Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 4 oz Brie cheese (rind trimmed, cut into 1/2-inch slices)
- 1 small Honeycrisp or Granny Smith apple (cored and thinly sliced)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey or maple syrup (optional, for glaze)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place the chicken breasts on a cutting board and, using a sharp knife, carefully slice a deep pocket into the side of each breast without cutting all the way through (butterflying). Season the chicken breasts both inside and out with the kosher salt, black pepper, and dried thyme.
- Step 2: Stuff each chicken pocket evenly with the Brie slices and apple slices, pushing the filling deep into the pocket. Use 1 or 2 wooden toothpicks to securely close the opening of the stuffed chicken breasts, ensuring the filling is completely enclosed.
- Step 3: Melt the butter in a large oven-safe skillet (cast iron works best) over medium-high heat. Once the butter foams, place the stuffed chicken breasts in the skillet. Sear the chicken for 2-3 minutes per side until beautifully golden brown, creating a crispy exterior crust.
- Step 4: Remove the skillet from the heat. If using, brush the tops of the chicken breasts lightly with honey or maple syrup. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling.
- Step 5: Carefully remove the skillet from the oven and allow the chicken to rest for 5-7 minutes before serving. Before plating, remember to remove and discard all toothpicks.
Notes
- Store leftover cooled chicken in an airtight container in the refrigerator for up to 3 days; the brie stuffing is best when consumed quickly after cooking.
- To reheat leftovers, skip the microwave and use a 350°F (175°C) oven for about 10-15 minutes, which helps the cheese melt smoothly without becoming oily.
- This rich, sweet, and savory dish pairs beautifully with a simple, peppery arugula salad dressed with lemon and olive oil, or creamy mashed potatoes.
- Secure the stuffed pocket tightly with toothpicks before searing to guarantee the rich Brie and apple filling remains perfectly enclosed and doesn't leak out during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American