There’s something about slicing into a golden chicken breast and finding creamy Brie melting into sweet apple slices that feels like a tiny celebration. Apple and Brie Stuffed Chicken Breast is one of those dishes that looks fancy but comes together without fuss perfect for a Tuesday that needs a little extra something or a weekend dinner when you want to impress without the stress.
I first made this back in fall of 2014, when my daughters were still small enough to peek over the counter and watch me butterfly the chicken. The smell of apples caramelizing in the pan made them ask if we were having dessert for dinner. After ten years of writing about food, I’ve learned that the best recipes are the ones that surprise you and tucking fruit inside poultry does exactly that, balancing savory and sweet in a way that just works.
PrintBest Apple and Brie Stuffed Chicken Breast Recipe
This easy Apple and Brie Stuffed Chicken Breast recipe features tender chicken breasts filled with fresh apple and creamy brie cheese. It’s a delicious, simple meal perfect for weeknight dinners that everyone will enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
- 4 medium chicken breasts about 16 ounces boneless & skinless
- Kosher salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon olive oil or avocado oil
- 1 large apple or 2 medium
- 1 tablespoon fresh lemon juice
- 6 ounces brie cheese sliced
- fresh thyme to garnish
Instructions
- Warm your oven to 400°F.
- Slice each chicken breast lengthwise but not all the way through so you can fill them.
- Season the chicken all over with salt and pepper along with onion powder, garlic powder, oregano, and olive oil.
- Heat a skillet over medium-high and cook the chicken about 3 minutes on each side until lightly browned, then remove it from the heat.
- While the chicken rests, core and thinly slice the apple, then toss the slices with lemon juice to keep them fresh.
- Stuff each chicken breast with apple slices and brie cheese, securing with toothpicks if needed.
- Transfer the stuffed chicken to the oven and bake for 15 to 20 minutes until the internal temperature hits 165°F.
- Optionally, finish by garnishing with fresh thyme before serving.
Notes
- It is best to use large chicken breasts for this recipe and not chicken thighs
- Careful not to slice the chicken breasts all the way through
- You stuff the chicken breasts after searing them a bit, otherwise the brie all melts out into the pan
- It is possible to skip searing the chicken breasts
- I know some of you would rather skip this step and stuff the chicken breasts and bake
- That’s fine, you won’t get that nice browned color
- If searing the chicken breast a bit as I did, try not to cook it thoroughly so you can open it up to stuff it
- Ovens vary
- the chicken may only need about 18-20 minutes to cook fully
Nutrition
- Calories: 466kcal
- Sugar: 6g
- Sodium: 1113mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 2g + 8g
- Trans Fat: 0.03g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 57g
- Cholesterol: 187mg
Why You’ll Love This Stuffed Chicken
This dish walks that magical line between weeknight-easy and company-worthy. You get the cozy comfort of roasted chicken with a surprise tucked inside creamy brie that melts into sweet apple slices, all seasoned with garlic powder, onion powder, and oregano. It’s the kind of meal that makes you feel like you’ve got your act together, even if you’re still in your slippers.
What makes it work? The contrast. Savory chicken meets tangy cheese meets fruit that caramelizes just enough in the oven. Plus, it’s done in 35 minutes, which means you can have it on the table faster than ordering takeout.
What You’ll Need (and Why Each Ingredient Matters)
Here’s the beauty of Apple and Brie Stuffed Chicken Breast: every ingredient pulls its weight. You’ll butterfly boneless, skinless chicken breasts to create a pocket for stuffing. The apple (I like a tart variety) adds sweetness and texture, while a quick squeeze of lemon juice keeps the slices from turning brown. Brie brings that creamy, slightly funky richness that makes every bite feel indulgent.
The spice rub kosher salt, pepper, onion powder, garlic powder, and dried oregano seasons the chicken inside and out. A little olive oil helps everything sear beautifully. If you want a fresh herb finish, grab some thyme for garnish.
| Ingredient | Why It Works |
|---|---|
| Chicken breasts | Lean, quick-cooking base that holds stuffing well |
| Apple | Adds sweetness and a slight crunch |
| Brie cheese | Melts into creamy, tangy richness |
| Lemon juice | Keeps apples fresh and bright |
| Spice blend | Savory backbone that ties everything together |
How the Recipe Comes Together
You’ll start by preheating your oven to 400°F. Butterfly each chicken breast lengthwise just enough to open it like a book, but don’t slice all the way through. Rub the spice blend (onion powder, garlic powder, oregano, salt, and pepper) all over, then drizzle with olive oil.
