Apple Brie Stuffed Chicken

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This easy, elegant apple brie stuffed chicken features juicy chicken breasts stuffed with creamy brie and sweet apples, simmered in a tangy, sweet, and savory sauce.

Ever have one of those days where you’re staring at the fridge, trying to come up with something that feels a little more special than the usual? Same here. My usual solution on those days is this Boursin chicken – because it’s super easy to make and packs so much flavor. And who doesn’t like stuffed chicken?!

Well, with fall around the corner, I wanted to try something a bit cozier. That’s how I ended up with this Apple Brie Stuffed Chicken—a warm, comforting twist on stuffed chicken breasts that’s perfect for the season.

Apple and brie is one of those classic combinations that never fails to impress. Whether it’s in a pastry, on a cheese board, or, in this case, tucked inside a juicy chicken breast, the pairing of sweet apples and creamy brie cheese is always a winner.

This Apple Brie Stuffed Chicken has become my go-to for when I want to impress but don’t have hours to spend in the kitchen. It’s the kind of meal that looks and tastes like you’ve put in way more effort than you actually did—always a win in my book!

Plus, the flavor combo is just so satisfying, with the sweetness of the apple balancing out the richness of the brie cheese. This Apple Brie Stuffed Chicken is cozy, comforting, and just what you need when you want to shake things up a bit.

Why You’ll Love this Apple Brie Stuffed Chicken

It’s super easy! Despite its fancy appearance, this recipe is very straightforward, so that makes it a great option whether you’re cooking for yourself or have guests coming over.

Minimal cleanup! Everything is cooked in a single skillet, which means minimal cleanup afterward. It’s a simple way to get a satisfying meal without spending too much time in the kitchen.

Versatile pairing! This apple brie stuffed chicken pairs beautifully with so many side dishes. You can serve it with roasted or steamed veggies like these maple roasted sweet potatoes, a fresh salad, and/or my choice – mashed potatoes to soak up that gravy.

Ingredient Notes

Chicken Breasts

You’ll need boneless skinless chicken breasts for this recipe. Look for medium-sized chicken breasts, around 6-8 oz each. If they’re too small, it may be difficult to cut the pouch.

Brie Cheese

A creamy brie cheese gives us that melty goodness. I like to slice it about ¼ inch thick and stuff about 3-4 slices into the chicken so that it gets nice and gooey inside the chicken.
Other good options for cheese would swiss or gruyère, fontina, gouda, or a nice aged cheddar. These cheeses melt well and go well with apple, however they do not hold their shape as well as brie when melted, so you can expect more leakage.

Apple

I used honeycrisp apples here, but many varieties of cooking apples would work. Granny Smith, gala, fuji, and pink lady are great choices for this apple brie stuffed chicken. They hold up well when cooked and have a nice balance of sweetness and tartness. Make sure to slice the apple thinly so it cooks through.

Olive Oil & Butter

A combination of olive oil and butter gives a nice balance of flavor and helps to brown the chicken perfectly.

You can use any oil you like with the butter – the oil helps keep the butter from burning.

Onion

Thinly sliced onion adds a bit of sweetness and depth to the sauce. I like to use yellow onion but you can also use red onion, or any variety of sweet onion. Shallots are also a good choice.

Dry White Wine

The wine is used to deglaze the pan and adds a lovely acidity to the sauce. If you don’t have any on hand, you can use extra chicken broth, but the wine really enhances the flavor.

Chicken Broth

This forms the base of the sauce, adding richness and moisture. I go for a good quality broth here.

Maple Syrup

A little bit of maple syrup brings out the sweetness in the apples and adds a subtle fall flavor to the dish.

Apple Cider Vinegar

This gives the sauce a bit of tang and helps balance the sweetness from the maple syrup. It also adds a nice depth of flavor.

Whole Grain or Dijon Mustard

Either mustard works well here. It adds a bit of sharpness to the sauce, complementing the other flavors nicely.

Fresh Rosemary

Rosemary brings a woodsy, aromatic note that pairs perfectly with the apple and brie. If you don’t have fresh rosemary, you can use a small amount of dried rosemary instead. Fresh or dried thyme is another good option for a different flavor.

Step by Step Instructions

1. Start by patting the chicken breasts dry, then place them on a cutting board. Carefully create a pocket in each one by slicing horizontally into the breast with a sharp knife, making sure to stop before cutting all the way through the back or sides. Season both the inside and top of the chicken with salt and black pepper.

1. Next, divide the brie slices evenly between the two pockets, stuffing them inside along with 3-4 thin slices of apple per chicken breast. If you’d like, you can secure the pockets with toothpicks to keep everything in place, especially if you’re using a cheese other than brie which holds it’s shape pretty well when melted.

1. In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and sear them until they are nicely browned on both sides, about 2 minutes per side. The chicken shouldn’t be fully cooked at this stage. Transfer the chicken to a plate and cover it to keep warm.

1. Return the skillet to medium heat and add the onions. Cook for 2-3 minutes until they start to soften and brown. Add the remaining apple slices, season with a pinch of salt, and continue to cook until both the apples and onions are lightly browned, which should take another 2 minutes or so.

1. Pour the wine into the skillet to deglaze the pan, using a wooden spoon or silicone spatula to scrape up any browned bits from the bottom. Allow the wine to reduce by half.

1. Sprinkle the flour over the apples and onions, stirring until the flour is fully incorporated and there are no white streaks, about 1 minute.

1. Now, stir in the chicken broth, maple syrup, cider vinegar, mustard, and rosemary. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes. Taste the sauce and adjust the seasoning with salt and pepper if needed.

1. Finally, return the chicken, along with any accumulated juices, back to the pan. Cover and simmer until the chicken is cooked through, about 8-10 minutes longer, or until the internal temperature reaches 165°F. Remove the rosemary sprigs before serving.

Storage Instructions

If you have leftovers, let the apple brie stuffed chicken cool completely before storing. Place the chicken in an airtight container and refrigerate for up to 3 days. To reheat, place the chicken in a skillet over medium heat, adding a splash of chicken broth or water to keep it moist. Cover and heat until warmed through.

If you want to freeze the cooked chicken, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight before reheating as indicated above.

Serving Suggestions

• This Apple Brie Stuffed Chicken pairs wonderfully with these sauteed carrots, maple roasted Brussel sprouts, and maple roasted sweet potatoes!
• You can also serve this with a fall-themed salad like this kale pomegranate salad, roasted sweet potato salad, or apple pecan salad, ancient grains salad or pear and arugula salad.
• Serve with a side of wild rice, quinoa, or creamy mashed potatoes to soak up the delicious sauce.
• A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors of this dish beautifully.