Description
This delicious Apple and Brie Stuffed Chicken recipe features tender chicken breasts filled with a flavorful mixture of crisp apples, creamy Brie cheese, and crunchy nuts, all seasoned with fresh thyme and honey. The chicken is seared to golden perfection and then baked to juicy tenderness, creating an elegant and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 1 large apple (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 8 oz Brie cheese, rind removed and cut into small pieces
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
For Cooking and Sauce
- 1/4 cup honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Prepare Filling: In a medium bowl, combine the diced apple, Brie cheese, chopped nuts, and fresh thyme. Mix gently until evenly incorporated and set the mixture aside.
- Create Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice a pocket into each breast without cutting all the way through, creating space for the filling.
- Season Chicken: Season both the inside and outside of each chicken breast generously with salt and pepper to enhance the flavors.
- Stuff Chicken: Fill each chicken breast pocket evenly with the apple and Brie mixture. Secure the openings with toothpicks or kitchen twine to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. When hot, sear the stuffed chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust. Remove the skillet from heat afterward.
- Add Sauce Ingredients: Drizzle honey over the chicken breasts, then pour in chicken broth. If desired, add a drizzle of balsamic vinegar for extra flavor enhancement.
- Bake: Transfer the skillet with the chicken to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for a few minutes. Carefully remove toothpicks or twine, then serve warm, garnished with additional fresh thyme if desired.
Notes
- If you don’t have fresh thyme, dried thyme works as a substitute at half the quantity.
- Choosing a tart apple like Granny Smith balances well with the rich Brie.
- Chopped nuts add texture but can be omitted for a nut-free version.
- Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer.
- Use an oven-safe skillet to avoid transferring the chicken to another dish for baking.
- Letting the chicken rest after baking helps retain its juices and improves flavor.
