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Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce

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Juicy chicken breasts stuffed with crisp apple, sharp cheddar, and aromatic herbs, finished with a tangy-sweet apple-Dijon pan sauce for a quick and elegant fall-inspired dinner.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Searing and Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 1 small apple, peeled and finely chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dried thyme, plus a pinch divided
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup gluten-free flour or all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup no sugar added apple juice
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons apple cider vinegar (or rice vinegar)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with foil and lightly coat with nonstick spray.
  2. Cut a horizontal pocket into each chicken breast without slicing all the way through.
  3. In a small bowl, combine apple, cheddar, lemon juice, 1/2 teaspoon thyme, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to mix.
  4. Stuff each chicken breast with the apple-cheddar mixture. Secure with toothpicks if needed.
  5. Mix flour with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of thyme. Dredge each stuffed breast in the flour mixture, shaking off excess.
  6. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes on one side until golden, then 3–4 minutes on the other side.
  7. Transfer chicken to prepared baking sheet and bake 5–7 minutes until internal temperature reaches 165°F (74°C).
  8. Prepare pan sauce in the same skillet: add chicken broth, apple juice, Dijon mustard, apple cider vinegar, and remaining thyme. Boil and reduce 5 minutes until slightly thickened.
  9. Remove toothpicks, plate chicken, and spoon warm apple-Dijon pan sauce over the top before serving.

Notes

  • Substitute white cheddar or gouda for sharp cheddar.
  • Add finely chopped fresh rosemary or sage to the filling for extra flavor.
  • Mix in 1 tablespoon toasted walnuts for added texture.
  • For a creamier sauce, whisk in 1 tablespoon unsalted butter at the end.
  • Substitute pear for apple for a sweeter filling.
  • Store leftovers in an airtight container in the refrigerator up to 3 days; keep sauce separate if possible.
  • Reheat in a 325°F oven 10–15 minutes or gently in a skillet with a splash of chicken broth.

Nutrition

Find it online: https://savorymomskitchen.com/apple-cheddar-stuffed-chicken-with-apple-dijon-pan-sauce/