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apple chicken recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This creamy apple-sage stuffed chicken recipe features boneless chicken breasts filled with a savory-sweet mixture and topped with a reduced apple cider glaze, perfect for a cozy fall meal.
Ingredients
- 4 boneless, skinless chicken breasts (~6–7 oz each)
- 1 medium Honeycrisp or Fuji apple, finely diced
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 3 tablespoons fresh sage, chopped
- 1 cup unsweetened apple cider
- 1/2 cup low-sodium vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper, divided
Instructions
- Prep and Season Chicken: Pound chicken breasts to 1/2 inch thickness. Season both sides evenly with 1/4 tsp salt and 1/8 tsp pepper.
- Prepare Apple Filling: Sauté diced apple and minced shallot in 1 tablespoon oil over medium heat for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more, then remove from heat. In a small bowl, combine the cooled mixture with softened cream cheese, chopped sage, remaining salt, and pepper.
- Stuff Chicken Breasts: Lay each pounded breast flat and spoon 2-3 tablespoons of filling onto one end. Roll tightly, tucking in the sides to fully enclose the filling, and secure with 1-2 toothpicks if necessary.
- Sear and Bake: Preheat oven to 375°F (190°C). Add remaining oil to an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts seam-side down for 3-4 minutes per side until golden brown. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches 165°F (74°C) internal temperature.
- Rest and Glaze: Remove chicken to a cutting board, remove toothpicks, and let rest for 5 minutes. While chicken rests, add cider, broth, Dijon, and brown sugar (if using) to the skillet, scraping up browned bits. Bring to a simmer, then whisk in cornstarch slurry constantly until sauce thickens and becomes glossy (about 1-2 minutes).
- Serve: Slice chicken breasts on the diagonal to display the filling. Plate slices, drizzle generously with the cider glaze, and garnish with fresh sage leaves.
Notes
For best results, soften cream cheese to room temperature before mixing. Ensure you mix cornstarch thoroughly with cold water to avoid lumps in the glaze. Rest the cooked chicken for 5 minutes before slicing to keep it tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sear and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg