Apple and Brie Stuffed Chicken Breast
So, You Want to Make Apple and Brie Stuffed Chicken Breast?
I get it. This recipe is my go-to when I want something that looks fancy for guests but tastes so comforting you legit might forget your manners and lick the plate (I won’t judge; been there myself). I first came up with this by mashing up two favorite things: cheese plates and that urge to make chicken remotely interesting. So, naturally, apples and brie went right inside the bird and—blimey—it worked!
One time, my mate George said, “This tastes like a fall picnic inside a chicken,” which I think was a compliment? Anyway, since then it’s kind of my answer to the oh-no-what’s-for-dinner panic when I want to sound like I tried harder than I probably did. Also, protip: wine is basically required (for drinking, not cooking—unless you count sipping as you go).
Why You’ll Love This One (Or Maybe Just Need It)
I’ll bust out this recipe when:
- It’s midweek and I want to trick my brain into thinking we’re at a bistro, not the usual chaos.
- My family’s acting picky (again), because the gooey cheese and sweet apples actually win over even my “I only eat nuggets now” nephew.
- I’ve got apples going soft in the fruit bowl (I suppose you could just eat them, but where’s the fun in that?).
- And, occasionally, when I want to nudge someone into helping me with dinner by saying, “Wanna stuff the chicken?”
(Confession: figuring out how to keep the cheese inside is the only bit that’s slightly maddening, but the mess on the baking tray is a kind of badge of honor…right?)
Here’s What You’ll Need (and a Few Workarounds)
- 4 boneless, skinless chicken breasts (the bigger, the easier to stuff)
- 1 crisp apple, thinly sliced (Granny Smith is classic, but use whatever is rolling around in the crisper; a Red Delicious will do in a pinch)
- 100g (about a wedge) of brie, sliced (triple cream if you’re feeling posh, or I once used camembert—still dreamy)
- 1 big handful of baby spinach (fresh is best, but I’ve used frozen—just squeeze it dry first)
- 2 cloves garlic, minced (or the jar stuff if you, like me, hate sticky hands)
- 2 teaspoons olive oil (or just a glug; I never measure and good grief, my Nan would use butter anyway)
- Salt and cracked black pepper, to taste
- (Optional) A sprinkle of fresh thyme or sage (or dried if that’s all you’ve got—it should not stop you)
- (Also optional) A splash of white wine for the pan or, you know, just sip from the bottle.
How I Actually Pull This Off
- Preheat the oven to 200°C/400°F. Maybe tidy the counter first. Or just shove things aside.
- Butterfly the chicken—Basically, lay them flat and slice through the side so you get a pocket (not all the way through; I did that once and it was a hot mess). Don’t fuss too much if the pocket isn’t perfect. You’ll cram the filling in, and the chicken somehow survives.
- Layer the stuffing: On one side, pile on apple slices, brie, and a handful of spinach. Add the garlic and a smidge of thyme or sage here if it’s handy. Less is more but sometimes more is also more…you know what I mean?
- Fold the chicken closed. If it’s refusing, just stab in a few toothpicks to hold it. No toothpicks? I’ve used cocktail sticks, and once, twine (don’t eat that part, obviously).
- Season the top with salt and pepper, and drizzle (or brush—if you can be bothered) the olive oil over.
- Heat a big skillet over medium high. Add a splash of oil. Brown the chicken 2-3 mins per side—this is where the magic happens and your kitchen starts smelling proper fancy. Or, sometimes, slightly smokey if you forgot about it (open a window, nobody will know).
- Transfer to a baking dish. Pour in a splash of wine around the chicken if you feel fancy (or chicken stock…or just nothing, it still works). Cover loosely with foil.
- Bake for 20 mins or so, until cooked through. Honestly, give it a poke and if the juices run clear, you’re golden. If not, stick it back in. I wish I could say I always get it on the nose but sometimes it needs a couple more minutes.
This is basically where I’d grab a bit of spilled brie from the tray and have a taste—it’s like chef’s tax.
Random Notes (Learned the Hard Way)
- Browning first in a pan really does help, otherwise you just get pale soggy chicken. Learned that the uncool way.
- If you didn’t dry the spinach, you’ll get a watery river in your pan. Oops. Just pour it off; no drama.
