Apple Stuffed Chicken Breast
This elegant Apple Stuffed Chicken Breast combines sweet and savory flavors for an impressive yet simple main course. The natural sweetness of apples pairs beautifully with tender chicken and optional brie cheese, creating a balanced dish perfect for both family dinners and special occasions.
Equipment
- Oven-safe skillet
- Kitchen Twine or Toothpicks
- Meat thermometer
- Cutting Board
- Sharp Knife
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts approximately 6-8 oz each
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil divided
Apple Filling
- 2 medium Honeycrisp or Granny Smith apples cored and diced (about 1½ cups)
- 1 small onion finely diced (about ½ cup)
- 4 oz brie cheese rind removed and cut into small pieces (optional)
- 2 cloves garlic minced
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon butter
Sauce
- 1/2 cup chicken broth
- 2 tablespoons pure maple syrup or honey
Instructions
- Preheat your oven to 375°F (190°C). Place each chicken breast on a cutting board and, using a sharp knife, cut a horizontal pocket along the thicker side of each breast. Be careful not to cut all the way through. Season both the inside and outside of the chicken with salt and pepper.
- Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the diced apples and thyme, cooking until the apples start to soften but still maintain some firmness, approximately 5 minutes. Season with a pinch of salt and pepper. Remove from heat and allow to cool slightly.
- If using brie, fold the cheese pieces into the cooled apple mixture. Carefully stuff each chicken breast pocket with the apple mixture, dividing it evenly among all pieces. Secure with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes per side until golden brown.
- Pour chicken broth and maple syrup into the skillet around (not over) the chicken. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer.
- Remove the skillet from the oven and carefully transfer the chicken to a plate. Allow the chicken to rest for 5 minutes before removing the toothpicks or twine.
- Meanwhile, if desired, place the skillet back on the stovetop over medium heat and reduce the sauce for 2-3 minutes until slightly thickened. Spoon the sauce over the chicken when serving. Garnish with additional fresh thyme leaves if desired.
Notes
- Partially freezing the chicken for about 15 minutes makes it easier to cut precise pockets.
- Don't overcook the apples during the initial sauté; they'll continue cooking inside the chicken.
- Check the temperature at the thickest part of the chicken, not in the filling, for accurate doneness.
- Make ahead option: Prepare and stuff the chicken up to 24 hours in advance, keeping tightly covered in the refrigerator until ready to cook.
- Don't overcook the apples during the initial sauté; they'll continue cooking inside the chicken.
- Check the temperature at the thickest part of the chicken, not in the filling, for accurate doneness.
- Make ahead option: Prepare and stuff the chicken up to 24 hours in advance, keeping tightly covered in the refrigerator until ready to cook.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 35gFat: 14gSaturated Fat: 3gCholesterol: 105mgSodium: 320mgFiber: 2gSugar: 12g
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