Peach chicken stuffed with brie cheese and seared with sliced peaches and onions makes an easy but delicious dinner with an amazing pan sauce.
This recipe is just 6 ingredients and ready in about 30 minutes!
Recipe developer secret incoming…
Sometimes my new recipes are a weird mash-up of previous ones where I'm taking pieces of other recipes and combining them in new ways. And sometimes that is inspired by friends, family or you all making tweaks along the way.
Today's peach chicken with brie cheese is one of those. It's a combination of my apple and brie stuffed chicken - a fall favorite - that a friend of mine's husband once made on the grill. That made me think summertime, which made me think of this summer skillet chicken with peaches, mozzarella and basil.
And ta da! We've got peach chicken with brie cheese!
It's fruity and a tad sweet with creamy, melty brie cheese in every bite. Plus, it has a fantastic pan sauce to take it over the top.
Swoon worthy all around! My whole family gets excited for this dish.
Bonus: It's just 6 ingredients and ready in about 30 minutes!
Also, heads up that I went through a number of tests for this - different ways of stuffing it, different things to brush on top, etc. The recipe below is my favorite version, but that process means I also have some substitutions and tweaks to share if you're interested.
So let's get cooking!
Recipe Notes:
Chicken: It helps to have decently and evenly sized chicken breasts, not super thin ones, since you'll have to slice them across in half to stuff them.
Arugula/spinach: The spinach or arugula here is optional. It adds a pretty layer but doesn't contribute much to the overall flavor, so feel free to skip if you would like.
Brie cheese: We're using 3 small slices per chicken breast. Some of it might melt out a bit as the chicken cooks, but it tends to stay with the chicken and can be easily tucked back in.
Peaches: The peaches and onions are cooking in the pan to get cooked down and lightly caramelized and to help flavor the pan sauce. I tried stuffing the peaches into the chicken once and it just didn't taste or work as well.
Peach preserves: This gets brushed on top of the stuffed chicken and helps add a big punch of peach flavor. The time that I skipped it, the dish was fine just not as tasty or as peachy.
As listed in the recipe card, this is amazing served with a balsamic glaze, which offers a good finishing note. (And don't worry, it doesn't make the dish overly sweet; I wouldn't be a fan of that.)
And the basil pairs beautifully too, but I've skipped that before when I didn't have any and it was still so tasty.
Just don't forget to drizzle the pan sauce over everything. So delectable!
Oh and some ideas for rounding out your meal: steamed white or brown rice or roasted potatoes plus a veggie like steamed green beans or roasted broccoli or just a side salad.
I hope you give this peach chicken with brie cheese a try soon!
Enjoy!
XO,
Kathryn
Peach Chicken with Brie Cheese
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Handful of baby arugula or spinach (optional)
- 4 oz. brie cheese (from a wheel), cut into 12 slices
- 1 tablespoon extra virgin olive oil
- 1 small onion, thinly sliced
- 2 medium peaches, pitted and thinly sliced
- ¼ cup peach preserves, divided
For serving:
- 2 tablespoons balsamic glaze
- 2 tablespoons julienned fresh basil
Instructions
- Butterfly the chicken breasts by cutting them horizontally so that they open up like a book and are attached on one side. (See more details and step-by-step photos on how to butterfly chicken if it's your first time.)
- Sprinkle the insides of the chicken breasts with salt and black pepper. Place the arugula on one side of each of the butterflied chicken breasts, if using, then top with the brie cheese slices, using 3 slices for each chicken breast.
- Fold each chicken breast over to close it up. (I don't bother with toothpicks but you can secure yours if you'd like.)
- Heat the olive oil in a large skillet over medium high heat. Add the onion and peaches slices and saute for 4-5 minutes, until slightly tender. Move the onion and peaches to the sides of the pan.
- Add the stuffed chicken to the pan and sear on one side for 4-5 minutes, until well browned. Carefully flip the chicken over, keeping the filling intact, to sear on the other side for another 3-4 minutes.
- Brush the tops of the chicken breasts with peach preserves using 1 tablespoon per chicken breast. Cover the pan, reduce the heat to medium and cook until the chicken is cooked through, about 5-6 minutes more, depending on the size of your chicken breasts.
- Serve the chicken with the onions and peaches, and the pan sauce. Drizzle the chicken with the balsamic glaze and sprinkle the fresh basil on top. Enjoy!
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Notes
Nutrition
Do you loved stuffed chicken as much as we do? You're in the right place.
Spinach stuffed chicken and cream cheese stuffed chicken are both great go-tos any night of the week.
And I love making chicken breasts stuffed with prosciutto, spinach and mozzarella for a fancier dinner, like a date night in or for company. And if not that, it's chicken cordon bleu.
My kids are especially partial to pizza stuffed chicken and cheesy Mexican stuffed chicken breasts.
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