Cheddar and Apple Stuffed Chicken with Apple Cider Gravy

Cheddar and Apple Stuffed Chicken with Apple Cider Gravy

This chicken breast recipe, Cheddar and Apple Stuffed Chicken, is a favorite fall dinner! Perfect for Sunday supper or an elegant dinner party with friends!
Course Entree, Main, Main Course
Cuisine American
Keyword apple, cheese, chicken, dinner, gravy, main course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Author Heather H. of Kitchen Concoctions:


Cheddar and Apple Stuffed Chicken Breasts:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup shredded sharp cheddar cheese
  • 1 medium Granny Smith or Fuji apple, peeled and diced small
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon each kosher salt and black pepper, divided
  • 4-8 to othpicks
  • 1 tablespoon grape seed, coconut or canola oil

Apple Cider Gravy:

  • 2 tablespoon unsalted butter
  • 2 tablespoon unbleached all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup apple cider or apple juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon each kosher salt and black pepper


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and spray foil with cooking spray. Set aside.
  2. Using a sharp knife, cut a pocket horizontally into each chicken breast, making sure not to cut all the way through. Set aside.
  3. In a small mixing bowl, stir together cheese, diced apples, lemon juice, dried sage, oregano, thyme and ¼ teaspoon each salt and black pepper. Spoon approximately 2-3 tablespoons of the apple mixture into the pocket cut into each chicken breast. Use 1-2 toothpicks to secure opening in chicken.*

  4. Season chicken generously with remaining salt and black pepper. Set aside and repeat stuffing process with remaining chicken breasts and filling.
  5. In a large skillet, heat oil over medium-high heat. Place two stuffed chicken breasts into the hot skillet and cook for 2-3 minutes, or until golden brown. Using tongs or a spatula, carefully flip chicken over and cook for an additional 2-3 minutes, or until the other side is golden brown. Transfer pan seared chicken to prepared baking sheet. Repeat searing process with remaining chicken.
  6. Once all chicken has been seared on both sides, bake in preheated 375-degree F oven for 20-25 minutes, or until cooked through and no longer pink.
  7. Meanwhile, add butter to the skillet and melt over medium heat. Once butter is melted whisk in flour, whisking constantly until a thick, golden roux is formed, about 2-3 minutes. Whisking constantly, whisk in chicken broth and apple juice. Cook, stirring occasionally until sauce has reduced, about 3-5 minutes.
  8. Stir in mustard, apple cider vinegar, salt and black pepper. Cook for an additional 2-3 minutes.
  9. Serve cheddar and apple stuffed chicken with Dijon pan gravy.

Recipe Notes

*Remove toothpicks prior to serving.

Recipe adapted from Iowa Girl Eats