Sheet Pan Apple and Brie 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 potatoes and veggies for a full meal that's ready in 30 minutes.
Servings: 4 servings
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 425 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.