Apple and Brie Stuffed Chicken
An elegant dish combining tender chicken, creamy brie, and sweet apples, perfect for impressing guests.
Equipment
- Oven
- Cast iron skillet
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts Similar sizes for even cooking
- 2 pieces Apples Honeycrisp or Fuji for sweetness, Granny Smith for tartness
- 6 oz Brie Cheese Wedge works best
- 3 tablespoons Pure Maple Syrup
- 2 tablespoons Dijon Mustard
- 2 cloves Garlic Minced
- 1 teaspoon Dried Thyme Plus extra fresh thyme for garnish
- 1 tablespoon Olive Oil
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the apples into thin wedges and brie into pieces that fit inside the chicken pockets.
- In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, and dried thyme to create a glaze.
- Carefully cut a pocket into each chicken breast; season both sides with salt and black pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear each chicken breast for 2-3 minutes on both sides until golden brown.
- Stuff each chicken breast with three apple slices and three pieces of brie. Use toothpicks if needed to secure the filling.
- Brush the tops of the stuffed chicken with the prepared glaze.
- Transfer the skillet to the preheated oven and bake for 20-22 minutes until the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.