Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce is a luscious, fall-inspired dinner recipe that comes together in minutes.
I’ve got a luscious and fancy-looking, fall-inspired chicken dinner recipe to share with you that — shhh — takes less than 20 minutes to cook.
Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce looks and sounds impressive and elegant, though you and I know it’s a cinch to whip up!
Chicken breasts are stuffed with a fresh apple, cheddar, and herb mixture then pan fried and roasted in the oven to finish cooking through. While the chicken’s in the oven, the pan drippings are combined with a few fridge and pantry staples to create a luscious, spoon-drink-worthy pan sauce.
It’s insanely delicious. Like a cheese board stuffed inside a perfectly seasoned chicken breast.
You’re going to want to make this fall-flavored dish ASAP!
Start by cutting pockets into chicken breasts. Using a sharp knife, cut into the chicken horizontally being careful not to cut all the way through.
Next get the stuffing ready.
In a small bowl add a chopped apple, shredded cheddar cheese, fresh lemon juice, dried thyme, dried oregano, salt, and pepper then stir to combine.
Stuff 1/4 of the mixture into each chicken pocket then close ’em on up.
Feel free to use a toothpick to help lock in the the stuffing, though you don’t have to, and the cheese helps seal everything in.
Next combine gluten free flour (or AP flour if not GF) a pinch of dried thyme, plus lots of salt and pepper in a shallow dish.
Dredge both sides of the chicken into the mixture then tap any excess off. This step not only gives the chicken a nice coating on the outside, but also helps thicken the apple-dijon pan sauce.
Time to cook! Heat extra virgin olive oil in a large skillet over medium-high heat then add the chicken and saute for 4-5 minutes or until golden brown on one side. It’s ok if the chicken is still a bit pink on the inside as it will finish cooking in the oven.
Flip the chicken then saute for another 3-4 minutes or until golden brown, then transfer the chicken to a half sheet pan and bake at 375 degrees for 5-7 minutes, or until cooked all the way through.
While the chicken’s in the oven, get that crazy-good pan sauce ready!
Crank the heat to high then add chicken broth, no sugar added apple juice, Dijon mustard, apple cider vinegar (could use rice vinegar,) and a pinch of dried thyme to the skillet.
Whisk to combine then let the sauce boil until thickened and reduced, about 5 minutes. Taste then add salt and pepper if necessary.
Plate the chicken then drizzle the luscious sauce on top!
This chicken is so fabulous. The apples retain a little bite and you can never go wrong with the classic apple + cheddar combo.
The herbs add a touch of elegance and I’m telling you, that pan sauce…to die for! Enjoy!
Ingredients
- 4 chicken breasts, ~2lbs
- 1 small apple, peeled and chopped small
- 1/2 cup shredded sharp cheddar cheese
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried thyme + a pinch, divided
- 1/4 teaspoon dried oregano
- salt and pepper
- 1/4 cup gluten free flour
- 2 Tablespoons extra virgin olive oil
- 3/4 cup chicken broth
- 1/2 cup no sugar added apple juice
- 2 Tablespoons dijon mustard
- 1-1/2 teaspoons apple cider vinegar, could use rice vinegar
Directions
- Preheat oven to 375 degrees then line a half sheet pan with foil and spray with nonstick spray. Set aside.
- Using a sharp knife, cut a pocket horizontally into each chicken breast then set aside.
- In a small mixing bowl, add apples, shredded cheese, lemon juice, 1/2 teaspoon dried thyme, dried oregano, salt, and pepper then stir to combine and stuff 1/4 of the mixture into each chicken breast pocket. Close with toothpicks if desired.
- Heat extra virgin olive oil in a large skillet over medium-high heat. Combine flour, salt, and pepper in a shallow dish then dredge chicken breasts in mixture, tapping excess flour off. Place chicken into skillet then saute until golden brown on one side, 4-5 minutes. Flip then saute until other side is golden brown, 3-4 minutes and then transfer chicken to preparedbaking sheet and place into the oven to finish cooking through, 5-7 minutes.
- Meanwhile, add chicken broth, apple juice, dijon mustard, apple cider vinegar, and a pinch of dried thyme to skillet then increase heat to high. Cook until sauce has reduced, about 5 minutes, then taste and add salt and pepper if necessary. Plate chicken then drizzle with pan sauce.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi Kristin, I just wanted to thank you for this incredible recipe. I’ve made it twice now and it’s my husbands favorite dish (and mine!). It is so easy, but with your excellent instructions on cooking times, etc. It has turned out perfect and the chicken is so tender and moist! Thank you again – LOVE your recipes!
I am so thrilled to hear this, Jodi!! So glad it with a hit with you both. I so appreciate your feedback and recipe star rating!
We are going to have this one evening this week. Any ideas on sides to pair with it? We would need a starch(husband is a meat & potatoes man) and definitely a veg for the kiddos! Your son is adorable btw!!
Roasted asparagus or steamed broccoli for the veg, and mashed sweet potatoes (or regular) would be great on the side! OR for a really easy carb option, you could do garlic bread!
Tried this for dinner last night. Another hit! It was super easy to make, only thing I ran into was that my chicken breasts took quite awhile to cook in the oven (they were pretty big though). Everything turned out really well and I have yet another recipe in my aresnal. Thanks for another winner!
Is there anything you can sub for the apple juice?? I have everything but don’t want to go out and buy apple juice just for 1/2 cup. Looks great!!!!
Hi Mary! I’d probably just use chicken broth instead!
Another great recipe, and it didn’t require a trip to the grocery store! 1. I didn’t have apple juice so I used 1/2 c sweet white wine in the sauce, and 2. had some leftover apple/cheese stuffing and threw it right into the sauce. It was perfect, easy, and the bf loved it! Served with a kale salad. Thank you!
Sorry to digress from the very good recipe at hand, but what a great looking kid!!
Made this for dinner tonight and OhEmGee, it was so good! While cooking, I had my 8 month old in her high chair in the kitchen with me. I gave her some cut up apples and some shredded cheese and she was a happy camper. I made 2 tweaks 1) used apple cider instead of juice and 2)used beer instead of broth (since I was out or broth, but we always have beer!)I served this over mashed sweet potatoes and the flavors blended beautifully. I called my Mom after dinner and will be sharing the recipe with her. My Dad loves apples with cheese, he always says “apple pie without some cheese, is like a hug without a squeeze”. Thanks for another GREAT recipe!!!
Thanks for the recipe! One of the best things i’ve ever cooked! (and easy too!) My chicken was huge so the cook time was much longer but I would definitely recommend. YUM
I just had to say, this is RIDICULOUSLY good!! We just ate it for dinner and loved it. Thank you so much for the recipe!
LOVE this recipe. Wanted to let you know that it inspired 3 more meals at my house. I made a salad with apple, grilled chicken & cheddar (added cran raisins) and used apple cider vinager & olive oil for a dressing.
Then I made a fancy grilled cheese to accompany an apple & butternut squash soup. I know you’re gluten free, but I’m sure you have *some* sort of bread, right? Anyway, I used sandwich thins, & coated on with dijon mustard. Then I topped it with an apple slice and thyme & broiled it for 2-3 min. Then I took grilled chicken (leftover from another meal) & cheddar and broiled until warmed through. Delish!
Now I have chicken, juice, bullion, mustard in a crock pot to see how that goes. Thanks!!
Oh….and I did use muenster cheese, that’s what I had, still turned out amazing!
Just made this for the fam…….I will DEFINITELY make this again!! Once a week!!!
This was delicious! The most moist chicken I’ve had in a long time. I’ll definitly be making this again!