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! This looks delicious and I will try it. Is it possible that you would post Ben’s recipe for Black Bean and Chicken Nachos? It sounds delicious and I am a nachos freak!
It was homemade corn tortilla chips (directions here: https://iowagirleats.com/2014/02/17/hawaiian-pulled-pork-skillet-nachos/) topped with black beans, sauteed chicken seasoned with chili powder, cumin, garlic salt, and oregano, shredded cheddar and mozzarella cheeses, green onions, black olives, and a cheese sauce made from Laughing Cow heated with sour cream and milk! :)
Totally unrelated to anything in the post but for Lincoln…I noticed that he doesn’t have any teeth yet (?). Is he 7/8 months? My little girl is 7 months old and doesn’t have any teeth (is also breastfed) and people think it’s odd that she doesn’t have any teeth. I think it’s fine because my oldest didn’t get her first tooth until 10 months. So, I feel better when I see other “older” babies with no teeth. Whew! I also want to prolong any biting episode. ;)
No teeth nor any hint of them! I think it varies greatly – I know a 5 month old with 4 teeth and had another friend whose daughter didn’t have any until she was a year and a half!
I made this last night for my son and boyfriend. They both loved it! Finishing the chicken in the oven allowed plenty of time to prepare the sauce and steam some vegetables as a side. I will be making this again. Thanks for the inspiration.
It sounds like you had the perfect weekend! I’m still waiting for a warm enough weekend where I can fire up our grill, hopefully this weekend. I love this recipe! Stuffing chicken always gives it so much more flavor, and this apple cheese combo sounds great!
That stuffed chicken looks amazing! I’ll definitely give it a try!
Ben sure looks like a happy daddy in that picture! Lincoln just keeps getting more adorable. How is that even possible ;-)
I’ve made a stuffed chicken recipe before that was really great, but for some reason I never think to make it again. Not sure why that is, but this one is so calling to me. I love the apple/cheddar combination, and especially with chicken. Yum!
Oh Yum! I play the same “Chopped” inspired game, go through the cupboards & see what recipe I can come up with with the ingredients I have! Ben did good! Can’t wait to try it!
Where did you get Lincoln’s ball cap? It is adorable!
Children’s Place!
This is going on the “make ASAP” list. It looks and sounds amazing. Can’t wait to try it out!
I love the flavor combo of chicken/apple/mustard. Hits all the right places on the palate. Thanks for sharing this awesome recipe!!
Do you think it would be good if I just did chicken with the pan sauce? Some nights I don’t think I’d have the energy for the chopping and stuffing!
Definitely!
What brand chicken breasts do you buy? They are so trim compared to anything I find at our local stores…
I usually buy Just BARE chicken!