Sweet apples with a creamy brie cheese all stuffed inside a pan seared chicken breast is a delicious entrée the whole family will love. Apple brie stuffed chicken with pan sauce is an easy dinner that is perfect for any night of the week.
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Why This Apple And Brie Stuffed Chicken Is The Best!
This tasty meal is sweet, tangy and savory in every bite! The combination of apple and creamy brie is perfect. Plus searing the chicken and then finishing it in the oven creates the most tender chicken breast.
Then you add the pan sauce that is a little bit sweet and tangy. This balances the earthy flavor of the brie perfectly.
This dinner is easy enough for a weeknight dinner but can also impress your guests on a special occasion. I also love a dinner that tastes amazing and is healthy. Each stuffed chicken breast is low in calories and has almost 35 grams of protein!
apple- pick your favorite type of apple for stuffing in the chicken. I love Honey Crisp apples because they are a sweet apple that holds up well when baked. You could also use tart green apples, like Granny Smith too. Just remember certain apples can be softer when baked, like a red apple.
brie- brie cheese is an earthy flavored soft cheese, that originated in France.
chicken breast- boneless skinless chicken breasts are the best option for this recipe.
mustard- Dijon mustard is a smoother consistency than stone ground mustard. Either variety will work for this recipe so use what you have on hand. Just don't use yellow mustard.
lemon juice- I always use fresh lemon juice for recipes but in a pinch you can use concentrated lemon juice.
Preheat oven to 400 degrees Fahrenheit.
Use a sharp knife to trim the chicken removing any chicken fat and cut the raw breast open, being careful to not cut all the way through. Once the boneless chicken breast is opened up you can season chicken with salt and black pepper on both sides. Add a layer of the slices of apple and cheese and then fold the chicken together. You can also use toothpicks to help hold the stuffed chicken breasts together.
Heat a large skillet over medium high heat. Add the olive oil to the hot skillet. Once the oil is hot, add the chicken breast. Sear on both sides for 2 minutes, just to give the chicken a golden brown color. The chicken will not be cooked through.
Carefully transfer the chicken to a baking sheet to finish baking in the pre-heated oven.
While the chicken is baking, make the pan sauce. Use the skillet the chicken was cooked in and utilize any juices from the chicken. This is called deglazing your pan and it will create a depth of flavor to the sauce.
First sauté the shallots for a minute on medium heat being careful to not burn. In a small mixing bowl, combine the lemon juice, apple cider vinegar, honey, mustard, thyme and corn starch. Once the cornstarch has dissolved in the liquid add the mixture to the shallots in the hot skillet and stir until the glaze thickens.
For food safety use a meat thermometer to check the stuffed breast. The minimum internal temperature for chicken breast is 165 degrees Fahrenheit.
Return the chicken to the pan to coat with the sauce. I like to add a drizzle of my homemade balsamic glaze, but that is totally optional.
There are so many yummy side dishes that would pair well with this stuffed chicken dish. I always love a side salad so you could pair either this strawberry salad or apple arugula salad for a light option.
You can also throw some veggies in the oven to roast with the chicken, like this easy roasted maple brussels sprouts recipe.
Usually in my house we eat a lot of mashed potatoes with chicken so you can try this low carb cauliflower and potato mash. There's something about having a creamy mashed potato to soak up any extra sauce from the chicken!
What Can I Use To Hold Stuffed Chicken Together?
You can use toothpicks to hold the chicken breast together if you are worried the filling may fall out while cooking. This can make it easier to transfer and flip the chicken. Just remember to remove the toothpicks before serving.
Storage And Reheating Recommendations
Keep any leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat wrap in foil and place in a preheated 350 degree oven till warm or microwave for 60-90 seconds in a microwave safe container.
honey- honey is a great natural sweetener, but you can also use pure maple syrup or agave syrup instead.
olive oil- I cook with olive oil usually, however you can use vegetable oil or sunflower oil to achieve the same crispy golden brown sear on the chicken.
thyme- I love the subtle flavor of thyme but you can also use fresh rosemary. If using dried herbs, use a ¼ teaspoon thyme.
brie- I love the flavor of creamy brie, but you can substitute mozzarella cheese or cheddar cheese.
The rind on the wheel of brie is edible and actually considered the most flavorful part of the cheese. In France and is frowned upon if removed. Slice in long narrow slices with the rind for the best flavor!
To insure the apple slices cook and loose their crunch, cut in very thin slices.
Looking For Other Dinner Recipes? Try These!
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Apple And Brie Stuffed Chicken With Pan Sauce
- 2 4-6 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces brie, cut into slices
- 1 medium apple, sliced very thinly (I used Honeycrisp)
- 1 tablespoon olive oil
- 1 tablespoon shallot, sliced thinly
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon stone ground mustard
- 2-3 sprigs fresh thyme
- 1 teaspoon cornstarch
- 1 teaspoon balsamic glaze, optional
- Preheat oven to 400 degrees Fahrenheit.
- Prepare chicken by trimming off any fat and cut a slit through the center of each chicken breast without completely cutting through the piece of chicken.
- Salt and pepper chicken on all sides.
- Place thin strips of apple on the inside of the chicken, followed by the pieces of brie. Fold the chicken breast back together.
- Heat a non-stick skillet over medium high heat. Add the tablespoon of olive oil. When oil is hot add the stuffed chicken to the skillet. Cook on each side for 2 minutes each just to brown the meat.
- Remove chicken from the skillet and place on a baking sheet. Transfer the chicken to the oven to cook through, approximately 20 minutes (use a meat thermometer to check that the internal temperature reaches 165 degrees). Keep the skillet for making the sauce.
- When chicken is almost finished cooking, make the glaze for the chicken. Add the shallots to the same pan the chicken cooked in and sauté for 1 minute.
- Next add the lemon juice, apple cider vinegar, honey, mustard and cornstarch to a bowl and whisk together to dissolve the cornstarch. Add the mixture to the skillet with the shallots and stir until the mixture begins to thicken about 2 minutes.
- Remove pan from heat and return the cooked chicken breast to the pan. Use a spoon or basting brush to cover the chicken with the sauce. Drizzle with a little balsamic glaze if desired. Serve immediately.