Apple Brie Stuffed Chicken

Name: Apple Brie Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless (skinless chicken breasts); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon fresh thyme leaves; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 4 ounces Brie cheese, chilled and sliced; 1 large apple (cored and thinly sliced); 6 tablespoons maple syrup; 4 teaspoons Dijon mustard; 2 teaspoons apple cider vinegar; 1 teaspoon soy sauce; 2 garlic cloves (finely minced); 1/2 teaspoon black pepper

This Apple Brie Stuffed Chicken recipe has all of the fall flavors you love! Chicken breasts get seared until golden, then stuffed with melty Brie and crisp apple slices before finishing under a maple Dijon glaze. Searing the chicken first, then stuffing it, is what keeps the filling sealed inside instead of leaking into the pan. Ready in 45 minutes with just one skillet.

Prep20 min
Cook25 min
Total45 min
Makes4 servings
Calories514

Ingredients

4 servings

For the apple brie chicken:

4 large boneless (skinless chicken breasts)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon <p>onion powder </p>
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
1 tablespoon unsalted butter
4 ounces Brie cheese, chilled and sliced
1 large apple (cored and thinly sliced)

For the maple dijon glaze:

6 tablespoons maple syrup
4 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
2 garlic cloves (finely minced)
1/2 teaspoon black pepper

Method

1
Preheat the oven to 375°F (190°C).
2
Cut a deep pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
3
Season the chicken, including inside the pockets, with salt, pepper, garlic powder, onion powder, and thyme.
4
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly golden. The chicken should not be cooked through at this point. Transfer to a plate and let cool for 5 minutes, or until cool enough to handle.
5
Open each pocket and layer Brie cheese and apple slices inside. Secure with toothpicks if needed.
6
In a small bowl, whisk together the glaze ingredients until smooth. Reserve half for serving and brush the remaining glaze over the stuffed chicken.
7
Return the chicken to the skillet and bake for 18-22 minutes, or until the thickest part of the breast reaches 160°F (71°C). Avoid inserting the thermometer into the filling.
8
For more flavor, brush the chicken with another light coat of the glaze during the last 5 minutes of baking.
9
Remove from the oven and let the chicken rest for 5 minutes. Drizzle the reserved glaze over or serve it on the side for dipping. Garnish with additional fresh thyme leaves,

Notes

Larger chicken breasts, around 8 to 9 ounces, are easier to stuff and hold the filling better than smaller ones. Keep the Brie refrigerated until right before slicing since cold Brie is much easier to cut cleanly. Firm apples hold their shape during baking better than soft varieties, which tend to turn mushy. No oven-safe skillet? A lightly greased baking dish works fine for the baking step. Store chicken and glaze separately for up to 3 days; reheat in the oven for the best texture.