- Apples: thinner slices melt in better but, fine, chunky ones give more bite. Depends what mood you’re in.
- Brie rind: keep it on. Totally edible. But honestly, sometimes I can’t be bothered and just use regular sliced cheese if I’m short on time.
What Else Have I Stuffed My Chicken With? (Some Hits and One Miss)
- Pear and blue cheese: good, but blue cheese is strong. My spouse not a fan (he said it tasted “like gym socks crafted by angels”).
- Dried cranberries with brie: works if you want more sweetness.
- Once tried roasted red pepper and feta. Not a home run; kind of fought the chicken, in my opinion.
- Walnuts or pecans? Toast ’em and scatter in for crunch. Sometimes I forget, but it’s worth the nudge.
Do You Need Any Fancy Equipment?
I swear by my old cast iron skillet, but any oven-safe pan or even a basic baking dish will do. If you don’t have a meat thermometer, the old juice test works fine (unless your lighting is rubbish, in which case, give it an extra minute). Toothpicks help, but seriously, I’ve used clean paper clips in a pinch (don’t leave them in at the table—ask me how I know).
How Long Does This Keep? (If It Lasts)
Seal leftovers in an airtight box; fridge for up to 2 days. Re-warm in the oven or microwave but, truthfully, the cheese might rebel and ooze everywhere. Still tastes great. In my house, there’s basically never enough for tomorrow, but on the rare occasion there’s a piece left, I think it tastes even better (or maybe that’s just midnight snack magic).
How I Like to Serve It (For What It’s Worth)
I always throw some roasted veggies on the side (carrots, parsnip, maybe some brussels when I’m feeling brave), and if it’s just adults, a huge dollop of Dijon mustard or honey mustard sauce. My dad says it’s not dinner without mashed potatoes, so sometimes I just give in. Oh! Or serve it on a bed of salad greens for a lighter dinner. The family joke’s that it looks restaurant-y—even if the kitchen says otherwise.
Things I Learned the Hard Way (So You Don’t Have To)
- Don’t rush the browning step. I did once and got pale chicken. Not worth it—trust me!
- Shoving in too much cheese seems like the right idea but actually, bits will leak everywhere. Go gentle.
- Let it rest a few minutes before slicing—if you don’t, all the gooeyness will just escape and you’ll have more cheese on the board than on your plate.
- Check out this genuinely helpful Serious Eats guide to stuffing chicken for some extra confidence, especially if you’re worried about technique.
Questions I Get (Or Ask Myself Mid-Recipe)
- Can I prep these ahead? Yep, stuff them a few hours early and stash in the fridge. Just add a few minutes to the bake time if they’re cold.
- Do I have to use brie? Not really. Camembert, goat cheese, or even cheddar works; you’ll get slightly different results but honestly, cheese is cheese (except for that time I tried string cheese—don’t do that).
- What if I don’t like apples? Try thin slices of pear, or even skip the fruit and just double up on greens. The world won’t end.
- What sides go well? Pretty much anything starchy—try couscous or even a crusty hunk of bread to mop up the cheesy apple juices. More ideas over at Simply Recipes (genuine lifesaver!).
- Is this freezer friendly? Eh, not my favourite. The texture changes and the brie goes a little odd, so I just stick with fridge storage.
- (Wait, which side do you slice into? The thickest bit! Don’t overthink.)
- Do you remove the toothpicks before serving? Um, yes, but I forgot once. Family hasn’t let me live it down.
And, not to wander off topic, but if you’re into making chicken feel a bit less ‘oh, chicken again,’ you might fancy this filling in a turkey breast too—just sayin’. Let me know how it goes, or if you have a secret ingredient of your own up your sleeve.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 medium apple, thinly sliced
- 100g (3.5 oz) brie cheese, sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2Using a sharp knife, cut a pocket lengthwise into each chicken breast, being careful not to cut all the way through.
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3Stuff the inside of each chicken breast with apple slices, brie cheese, and a sprinkle of fresh thyme.
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4Secure the openings with toothpicks if needed. Rub the chicken breasts with olive oil, then season with salt, black pepper, and garlic powder.
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5Place the stuffed chicken in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
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6Let stand for 5 minutes before removing toothpicks and serving.
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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