Apple and Brie Stuffed Chicken

Apple and brie stuffed chicken is my favorite kind of cozy dinner when the weather turns chilly and apples are at their tart best. You get juicy skillet chicken, gooey cheese, sweet apple bites and that easy pan sauce all in about half an hour. I serve this for family weeknights and it always disappears fast

I first tried this on a cool October night when local apples appeared at the market. My husband said it tasted like a fancy bistro dinner at home and my kids loved the creamy melted brie

Ingredients

• Boneless skinless chicken breasts: choose pieces of even thickness so they cook evenly and stay juicy
• Kosher salt: seasons the chicken deeply without harshness look for flaky texture
• Black pepper: freshly cracked is best for a little heat
• Dried thyme or fresh thyme: adds woodsy flavor you can use rosemary as well for another herbal touch
• Baby spinach or arugula: these greens add freshness and a little color opt for crisp bright leaves
• Green apple: pick a tart variety such as Granny Smith for best contrast thin slices keep the filling tender
• Brie cheese: creamy and melts beautifully rind left on for flavor choose a ripe wheel that is soft to the touch
• Dijon mustard and coarse ground mustard: these add tang and complexity use whole grain if you want extra texture
• Extra virgin olive oil: for a beautiful sear and to build the pan sauce choose one with fruity notes

Step-by-Step Instructions

Butterfly the Chicken Breasts:

Slice each chicken breast horizontally so that it opens like a book but do not cut through to the other side Use the palm of your hand to hold the chicken flat and work slowly for an even cut This gives a large surface for the stuffing

Season and Layer the Fillings:

Sprinkle salt black pepper and thyme across the inside faces of the chicken Lay a few spinach or arugula leaves on one side Top with thin green apple slices followed by slices of brie cheese Spread these evenly for balanced flavor in each bite

Fold and Brush with Mustard:

Close each chicken breast over the fillings gently Press the edges together For extra hold you can use toothpicks In a small bowl mix both mustards and brush half this mixture over the tops for a sticky flavorful crust

Sear the Chicken:

Heat olive oil in a large skillet over medium high Once shimmering lay the chicken breasts mustard side down Sear for three to four minutes each side until golden brown flip carefully so the apple and brie stay inside While cooking brush the rest of the mustard on the top side

Finish Cooking:

Once both sides are browned cover the skillet and lower the heat to just under medium Let cook for five to eight minutes depending on thickness Check that the center reaches safe doneness and the cheese is melted

Serve and Plate:

Move the chicken to plates Spoon some pan sauce and any melted cheese over the top Serve hot for full gooey effect

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My favorite part is watching brie bubble into every bite of chicken while the apples soften My little one always tries to sneak extra apple slices while I am prepping

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days Be sure to reheat gently so the cheese does not separate Slice the chicken for salads the next day or tuck it in a sandwich

Ingredient Substitutions

No brie on hand Try camembert or fontina for a similar melt Swap apple for pear for more sweetness If you have baby kale instead of spinach use it for a slightly peppery bite

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Serving Suggestions

Serve this dish with roasted potatoes a leafy green salad or over wild rice I often add roasted carrots especially in fall For a festive dinner add a crisp glass of white wine

Cultural and Seasonal Notes

This recipe celebrates French flavors but with an American harvest twist Fall is when apples are best and brie brings all the comfort of French country cooking You can find stuffed chicken in many European family kitchens from Provence to Normandy

Recipe FAQs

→ How do you butterfly a chicken breast?

Slice each chicken breast horizontally, keeping one edge intact, so it opens like a book. This creates a pocket for stuffing.

→ What type of apple works best?

Green apples, such as Granny Smith, offer a tart flavor that pairs well with creamy brie cheese.

→ Can I substitute the greens?

Yes, use baby spinach, arugula, or omit them if you prefer. They're optional but add color and subtle flavor.

→ How do I prevent the stuffing from falling out?

Carefully fold the breast over and sear closed side down first. Toothpicks can help hold it together if needed.

→ Is it necessary to use two types of mustard?

The mix of Dijon and coarse ground mustard gives a robust flavor, but you can use just one if preferred.