Let’s Talk About This Apple and Brie Stuffed Chicken Magic
I swear, every time I make Apple and Brie Stuffed Chicken Breast, it’s like a little dinner party for my taste buds. The first time I threw this together was during a cold snap in late October—apples everywhere, brie leftover form a cheese board (don’t judge), and zero desire to make plain ol’ chicken. Now it’s become a bit of a fall tradition, though to be honest, I’ll make it just for myself on a random Tuesday if the craving hits. Seriously, it’s that good. Oh, and the smell? The kind you wish you could bottle up and sell at the farmer’s market.
Why You’ll Love This (And Why I Keep Making It)
I make this when my family begs for something “fancy but not too weird.” They go a little wild for the gooey brie and the sweet apple (even my picky brother-in-law, who claims he ‘doesn’t do fruit in dinner’—ha, he always takes seconds). If I’m honest, I mostly love how forgiving it is. I’ve overcooked the chicken before, gotten distracted by a text, whatever—but somehow, the gooey cheese and juicy apple always save the day. The only trick? Don’t skimp on the brie. Trust me; I’ve tried. It’s just not worth it.
Here’s What You’ll Need (And a Few Swaps)
- 2 large boneless, skinless chicken breasts (I’ve used thighs in a pinch—not quite as pretty but still tasty)
- 1 crisp apple, thinly sliced (Granny Smith for tang, Honeycrisp for sweetness—whatever’s rolling around in your crisper drawer works)
- 100g (about 3.5 oz) brie cheese, cut into slices (Camembert if you’re feeling fancy, or even cream cheese if the brie’s gone AWOL)
- 2 teaspoons Dijon mustard (Grandma swore by Grey Poupon, but honestly, any Dijon is fine)
- 1 tablespoon olive oil (or a knob of butter if you’re out)
- Salt and pepper (I just eyeball it, but you do you)
- 1 teaspoon dried thyme or a handful of fresh thyme leaves (rosemary’s good too, but go easy—it’s bossy)
- Toothpicks or kitchen twine (I’ve resorted to spaghetti sticks once, not my finest hour)
How to Pull It All Together
- Prep the Chicken: Grab a sharp knife and carefully cut a pocket into each chicken breast—don’t go all the way through. If it looks wonky, don’t stress. It always sorts itself out in the oven.
- Layer the Good Stuff: Smear a little Dijon inside the pocket. Pile in those apple slices and a few generous slabs of brie. Sprinkle over some thyme, and a little salt and pepper. (This is where I usually sneak a bit of brie for myself. Chef’s perks.)
- Secure and Season: Close up the chicken as best you can. Stick toothpicks through to keep everything tucked in. If you’re out of toothpicks, tie it up with twine—or just wing it and hope for the best. Drizzle with olive oil, season the outside with more salt, pepper, and thyme.
- Sear for Flavor: Heat a large ovenproof skillet over medium-high. Sear the chicken for 2–3 minutes per side until golden. (Don’t panic if a bit of cheese sneaks out. Happens every time.)
- Finish in the Oven: Transfer skillet to a 200°C/400°F oven. Bake for about 15–20 minutes, or until the chicken is cooked through and juices run clear. If you’re not sure, poke it with a knife—the old school test.
- Let It Rest: Pull it out, resist the urge to dive in immediately, and let it chill for 5 mins. I always say this, but sometimes the cheese just smells so good I forget and burn my mouth. Live and learn.
What I’ve Learned (AKA: Notes From the Trenches)
- If the chicken looks a bit messy after stuffing, don’t worry; it all comes together once cooked. Ugly ducklings turn into delicious swans.
- I tried using red apples once—looked great, but tasted oddly sweet. Green or crisp yellow apples are my go-to now.
- Sometimes the brie oozes out. Actually, I find scraping it up and spooning it back on at the end is part of the fun.
Mix It Up: Variations I’ve Tried (And One I Wouldn’t Do Again)
- With Bacon: I’ve wrapped the stuffed chicken in bacon before baking—absolutely lush, but maybe overkill for a Tuesday night.
- Add Spinach: Shove in a handful of fresh spinach with the apple and brie. It wilts down nicely and makes you feel slightly more virtuous.
- Different Cheese: I once tried blue cheese. Let’s just say… it’s not for everyone. Maybe stick with brie if you’re feeding a crowd.
Do You Really Need Fancy Equipment?
Honestly, I use my battered old cast iron skillet, but any oven-safe pan works. If you don’t have that, just sear in a normal pan then transfer to a baking dish—works fine, might just need an extra minute or two in the oven. Oh, and if you’re out of toothpicks and twine, I’ve used uncooked spaghetti sticks in a panic. Not perfect, but in a pinch…
Storing Leftovers (If There Are Any, Really)
Pop leftovers in an airtight container, stick them in the fridge, and they’ll keep for up to two days. Though honestly, in my house, it never lasts more than a day—someone always nabs it for lunch before I even think of it. I think it tastes better the next day, but maybe that’s just because I’m usually eating it cold, straight from the container.
How I Like to Serve It (And a Family Quirk)
I love slicing the chicken thickly and fanning it out on the plate (makes me feel posh). My mum insists on serving it with mashed potatoes and green beans, but I sometimes go rogue and pair it with a simple arugula salad and roasted baby carrots. We once had it with leftover mac and cheese—don’t ask, but it was strangely good.
Pro Tips – Or, What I’ve Messed Up So You Don’t Have To
- Don’t rush the resting step. I once sliced in too soon and all the cheese ran out like a river. Now I set a timer (and hide the knife).
- If you overstuff, it’ll burst. I’m always tempted, but actually, I find less is more here. You can always serve extra brie on the side!
- Double check your toothpicks before serving. I once forgot one and, well… let’s just say my husband’s dentist heard the story.
Wait, FAQ Time (Because Folks Always Ask)
Can I prep this in advance? Yeah, absolutely—stuff and chill the chicken for a few hours (even overnight if you want). It’s great for a make-ahead dinner.
Can I freeze it? You can, but the texture gets a bit off—cheese goes weird. I probably wouldn’t unless you’re desperate to save leftovers.
What apples are best? I usually go Granny Smith, but Honeycrisp or Pink Lady work well, too. Just don’t use mealy apples; nobody wants that.
Is there a dairy-free way? Not really—I mean, you could try a vegan cheese, but I’ve not found one that melts as nicely as brie. If you find a good one, tell me!
Where do you get your brie? Oh, I just pick it up from the supermarket, but for a real treat, check out this list of fancy bries. If you’re an apple nerd, Epicurious breaks down the best apple types for cooking. I’ve learned a lot from them.
One Last (Random) Thought
I once tried to make this in a toaster oven because our main oven broke right before dinner guests arrived (classic). Wasn’t ideal, took ages, but still tasted great. Moral of the story: don’t panic, roll with it, eat the cheese, and enjoy the process. At the end of the day, it’s just dinner, not rocket science.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium apple, thinly sliced
- 120 g Brie cheese, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 8 toothpicks
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
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2Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
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3Stuff each chicken breast with apple slices and Brie cheese. Secure the openings with toothpicks.
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4Brush the stuffed chicken breasts with the remaining olive oil. Season both sides with dried thyme, garlic powder, salt, and black pepper.
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5Place the chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted.
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6Remove toothpicks before serving. Serve hot and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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