Apple Brie Stuffed Chicken and More Pressure Cooker Joy
This elegant apple brie stuffed chicken features juicy chicken, creamy brie, and tender apples in a savory wine and rosemary pan sauce. A quick yet fancy pressure cooker meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 chicken breasts about 6 oz each, fresh and patted dry
- kosher salt
- ground black pepper
- 2 oz brie sliced about ¼ inch thick
- 1 large apple Honeycrisp or Granny Smith, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion thinly sliced
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- 1 tablespoon maple syrup
- 2 teaspoons cider vinegar
- 1 teaspoon whole grain or Dijon mustard
- 2 sprigs fresh rosemary
Instructions
Instructions
- Preheat oven to 375°F.
- Slice each chicken breast horizontally, creating a pocket.
- Season pockets with salt and pepper; stuff with brie and apple slices. Secure with toothpicks if needed.
- Heat olive oil and butter in oven-safe skillet on medium. Caramelize onions for 8–10 minutes.
- Push onions aside. Sear stuffed chicken breasts 3–4 minutes per side until golden.
- Transfer skillet to oven and bake for 15–20 minutes, or until internal temp reaches 165°F.
- Rest chicken on plate. Return skillet to stove and sprinkle flour to start roux.
- Whisk in white wine, reduce by half, then stir in chicken broth.
- Add maple syrup, cider vinegar, mustard, and rosemary. Simmer 5 minutes.
- Return chicken to skillet and simmer covered 8–10 minutes more until fully cooked.
- Remove rosemary, pour sauce over plated chicken, and serve.
Notes
To store, cool completely and refrigerate in airtight container up to 3 days. Freeze up to 2 months wrapped tightly. Reheat gently with splash of broth.