Apple and Brie Stuffed Chicken Breast Recipe Easy and Delicious

There’s something about golden chicken tucked with sweet apple and melty cheese that makes dinner feel like an occasion. Apple and Brie Stuffed Chicken Breast is one of those dishes that looks elegant but comes together fastcrispy edges, tender meat, and a filling that tastes like fall wrapped in comfort.

I started making this back in culinary school when we learned how to butterfly and stuff proteins without tearing the meat. My instructor said the trick was keeping your knife flat and your hand steadyit changed everything. Now I make it on busy weeknights when I want something that feels special but doesn’t need fancy ingredients or a lot of time.

Olivia Farnsworth

Apple and Brie Stuffed Chicken Breast Recipe Easy and Delicious

This Apple and Brie Stuffed Chicken Breast recipe offers a simple yet flavorful meal featuring tender chicken breasts filled with crisp apple slices and creamy brie cheese. Ideal for a busy weeknight, it combines easy preparation with a deliciously elegant twist.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 466

Ingredients Method Notes

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
• Optional: fresh thyme, to garnish

Method

 

1. Set your oven to heat at 400°F.
2. Slice the chicken breasts lengthwise carefully without cutting all the way through to create a pocket.
3. Season the chicken all over with kosher salt, pepper, onion powder, garlic powder, oregano, and olive oil.
4. Heat an oven-safe skillet on medium-high and brown the chicken breasts about 3 minutes on each side, then remove from heat.
5. Core and thinly slice the apple, then toss the slices in lemon juice to keep them fresh.
6. Fill each seared chicken breast with apple slices and several slices of brie cheese, securing with toothpicks if necessary.
7. Place the stuffed chicken into the oven and bake for 15 to 20 minutes until the chicken is fully cooked and reaches 165°F internally.
8. Remove from the oven and sprinkle with fresh thyme if you like before serving.

Notes

• For best results, use large chicken breasts. Avoid cutting the breasts through completely to keep the filling intact. Stuff the chicken after searing slightly to prevent the brie from melting out during cooking. It’s okay to skip searing, but the chicken won’t get the same browned color. Cooking times may vary slightly based on your oven.

Why You’ll Love This Recipe

This is the kind of dinner that makes you feel like you’ve got your life togethereven if you’re still wearing yesterday’s yoga pants. It looks fancy enough for company but comes together in about 35 minutes, most of that hands-off in the oven.

• Weeknight-friendly: Just sear, stuff, and bake. No tricky techniques or special equipment needed.
• Surprisingly light: Lean chicken breast paired with fruit and a touch of creamy cheese feels indulgent without being heavy.
• Gorgeous on the plate: Those golden edges and peek-a-boo apple slices make every serving feel like a restaurant moment.
• Flexible and forgiving: Swap the apple variety, skip the sear if you’re short on time, or add fresh thyme for extra coziness.

What You’ll Need

The beauty of this Apple and Brie Stuffed Chicken Breast is that the ingredient list is short and the results are anything but ordinary. You probably have most of these on hand already.

• Chicken breasts: Look for medium to large onesthey’re easier to butterfly and stuff without tearing.
• Apple: Any variety works, but I love a crisp Honeycrisp or Granny Smith for a little tartness.
• Brie cheese: Soft, creamy, and melts like a dream. Slice it thin so it tucks neatly inside.
• Seasonings: Onion powder, garlic powder, dried oregano, kosher salt, and pepper give the chicken a savory backbone.
• Lemon juice: Keeps those apple slices from browning while you prep everything else.
• Olive oil: For rubbing and searingavocado oil works just as well if that’s what you’ve got.

How to Make It Step by Step

Here’s the simple rhythm: butterfly, season, sear, stuff, bake. Once you’ve done it once, you’ll have the flow down for life.

Start by preheating your oven to 400°F. Carefully cut each chicken breast lengthwisethink of it like opening a book, not slicing all the way through. Season generously with salt, pepper, onion powder, garlic powder, and oregano, then rub with olive oil.

Heat an oven-safe skillet over medium-high and sear the chicken about 3 minutes per side until golden. Set aside. Core and thinly slice your apple, toss with lemon juice, then tuck the apple and brie slices into each chicken breast. Secure with toothpicks if needed, then bake for 15–20 minutes until the internal temperature hits 165°F. Garnish with fresh thyme if you’re feeling fancy.

Tips for Perfect Results Every Time

Pro Tip: Don’t slice the chicken all the way through when butterflyingyou want a hinge, not two separate pieces. I learned this the hard way in culinary school when my first attempt looked like chicken confetti.

• Sear first, stuff second: If you stuff before searing, the brie will melt out into the pan. Trust me on this one.
• Use a meat thermometer: Ovens vary wildly. Pull the chicken at exactly 165°F for juicy, tender meat.
• Skip the sear if you need to: You won’t get that gorgeous golden color, but the chicken will still bake up tender and flavorful.
• Slice apples thin: They’ll tuck in more easily and cook evenly with the chicken.

How to Serve and Store

This pairs beautifully with roasted vegetables, a simple green salad, or mashed potatoes if you’re leaning into full comfort mode. The juices from the chicken and melted brie make a light pan sauce you can spoon over everything.

Note: Reheat gently to keep the chicken from drying out. A splash of broth or a drizzle of olive oil in the pan helps keep things moist.

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FAQs (Apple and Brie Stuffed Chicken Breast)

You’ll love how this Apple and Brie Stuffed Chicken Breast turns outgolden and juicy in about 35 minutes, with that sweet-savory filling that makes dinner feel special without any fuss. It’s the kind of dish that tastes like you tried harder than you did.

Try swapping in pear instead of apple for a softer sweetness, or tuck in a little fresh thyme with the brie for an earthy note. Leftovers reheat beautifully in a covered dish with a splash of brothsomething I learned from my grandmother’s rule of never letting good chicken dry out. Serve it with roasted vegetables or a simple arugula salad for balance.

I’d love to hear how yours turned outdid you stick with the classic apple, or try something new? Share a photo or tag someone who needs an easy weeknight win that feels like a celebration. Save this one for the next time you want comfort and elegance on the same plate.