Description
Apple & Brie Stuffed Chicken is a delightful combination of tender chicken breasts stuffed with creamy Brie cheese, sautéed apples, fresh thyme, and a hint of Dijon mustard. Pan-seared to a golden brown and then baked in a savory apple cider and chicken broth sauce, this recipe balances sweet and savory flavors for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 medium apple, cored and thinly sliced
- 4 ounces Brie cheese, rind removed and sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
Cooking and Sauce
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup apple cider or apple juice
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the stuffed chicken.
- Butterfly Chicken: Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open them like a book.
- Season Chicken: Season both the inside and outside of the chicken breasts with salt and pepper for balanced flavor.
- Sauté Apples: Heat olive oil in a large ovenproof skillet over medium-high heat, add the apple slices and sauté for 3-4 minutes until slightly softened. Remove apples and set aside.
- Spread Mustard: Spread a thin layer of Dijon mustard evenly over the inside of each chicken breast for tangy flavor.
- Add Brie Cheese: Arrange slices of Brie cheese evenly over the mustard-coated chicken breasts.
- Layer Apples and Thyme: Top the Brie with sautéed apple slices and sprinkle with fresh thyme leaves.
- Secure Chicken: Fold the top flap of the chicken over the stuffing and secure with toothpicks to keep filling inside.
- Sear Chicken: In the same skillet, melt butter over medium heat. Add stuffed chicken breasts and sear each side for 3-4 minutes until golden brown, developing flavor and color.
- Add Liquids: Pour chicken broth and apple cider into the skillet to create a flavorful cooking sauce.
- Bake Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is fully cooked and juices run clear.
- Serve: Remove toothpicks carefully before serving and drizzle pan juices over the chicken for extra moisture and taste.
Notes
- Use an ovenproof skillet to avoid transferring the chicken, simplifying cooking and cleanup.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Brie cheese rind can be removed for a smoother texture, but it’s edible if preferred.
- Apple variety can be adjusted; tart apples like Granny Smith work well to balance the cheese’s richness.
- To secure the chicken properly, use sturdy toothpicks and handle carefully when flipping during searing.
