Cranberry Brie Stuffed Chicken Breasts Pressure Cooker Recipe
These cranberry brie stuffed chicken breasts are easy, festive, and perfect for a quick yet elegant pressure cooker meal that combines juicy chicken with sweet-tart cranberry and creamy brie.
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts gotta have the good chicken to start
- ½ teaspoon kosher salt for seasoning the chicken right
- ½ teaspoon dried thyme to bring in some earthy flavor vibes
- ¼ teaspoon ground black pepper punches up the taste with a gentle kick
- 3 tablespoons extra-virgin olive oil divided to sear and saute the filling
- 2 tablespoons diced shallot adds a sweet sharpness when cooked
- 1 garlic clove minced – because garlic just makes everything better
- 2 cups baby spinach lightly packed and roughly chopped for that fresh green twist
- ¼ cup cranberry sauce introducing that tangy, sweet contrast inside the chicken
- 3 ounces brie cheese sliced – creamy, melty, and oh so good with the fruitiness
Instructions
Instructions
- Start by mixing kosher salt, thyme, and black pepper in a small bowl. Season your chicken breasts evenly all over – don’t rush this part cause seasoning is key.
- Heat up 2 tablespoons of olive oil in your skillet on medium. Toss in diced shallot and minced garlic and let it cook till fragrant and kinda translucent, about 2 minutes.
- Add the chopped spinach and cook till wilted. This should be like 3 minutes tops. Then pull the skillet off the heat and let it cool just a bit so it’s easier to handle.
- Now carefully cut a horizontal pocket in each chicken breast but don’t slice all the way through! Stuff inside cranberry sauce, the spinach mixture, and slices of brie cheese. You gotta fill ‘em good but not overstuff or it’ll burst while cooking.
- Heat the last tablespoon of olive oil in an ovenproof skillet on medium-high. Sear each stuffed breast about 2-3 minutes per side till golden brown. Then pop the skillet into your preheated oven at 375°F for 20-25 minutes till internal temp hits 165°F.
- Once done, let the chicken rest for at least 5 minutes before slicing in. This way all those juices redistribute and you’re gonna get that perfect moist bite every time.
Notes
Serve warm with favorite sides. Store leftovers in airtight container in fridge for 3-4 days. Reheat gently in low oven.