Easy Apple Brie Chicken

Chicken stuffed with brie and apple combines savory and sweet flavors in one elegant dish that can become a weeknight favorite or impress guests at dinner parties. This recipe takes a classic combination and turns it into a juicy, flavorful chicken breast with a rich mustard pan sauce to tie it all together. It balances creamy cheese and crisp apple with tender chicken for a dish that feels indulgent but is surprisingly simple to prepare.

I remember making this the first time when I wanted something different yet not too complicated and it immediately became a goto for dinner because everyone loved the contrast of flavors and textures

Ingredients

• Chicken breasts: four boneless skinless ones about six ounces each provide the protein base
• Kosher salt: half a teaspoon brings out the flavor of the chicken perfectly
• Black pepper: one third teaspoon adds subtle spice and balances the taste
• Dried thyme: half a teaspoon or two teaspoons chopped fresh thyme adds herbal earthiness that pairs well with both apple and cheese
• Baby spinach or arugula: handful optional adds a fresh green bite inside the stuffing
• Green apple: half thinly sliced about twelve slices offers a sweet tart crunch that cuts through the richness
• Brie cheese: half a wheel sliced about twelve slices melts inside for creamy decadence choose a ripe but firm brie
• Dijon mustard: two tablespoons brings sharpness to the sauce and coating
• Coarse ground mustard: one heaping tablespoon adds texture and a rustic mustard flavor
• Extravirgin olive oil: one tablespoon for searing and flavor pick a good quality oil for the best aroma

Instructions

Butterfly the Chicken Breasts:

Cut each chicken breast horizontally almost all the way through and open it like a book so you have a flat surface for stuffing while leaving one edge attached to keep it together

Season the Chicken:

Sprinkle the inside surfaces evenly with kosher salt black pepper and thyme to enhance the flavor of the meat

Add the Filling:

Place a layer of spinach or arugula on one side then layer about three slices each of the thin green apple and brie cheese adding a balance of fresh crisp and creamy texture

Fold and Secure the Chicken:

Fold the breast over to enclose the filling. Use toothpicks gently to secure the edges if the chicken does not stay closed by itself to avoid leaking during cooking

Prepare the Mustard Sauce:

Mix Dijon mustard and coarse ground mustard in a small bowl preparing half of it to brush on the chicken before searing

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat. Place the chicken breasts mustard side down. Brush the other side with the remaining mustard mixture. Sear for three to four minutes per side until golden brown turning carefully to keep the filling inside

Finish Cooking the Chicken:

Reduce heat to just below medium and cover the skillet. Cook for five to eight minutes depending on thickness until the chicken is fully cooked through and tender inside

Serve:

Transfer the chicken to plates and spoon any remaining pan juices or sauce over the top before serving immediately while hot

Brie cheese is my favorite ingredient here because it melts so beautifully creating a gooey center that contrasts nicely with the crisp apple. This dish always reminds me of cozy fall evenings when the apple season is at its peak and the kitchen smells of warm mustard and melting cheese. The combination is comfort food taken to a slightly elevated level.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within two days to keep the flavors fresh and the chicken moist. Reheat gently in a skillet over low heat or in the oven to avoid drying out the chicken or melting the cheese too much. Avoid microwaving if possible as it tends to overcook the chicken.

Ingredient Substitutions

If you don’t have green apples try a tart variety like Granny Smith or any crisp apple you prefer. You can substitute brie for camembert or a mild creamy cheese like mozzarella for a different texture. Thyme can be replaced with rosemary or sage both complement poultry well.

Serving Suggestions

Serve this stuffed chicken alongside simple roasted vegetables or a fresh green salad to keep the meal light but satisfying. A side of mashed potatoes or creamy polenta can make it feel more indulgent. A crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs wonderfully.

This stuffed chicken delivers elegant flavors with minimal fuss. Serve hot and enjoy.

Common Questions About Recipes

→ How do you prevent the filling from leaking?

Butterflying the chicken and carefully folding it helps, and securing with toothpicks keeps the filling intact during cooking.

→ Can I substitute brie with another cheese?

Soft cheeses like camembert or mozzarella work well, but brie provides a rich, creamy texture that's ideal for this dish.

→ What kind of apples are best to use?

Green apples like Granny Smith offer a tartness that balances the richness of the cheese and mustard sauce.

→ Is it necessary to sear the chicken before finishing it in the skillet?

Searing develops a flavorful golden crust and locks in juices before lowering the heat to fully cook the chicken.

→ Can I use fresh thyme instead of dried?

Yes, fresh thyme adds bright herbal notes and is a great substitute in equal amounts for dried thyme.