This Sheet Pan Apple & Brie Stuffed Chicken is elegant enough for a special occasion, but easy enough to whip up for a no-fuss weeknight meal. Plus, it’s all cooked on one pan… meaning minimal clean-up required!
Life hacks are all the rage lately. And honestly, there’s never been a trend I could get behind more. After all, who isn’t looking for ways to save time, money (and their sanity) in today’s crazy hectic world?
But if there’s one thing I love more than life hacks, it’s food hacks (shocking, I know). From one-pot meals to overnight oats in nearly empty nut butter jars, I’m all about maximizing flavor with minimal effort. Oh, and reducing those pesky things called dirty dishes because.. ain’t nobody got time for that.
Which brings me to my latest obsession: sheet pan meals. I mean, come on – a full meal cooked on one pan in about 30 minutes? Sign. Me. Up.
But as much as I love the convenience of this meal, I just might love the taste even more. If you’ve ever had the apple and brie combo, then you know what I’m talking about. Tart, crisp granny smith apples paired with creamy, melty brie? I DIE. Toss some peppery arugula and a dijon marinated chicken breast into the mix and you have yourself one heck of a restaurant-quality meal – but for a fraction of the cost! Now there’s a life hack for ya.
And then there’s those perfectly roasted veggies… I used a combination of sweet potatoes, russet potatoes, and brussels sprouts and absolutely adore the color and flavor they bring to this dish, but feel free to substitute with any other veggies you’d like (just be sure they’re all cut around the same size so that they cook evenly and take about the same amount of time as the chicken). There’s nothing more disappointing than burnt veggies.
Bottom line: I’m mildly obsessed with this meal. It’s elegant enough for a special occasion, but easy enough for a no-fuss weeknight dinner. Plus, if you line your baking sheet with parchment paper or non-stick foil, you’ll essentially be scot-free of dirty dishes. It doesn’t get much better than that, people.
Sheet Pan Apple & Brie Stuffed Chicken
Say goodbye to dirty dishes with this Sheet Pan Apple & Brie Stuffed Chicken! Tart, crisp granny smith apples, creamy brie, and peppery arugula are stuffed inside a lemon dijon marinated chicken breast and baked alongside a combination of potatoes and veggies for a full meal that's ready in 30 minutes.
- For the marinade:
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1 1/2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 1/2 tbsp fresh thyme, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- For the chicken & veggies:
- 2 large boneless, skinless chicken breasts (16oz total)
- 1/2 lb potatoes, chopped
- 1/2 lb brussels sprouts, halved
- 1/2 tbsp olive oil
- 1/2 tbsp fresh thyme, chopped
- salt and pepper, to taste
- 2 oz Brie, divided
- 1/4 cup arugula, divided
- 1/2 small Granny Smith apple, thinly sliced and divided
- Combine all marinade ingredients (garlic, 1 tsp olive oil, Dijon mustard, lemon juice, 1 1/2 tbsp thyme, 1/2 tsp salt, 1/2 tsp pepper) in a gallon-size ziplock bag. Add chicken to ziplock bag and gently toss to coat. Place in refrigerator overnight (or at least 4 hours) to allow chicken to marinade.
- Once chicken has marinated and you're ready to cook, preheat the oven to 425 F and line a large baking sheet with parchment paper.
- Toss potatoes and brussels sprouts with 1/2 tbsp olive oil and 1/2 tbsp chopped thyme. Season with salt and pepper to taste. Arrange veggies in a single layer on a baking sheet, leaving a space in the center of the pan for the chicken.
- Remove chicken from ziplock bag and transfer to cutting board. Discard marinade.
- Place the palm of your non-dominant hand on top of one chicken breast and gently apply pressure pressure. Use a sharp knife to make a horizontal lengthwise slit along the side of the breast, being careful not to cut all the way through the breast. Open the breast up so that it resembles a butterfly (or a book- whichever analogy works for you). Repeat with the other breast.
- On one side of the chicken, lay out half of your apple slices. Top with half of the brie and half of the arugula. Carefully fold the other side of the chicken back over on top of the filling (aka "close the book"). Place 2-3 toothpicks through the chicken to secure. Repeat this process with the other chicken breast.
- Carefully transfer both chicken breasts to the center of the baking sheet.
- Bake for 20 minutes. Remove from oven, flip potatoes and brussels sprouts, and return to oven. Bake an additional 8-10 minutes, until chicken reaches internal temperature of 165 F.
Prep/cook times do not reflect the time required to marinate chicken.