The combination of sweet apples and creamy brie cheese makes the perfect filling for these apple and brie-stuffed chicken breasts. They are the perfect addition to a family fall dinner.

  •  Prep Time: 10
  •  Cook Time: 20 minutes
  •  Total Time: 30 minutes
  •  Yield: 6 servings, 1x


  • 4 chicken breasts, boneless, skinless
  • 1 apple, cut into thin slices
  • 4 ounces brie cheese, cut into 4 slices
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 pinch black pepper


  1. In a large bowl, add the olive oil, maple syrup, Dijon mustard, thyme, garlic, salt, and pepper, and whisk until well combined. Add the chicken breasts to the bowl and allow to marinate for at least 5 minutes or up to 24 hours in the fridge.
  2. Once the chicken has marinated and you’re ready to cook, preheat the oven to 400°F.
  3. Remove the chicken breasts from the bowl and place them on a cutting board. Using a small, sharp knife, cut a lengthwise slit into each chicken breast, about 3/4 of the way through the width of the chicken. You’re trying to cut a pocket into the chicken breast without cutting it completely in half.
  4. Once you’ve created a pocket in each chicken breast, stuff each one with several slices of apple and a slice of brie cheese.
  5. In a large oven-safe pan or cast-iron skillet, warm a bit of additional olive oil, then place the stuffed chicken breasts into the pan, and sear them for 2-3 minutes per side until golden brown.
  6. Once seared on both sides, transfer the pan to the oven for 15-20 minutes until the chicken is cooked through or reaches an internal temperature of 165°F. Once cooked, remove the pan from the oven and transfer the chicken breasts to a plate to rest for a few minutes.
  7. Optional: While the chicken is resting, use the pan drippings to make a sauce for the chicken. Place the pan on a burner on low-medium heat, add 2 tablespoons of water, and use a wooden spoon to scrape up any crusty bits from the bottom of the pan. Cook the liquid for a couple of minutes to allow the mixture to reduce and thicken a little, adding additional water as needed. Once finished, transfer the sauce to a small bowl or pour it directly over the chicken.
  8. The chicken can be served immediately with the sauce and sides of your choice or cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.


  • Serving Size: 1 serving
  • Calories: 286 calories
  • Sugar: 5 grams
  • Fat: 15 grams
  • Carbohydrates: 7 grams
  • Fiber: 1 gram
  • Protein: 30 grams

By Admin

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