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Apple and Brie Stuffed Chicken

Tender chicken breasts stuffed with sweet apples and gooey melted Brie cheese, seared to golden perfection and served with a savory, glossy pan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Autumn, French Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 large boneless, skinless chicken breasts
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
The Filling
  • 1 medium baking apple like Granny Smith or Honeycrisp, diced
  • 4 oz Brie cheese rind removed, cut into small cubes
  • 1 tsp fresh thyme chopped
Searing & Pan Sauce
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 1/2 cup chicken broth
  • 1/4 cup apple cider or dry white wine
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Cutting board and sharp knife
  • Toothpicks
  • Oven-Safe Skillet (Cast Iron or Stainless)
  • Meat Thermometer

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, combine the diced apple, cubed Brie cheese, and fresh thyme. Toss gently.
  3. Place the chicken breasts flat on a cutting board. Carefully slice a horizontal pocket into the thickest part of each breast, cutting about 3/4 of the way through. Do not cut completely in half.
  4. Stuff the apple and Brie mixture evenly into the pockets of the chicken breasts. Secure the open edges with 2-3 toothpicks per breast. Season the outside of the chicken evenly with salt, pepper, and garlic powder.
  5. Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken and sear undisturbed for 4-5 minutes until golden brown. Flip the chicken breasts carefully.
  6. Transfer the skillet immediately to the preheated oven. Bake for 15-20 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the meat.
  7. Remove from oven. Transfer the chicken to a plate to rest and remove the toothpicks.
  8. Place the skillet back on the stove over medium heat. Add the chicken broth and apple cider. Scrape the browned bits from the bottom of the pan and simmer for 3-5 minutes until reduced by half.
  9. Remove skillet from heat and whisk in the remaining 1 tablespoon of cold butter until the sauce is glossy. Spoon the sauce over the rested chicken, garnish with parsley, and serve.

Notes

To easily remove the rind from the Brie, place the cheese in the freezer for 15 minutes prior to cutting. This will firm it up and make slicing the rind off much easier.