Apple-Stuffed Chicken with Maple-Dijon (Poulet Farci)
This apple stuffed chicken recipe is one of my favorite one-pan dinners because it’s simple, elegant, and full of flavor. Juicy skinless chicken breasts are filled with crisp Granny Smith apple slices, shards of cheese, and herbs, then baked in the oven until golden brown and drizzled with a maple-dijon sauce. It’s the kind of meal that feels worthy of Sunday dinner yet easy enough for busy weeknights.
Chicken Stuffed with Apples
If you’ve never tried an apple stuffed chicken recipe before, you’re in for such a treat. This dish is the perfect balance of comfort food and French-inspired elegance.
By tucking crisp Granny Smith apple slices and cheese into simple skinless chicken breasts, you end up with a flavorful pocket of sweet and savory goodness that feels special but doesn’t take much effort.
I love that this is a one-pan dish; you sear the chicken in a large skillet until golden brown, then slide the pan straight into the oven to bake.
The result is tender chicken with a juicy apple and cheese stuffing that’s finished with a drizzle of maple-dijon sauce. It’s a weeknight chicken recipe that feels like it belongs on a bistro menu.
Can you stuff a chicken with apples?
Absolutely. In fact, that’s what makes this apple-stuffed chicken breast such a standout.
Instead of filling the pocket with spinach or mushrooms (like the French often do for a chicken roulade), I nestled in hand-picked apple slices with Gruyere cheese.
The sweet-tart apples balance the salty cheese beautifully, creating a stuffing mixture that turns an ordinary chicken recipe into something special.
Do chicken and apple go together?
Yes, chicken and apple are a classic pairing, and this dish proves it. If you’re dubious, just take a look at Chicken Normandy, a very popular French dish of chicken cooked with apples!
The sweetness of the apple slices plays perfectly against the savory notes of the chicken, butter, and herbs.
The herbes de Provence add an earthy touch, while the maple-dijon sauce brings the whole dish together with its combination of tangy Dijon mustard and sweet maple syrup. It’s that sweet-salty flavor combination that makes every bite memorable.
How to stuff chicken with apples?
Stuffing chicken is easier than you might think. Place the chicken breasts on a cutting board and use a sharp knife to cut a slit into the thickest part to form a pocket.
With a spoon, tuck in thin apple slices and cheese. Gruyere, cheddar, or even brie work well. Secure the pockets with toothpicks if necessary. When baked, the juices mingle with the stuffing, infusing the chicken with flavor.
How to cook full stuffed chicken?
Pour olive oil into a cast-iron pan (or another oven-safe pan) and warm it over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the pan and sear each side for 3 to 5 minutes until golden brown.
After both sides are browned, transfer the pan to the oven and allow the chicken to bake for about 25 minutes, or until the internal temperature reaches 165°F and the juices run clear. Let the chicken rest in the pan while you prepare the maple-dijon sauce, which brings all the flavors together.
How long does a stuffed chicken take in the oven?
For individual stuffed chicken breasts, the bake time is about 25–30 minutes in a 375°F oven. You’ll know it’s done when the juices run clear, the outside is golden brown, and a thermometer inserted into the thickest part of the meat reads 165°F.
While the chicken bakes, you can whisk together the maple-dijon sauce in a small bowl, making the perfect finishing touch.
When I tell you this apple-stuffed chicken is de-lish, I’m saying it with an extra emphasis on the delicious part. First of all, you get a wonderful combination of sweet and salty with the apple slices and gruyere.
Apple-Stuffed Chicken with Maple-Dijon
Baked chicken breasts stuffed with apple slices and gruyere cheese.
Ingredients
- 2 large chicken breasts, with skin
- 1/2 a large apple, cut into thin half-moon slices
- 1 oz gruyere cheese, cut into shards/slices
- 1 tsp herbes de provence
- salt and pepper
- 1 tbsp olive oil
for the sauce
- 2 tbsp dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 375°F. Use a sharp knife to horizontally cut into each chicken breast to create a pocket. The chicken breast should be in the shape of a taco shell. Don't completely split the breasts in half, but do cut deep enough so that you have room to stuff the breasts.
- Add a generous pinch of salt to both sides of the breasts, as well as a small pinch of freshly ground pepper. Add 1/4 tsp of the herbes de provence to each side of the breasts.
