Cranberry Brie Stuffed Chicken Breasts That'll Make Your Pressure Cooker Sing
These cranberry brie stuffed chicken breasts are easy, juicy, and elegant—perfect for a cozy night or a festive holiday table. Stuffed with melty cheese and sweet-tart cranberries, you get full flavor with minimal fuss thanks to smart prep and quick cooking.
Equipment
- 1 Skillet Oven-safe
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons diced shallot
- 1 garlic clove minced
- 2 cups baby spinach roughly chopped
- ¼ cup cranberry sauce
- 3 ounces brie cheese sliced
Instructions
Cooking Instructions
- Preheat your oven to 375 degrees Fahrenheit so it’s ready when the chicken needs the last bake step.
- Grab a sharp knife and carefully cut a pocket in each chicken breast without slicing all the way through.
- Season chicken on both sides with salt, thyme, and pepper. Set aside.
- Heat 1 tablespoon of olive oil in skillet over medium. Add shallots and cook until soft, about 2 minutes.
- Add garlic and cook 30 seconds, then stir in spinach and cook until wilted, 2–3 minutes. Cool slightly and mix in cranberry sauce.
- Fill each pocketed chicken breast with spinach-cranberry mix and top with brie cheese. Secure openings with toothpicks if needed.
- In oven-safe skillet, heat remaining 2 tablespoons olive oil over medium-high. Sear chicken 2–3 min each side until golden brown.
- Transfer skillet to oven and bake 20–25 minutes, until internal temperature reaches 165°F.
- Remove from oven and let chicken rest for 5 minutes before slicing to retain juices.
Notes
You can swap baby spinach for kale, use small onion instead of shallot, and seal with twine instead of toothpicks as alternatives. Great for leftovers!