Description
Juicy chicken stuffed with melted brie and sweet apples. This is what dinner dreams are made of, and it’s easier than you think.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 8 oz brie cheese, rind removed and cut into 4 equal portions
- 1 medium Honeycrisp or Granny Smith apple, cored and thinly sliced (about 1 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Instructions
- Heat butter in a skillet over medium heat. Add apple slices, brown sugar, cinnamon, and thyme. Cook 5-7 minutes until softened and slightly caramelized. Remove from heat and cool completely.
- Create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Season inside and outside with salt, pepper, and garlic powder.
- Spread a thin layer of Dijon mustard inside each pocket. Divide the cooled apple mixture among the chicken breasts, then top with a portion of brie cheese. Secure with toothpicks if needed.
- Preheat oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden.
- Transfer skillet to oven and bake for 15-20 minutes until chicken reaches 165°F (74°C) internal temperature.
- Remove from oven and let rest for 5 minutes before serving. Remove toothpicks and slice at an angle to show the filling.