One of the reasons why I love one-pan dinners is for the simple fact that they’re usually really easy. Not every dinner can be as carefully planned out and cared for as Sunday night dinner.
That said, why should I eat something mediocre on the weeknights just because I don’t have as much time to cook as I do on the weekends? It doesn’t have to be that way, and meals like this apple-stuffed chicken with maple-dijon sauce prove it.
This is the kind of dinner that takes 10 minutes of hands-on prep, and another 25 minutes of you just sipping your wine as it bakes away in the oven.
The French often stuff their chicken with various produce as well, sometimes with spinach or mushrooms. The literal translation of stuffed chicken is poulet farci, and that’s what you’ll find listed on some French menus.
This apple-stuffed chicken is just as any good French poulet farci. Instead of stuffing the chicken breast with épinards (spinach) or champignons (mushrooms), I nestled in slices of hand-picked apples with shards of gruyere cheese.
I seasoned the outside of the apple-stuffed chicken breast with a sprinkling of herbes de provence, then drizzled a maple-dijon sauce on it before serving.
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.
The herbes de provence provide that wonderful touch of earthiness, and the maple-dijon at the end just turns up the volume by making this dinner truly delectable. The sauce has that notable kick from the dijon, but it’s also subdued into a palatable experience from the sweetness of the maple syrup.
You can make this apple-stuffed chicken for one, for two, or for a whole table of guests, really. All it requires is a small handful of simple ingredients and minimal effort to make this spectacular fall dinner.
- 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
- 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 Servings
Amount Per Serving: Calories: 202