Some dinners look like they took much more effort than they actually did. This is one of them.

Tender chicken breasts, crisp apples, creamy Brie, and a little thyme come together in a simple baked dinner that feels special enough for the weekend but is easy enough to make on a weeknight.

I especially like this recipe in late summer and fall, when apples start showing up everywhere. The fruit adds just enough sweetness to balance the Brie without turning the dish into something overly rich.

And because most of the cooking happens in the oven, there isn’t much to clean up afterward.

Why You’ll Love This Recipe

• Easy enough for a weeknight
• Ready in about 35 minutes
• High in protein
• Sweet and savory
• Uses simple seasonal ingredients
• Looks impressive with very little work

Ingredients

Chicken

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and freshly ground black pepper

Apple and Brie Topping

• 2 crisp apples, thinly sliced
• 5 ounces Brie cheese, thinly sliced
• 1 small red onion, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon apple cider vinegar

Optional Garnish

• Fresh thyme
• Chopped parsley
• Freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken breasts dry. Season both sides with garlic powder, dried thyme, paprika, salt, and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken and sear for about 3 minutes per side, until lightly golden. The chicken doesn’t need to be completely cooked yet.
5. Remove the chicken temporarily and reduce the heat to medium.
6. Add the sliced onion and apples to the same skillet. Cook for 3–4 minutes, just until they begin to soften.
7. Stir together the Dijon mustard, honey, and apple cider vinegar. Return the chicken to the skillet and lightly brush the mixture over each breast.
8. Arrange the apples and onions around and partially over the chicken.
9. Place slices of Brie over each chicken breast.
10. Transfer the skillet to the oven and bake for approximately 12–15 minutes, or until the chicken reaches 165°F (74°C) internally.
11. Let it rest for a few minutes before garnishing with fresh thyme or parsley.

Sarah’s Tip

Don’t remove the rind from the Brie. It’s completely edible and helps the cheese keep some structure as it melts over the chicken.

For the apples, choose a firm variety such as Honeycrisp, Pink Lady, or Granny Smith. Softer apples can turn mushy during baking.

What to Serve With It

I’d keep the sides relatively simple because the chicken already has plenty of flavor.

Good choices include roasted broccoli, green beans, wild rice, mashed sweet potatoes, or a simple green salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat gently in the oven rather than the microwave.

FAQ