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–+ servings
Close up of apple and brie stuffed chicken breasts in a pan sauce in a large dark skillet.
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4.30 from 30 votes

Apple and Brie Stuffed Chicken

Apple and brie stuffed chicken is an easy skillet chicken recipe with melty, soft brie cheese and tart green apples, plus a delicious pan sauce made from the juices. This easy family-friendly dish is perfect for a yummy fall dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield: 4 servings

Ingredients

  • 4 (6 oz.) boneless, skinless chicken breasts
  • Heaping ½ teaspoon kosher salt
  • ⅓ teaspoon black pepper
  • ½ teaspoon dried thyme (for 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)
  • 2 tablespoons Dijon mustard
  • 1 heaping tablespoon coarse ground mustard
  • 1 tablespoon extra-virgin olive oil

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, black pepper and thyme. Place the spinach or arugula (just a few pieces on each chicken breast to create an even bottom layer) on one side of each of the butterflied chicken breasts. Top with apple slices and brie cheese slices, using about 3 slices of each 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.)
  • In a small bowl, mix together the mustards and brush half on the tops of the chicken breasts.
  • Heat oil in a large skillet over medium high heat. Add the chicken breasts, mustard side down in the pan. Brush the other side with the remaining mustard mixture.
  • Sear the chicken breasts for 3-4 minutes on each side, until well browned, flipping carefully so all the fillings stay inside.
  • After both sides are seared, cover the pan, reduce the heat to just under medium and cook until the chicken breasts are cooked through, about 5-8 minutes depending on the thickness of your chicken breasts.
  • Plate the chicken breasts and serve hot with extra pan sauce spooned over top.

Notes

Instructions for baking in oven:
  • Preheat the oven to 375.
  • Prepare the chicken breasts as instructed above.
  • Instead of searing in a pan, however, place the mustard-brushed chicken breasts onto a foil-lined baking sheet (for easy clean-up). Drizzle the tops with the olive oil (or spray with cooking spray).
  • Bake at 375 for 30-35 minutes, until the chicken breasts are cooked through. It helps to use a thermometer to check that they've gotten to 165. I love this digital one.
  • Note: The downside to this cooking method is you won't have that delicious pan sauce. But it is more hands off if you need that option.
Leftovers: Once cooled, leftover stuffed chicken can be refrigerated in a covered container for up to 4-5 days. Slice then reheat in a pan on the stove or in the microwave so the chicken reheats more quickly and evenly without drying out.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 5g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 524mg | Fiber: 1g | Sugar: 3g
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