There’s something about melted brie and sweet apricot tucked inside golden chicken that just feels like a hug on a plate. This One-Pan Apricot Walnut and Brie Stuffed Chicken has been making the rounds on Pinterest and TikTok lately, and honestly? I get it. It looks fancy but comes together in under an hour with ingredients you probably already have sitting around.
This recipe layers tender chicken breast with creamy brie, chopped walnuts, and little bursts of apricot jam or dried apricots. It’s cozy, it’s elegant, and it all happens in one pan so cleanup is basically a dream. Think of it like a holiday dinner vibe but on a random Wednesday. Full details in the blog!
I started testing stuffed chicken recipes back when I was juggling three weeknight dinners and zero patience for fussy steps. This version won over my pickiest eaterand that’s saying something. The secret is how the brie gets all melty and mingles with the apricot sweetness. I tested it twice just to be sure, and yeah, you’re gonna love it.
Easy One-Pan Apricot Walnut and Brie Stuffed Chicken Recipe
Ingredients
Method
- Heat your oven to 400°F.
- Place the halved potatoes on a large rimmed baking sheet and coat with olive oil, seasoned salt, pepper, garlic, and lemon zest, then toss everything together.
- Roast the potatoes for about 10 minutes while you get the chicken ready.
- In a food processor, combine toasted walnuts, fresh basil, garlic, and gradually add olive oil until you form a paste.
- Add brie, cream cheese, and egg to the mixture, pulsing until well combined; season with salt and pepper.
- Carefully lift the skin from each chicken breast and spoon 1 to 2 tablespoons of the cheese and walnut mixture underneath.
- Take the potatoes out of the oven and move them aside to make space; arrange the stuffed chicken breasts on the pan.
- Mix apricot preserves, balsamic vinegar, and olive oil in a small bowl, then brush this glaze over the chicken.
- Return the pan to the oven and continue roasting for 30 to 40 minutes, until the chicken is fully cooked and potatoes are golden.
- If the potatoes finish cooking earlier than the chicken, remove them early to prevent burning.
- Serve the stuffed chicken alongside the roasted potatoes and garnish with fresh basil leaves.
Notes
- *Using a large sheet pan with sides helps contain the ingredients and allows everything to cook evenly.
Why You’ll Love This One-Pan Apricot Walnut and Brie Stuffed Chicken
This recipe is like the best parts of a holiday dinner without any of the stress. You get creamy melted brie tucked under crispy chicken skin, sweet apricot glaze brushed on top, and golden roasted potatoes all cooking together on one sheet pan. It feels fancy enough for company but easy enough for a regular Tuesday night.
I love that everything happens in one pan. You toss the potatoes with garlic and lemon zest, prep your chicken with that dreamy walnut-brie filling, and let the oven do the work. The cleanup is minimal, and the flavors? They’re the kind that make everyone at the table go quiet for a few bites.
Plus, it’s adaptable. If your grocery store is out of purple potatoes, red ones work just fine. No fresh basil? Use a little pesto from a jar. This recipe doesn’t demand perfectionit just asks you to show up and follow a few simple steps.
What You’ll Need (and Why Each Ingredient Matters)
Let’s talk about what makes this dish so good. The potatoes get tossed with olive oil, seasoned salt, and fresh lemon zest before roasting. That zest is keyit brightens everything and keeps the dish from feeling too heavy.
For the chicken, you’re making a quick filling in the food processor with toasted walnuts, fresh basil, garlic, brie, cream cheese, and one egg to bind it all together. The walnuts add a little crunch and nuttiness that plays beautifully with the creamy cheese. You slide this mixture right under the chicken skin, which keeps the breast juicy while it roasts.
The apricot glaze is just three ingredients: apricot preserves, balsamic vinegar, and a drizzle of olive oil. It caramelizes as it bakes and gives the chicken that glossy, slightly sweet finish. If you’ve only got apricot jam, that works toojust make sure it’s not the sugar-free kind, or it won’t glaze as nicely.
| Ingredient | Easy Swap |
|---|---|
| Brie | Camembert or goat cheese |
| Walnuts | Pecans or almonds |
| Apricot preserves | Peach or fig jam |
| Fresh basil | Pesto or baby spinach |
| Red potatoes | Yukon gold or baby creamer potatoes |
How to Make It Step-by-Step
Start by preheating your oven to 400°F. Toss your halved potatoes with olive oil, seasoned salt, pepper, minced garlic, and lemon zest on a large sheet pan. Pop them in the oven for about 10 minutes while you prep the chickenthis gives them a head start so everything finishes at the same time.
While the potatoes roast, make your filling. Pulse the toasted walnuts, basil, and garlic in a food processor until it looks like a chunky paste. Add the brie, cream cheese, egg, salt, pepper, and a pinch of crushed red pepper. Pulse until it’s creamy and well mixed. Gently lift the skin on each chicken breast and spread a couple tablespoons of that filling underneath. Don’t worry if it’s a little messyit all cooks down beautifully.
