This Apple and Brie Stuffed Chicken Breast is a wonderful option for a lighter holiday dinner! It's sweet, crispy, cheesy, and herby! The brie in this dish melts and wraps the honey crisp apple slices in this warm little blanket. And the mustard and maple glaze that is brushed over the top of this chicken is such a gorgeous flavor combination!
I'm always looking for lighter options during the winter months, because I feel like something just comes over me and my family when it starts to get chilly and we just start making casseroles, and pastas, and roasts. All of the delicious things of course, but all of the heavy things, too! This stuffed chicken dish is a nice, light option that pairs well with a seasonal salad or vegetable for an easy weeknight (or even holiday) dinner!
What ingredients are needed to prepare Apple and Brie Stuffed Chicken Breast?
This recipe is written for 2 portions.
- 2 chicken breasts
- salt and pepper
- olive oil
- 4oz brie cheese, sliced
- ½ honeycrisp apple, sliced
- 3 tablespoon maple syrup
- 1 teaspoon garlic paste
- 2 tablespoon brown sugar
- 2 teaspoon dried thyme
- 1 tablespoon whole grain mustard
- garnish: honey, fresh thyme
is there any equipment necessary for preparing Apple and Brie Stuffed Chicken?
- I recommend a cast iron skillet or oven safe pan for this recipe.
- A silicone brush for the mustard and maple glaze
How to Prepare Apple and Brie Stuffed Chicken:
Preheat the oven to 400°.
Place a cast iron skillet on the stove over medium heat, and let it get hot while you prepare the chicken.
Prepare the mustard and maple glaze by combining the maple syrup, garlic paste, brown sugar, dried thyme, and mustard together in a small bowl. Set aside.
Butterfly each chicken breast, creating a pocket for the sliced apple and brie to fit inside.
Season each chicken breast all over with salt and pepper ensuring to season inside of each pocket as well.
Stuff each chicken breast with a few slices each of brie and apple.
Heat a small amount of olive oil in the cast iron skillet, drop the chicken breasts in cut side down. This will help sort of "seal" the chicken and keep all of the stuffing in.
Let the chicken brown in the skillet for 30 - 90 seconds. on the first side We are only going for color here. We're going to finish cooking in the oven.
Flip the chicken and brush the tops generously with the maple and mustard glaze. Sear for another 30 - 60 seconds while doing this.
Place the skillet into the oven and cook for 20 - 22 minutes, or until the chicken registers at 165° internal temp.
Remove the chicken from the oven and place onto a serving platter. Garnish with a drizzle of honey and a sprinkle of fresh thyme .
What to serve with Apple and Brie Sliced Chicken:
This dish pairs well with a nice simple salad or seasonal vegetable like my Maple Butter Roasted Acorn Squash!
Storage:
Store this chicken in an airtight container for 3 - 5 days. Reheat in individual portions in the microwave.
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I hope you loved this Apple and Brie Stuffed Chicken recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Apple and Brie Stuffed Chicken Breast
Ingredients
- 2 chicken breasts
- salt and pepper
- olive oil
- 4 oz brie cheese, sliced
- ½ honeycrisp apple, sliced
- 3 tablespoon maple syrup
- 1 teaspoon garlic paste
- 2 tablespoon brown sugar
- 2 teaspoon dried thyme
- 1 tablespoon whole grain mustard
garnishes
- honey
- fresh thyme
Instructions
- Preheat the oven to 400°.
- Place a cast iron skillet on the stove over medium heat, and let it get hot while you prepare the chicken.
- Prepare the mustard and maple glaze by combining the maple syrup, garlic paste, brown sugar, dried thyme, and mustard together in a small bowl. Set aside.
- Butterfly each chicken breast, creating a pocket for the sliced apple and brie to fit inside.
- Season each chicken breast all over with salt and pepper ensuring to season inside of each pocket as well.
- Stuff each chicken breast with a few slices each of brie and apple.
- Heat a small amount of olive oil in the cast iron skillet, drop the chicken breasts in cut side down. This will help sort of u0022sealu0022 the chicken and keep all of the stuffing in.
- Let the chicken brown in the skillet for 30 - 90 seconds. on the first side We are only going for color here. We're going to finish cooking in the oven.
- Flip the chicken and brush the tops generously with the maple and mustard glaze. Sear for another 30 - 60 seconds while doing this.
- Place the skillet into the oven and cook for 20 - 22 minutes, or until the chicken registers at 165° internal temp.
- Remove the chicken from the oven and place onto a serving platter. Garnish with a drizzle of honey and a sprinkle of fresh thyme .
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