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Apple Brie Stuffed Chicken Breast

Juicy chicken breasts stuffed with creamy Brie and sweet apples, seared until crispy and baked to perfection. An easy gourmet dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 breasts
Course: Main Course
Cuisine: American, French-Inspired
Calories: 480

Ingredients
  

For the Stuffed Chicken
  • 4 boneless, skin-on chicken breasts about 6-8 oz each
  • 1 tbsp olive oil plus more for sautéing
  • 1 medium firm-sweet apple like Honeycrisp, peeled, cored, finely diced
  • 4 oz Brie cheese rind removed, cubed
  • 2 tbsp chopped pecans optional
  • 1 tsp fresh thyme leaves plus sprigs for garnish
  • Salt and black pepper to taste
For the Pan Sauce (Optional)
  • 0.5 cup chicken broth
  • 0.25 cup apple cider or white wine
  • 1 tbsp Dijon mustard
  • 2 tbsp cold unsalted butter cubed

Equipment

  • Sharp paring knife
  • Oven-safe skillet (cast iron preferred)
  • Mixing bowls
  • Instant-Read Thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken breasts dry and season generously on both sides with salt and pepper.
  2. Using a sharp paring knife, cut a deep horizontal pocket into the thickest side of each breast, stopping about 1/2 inch from the opposite edge.
  3. In a small skillet, sauté diced apple in a drizzle of olive oil for 3-4 minutes until slightly softened. Let cool briefly, then mix with cubed Brie, nuts (if using), and thyme.
  4. Divide the apple-brie mixture evenly, stuffing it into the pockets of each chicken breast. Don't overstuff.
  5. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken, skin-side down, for 5-6 minutes until skin is deep golden brown and crispy.
  6. Flip chicken breasts skin-side up and immediately transfer the skillet to the preheated oven. Bake for 15-18 minutes, until internal temperature reaches 165°F.
  7. Remove chicken from skillet, tent with foil, and let rest for 5-10 minutes.
  8. For the sauce: Place skillet back on medium heat. Deglaze with apple cider/wine, scraping up browned bits. Add broth and Dijon, simmer 3-4 mins. Off heat, whisk in cold butter until glossy. Season.
  9. Serve rested chicken with pan sauce spooned over the top. Garnish with fresh thyme.

Notes

Ensure chicken skin is very dry before searing for maximum crispiness. Letting the stuffed chicken rest is crucial for juiciness. The rind on Brie is edible but removing it allows for smoother melting inside the pocket.