Creamy brie melting into sweet apple slices, tucked inside a tender chicken breast. Apple and Brie Stuffed Chicken Breast is that dinner you make when you want something special but don’t want to fussfancy enough for company, easy enough for a Tuesday night.
I started testing stuffed chicken recipes back in 2019 when I was researching seasonal fall ingredients at a farmers market in Texas. The vendor handed me a crisp Honeycrisp and a wedge of brie, told me to trust herand that combo changed everything. The key is slicing a deep pocket without cutting all the way through, so the filling stays put while it bakes. After a dozen rounds in my test kitchen, this version nails that balance of gooey cheese and fruit without any leaking or drying out.
Yesica Andrews
Apple and Brie Stuffed Chicken Breast Recipe Easy and Delicious
Enjoy a simple yet flavorful Apple and Brie Stuffed Chicken Breast that’s perfect for a weeknight meal. This beginner-friendly recipe features juicy chicken breasts filled with crisp apple slices and creamy brie cheese, seared to lock in flavor and baked to a delicious finish.
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
Method
Set the oven to heat at 400°F.
Make a lengthwise cut in each chicken breast, careful not to cut through completely, creating a pocket for the filling.
Season the chicken breasts thoroughly with kosher salt, pepper, onion powder, garlic powder, dried oregano, and drizzle with olive oil.
Heat an oven-safe pan over medium-high heat and lightly brown the chicken breasts for about 3 minutes on each side, then remove from heat.
While the chicken cooks, core and thinly slice the apple, then toss the slices with lemon juice to keep them fresh.
Fill each seared chicken breast with apple slices and brie cheese, and secure with toothpicks if needed.
Place the stuffed chicken back in the skillet and bake in the oven for 15 to 20 minutes until the internal temperature reaches 165°F.
Garnish with fresh thyme if you like before serving.
Notes
For best results, use larger chicken breasts and avoid slicing completely through the meat. Searing before stuffing helps keep the brie inside when baking, but you can skip searing if preferred for ease. Oven temperatures may vary; check chicken doneness around 18 minutes.
Why You’ll Love This Recipe
This dish hits that sweet spot between weeknight easy and dinner party impressive. The brie gets all melty and rich while the apple slices stay just tender enough to add brightnessno mushy fruit here. I’ve made this at least a dozen times while testing fall ingredient combinations, and it’s the one my family requests most.
Beginner-friendly: Just a quick sear, some stuffing, and into the oven. No fancy knife skills required.
Elegant without effort: Looks like you spent hours, but you’re really only using 35 minutes start to finish.
Balanced and satisfying: Lean protein with just enough creamy cheese and a hint of natural sweetness from the apple.
Flexible for your week: Works beautifully with whatever apple variety you have on handeven those slightly soft ones in your fruit bowl.
Ingredient Notes and Simple Swaps
You probably have most of these already. The seasoning blendonion powder, garlic powder, and dried oreganobuilds savory depth without any fuss. Olive oil works great for searing, but if you’ve got avocado oil, that’s perfect too for higher heat. A squeeze of fresh lemon juice keeps your apple slices from turning brown while you work.
For the apple, I like using a large Honeycrisp or Fuji because they hold their shape and bring a nice balance of tart and sweet. Granny Smith works if you want more tang. The brie should be at room temperature so it slices easilycold brie tends to crumble.
Ingredient
Easy Swap
Brie cheese
Camembert or a mild goat cheese
Fresh lemon juice
Apple cider vinegar (just a splash)
Dried oregano
Dried thyme or Italian seasoning
Olive oil
Avocado oil or melted butter
How to Make Apple and Brie Stuffed Chicken Breast
Start by cutting a deep pocket into each chicken breast lengthwisethink of it like opening a book, but don’t slice all the way through the other side. Season generously with kosher salt, pepper, and your spice blend, then rub with olive oil. Preheat your oven-safe skillet over medium-high heat and sear the chicken about 3 minutes per side until golden. Set those aside while you prep your filling.