Heat an oven-safe skillet over medium-high heat and sear the chicken for about 3 minutes per side. This step gives you that golden color and locks in flavor. While the chicken rests, core and thinly slice your apple, toss it with lemon juice, and slice your brie. Now comes the fun part: tuck the apple and cheese slices into each chicken pocket. Use toothpicks if they feel unruly.
Pop the skillet into the oven and bake for 15 to 20 minutes, until the internal temperature hits 165°F. The chicken will be juicy, the brie will be melty, and your kitchen will smell incredible.
Smart Swaps and Simple Tweaks
Want to skip the sear? You can stuff the raw chicken and bake it straight through you’ll lose some of that browned, caramelized flavor, but it still works if you’re in a hurry. If brie feels too fancy (or you just don’t love it), try camembert or even a sharp white cheddar.
For the apple, go with what you have: Granny Smith adds tartness, Honeycrisp brings sweetness and snap. You can also swap avocado oil for olive oil, or add a pinch of smoked paprika to the rub if you want a hint of smokiness.
| Original | Swap |
|---|---|
| Brie cheese | Camembert, white cheddar, or goat cheese |
| Apple | Pear or firm peach slices |
| Olive oil | Avocado oil or melted butter |
| Dried oregano | Thyme, rosemary, or Italian seasoning |
Serving and Storing Your Stuffed Chicken
Serve this hot from the oven, maybe with a simple green salad or roasted veggies on the side. The melted brie and caramelized apple are the stars here, so you don’t need much else. A garnish of fresh thyme adds a pop of color and a hint of earthiness.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F to keep the chicken from drying out. The brie won’t be quite as gooey the second time around, but it’s still delicious sliced cold over greens or tucked into a wrap.
| Storage Method | Duration |
|---|---|
| Refrigerator (airtight container) | Up to 3 days |
| Freezer (wrapped tightly) | Up to 2 months |
| Reheat in oven | 350°F for 10–15 minutes |
Troubleshooting Tips
Pro Tip: If your brie is melting out into the pan, you may have seared the chicken too long before stuffing. The goal is a light sear just enough to brown the outside so you can still open the pocket without the cheese escaping.
Ovens vary, so start checking the internal temperature around the 18-minute mark. If your chicken breasts are on the smaller side, they may cook faster. And if you’re nervous about butterflying, practice on one breast first it’s more forgiving than you think.
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FAQs ( Apple and Brie Stuffed Chicken Breast )
What type of apples work best for this recipe?
Granny Smith apples are my top choice because they hold their shape during cooking and provide a nice tart contrast to the creamy brie. Honeycrisp also works well if you prefer a sweeter flavor. Avoid soft apples like Red Delicious as they’ll turn mushy when baked.
How do I prevent the stuffing from falling out?
Secure the pocket opening with 2-3 toothpicks placed diagonally across the seam. Don’t overstuff the chicken breast – about 2-3 tablespoons of filling is plenty. Let the stuffed chicken rest for 10 minutes before cooking to help everything set in place.
What internal temperature should the chicken reach?
The thickest part of the chicken should reach 165°F when measured with a meat thermometer. Insert the thermometer into the chicken meat, not the stuffing, for an accurate reading. Let it rest for 5 minutes after cooking – the temperature will continue to rise slightly.
Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours ahead and refrigerate them covered. Add an extra 5-10 minutes to the cooking time if cooking straight from the fridge. For food safety, don’t stuff the chicken more than 4 hours in advance.
What side dishes pair well with stuffed chicken?
Roasted vegetables like Brussels sprouts or carrots complement the flavors beautifully. Rice pilaf or garlic mashed potatoes make excellent bases for the pan juices. A simple green salad with vinaigrette helps balance the richness of the brie and chicken.
This Apple and Brie Stuffed Chicken Breast comes together in about 35 minutes, and every time I slice into that golden crust to reveal the creamy, melted filling, I’m reminded why simple ingredients make the most memorable dinners. You’ll love how it turns out tender, savory, with just enough sweetness to surprise you.
A trick I learned from my mom’s kitchen: if your brie keeps sliding out, chill the stuffed chicken for 10 minutes before baking. Try swapping in pear slices when apples aren’t in season, or add a drizzle of honey over the top for an extra layer of warmth. Leftovers are lovely tucked into a grain bowl or served cold over arugula the next day.
I’d love to see how yours turns out tag me if you share a photo, or tell me in the comments what you stuffed inside. Did your family have a go-to stuffed chicken growing up? Save this one for a night when you want comfort with a little flair, and share it with someone who needs a cozy, delicious reason to gather around the table.
