Ever have one of those evenings where you crave something truly special, something that feels like a warm hug from the inside out? This Apple Brie Stuffed Chicken is exactly that kind of meal. It transforms simple ingredients into a dinner that’s both impressive and deeply comforting, with a sauce that you’ll want to savor to the very last drop.

Why This Recipe Feels Like a Special Occasion

There’s a certain magic that happens when sweet, tender apples meet rich, melty brie. Tucked inside a juicy chicken breast, this combination creates a delightful surprise in every single bite. It feels celebratory, yet the process is surprisingly straightforward and entirely manageable for a weeknight.

The pan sauce, oh the sauce, is really the crowning glory. It builds upon the fond left from searing the chicken, incorporating white wine, a touch of maple, and aromatic rosemary. This creates a complex, tangy, and sweet-savory gravy that ties the entire dish together beautifully. It’s a complete, elegant meal that comes together in one single skillet, making cleanup an absolute dream.

Ingredients Needed for the Recipe

• 2 chicken breasts (about 6 oz each)
• Kosher salt and ground black pepper
• 2 oz brie, sliced about ¼ inch thick
• 1 large apple (Honeycrisp, Granny Smith, etc.), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, thinly sliced
• ¼ cup dry white wine
• 1 tablespoon all-purpose flour
• ¾ cup chicken broth
• 1 tablespoon maple syrup
• 2 teaspoons cider vinegar
• 1 teaspoon whole grain or Dijon mustard
• 2 sprigs fresh rosemary

The Perfect Partners for Your Stuffed Chicken

Wondering what to serve alongside this masterpiece? The good news is, it’s wonderfully versatile. For a truly cozy, autumnal plate, creamy mashed potatoes or fluffy wild rice are perfect for soaking up that incredible sauce.

If you’re leaning towards something lighter, a simple side of sautéed green beans or maple-roasted Brussels sprouts provides a lovely contrast. A fresh salad with a bright vinaigrette, perhaps with some pecans or pears, can also cut through the richness of the dish beautifully, creating a perfectly balanced meal.

How to make Apple Brie Stuffed Chicken?

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Preparing the Chicken Pockets

Start by patting the chicken breasts completely dry with a paper towel; this is the secret to getting a gorgeous, golden sear. Using a sharp knife, carefully slice a pocket into the side of each breast, cutting horizontally and stopping before you reach the other side. Generously season the outside, and the inside, of the chicken with salt and pepper.

Stuffing with Flavor

Now for the fun part—take your slices of creamy brie and thin apple slices, and tuck them snugly into the pocket you created. Don’t be shy, pack a good amount in there. If you’re worried about the cheese escaping, you can secure the opening with a couple of toothpicks, though brie tends to hold its shape fairly well.

Searing to Perfection

Heat the olive oil and butter in a large skillet over medium-high heat until it’s shimmering and hot. Gently place the stuffed chicken breasts in the pan and let them cook, undisturbed, for about 2 minutes per side. You’re just looking for a beautiful brown crust here, not a fully cooked piece of chicken. Remove them to a plate for now.

Building the Foundation of the Sauce

In that same, now flavor-packed skillet, add your thinly sliced onion. Let them cook for a few minutes until they start to soften and become fragrant. Then, toss in the remaining apple slices with a pinch of salt, and cook until everything is lightly browned and wonderfully caramelized.

Deglazing and Reducing

Pour in the dry white wine—listen to that satisfying sizzle. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan; that’s pure flavor. Let the wine bubble away until it has reduced by about half, which will concentrate its taste and remove the harsh alcohol edge.

Creating a Lush Sauce

Sprinkle the tablespoon of flour over the apples and onions, stirring constantly for about a minute to cook out the raw flour taste. This is what will gently thicken your sauce. Slowly stir in the chicken broth, maple syrup, cider vinegar, mustard, and those fragrant rosemary sprigs.

Finishing the Dish

Bring the sauce to a lively boil, then reduce the heat to low and let it simmer gently for about 5 minutes. This allows the flavors to meld together beautifully. Now, return the chicken breasts and any accumulated juices back to the skillet, nestling them into the sauce. Cover the pan and let it simmer for another 8-10 minutes, or until the chicken is cooked through to 165°F. Don’t forget to fish out the rosemary sprigs before serving!

Can I Use a Different Cheese?

Absolutely, while brie is classic for a reason, you have some fantastic other options. Camembert is a very close relative and will provide a similar creamy, luxurious melt. If you prefer a sharper flavor, Gruyère or a good aged white cheddar would be delightful, though they might ooze out a bit more.

For something a little different, consider Gouda for its mild sweetness or Fontina for its superb melting qualities. The key is simply to choose a cheese that you enjoy and that pairs well with the sweet, autumnal flavor of apples.

