Pin it
This fancy apple and brie filled chicken turns plain chicken breasts into a high-end dinner without much work. The mix of smooth brie melting inside juicy chicken next to sweet apples makes flavors that go great together, all made better with a zesty maple-mustard drizzle.
I cooked this the first time when my in-laws came to visit our home. The way I put everyday foods together in a classy way got them hooked right away, and now they ask for it every time they stop by.
What You'll Need
- Chicken breasts: Get thick ones that match in size so they stuff and cook well
- Kosher salt and black pepper: These basics make the chicken taste its best
- Brie cheese: Its soft middle gets all gooey while the outer part gives extra flavor
- Apple: Try Honeycrisp or Granny Smith for the right mix of sweet and firm
- Olive oil: Makes sure your chicken turns nicely brown on the outside
- Butter: Gives the sauce extra richness and stops the oil from smoking
- Onion: Creates a tasty base for your sauce
- Dry white wine: Cleans up all the tasty bits from the pan and balances the rich cheese
- All-purpose flour: Makes your sauce nice and smooth
- Chicken broth: Forms the main part of your sauce and adds more flavor
- Maple syrup: Brings natural sweetness that works great with the apples
- Cider vinegar: Adds a pop of tang to the whole dish
- Whole grain mustard: Gives some bite and makes the sauce more interesting
- Fresh rosemary: Adds woody scent and flavor to your sauce
Easy Cooking Steps
- Make pockets in the chicken:
- Cut sideways into each chicken breast but don't go all the way through. Just make a deep pocket. Add lots of salt and pepper both on the outside and inside the pocket. Don't skip seasoning the inside – it'll make the melting cheese and apples taste even better.
- Fill the chicken:
- Put brie slices inside each pocket, then add some thin apple slices. Cut everything thin so it all cooks the same. You can use toothpicks to close the pockets if they seem floppy, but you don't have to.
- Brown the chicken:
- Warm up olive oil and butter in a big pan on medium-high heat until it starts to shimmer. Put in the filled chicken and cook about 2 minutes on each side until they get nice and brown. This adds flavor and keeps the juices in. The chicken won't be done yet.
- Start your sauce:
- Move the chicken to a plate for now. In the same pan, cook sliced onions until they start to get soft, about 2-3 minutes. Then add the rest of your apple slices and a bit of salt, and keep cooking until both get a little brown, about 2 more minutes.
- Add liquid and thicken:
- Pour in the white wine and scrape all the tasty brown stuff off the bottom of the pan with a wooden spoon. This is where the good flavor hides. Let the wine cook down by half, then sprinkle flour over everything, stirring all the time until you can't see any dry flour.
- Finish the sauce:
- Add chicken broth, maple syrup, cider vinegar, mustard, and rosemary to the pan. Let it come to a boil, then turn the heat down and let it simmer for 5 minutes. The sauce will start to get thicker. Taste it and add more salt and pepper if you want.
- Cook the chicken through:
- Put the browned chicken back in the pan with any juices that came out. Cover and let it simmer gently until the chicken reaches 165°F inside, about 8-10 minutes. The slow cooking keeps the cheese from leaking out too fast.
- Dish it up:
- Take out the rosemary before serving. Put chicken on plates and spoon plenty of sauce and apples on top.
Pin it
Brie really steals the show here. Other cheeses might work OK, but nothing melts like brie or goes with apples so well. I first tried this amazing combo at a restaurant in wine country years ago and I've been making my own version ever since. When you cut into the chicken and the cheese oozes out, it always makes people go wow.
Getting A Head Start
You can prep this apple brie stuffed chicken earlier in the day to make dinner faster. Get the chicken breasts filled and ready in the morning, then keep them in the fridge until cooking time. You can even brown them ahead, stick them in the fridge, and finish with the sauce later. Just cook them a few minutes longer at the end to make sure they warm up all the way.
What To Serve With It
This chicken goes really well with simple sides that don't fight for attention. Try an arugula salad with lemon dressing for a peppery contrast to the rich chicken. For something starchy, go with small roasted potatoes or wild rice mix that can soak up all that yummy sauce. And drinking a glass of the same white wine you cooked with makes the perfect match.
Swap These If Needed
If you can't find brie, try camembert since it melts just as nicely. For stronger taste, blue cheese or goat cheese work too. You can switch apple types based on what's fresh. Pears taste great too, especially in fall and winter. If you don't want to use alcohol, just add more chicken broth with a squeeze of fresh lemon juice instead of wine, though the flavor won't be quite as deep.
Pin it
Frequently Asked Questions
- → Which apple type works well?
Apples like Honeycrisp or Granny Smith are great—they stay firm during cooking and balance the creamy brie nicely.
- → Can I swap out the cheese?
Sure! Try Camembert or even soft goat cheese as replacements for a similar creamy feel and taste.
- → What pairs well with this dish?
This goes beautifully with sides like mashed potatoes, roasted veggies, or fresh greens for a balanced meal.
- → How can I keep chicken from overcooking?
Stop cooking when a meat thermometer reads 165°F. Keeping cooking times short helps keep it juicy.
- → Can I prep this in advance?
Yes! Stuff the chicken ahead and keep it chilled. Or cook it, refrigerate, then reheat within 3 days.
- → Is freezing leftovers okay?
Yes. Seal tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.