Apple and Brie Chicken

This apple and brie stuffed chicken recipe brings a lovely balance of creamy cheese and crisp fruit wrapped in juicy chicken, perfect for an elegant weeknight dinner or a special occasion. The savory mustard pan sauce adds a sharp, tangy finish that complements the mild flavors inside. It is a dish that feels sophisticated yet is easy enough for home cooks comfortable with moderate skills.

I first made this recipe for a relaxed dinner party and it was an instant hit. The combination of brie and apple inside the chicken made it feel special without being complicated or time-consuming.

Ingredients

• Chicken breasts: four boneless and skinless pieces about six ounces each to ensure even cooking and tender meat
• Kosher salt: for seasoning and enhancing natural flavors
• Black pepper: freshly ground for a mild heat and depth
• Thyme: dried or fresh to add an herbaceous note that pairs well with apple and cheese
• Baby spinach or arugula: optional but adds a fresh, slightly bitter contrast inside the filling
• Green apple: crisp and tart, sliced thinly to provide texture without overpowering the cheese
• Brie cheese: rich and creamy, melts beautifully inside the chicken to keep it moist and flavorful
• Dijon mustard: smooth and sharp for brushing on chicken to build the sauce’s base
• Coarse ground mustard: provides texture and extra pungency to the sauce
• Extravirgin olive oil: used for sautéing and adds a subtle fruity richness

Instructions

Butterfly the Chicken Breasts:

Cut each chicken breast horizontally almost all the way through then open like a book leaving one side attached. This creates a pocket for the stuffing without making a full cut.

Season the Chicken Inside:

Sprinkle the salt black pepper and thyme evenly on the inside surfaces of the butterflied chicken. This layers seasoning directly where it will be most absorbed.

Assemble the Filling:

Lay a small handful of baby spinach or arugula on one side of each chicken breast. Over that arrange thin slices of green apple about three per breast and then layer brie slices to match the number of apple slices.

Enclose and Secure:

Fold the chicken breast over to cover the filling carefully. Use toothpicks if needed to hold the edges together so nothing falls out during cooking.

Prepare the Mustard Sauce:

In a small bowl mix the Dijon mustard and coarse ground mustard thoroughly. This sauce will be brushed on the chicken to add flavor and create the pan sauce later.

Sear the Chicken:

Heat olive oil in a large skillet over mediumhigh heat until shimmering. Place the chicken mustard side down and brush the other side with the remaining mustard mixture. Cook 3 to 4 minutes per side until golden brown. Flip carefully to avoid tearing the chicken.

Finish Cooking Covered:

Reduce the heat to just below medium and cover the skillet. Let the chicken cook for about 5 to 8 minutes depending on thickness until fully cooked through. Use a meat thermometer if unsure.

Serve with Pan Sauce:

Transfer the chicken to plates and drizzle any remaining pan juices or sauce from the skillet over the top. Serve immediately while hot to enjoy the creamy melted brie and tangy mustard sauce.

My favorite ingredient in this dish is the green apple which adds a fresh, slightly tart note that cuts through the richness of the brie so the dish never feels too heavy. I often remember making this for a chilly autumn evening when the apples were perfectly crisp and fresh from the market, adding a lovely seasonal touch.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to avoid drying out the chicken or melting the cheese unevenly.

Ingredient Substitutions

If brie is unavailable try a mild creamy cheese such as camembert or even a soft goat cheese for a tangier alternative. Green apple can be swapped for a tart variety like granny smith or even pear for a sweeter touch. Fresh thyme is always preferable but dried thyme works well as long as it is not old and stale.

Serving Suggestions

Serve alongside roasted seasonal vegetables or a simple green salad for a complete balanced meal. Mashed potatoes or creamy polenta complements the sauce nicely for a more comforting plate. Crusty bread is great for soaking up any leftover pan sauce.

This stuffed chicken is elegant enough for guests yet quick enough for weeknights. Serve hot to enjoy the melted brie and tangy mustard sauce.

Your Recipe Questions Answered

→ What type of cheese works best for stuffing?

Brie cheese is ideal due to its creamy texture and mild flavor, which melts beautifully inside the chicken.

→ Can I substitute the green apple with another fruit?

Yes, tart fruits like pear or quince offer a similar balance of acidity and sweetness if green apple isn't available.

→ How do I ensure the chicken stays moist during cooking?

Butterflying the chicken and cooking it over medium heat with a cover helps retain moisture and allows the filling to warm through.

→ What is the purpose of the mustard pan sauce?

The mustard pan sauce adds a tangy, savory layer that enhances the flavor of the chicken and balances the sweetness of the apple.

→ Is it necessary to use toothpicks when stuffing?

Toothpicks help secure the filling inside the chicken breasts, preventing it from spilling during cooking, but they can be omitted if careful folding is achieved.