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.
This looks really good – I love apples with cheddar (apple pie isn’t apple pie without a nice wedge of 5 year aged Balderson cheddar!). I’d be tempted to add some shallots into the pan sauce because I’m shallot obsessed, but this looks like a really delish recipe – thanks for posting it!
This looks amazing! What kind of white wine did you use for the Sangria? I think I found what to bring to Easter brunch.
My friend made it, but I think it was pinot grigio!
This looks delicious and like it’s not that hard to make. That’s a perfect combo for me!
Also- Lincoln is so adorable! What a happy baby!
Thanks for the recipes! I discovered your blog a few weeks ago and have found several yummy recipes. I am from IA (now living in MN), so it’s nice to see a fellow Iowan!
YUM! And with using dried herbs there’s actually a chance that I can make this on the regular!
Love this recipe and totally going to try it out. Lincoln is so adorable by the way!
This looks delicious! When I ate meat I was never a huge fan of chicken because it was always so dry to me, I feel like this mustard sauce could have remedied that for me!
These look perfect! BTW, Ben’s Beef Stew is a staple in our house, it’s awesome!
Yumm! I love the combos of apple and chicken and apple and cheddar, but haven’t really tried all three together before. It’s always nice when recipes are comprised of ingredients that we usually have on hand, so no trips to the store needed! Adorable hat for Lincoln, btw!
This chicken looks amazing. I have to admit I’ve never stuffed a chicken myself, but it’s high time I try :)
Stuffed chicken recipes are always so so good! I think I’ll try this with goat cheese instead of cheddar. Look amazing!
Love these flavors!
Looks so delicious! And sauce sounds just fantastic!