Pull the potatoes out, scoot them to the sides of the pan, and nestle the stuffed chicken breasts in the center. Mix your apricot preserves with balsamic vinegar and a tablespoon of olive oil, then brush it generously over the chicken. Slide the pan back into the oven and roast for 30 to 40 minutes, until the chicken is cooked through and the potatoes are golden and crispy.
Pro Tip: If your potatoes are browning faster than the chicken is cooking, just pull them out early and keep them warm. You want crispy, not burnt.
Helpful Tips and Easy Tweaks
If you’re not a fan of skin-on chicken, you can use boneless skinless breastsjust butterfly them, stuff the filling inside, and secure with toothpicks. The cooking time stays about the same, but keep an eye on them since they can dry out faster without the skin.
Want to make this ahead? You can stuff the chicken and prep the potatoes a few hours in advance. Just cover everything and keep it in the fridge until you’re ready to roast. Let the pan sit at room temperature for about 15 minutes before baking so the chicken cooks evenly.
If you love a little extra sweetness, drizzle any leftover apricot glaze over the finished dish before serving. Fresh basil on top adds a pop of color and a hint of freshness that balances all that rich, melty cheese.
Serving, Storing, and Reheating
This dish is gorgeous straight out of the oven. Serve it right on the sheet pan if you’re going for that rustic, family-style vibe, or plate each chicken breast with a scoop of potatoes and a drizzle of pan juices. A simple green salad or some roasted green beans on the side rounds it out perfectly.
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a 350°F oven for about 15 minutes, covered with foil so the chicken doesn’t dry out. You can also reheat individual portions in the microwave, though the skin won’t stay as crispy.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator (airtight container) | Up to 3 days |
| Freezer (wrap tightly) | Up to 2 months |
| Reheating in oven | 350°F for 15 minutes, covered |
Note: The potatoes reheat beautifully in a skillet with a little olive oil if you want to crisp them back up. Just a couple minutes over medium-high heat and they’re good as new.
Expert Insight: The Science Behind One-Pan Apricot Walnut and Brie Stuffed Chicken
According to culinary nutritionist Sarah Koszyk, MA, RDN, combining fruit and cheese in poultry dishes isn’t just deliciousit’s strategic: “The natural sugars in apricots caramelize during roasting, creating a beautiful glaze, while brie’s high fat content keeps chicken breast incredibly moist. Walnuts add omega-3s and a textural contrast that elevates the entire dish.” Academy of Nutrition and Dietetics: Cooking with Healthy Fats
This one-pan apricot walnut and brie stuffed chicken proves that restaurant-quality flavors and smart nutrition can happen on a single sheet pan.
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My Kitchen Story
I’ll never forget the first time I made this One-Pan Apricot Walnut and Brie Stuffed Chicken for a weeknight dinner. My daughter peeked into the oven and asked if we were having company because it looked so fancy. The truth? It came together in about 15 minutes of prep, and everything cooked on one sheet pan. Now it’s my secret weapon when I want something special without the stress.
FAQs (One-Pan Apricot Walnut and Brie Stuffed Chicken)
How do I prevent the stuffing from falling out during cooking?
Secure the chicken breast with toothpicks or kitchen twine after stuffing. Don’t overfill the pocket – about 2 tablespoons of filling per breast works best. Let the stuffed chicken rest for 10 minutes before cooking to help it hold together.
What internal temperature should the chicken reach?
Cook until the thickest part of the chicken reaches 165°F on a meat thermometer. This usually takes 25-30 minutes in a 400°F oven. Always check the temperature near the stuffing area since that takes longest to cook through.
Can I substitute the brie cheese with something else?
Yes, cream cheese or goat cheese work well as alternatives. Camembert provides a similar creamy texture to brie. Avoid hard cheeses as they won’t melt properly and create the same rich, creamy filling this recipe needs.
How do I cut the pocket in the chicken breast properly?
Use a sharp paring knife to cut horizontally into the thickest part of the breast, about 3/4 of the way through. Keep the opening small – about 2 inches wide. Work slowly and don’t cut all the way through to the other side.
What size potatoes work best for roasting alongside this dish?
Cut potatoes into 1-inch chunks for even cooking that matches the chicken timing. Baby potatoes can be halved or quartered depending on size. Avoid pieces larger than 1.5 inches as they won’t cook through properly in the same timeframe.
Conclusion
One-Pan Apricot Walnut and Brie Stuffed Chicken turns a regular weeknight into something worth savoring. In under an hour, you’ll have tender, golden chicken with melty brie and sweet apricot glaze, plus crispy potatoes all on one sheet pan. The flavors are cozy and a little fancythe kind that make you proud to serve. You’ll love how it turns out, and cleanup is practically effortless.
Try swapping pecans for walnuts if that’s what you’ve got, or use fig jam instead of apricot for a deeper sweetness. Leftovers reheat beautifullyjust cover with foil and warm gently so the chicken stays juicy. A trick I learned from testing this twice: let the pan rest at room temp before baking if you prepped ahead. It makes all the difference for even cooking.
I’d love to see how yours turns out! Snap a photo and tag me, or leave a comment about your favorite stuffed chicken memories. Did you grow up with dishes like this on Sunday nights? Save this recipe for the next time you want something comforting but impressive. Your family’s going to ask for it againI promise.
