken for 5 minutes.
  6. Remove the toothpicks before serving.

Notes

For even cooking, check the thickest part of each breast without touching the filling. Refrigerate leftovers for up to 3 to 4 days; freeze cooked chicken yes, though the Brie may change texture. For a dairy-free version, use a dairy-free Brie-style alternative.