Apple and Brie Stuffed Chicken Breast Recipe
Introduction
This Apple and Brie Stuffed Chicken Breast recipe combines the sweetness of honeycrisp apples with the creamy richness of brie cheese for a deliciously elegant meal. It’s perfect for a cozy dinner yet simple enough to prepare on a weeknight.
Ingredients
- 2 chicken breasts, boneless & skinless
- 1 honeycrisp apple, cored and sliced thin
- 1 wedge of brie cheese, sliced
- Salt & pepper, to taste
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- ¼ tsp dried thyme
- 1 garlic clove, minced
- Olive oil (for cooking)
Instructions
- Step 1: In a small bowl, whisk together the maple syrup, Dijon mustard, dried thyme, and minced garlic to make the glaze. Set it aside.
- Step 2: Preheat your oven to 400°F (200°C).
- Step 3: Lay each chicken breast flat on a cutting board and carefully cut a slit about ¾ of the way through to create a pocket. Season both sides with salt and pepper.
- Step 4: Heat a large cast iron skillet over medium-high heat and add a splash of olive oil. Once hot, sear the chicken breasts for 2-3 minutes per side until golden. Remove the chicken from the skillet.
- Step 5: Stuff each chicken breast pocket with sliced apples and brie. If desired, secure with toothpicks to keep the filling inside.
- Step 6: Return the stuffed chicken breasts to the skillet and brush them generously with the prepared glaze.
- Step 7: Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Tips & Variations
- Use a sharp knife to cut the pocket in the chicken to avoid tearing the meat.
- If you don’t have a cast iron skillet, an oven-safe skillet or baking dish will work.
- Try adding fresh herbs like rosemary or sage for extra aroma.
- Substitute the honeycrisp apple with Granny Smith for a tarter flavor.
Storage
Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the chicken to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the chicken ahead of time?
Yes, you can stuff the chicken breasts and keep them covered in the fridge for a few hours before cooking. Just bring them to room temperature before searing and baking.
What if I don’t have brie cheese?
You can substitute brie with other soft cheeses like camembert or a mild goat cheese for a similar creamy texture and flavor.
PrintApple and Brie Stuffed Chicken Breast Recipe
This Apple and Brie Stuffed Chicken Breast recipe features tender chicken breasts filled with sweet honeycrisp apples and creamy brie cheese, glazed with a flavorful maple Dijon thyme sauce. Seared to golden perfection on the stovetop and finished baking in the oven, this dish combines savory and sweet elements for a delightful and elegant meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Filling
- 2 chicken breasts, boneless & skinless
- 1 honeycrisp apple, cored and sliced thin
- 1 wedge of brie cheese, sliced
- Salt & pepper, to taste
Glaze
- 2 Tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp dried thyme
- 1 garlic clove, minced
Other
- Olive oil, for searing
Instructions
- Make the glaze. In a small bowl, whisk together maple syrup, dijon mustard, dried thyme, and minced garlic until well combined. Set aside to use for basting the chicken later.
- Preheat the oven. Set your oven to 400 degrees Fahrenheit and allow it to fully preheat while you prepare the chicken.
- Prepare the chicken breasts. Lay the chicken breasts flat on a cutting board. Using a sharp knife, cut a pocket into each breast about ¾ of the way through without cutting all the way to the other side. Season both sides generously with salt and pepper.
- Sear the chicken. Heat a large cast iron skillet over medium-high heat and add a splash of olive oil. Once hot, place the chicken breasts in the skillet and sear each side for 2-3 minutes until golden brown. Remove the chicken from the skillet.
- Stuff the chicken. Carefully fill each chicken pocket with thinly sliced honeycrisp apples and slices of brie cheese. Optionally, secure the opening with toothpicks to keep the filling inside.
- Glaze and bake. Return the stuffed chicken breasts to the skillet. Brush them generously with the prepared glaze. Transfer the cast iron skillet into the preheated oven and bake for 20-22 minutes until the chicken is cooked through and the internal temperature reaches 165°F.
- Rest and serve. Remove the skillet from the oven and let the chicken rest for a few minutes before serving to allow juices to redistribute and flavors to meld.
Notes
- Use a sharp knife to make the pocket in the chicken breast carefully without cutting all the way through.
- Honeycrisp apples are preferred for their sweetness and crisp texture but you can substitute with Granny Smith or Fuji if desired.
- Brie cheese melts wonderfully inside the chicken; if unavailable, you may use Camembert or a creamy goat cheese.
- Be cautious when handling the hot cast iron skillet, especially when transferring it in and out of the oven.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption. Use a meat thermometer for accuracy.
- Remove toothpicks before serving if used.
Keywords: apple stuffed chicken, brie cheese chicken, baked stuffed chicken breast, maple glaze chicken, autumn chicken recipe
