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!
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