Core and thinly slice your apple, then toss with lemon juice to keep it bright. Once the chicken has cooled just enough to handle, gently open each pocket and layer in the apple slices and brie. Secure with toothpicks if things feel wobblyit’s okay, we’ve all been there. Pop the skillet into your preheated 400°F oven and bake for 15-20 minutes, until the internal temperature hits 165°F.
Pro Tip: If you skip the searing step, you’ll lose that beautiful golden crust, but the chicken will still cook through just fine. Just add a few extra minutes to your bake time.
Timing and Temperature Guide
Step
Time
Temp
Prep chicken and apples
10 minutes
Sear chicken
6 minutes (3 per side)
Medium-high heat
Bake stuffed chicken
15-20 minutes
400°F
Rest before serving
3-5 minutes
Troubleshooting Tips from My Test Kitchen
After years of testing stuffed chicken recipes at Texas farmers markets, here’s what I’ve learned: if your brie melts out into the pan, you either stuffed before searing or your pocket wasn’t deep enough. Always sear first, let the chicken cool slightly, then stuff. If your chicken breasts are on the smaller side, use less fillingoverstuffing makes everything squeeze out during baking.
Dry chicken? Check your oven temperature with a separate thermometer. Many run hot, and chicken can overcook in just a few extra minutes.
Apples too soft? Slice them thicker next time, about ¼ inch, so they hold their texture.
Cheese not melty enough? Make sure your brie is at room temp before stuffing, and don’t use rind-on pieces that are too thick.
Serving and Storage Ideas
This pairs beautifully with roasted Brussels sprouts, a simple arugula salad, or buttery mashed potatoes if you’re going full comfort mode. Garnish with fresh thyme for a little herbal brightnessit’s optional but makes everything feel a bit more special. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a 325°F oven to keep the chicken from drying out.
Storage Method
Duration
Best Practice
Refrigerator
3 days
Store in airtight container; reheat at 325°F
Freezer
Up to 2 months
Wrap tightly in foil, thaw overnight in fridge
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FAQs ( Apple and Brie Stuffed Chicken Breast )
How do I prevent the cheese from leaking out during cooking?
Cut a deep pocket in the chicken breast without slicing all the way through. Use toothpicks or kitchen twine to secure the opening tightly. Keep the brie cold until stuffing, and avoid overfilling the pocket to prevent leakage during baking.
What type of apples work best for stuffing?
Granny Smith or Honeycrisp apples are ideal because they hold their shape when cooked and won’t turn mushy. Dice them into small, uniform pieces about 1/4-inch for even cooking. Tart varieties complement the rich brie cheese perfectly.
How long should I bake this recipe?
Bake at 375°F for 25-30 minutes, depending on the thickness of your chicken breasts. Use a meat thermometer to ensure the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep juices sealed inside.
Can I prepare this dish ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours ahead and refrigerate them covered. This actually helps the flavors meld together. Remove from the fridge 15 minutes before baking to bring closer to room temperature for even cooking.
What side dishes pair well with stuffed chicken?
Roasted Brussels sprouts, wild rice pilaf, or garlic mashed potatoes complement this meal beautifully. The earthy flavors balance the sweet apples and creamy cheese. A simple arugula salad with balsamic vinaigrette also works wonderfully.
Your New Favorite Fall Dinner
In just 35 minutes, you’ve got Apple and Brie Stuffed Chicken Breast that’s golden outside and melty inside. The apple stays tender-crisp, the brie gets all gooey, and the chicken? Juicy every time. You’ll love how it turns out without any fuss.
Try swapping in a tart Granny Smith if you like more zing, or add a drizzle of honey before serving for extra sweetness. Leftovers reheat beautifully at 325°Fjust cover with foil so nothing dries out. A trick I learned from testing at Texas farmers markets: let your brie sit out while you prep so it slices clean and melts perfectly.
Did you grow up pairing fruit with savory dishes? I’d love to hear what your family made. Snap a photo when you try this one and share it with someone who needs a cozy, impressive dinner idea. Save this recipe for your next gatheringit’s the kind that makes everyone ask for seconds.
