Description
This Apple and Brie Stuffed Chicken recipe features tender boneless chicken breasts filled with crisp green apple slices, creamy Brie cheese, and fresh herbs, all enhanced by a flavorful Dijon mustard glaze. Perfectly seared on the stovetop to lock in juicy flavors, this dish offers a delightful balance of savory and sweet that makes for an impressive yet easy-to-make dinner.
Ingredients
Scale
Chicken and Filling
- 4 (6 oz.) boneless, skinless chicken breasts
- Heaping ½ teaspoon kosher salt
- ⅓ teaspoon black pepper
- ½ teaspoon dried thyme (or about 2 teaspoons chopped fresh thyme)
- Handful of baby spinach or arugula (optional)
- ½ green apple, thinly sliced (about 12 slices)
- ½ wheel of brie cheese, cut into slices (about 12 slices)
Mustard Glaze
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon coarse ground mustard
- 1 tablespoon extra-virgin olive oil
Instructions
- Butterfly the chicken breasts: Carefully cut each chicken breast horizontally so it opens like a book, attached on one side. This creates an even surface for stuffing.
- Season and layer: Sprinkle the inside of each butterflied chicken breast with salt, black pepper, and thyme. Lay a few pieces of spinach or arugula on one side to form a base layer.
- Add apple and brie slices: Place about 3 thin slices of green apple on top of the greens, then add 3 slices of Brie cheese over the apple for a creamy texture.
- Close the chicken breasts: Fold the chicken breast over carefully to encase the filling. Secure with toothpicks if desired, though not strictly necessary.
- Prepare mustard glaze: In a small bowl, mix the Dijon mustard and coarse ground mustard together. Brush half the mixture onto the top of each chicken breast.
- Heat the skillet: Warm the olive oil in a large skillet over medium-high heat. Place the chicken breasts mustard side down in the pan.
- Brush remaining glaze: While the first side sears, brush the remaining mustard mixture onto the top of the chicken breasts in the pan.
- Sear chicken: Cook the breasts for 3-4 minutes on each side until nicely browned, turning gently to keep the filling intact.
- Finish cooking: Once seared on both sides, cover the pan and reduce heat to just under medium. Cook for 5-8 minutes or until the chicken breasts are fully cooked through and reach an internal temperature of 165°F.
- Serve: Plate the stuffed chicken breasts and spoon any pan sauce over the top. Serve hot and enjoy!
Notes
- To bake in oven: Preheat to 375°F. After preparing and glazing, place chicken breasts on a foil-lined baking sheet and drizzle with olive oil. Bake 30-35 minutes until cooked through, checking temperature for 165°F. This method lacks pan sauce but is easier.
- Leftovers store well refrigerated in a covered container for 4-5 days. Reheat sliced in a pan or microwave for best results.
- If brie rind is not preferred, you can trim it off before slicing.
- Butterflying properly helps even cooking and stuffing retention.
- Using fresh thyme instead of dried will provide a more vibrant flavor.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 85 mg
