One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.
I found the perfect dinner.
Like for anytime, any season and anywhere. It’s one of those recipes you need to know about because one, it is so easy, and two, it’s a crowd pleaser.
I mean, roasted chicken and potatoes? Yeah, CLASSIC. Add a little brie, a little basil and a little sticky apricot glaze and you have yourself the perfect chicken dinner that leaves everyone kind of in awe of the amazing meal they just had. Or well, everyone who loves chicken. But you know.
Random thought: anyone look through the photos of all the celebs at the Met Galla the other night? Is it just me or are there some seriously incredible dresses that went down that red carpet. I mean, they are more like art, but WHOA.
Thoughts? Favorite dresses??
Ok, refocus, so you guys remember when I went to Florida last month, right? You know, when I annoyingly talked about how amazing the heat and sunshine were, AND all the amazing tropical fruits… and went on and on about my obsession with fruit (sorry about that). Yeah, well the fruit talk has not really stopped…if anything it has only progressed….sorry, it’s just such a great time of year!
Besides the fruit, and a major case of the “I think I need to leave the cold and snowy mountains (currently a wet snow mix) and move to a warm, tropical place”, I did get something of value out of that Florida trip – this chicken!! Or at least the inspiration behind this chicken.
The night my family and I arrived at my grandparent’s house in Florida, my grandma had made a dish she called The First Night Apricot Chicken. Apparently my grandma made this chicken on the first night each of her many guests arrived. You see, my grandparents have five kids, who now have kids of their own. So, they get A LOT of visitors throughout the “season”. So eventually she just started calling it The First Night Apricot Chicken.
Anyway, my family and I were served this apricot chicken and we of course loved it. Now my grandma is an awesome cook, but she likes meals without like a gazillion ingredients. She is the “everyday” cook and she does it well. Like so well. In fact, I really need to take some more cues from her and learn that sometimes all you need is five ingredients…
I knew this chicken had to be something I recreated, only I wanted to put my own little spin on her recipe, which if you are wondering used a bottle of Russian dressing and jar of apricot preserves. I, of course, went on to add a handful more of ingredients and also threw in some potatoes to complete the meal.
And OK, lots of cheese! Man, maybe I have cheese issues? Nah. You can never have enough cheese.
Perhaps someday I will get her exact recipe, but today I am really excited to share my version. I can’t say it is any better, because to be honest the only similarities are the apricots and the chicken, but HER chicken dish was the inspiration for THIS chicken dish, and I have to give her a big shout out for that!
My chicken takes a little more prep work than my grandmas, but I promise it’s prep work that is worth the effort. HELLO – brie…all melty…with basil and walnuts too!!
Basically, this is one-pan apricot walnut and brie stuffed chicken. All you need to do is make a whipped brie mixture and stuff it under the skin of your chicken breast. Pretty simple. Then you just brush the chicken with a little apricot glaze and roast until golden perfection. OH, and did I mention the potatoes that get roasted all on the same sheet pan?!?! Yes, yes! Not only does this mean less dishes for you to clean, but it also means your potatoes are going to be crazy flavorful.
It’s the perfect meal to serve guests, to make on a busy night, or maybe even to make for Mom this Sunday? I mean its got brie. All moms love brie!
One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.
Course: Main Course
Keyword: apricot, brie, chicken, one pan, walnuts
It's one of those recipes you need to know about because one, it is so easy, and two, it's a crowd pleaser.
- 1 1/2 pounds small red and purple potatoes halved
- 3-4 tablespoons olive oil
- 1 teaspoon seasoned salt + 1/2 teaspoon pepper
- 2 cloves garlic minced or grated
- zest of 1 lemon
- 4 skin on boneless chicken breast
- 1/2 cup walnuts lightly toasted
- 1 cup fresh basil
- 1 clove garlic minced or grated
- 1 tablespoon olive oil
- 6 ounces brie cubed
- 2 ounces cream cheese
- 1 egg
- 1/2 teaspoon salt + pepper
- 1/4 teaspoon crushed red pepper
- 3/4 cup apricot preserves
- 1 tablespoon balsamic vinegar
- Preheat the oven to 400 degrees F.
- Add the potatoes to a large sheet pan with sides. Drizzle the potatoes with olive oil. Add the seasoned salt, pepper, garlic and lemon zest. Toss well. Roast for 10 minutes or until you are ready to add the chicken to the pan.
- Meanwhile, prepare the chicken. Place walnuts, basil and garlic in food processor and slowly add the olive oil until mixture becomes paste like.
- Next add brie, cream cheese and egg to the food processor and pulse until mixed well. Season with salt and pepper.
- Gently pull up skin from chicken breasts and spread about 1-2 tablespoons (depending on the size of your chicken) of cheese mixture under skin of each breast .
- Remove the potatoes from the oven and slide them around a bit to make room for the chicken. Place the chicken on the pan. In a bowl, combine the apricot preserves, balsamic and 1 tablespoon olive oil. Brush the mixture all over the chicken breasts.
- Place the pan back in the oven and roast for 30-40 minutes or until the chicken is cooked through and the potatoes golden. If the potatoes are cooking faster then the chicken, just remove them a bit early to avoid burning. Serve the chicken with a side of potatoes and fresh basil for garnish.
*I recommend using a large
But then again, who the heck doesn’t? Let’s all eat brie…with a side of chicken. Please.