Apple and Brie Stuffed Chicken is a great healthy dinner recipe for the fall season. Serve this juicy chicken alongside mashed potatoes or rice and fresh veggies. You'll have dinner ready in just about 1 hour!
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Why You'll Love This Apple and Brie Stuffed Chicken
- So easy and flavorful! This apple and brie stuffed chicken is a great weeknight dinner with only 25 minutes of prep time. It's prepared with honeycrisp apples, sliced brie cheese, and an apple cider and thyme glaze for the best fall-flavored bite.
- Healthy dinner recipe! This chicken recipe is made with lean protein from boneless chicken breasts. It has minimal ingredients that pack a punch of flavor. For more simple chicken recipes, try these cast iron chicken breasts, street corn grilled chicken, and panko chicken.
- Great for a crowd! This apple and brie stuffed chicken can be an excellent alternative to turkey or ham during the holiday season. Scale this recipe up or down to serve for a hungry Thanksgiving or Christmas crowd.
Ingredients
A few notes about the ingredients:
- Boneless Chicken Breasts: Boneless breasts are a great vessel for the apples and brie. They also provide lean protein for a great dinner main dish.
- Honeycrisp Apple: Honeycrisp apples provide a sweet and tart addition to the chicken with some added crunch as well. Other apples will work, but I think honeycrisp are the best option for both flavor and texture.
- Brie Cheese: Brie adds a nice creaminess and balances the tartness of the apples. It melts and turns lightly golden brown when broiled.
- Apple Cider: The base for the glaze. When the apple cider reduces in half, it thickens and becomes sweeter, perfect for brushing over the top of the chicken.
- Fresh Thyme: I love the flavor of fresh thyme, but in a pinch you can use ½ a teaspoon of dried thyme instead.
⭐️ See recipe card below for descriptions and quantities of each ingredient. Then, watch this brief tutorial on Instagram!
Instructions
- Step 1: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.
- Step 2: Cut chicken breasts horizontally, so they open like a book, but do not cut all the way through. Season the inside of each chicken breast with salt and pepper.
- Step 3: Lay thin slices of apple on the inside of each butterflied chicken breast. Lay thin slices of brie on top. Fold the chicken back together to sandwich the sliced apples and brie in the middle.
- Step 4: Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.
- Step 5: While the chicken is baking, make the glaze by combining all ingredients in a small skillet over medium heat. Simmer the glaze until it’s thick and there’s about half remaining. This should take about 12 to 15 minutes, depending on the size of your skillet.
- Step 6: Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil for 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Watch carefully so the glaze does not burn.
- Step 7: Serve chicken warm with additional glaze drizzled over top.
⭐️ Tip: Watch the chicken closely while you broil it so it doesn't burn. You want to make sure it's cooked through in the middle, but lightly golden brown on top.
Substitutions and Alterations
- Honeycrisp Apples - Other varieties of apples would work too, except red delicious. You can also use sliced pears, peaches, or apricots.
- Brie Cheese - If you're not a fan of brie, you can use sliced mozzarella, camembert, havarti, or goat cheese.
- Apple Cider - Apple cider gives the sauce great flavor, but apple juice can also be used in a pinch.
- Pure Maple Syrup - Other liquid sweeteners work too, honey or agave can be used 1:1 in place of the syrup.
How to Store Apple and Brie Stuffed Chicken
To store: Store apple and brie stuffed chicken in an airtight container in the refrigerator up to 5 days.
To freeze: Allow chicken to cool completely before placing in a freezer-safe container and freezing for up to 6 months.
To reheat: Defrost chicken in the refrigerator overnight. Microwave in 30 second intervals until warmed through or place on a lined baking sheet and warm in the oven at 350 degrees F for 10 to 15 minutes.
Top tip!
Make sure the brie is cold when you go to slice it to ensure easier cutting! If it's room temperature, it'll become soft and harder to cut into thin slices.
Recipe FAQs
Serve this delicious, juicy chicken with mashed potatoes, rice, green beans and carrots, butternut squash, or brussels sprouts for a great fall flavor pairing.
Place chicken breasts onto your cutting board. Turn them on their side and then slice through the middle, so it cuts the chicken in half horizontally. Don't cut all the way through to the other side.
The chicken should open up like a book, allowing you to stuff the inside and fold the top part of the chicken over the fillings.
Related Recipes
Looking for more chicken recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Apple and Brie Stuffed Chicken
Equipment
Ingredients
For the Chicken
- 4 boneless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 honeycrisp apple, sliced thin into half moons
- 4 ounces cold brie cheese, sliced thin
For the Glaze
- 1 cup apple cider or apple juice
- 2 tablespoons pure maple syrup
- ½ tablespoon minced garlic (about 2 garlic cloves)
- 1 teaspoon dijon mustard
- 2 teaspoons fresh thyme, removed from the stems
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.
- Cut chicken breasts horizontally, so they open like a book, but do not cut all the way through. Season the inside of each chicken breast with salt and pepper.
- Lay thin slices of apple on the inside of each butterflied chicken breast. Lay thin slices of brie on top. Fold the chicken back together to sandwich the sliced apples and brie in the middle. (I used about 7 to 9 slices of apples and 3 to 4 slices of brie per chicken breast.)
- Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.
- While the chicken is baking, make the glaze by combining all ingredients in a small skillet over medium heat. Simmer the glaze until it’s thick and there’s about half remaining. This should take about 12 to 15 minutes, depending on the size of your skillet.
- Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil for 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Watch carefully so the glaze does not burn.
- Serve chicken warm with additional glaze drizzled over top.
Notes
- Make sure the brie is cold when you slice it. If it is room temperature or warm, it'll be too soft to slice nicely into thin pieces.
Nutrition
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Deb says
So delicious. I love the Brie and Apple combo. Loved it!!