- Place 4 to 5 thin apple slices into the pockets of the breasts. Place the cheese on top of the apple slices. Poke a toothpick or small wooden skewer into the edges of the chicken breasts to keep the pockets pinned closed.
- Pour the olive oil into a cast-iron pan (or other oven-safe pan), and warm the pan over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the pan. Brown each side for 3 to 5 minutes.
- Transfer the pan to the oven and allow the breasts to bake for approximately 25 minutes, until cooked through. Let the chicken breasts rest in the pan while you prepare the sauce.
- Whisk the dijon and maple syrup together until combined. Remove the wooden toothpicks/skewers and plate the chicken breasts. Pour the maple-dijon sauce over the chicken breasts. Serve with your choice of side.
Nutrition Information:
Yield: 2 Serving Size: 2 ServingsAmount Per Serving: Calories: 202
This looks wonderful and I plan to add it to our menu very soon. One quick question: do you call for skin-on chicken breasts to keep the meat moist? Is there another reason? I’m wondering if anyone has made the dish using skinless chicken breasts. Thank you!
The skin will provide more chicken flavor and protect the meat from over cooking. Once ready to serve, you can peel the skin off but it is really tasty.
Hi Amy, that’s exactly it. The skin helps keep the breast moist. You can definitely do it without skin, but just be checking on the chicken to make sure it doesn’t dry out. If you do use skin, you can peel off the skin after as well. 🙂
I made this today for a pot luck tonight. I had thighs already marinating over night in a yogurt and herb mixture. Onion flakes, garlic powder, salt and pepper. It was a challenge with the thighs but I pounded them out a bit prior to the marinade. I stuck with the taco fold, gala apple and topped with Costal Cheddar. The house smells fantastic. Definitely making these again.
I too enjoy a sweet-savory combination but my family does not. What can I substitute for the maple syrup to make the Dijon sauce? Blessings to you in Paris!
Hi Olga! Instead of this sauce, you could do a dijon cream sauce, as showcased in my steak diane recipe. Hope you and the family enjoy! 🙂
This is absolutely delicious! Not only did it satisfy my sophisticated palate family but it also fulfilled my mantra of being easy & healthy! Perfect for a Tuesday night or special enough for a dinner party and no one has to know you didn’t slave all day. I am passing on your blog and this recipe to my social media as they need you! Thank you so much – am going to play with changing out some of the ingredients like maybe try pear with blue cheese or sun dried tomatoes with a goat cheese too.
Thank you so much, Cindi! I so appreciate the kind feedback! If you’re sharing the blog, please feel free to share the membership too (frenchculinaryexperience.com/membership) for anyone who may want more detailed step-by-step visuals 🙂
OMG! So delicious and easy to make. Will add this to my meal rotation. Thank you!
Woohoo! This is one of my favorites! Glad you’re going to be adding to your menu 🙂 Thank you!
This looks amazing!! But I absolutely hate herbs de provence, is there anything I can substitute with? Thanks!!
Hi Lori! Thanks for the kind feedback. 🙂 Do you hate the dried herbs or the actual herbs themselves? If you don’t like the dried version, then you could use some fresh thyme and rosemary finely chopped. If you don’t like those herbs (dried or fresh), but you want to go beyond a salt and pepper seasoning, I would recommend using one of those grill seasoning mixes by McCormick (be it chicken, steak, or vegetable seasoning). Those usually have great flavor!
Thank you for the suggestions. It’s the lavender in the herbs de provance I don’t like so I will try using other seasonings, just wasn’t sure if one would be better than the other. I will be trying this recipe this weekend.
No problem, Lori! Hope you enjoy! <3
are you using bone or deboned chicken?
Hi James! I am using deboned chicken for this recipe. 🙂
I love dishes like this that look like you worked all day, but really have simple prep. Elegant enough for a dinner party and these flavors! And I like the way you think – pop it in the oven and sip on a glass of wine while you wait. 🙂
I LOVE dishes that combine sweet and savory! Especially with the sweet comes from fruit! Through in the maple-Dijon on top of all that, and you’ve got some serious flavors going on in this dish!
Thanks, Kathleen! 😀 I’m a big fan of sweet and savory too! 😉