Apple & Brie Stuffed Chicken
Sweet, juicy apples. Melted, creamy brie. Tender, golden-baked chicken.
This Apple & Brie Stuffed Chicken is the perfect balance of sweet and savory, with rich flavors that taste gourmet—but come together effortlessly.
Ready in just 30 minutes, it’s a quick, elegant dinner that’s sure to impress.
One bite, and you’ll wonder why you haven’t been stuffing your chicken with brie all along!
For Apple & Brie Stuffed Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best for this recipe, creating the perfect pocket for stuffing.
- Apple – Adds natural sweetness and a slight crunch. Choose a crisp apple like Honeycrisp or Granny Smith.
- Brie Cheese – This creamy, melt-in-your-mouth cheese pairs perfectly with the apples for a rich and indulgent filling.
- Olive Oil – Used for marinating the chicken and searing to get a nice golden crust.
- Maple Syrup – Adds a subtle sweetness to balance the flavors.
- Dijon Mustard – Gives the marinade a slight tangy kick.
- Dried Thyme – Brings in an earthy, herby flavor that complements the chicken and apple beautifully.
- Garlic – A must-have for added depth of flavor.
- Salt & Black Pepper – Enhances all the flavors in the dish.
For the Optional Pan Sauce
- Pan Drippings – The flavorful bits left in the pan after cooking the chicken.
- Water – Helps deglaze the pan and create a light sauce.
- Wooden Spoon – Essential for scraping up all those delicious bits from the bottom of the pan.
Apple and Brie Stuffed Chicken
A delightful blend of sweet apples and creamy brie makes this stuffed chicken a perfect dish for a cozy fall dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 apple, thinly sliced
- 4 oz brie cheese, sliced
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 garlic clove, minced
- ½ salt
- 1 pinch black pepper
Instructions
Marinate the Chicken:
- In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, thyme, garlic, salt, and pepper. Add the chicken breasts, coating them evenly. Marinate for at least 5 minutes or up to 24 hours in the refrigerator.
Prepare for Baking:
- Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it on a cutting board.
Stuff the Chicken:
- Using a sharp knife, cut a slit lengthwise into each chicken breast, creating a pocket without cutting all the way through. Stuff each pocket with apple slices and a slice of brie.
Sear the Chicken:
- Heat a large oven-safe pan or cast-iron skillet over medium heat with a little olive oil. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
Bake to Perfection:
- Transfer the pan to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the oven and let rest for a few minutes before serving.
Optional Pan Sauce:
- While the chicken rests, place the pan over low-medium heat, add 2 tbsp of water, and scrape up the browned bits from the bottom. Simmer for a couple of minutes to thicken, then drizzle over the chicken.
Notes
Serving Suggestions:
Enjoy immediately with your favorite sides, or store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
Enjoy immediately with your favorite sides, or store leftovers in the fridge for up to 4 days or in the freezer for up to 3 months.
1. How do I stop the filling from leaking out?
Nobody wants melted brie oozing out before they even take a bite! To keep the filling inside:
- Use toothpicks – Secure the opening to help keep everything tucked in.
- Don’t overstuff – A little brie and apple go a long way!
- Sear before baking – This helps seal the edges before it hits the oven.
2. What’s the best way to cut the pocket in the chicken?
It’s easier than you think!
- Use a sharp knife – A small paring knife works best.
- Slice carefully – Start from the thickest side and cut a deep pocket without slicing all the way through.
- Even pocket = even filling – This makes sure each bite has the perfect mix of brie and apple.
3. Can I prep this ahead of time?
Absolutely! This is a great make-ahead meal.
- Stuff the chicken and refrigerate – Up to 24 hours in an airtight container.
- Cook when ready – Just sear and bake as usual.
- Freezing? – Yes! Stuffed, raw chicken can be frozen for up to 3 months—just thaw before cooking.
4. What if I don’t have an oven-safe skillet?
No worries! Here’s the easy fix:
- Use a regular skillet – Sear the chicken, then transfer it to a baking dish.
- Baking dish method – Preheat the dish while you sear, so the chicken keeps cooking evenly.
5. How do I make sure the chicken stays juicy and doesn’t dry out?
Nobody likes dry chicken! Here’s how to keep it tender and juicy:
- Use a meat thermometer – Cook just until the internal temp hits 165°F (75°C).
- Rest before slicing – Let the chicken sit for 5 minutes before cutting to lock in juices.
- Don’t overbake! – Keep an eye on it—overcooking is the quickest way to dry it out.
Try these tips, and you’ll nail this dish every time!