Tips

Using a meat thermometer is the single best way to guarantee perfectly cooked, juicy chicken every single time. Just insert it into the thickest part of the breast, and pull the chicken off the heat as soon as it reads 165°F. Let the chicken rest for a few minutes before slicing into it; this allows the juices to redistribute throughout the meat.

When slicing your apple, aim for thin, even slices—about a quarter-inch thick. This ensures they will soften nicely inside the chicken pocket and cook through in the sauce. If your sauce seems a bit too thick after the chicken is cooked, just stir in a splash more chicken broth until it reaches your desired consistency.

How to Store and Reheat for Later

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chicken in a covered skillet over medium-low heat with a small splash of chicken broth or water. This helps to steam it back to life and prevents it from drying out.

You can also freeze the cooked stuffed chicken for up to two months. Wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. For the best results, thaw it overnight in the refrigerator before reheating it using the method described above.

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Apple Brie Stuffed Chicken Recipe

Author: Elly Cooking Method: Simmering Cuisine: American Courses: Main Course Recipe Keys: A apple recipe F fall Dinner W weeknight dinner

Difficulty: medium Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Servings: 2 Estimated Cost: $ 16 Calories: 490

Best Season: Fall, Winter

Description

This elegant yet easy Apple Brie Stuffed Chicken features juicy boneless chicken breasts filled with creamy brie cheese and sweet apple slices, all simmered in a rich, tangy-sweet pan sauce made with white wine, maple syrup, mustard, and fresh rosemary. Perfect for fall dinners or impressing guests, this one-skillet meal delivers gourmet flavor with minimal effort.

ingredients

Servings

• 2 chicken breasts (boneless, skinless, about 6 oz each)
• kosher salt (to taste)
• ground black pepper (to taste)
• 2 oz brie cheese (rind removed, sliced ¼-inch thick)
• 1 large apple (Honeycrisp, Granny Smith, or Fuji, thinly sliced)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion (yellow or sweet, thinly sliced)
• ¹⁄₄ cup dry white wine (substitute with extra broth if needed)
• 1 tablespoon all-purpose flour
• ³⁄₄ cup chicken broth (low sodium preferred)
• 1 tablespoon maple syrup (pure, not pancake syrup)
• 2 teaspoons apple cider vinegar
• 1 teaspoon whole grain or Dijon mustard
• 2 sprigs fresh rosemary (plus more for garnish (optional))

Instructions

1. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully slice a horizontal pocket into the thickest side of each breast, stopping about ½ inch from the edges to create a pouch. Season inside and out with salt and pepper.
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2. Stuff each pocket with half the brie slices and 3–4 apple slices. Secure openings with toothpicks if needed.
   Mark as complete
3. In a large oven-safe skillet over medium-high heat, warm olive oil and butter. Sear chicken breasts for 2 minutes per side until golden brown (not cooked through). Transfer to a plate and cover.
   Mark as complete
4. Reduce heat to medium. Add onion and cook 2–3 minutes until softened. Add remaining apple slices and a pinch of salt; cook 2 more minutes until lightly browned.
   Mark as complete
5. Pour in white wine, scraping up browned bits from the pan bottom. Simmer until reduced by half (~2 minutes).
   Mark as complete
6. Sprinkle flour over apples and onions; stir 1 minute until no white streaks remain.
   Mark as complete
7. Stir in chicken broth, maple syrup, cider vinegar, mustard, and rosemary. Bring to a boil, then reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
   Mark as complete
8. Return chicken (and any juices) to the skillet. Cover and simmer 8–10 minutes, or until internal temperature reaches 165°F (74°C). Remove rosemary sprigs before serving.
   Mark as complete

Nutrition Facts

Servings 2

Serving Size 1 stuffed chicken breast with sauce

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Amount Per Serving

Calories 490kcal

% Daily Value *

Total Fat 23gg36%

Saturated Fat 10gg50%

Trans Fat 0.5gg

Cholesterol 145mgmg49%

Sodium 680mgmg29%

Potassium 720mgmg21%

Total Carbohydrate 28gg10%

Dietary Fiber 2gg8%

Sugars 16gg

Protein 42gg84%

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Calcium 12% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it dairy-free: Substitute brie with dairy-free cheese or omit; use olive oil only (no butter).
• Wine-free option: Replace wine with equal parts chicken broth + 1 tsp lemon juice.
• Oven finish: After adding chicken back to sauce, cover and bake at 375°F (190°C) for 15 minutes if preferred.
• Cheese alternatives: Camembert, Gruyère, or fontina work well but may leak more than brie.

Keywords: apple brie stuffed chicken, stuffed chicken breast, fall dinner recipe, brie and apple chicken, easy gourmet chicken, one-skiskillet chicken