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Have you tried Apple and Brie-Stuffed Chicken Breast yet? They are such a perfect combination of flavors. Easy to make, ideal for a weeknight dinner or holiday meal, and so juicy and delicious.
I love making stuffed chicken breasts because they always look so fancy and perfect for a weeknight meal for the family. Stuffing the chicken with a combination of brie and apples was such a delightful change from the other recipes I have shared, and it’s perfect for the holidays, too.
This apple-and-brie-stuffed chicken breast is so easy to put together and comes out so juicy and full of flavor. My kids like it when I serve it with pasta like this cottage cheese alfredo.
Recipe Overview
Ingredients needed
Below is a list of the ingredients I used to make these stuffed chicken breasts with apple and brie. Full measurements are listed in the recipe card below.
- Chicken breasts: I used boneless & skinless, and it’s what I prefer over chicken thighs for this recipe.
- Seasonings for the chicken: onion powder, garlic powder, dried oregano, Kosher salt and pepper, to taste
- Olive oil: or avocado oil
- Apple: You will need one large or 2 medium
- Fresh lemon juice: This is needed to coat the sliced apples so they don’t brown.
- Brie cheese, sliced: Brie is perfect for the flavor combinations of this meal with the apples, but other cheeses will work, like Gouda.
- Optional: fresh thyme, to garnish
How to make this stuffed chicken breast with apples and brie
Preheat the oven to 400°F.
Cut the chicken breasts lengthwise, but don’t go all the way through; Just enough to fit the stuffing.
Rub the chicken all over with salt, pepper, onion powder, garlic powder, oregano, and olive oil.
Preheat an oven-safe skillet over medium-high heat.
Add the chicken and sear for about 3 minutes per side. Set aside. Meanwhile, core the apple and thinly slice it. Squeeze over the lemon juice to prevent the apple slices from browning.
Stuff the seared chicken with the apple and brie slices, then secure with toothpicks if needed. Bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F. Garnish with fresh thyme, if desired.
Variations and Tips
- Consider pounding the chicken lightly to ensure they’re even in thickness. This helps them cook evenly.
- Don’t overstuff the chicken breasts. It’s tempting, but less is more here. Overfilling can cause the cheese to leak out as it melts. A thin layer of apples and cheese is perfect.
- Use toothpicks or kitchen twine to keep the chicken closed while cooking. Just remember to remove them before serving.
- After cooking, let the chicken rest for a few minutes. This keeps the juices inside and gives the cheese time to settle.
Common Questions
Go for a crisp apple like Honeycrisp, Fuji, or Pink Lady. They hold their shape and add a nice balance of sweet and tart without turning mushy.
Not really. It is not an absolute requirement, but a quick sear in a hot skillet adds flavor and gives the chicken a golden crust before finishing in the oven
Instead of brie, you may use mozzarella, Havarti, Gruyère, or fontina.
If you have leftovers, place them in a container and store them in the fridge for up to 4 days.
Yes. You can place leftovers in a freezer-safe container in the freezer for up to 3 months.
More stuffed chicken breasts recipes
- Asparagus stuffed chicken breast
- Broccoli Stuffed Chicken Breast
- Fajita Stuffed Chicken Breasts
- Mushroom Stuffed Chicken Breast
- Tuscan Stuffed Chicken Breast
You may also like
- Rigatoni Bolognese
- Spaghetti and Meatball Recipe
- Mexican Street Corn Soup
- Cranberry Orange Chicken Breasts
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Apple and Brie-Stuffed Chicken Breast
Ingredients
- 4 medium chicken breasts, about 16 ounces- boneless & skinless
- Kosher salt and pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil, or avocado oil
- 1 large apple, or 2 medium
- 1 tablespoon fresh lemon juice
- 6 ounces brie cheese, sliced
Optional:
- fresh thyme, to garnish
Instructions
- Preheat the oven to 400°F.
- Cut the 4 medium chicken breasts lengthwise, but don't go all the way through; Just enough to fit the stuffing.
- Rub the chicken all over with Kosher salt and pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 tablespoon olive oil.
- Preheat an oven-safe skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side. Set aside.
- Meanwhile, core the 1 large apple and thinly slice it. Squeeze over the 1 tablespoon fresh lemon juice to prevent the apple slices from browning.
- Stuff the seared chicken with the apple and brie slices (6 ounces brie cheese), then secure with toothpicks if needed.
- Bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F.
- Garnish with fresh thyme, if desired.
Notes
- It is best to use large chicken breasts for this recipe and not chicken thighs.
- Careful not to slice the chicken breasts all the way through.
- You stuff the chicken breasts “after” searing them a bit, otherwise the brie all melts out into the pan.
- It is possible to skip searing the chicken breasts. I know some of you would rather skip this step and stuff the chicken breasts and bake. That’s fine, you won’t get that nice browned color.
- If searing the chicken breast a bit as I did, try not to cook it thoroughly so you can open it up to stuff it.
- Ovens vary; the chicken may only need about 18-20 minutes to cook fully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
