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!
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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.
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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.
Looking for more easy, simple dinner recipes?
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One Pot Pumpkin Ricotta Pasta with Spicy Italian Sausage
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Sheet Pan Apple and Brie Chicken
Ingredients
For the marinade:
- 2 tablespoons lemon juice about 1/2 lemon
- 2 cloves garlic minced
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon fresh thyme chopped
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the chicken and veggies:
- 4 boneless skinless chicken breasts
- 1 pound brussels sprouts halved
- 1 pound sweet potatoes chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme chopped
- salt and pepper to taste
- 4 ounces Brie divided
- 1/2 cup arugula divided
- 1 small granny smith apple thinly sliced, divided
Instructions
For the marinade:
- Combine all marinade ingredients in a gallon-size ziplock bag. Add chicken and toss gently to coat. Place in refrigerator overnight (or at least 4 hours) to allow chicken to marinade.
For the chicken and veggies:
- Preheat the oven to 425Â degrees F and line a large baking sheet with parchment paper. Toss potatoes and brussels sprouts with olive oil and thyme. Season with salt and pepper to taste. Arrange veggies in a single layer on two baking sheets, leaving space in the center of each pan for the chicken.
- Remove chicken from ziplock bag, transfer to cutting board, and discard marinade. Place the palm of your non-dominant hand on top of one chicken breast and gently apply pressure. Using a sharp knife, 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 and repeat with remaining chicken breasts.
- Divide the apple slices amongst the chicken breasts and top with brie and arugula. Carefully fold each chicken over and place 2-3 toothpicks through the chicken to secure the filling in place. Repeat with remaining chicken breasts.
- Transfer stuffed chicken to the center of the baking sheets and 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.
I don’t think there’s a better flavor combination than apple and brie…YUM!
Couldn’t agree more! I’m such a sucker for that combo!
Bree is one of my fav cheeses- it sounds incredibly delicious in this recipe!
UM THIS IS AMAZING looks so delicious!
Mmmm…. apple, brie and all that good seasoning. Sounds like a delicious dish!
Clients are always asking me for quick one pan dinners and this one is fantastic!
Ummmm… going to be trying this. I love sheet pan dinners and stuffed brie chicken sounds amazing.
I love sheet-pan meals! I might try doing a roulade variation with this recipe by hammering the chicken thin and adding the ‘stuffing’ in a thin layer before rolling up and securing with kitchen twine.
What a quick and delicious looking dinner! Love the one pan concept. Thanks for sharing! Pinned.
Thanks, Susan! Sheet pan meals are definitely one of my go-to’s on busy weeknights (plus, the fewer dishes, the better!)
What a great chicken dish for fall. Pinned to my Chicken Winnders board!
Thanks, Mona! It’s such a cozy fall meal 🙂
Do you leave the rind on the Brie or remove before using?
Hi Adele,
Good question! It’s all a matter of personal preference. The rind is totally edible (and very flavorful), but it’s not going to melt and provide that same creaminess as the inside of the brie will. I usually leave a little bit of the rind on, but try to avoid big chunks of rind because I’m all about that creamy cheesy inside 🙂 Hope that helps!