Stuffed Chicken with Apple Brie

This stuffed chicken with apple and brie brings together savory and sweet flavors in an elegant yet approachable dish. The juicy chicken breast is packed with creamy brie and crisp apple slices, then seared until golden and finished with a vibrant mustard pan sauce. It makes a perfect dinner when you want something special without hours in the kitchen.

I first made this for a family gathering and everyone was amazed how quick it was and how the flavors worked so beautifully together. It has become a go-to dish to impress guests with minimal fuss.

Ingredients

• Chicken breasts: Four boneless skinless chicken breasts each about 6 ounces – quality fresh chicken ensures tenderness and flavor
• Green apple: Half a green apple, thinly sliced – choose a crisp tart variety like Granny Smith for contrast against the rich brie
• Brie cheese: Half a wheel of brie cheese, sliced – ripe brie melts perfectly inside, adding a creamy texture
• Greens: Handful of baby spinach or arugula optional – adds freshness and a subtle peppery note
• Kosher salt: For seasoning – enhances all flavors without overpowering
• Black pepper: Freshly ground – provides gentle heat and aroma
• Thyme: Dried thyme or two teaspoons fresh thyme chopped – thyme complements poultry beautifully and brightens the stuffing
• Dijon mustard: Two tablespoons Dijon mustard for the sauce – a smooth tang that lifts the dish
• Coarse ground mustard: One heaping tablespoon coarse ground mustard – adds texture and punch to the pan sauce
• Olive oil: One tablespoon extra virgin olive oil for searing – choose a good quality oil for the best flavor and browning

Instructions

Butterfly the Chicken Breasts:

Cut each chicken breast horizontally almost through but keeping one side intact so it opens like a book. This allows for even stuffing and cooking.

Season the Inside:

Sprinkle the insides of the opened chicken breasts with kosher salt, black pepper, and thyme. This builds a flavorful foundation inside the meat.

Assemble the Filling:

Lay a layer of baby spinach or arugula on one half of each butterflied breast if using. Over this, arrange about three thin slices of green apple and three slices of brie cheese on top. The balance of fresh greens, tart apple, and creamy brie makes a wonderful texture and flavor combo.

Fold and Secure:

Fold the chicken breast closed over the filling. Use toothpicks to hold everything in place if needed to prevent the filling from spilling out during cooking.

Make the Mustard Sauce:

In a small bowl, mix Dijon mustard with coarse ground mustard. This two-mustard combo gives a nice balance of smooth and grainy that’s perfect for glazing the chicken.

Sear the Chicken:

Heat olive oil in a large skillet on medium-high heat. Place the chicken breasts mustard-side down and brush the tops with the remaining mustard mix. Cook for 3 to 4 minutes per side until a deep golden crust forms. Flip carefully so the filling stays inside.

Finish Cooking on the Stove:

Cover the skillet and reduce the heat to just below medium. Let the chicken cook through fully, which usually takes 5 to 8 minutes depending on thickness.

Serve:

Plate the chicken and drizzle any pan sauce over the top. Serve hot to enjoy the melty cheese and juicy chicken at its best.

Brie cheese is my favorite element here because it melts into a rich, creamy filling that contrasts beautifully with the crisp apple. The first time I tried this recipe I was surprised how such simple ingredients turned into something restaurant-worthy right at home.

Storage tips

Leftover stuffed chicken keeps well in the refrigerator for up to three days. Store in an airtight container to keep the cheese and apple from drying out. Reheat gently on the stove or in the oven at low heat to preserve moisture rather than microwaving which can cause the cheese to separate.

Ingredient substitutions

If you cannot find brie try Camembert or even a creamy goat cheese for a different but delicious profile. Sweet apple varieties like Fuji or Honeycrisp can replace tart green apples but balance the sweetness by reducing any additional sugar in side dishes. Fresh sage or rosemary can substitute thyme for a slightly different herbal note.

Serving suggestions

Serve this dish with a simple green salad or roasted root vegetables. A light couscous or quinoa side also complements the rich chicken well. For wine pairings, a crisp white like Sauvignon Blanc or lightly oaked Chardonnay makes a great match.

This stuffed chicken is elegant yet simple to make. It delivers creamy, tangy, and fresh flavors in every bite.

Common Questions About Recipes

→ How do I butterfly the chicken breasts?

Use a sharp knife to slice horizontally through the chicken breast, opening it like a book while keeping one side attached. This creates a pocket for filling.

→ Can I substitute the brie cheese?

Yes, soft cheeses like camembert or cream cheese can work well, offering similar creaminess and mild flavor.

→ What type of apple works best?

Green apples such as Granny Smith are ideal for their crisp texture and tartness, balancing the rich cheese.

→ How should I cook the stuffed chicken to ensure it’s fully done?

Sear the chicken breasts on both sides until golden, then cover and reduce heat to cook gently until internal temperature reaches 165°F (74°C).

→ What does the mustard sauce add to the dish?

The mustard sauce adds a tangy depth and slight heat that enhances the mild flavors of the chicken, brie, and apple.