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I found the perfect dinner.

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

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.

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

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.

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

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!

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

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.

Yum, right??

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

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 Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 Servings
Calories Per Serving: 527 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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

One-Pan Apricot Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes | @hbharvest

But then again, who the heck doesn’t? Let’s all eat brie…with a side of chicken. Please.

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  1. I’m thinking of doing this for our Christmas bird – so wondering how this might be adapted to a chicken roast. Wondering how the potatoes timing is affected by having the entire bird roasting (or if it would) and also would the undersign stuffing only be done on the breast? Any other suggestions? Thanks so much and happy Christmas!

    1. Hi Justine! I am so sorry, I missed this comment. Did you end up giving this a try? Please let me know if I can still help you at all. Thank you! And Happy New Year! xTieghan

    1. HI! If you prefer, you can certainly cut the breast in half and skip stuffing under the skin. Either option works. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi! Yes, goat cheese will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. 4 stars
    Just making this today, just a question for you, i seem to have a lot of the brie mixture left (prob because I’m only doing 2 chicken breasts and didn’t think to adjust the quantities ?) seems a shame to waste the excess, any ideas on alternative uses?

    1. HI! I would spread the brie mix on a piece of bread and toast under the broiler. It will be like cheesy bread and so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Michelle! I saw all of your comments and I am so glad you have been enjoying so many recipes of mine! Thank you so much!!

    1. Hey Sandy! You can leave the nuts out or replace them with sunflower or pumpkin seeds. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  3. I’m thinking of making this tonight, but the only ingredient I am missing is fresh basil. The mixture you make with the walnuts, olive oil, garlic and basil seems like a pesto mixture. I do have some pesto in the fridge, so you think I could substitute some of that without altering the flavor too much? If so, about how much of it do you think I should use? Seems like the major difference would be pine nuts instead of walnuts, with the addition of some Parmesan cheese. Really looking forward to trying this recipe!!

    1. HI! I think using about 1-2 tablespoons of pesto will be great! Just omit the walnuts or use a little less of the walnuts. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. 3 stars
    I made this last night for a small group of friends. I just did the chicken and not the potatoes. Not sure if anyone else has had this issue, but the filling leaked out and was a rather unappetizing muddy brown color. I had to do some quick thinking to save the dish visually. I scraped the excess filling and added a bit more glaze to each breast. Added a little fresh basil for color and plated them. Flavor was very good but not happy with the look.

    1. Hi Nancy, I am sorry the look of this was not pleasing to you. Yes, the filling is prone to leak out a bit due to the cheese. Sounds like you made the dish pretty with some fresh herbs. Nice thinking! Glad you love this recipe! Thanks! 🙂

  5. I made this last night with bone in chicken thighs and it was incredible. I used the bone in thighs because they don’t dry out in the oven and the meat practically falls off the bone when it’s done. I pored this with garlic butter and lemon asparagus to marry the flavors together and I impressed the heck out of my boyfriend. Thank you so much for this recipe!

  6. Wow, this was soooooo good!! I used a ton of garlic in the potatoes but otherwise followed the recipe exactly. This is definitely a keeper.

  7. Made this last night. It was very flavorful and will definitely make it again. I used ingredients I had on hand (I had most of them). I used boneless skinless chicken breast and made a pocket to stuff them with the cheese mixture. I had some fresh basil as well as Rosemary so I used both. I omitted the egg and the hot pepper flakes since I don’t like spicy foods. I didn’t have orange marmalade so I used peach preserves. I used red and sweet potatoes and also threw in some cauliflower. Most of the mixture stayed in the chicken using a toothpick. Turned out great! Thanks for the recipe.

  8. I tried making this recipe tonight, loved the idea of it, but practically all the cheese mixture melted out from the chicken breast! Is there any way to prevent this from happening? Or is this common for the recipe. Thanks!

    1. Hey Jaclyn!!

      The cheese does melt out for sure, but you can keep it inside a bit more buy using a toothpick to secure the skin over the cheese. Hope that helps and Happy new Year! 🙂

  9. I’ve made this chicken about 4 times and it is UNREAL. I’m borderline obsessed. Obviously the chicken is the star of the show, but even the potatoes are flawless. I’ve added carrots in with them a few times and it’s an awesome combo. Anyways just a question about any left over cheese mixture, I seem to always have some left over and definitely dont want to waste it. Any suggestions ?

  10. OH MY GOSH…. Your pictures, this recipe, I’m in… I’ve signed up for your Pinterest and email. l will be making this tonight for dinner. Thanks so much for a beautiful idea for dinner. Gorgeous.

  11. So I made this tonight and it turned out good, but I had some issues. After I added the egg to the basil/cheese mixture it got very loose and seemed to make a ton. I still used it and it turned out good, but I am wondering if anybody else had this issue? I used good brie…maybe too creamy?

    However..the flavor was great, the veggies fab (added brussel sprouts to the roasted veg) and my husband really liked it. Used fig jam instead and forgot the crushed pepper…other than that, prepared like the recipe said.

    1. HI! So was you egg large?? The filling does make A LOT. More than the recipes needs, so I think what you did was probably fine.

  12. Hi!
    I was wondering where the crushed red pepper goes? Seems like you omitted it in the instructions (unless I’m missing it).


    1. Hi!! I am so sorry about that, add the crushed red pepper with the salt and pepper in the brie mixture. Hope you love this!

  13. Made this the other night and it was SO unbelievably good!! I do a monthly “gourmet” club with my girlfriends and we all thought this was a huge win! Also made one of your desserts and was to die for!! Great website, so glad to stumble upon all this yumminess!

  14. Do you leave the waxy parts of the Brie on for this recipe or do you cut that off before throwing it in the food processor? Excited to try this tonight!

    1. HI Sarah! Hope i am not too, but it really does not matter. I left my rind on, but either way is fine. Hope you LOVE the chicken! 🙂

  15. This recipe is crazy delicious! I made it for dinner tonight and hubby loved it! The potatoes were awesome! The chicken was wicked fantastic with the flavor of the salty basil perfectly matched with the sweetness of the preserves/crushed red pepper; great balance of flavor. The only thing that was a tad different was that the chicken I bought did not have all the skin on; the flavor was still perfect. (I think that if you made this skinless, it would work but you need to have the chicken in a pot that has a lid to keep in the moisture or use a tented piece of foil). I used a pot rather than a cookie sheet/pan. Thanks for a fantastic recipe!

    1. SO excited you loved this dinner! THANK YOU!

      Also, thanks for the tip about the chicken, that is a great idea!

  16. Any way I could adopt this to use either skin-on chicken thighs or skinless chicken breast? (I have a ton of chicken in the freezer that I should use up before buying something I don’t have – skin-on chicken breast).

    1. Yes, skin on chicken thighs would be great, just stuff the mixture under the skin as directed in the recipe. To use chicken breast, I would just cut a slit in the middle of the chicken and stuff the mixture inside. Both options will work great!

      Thanks so much, Jamie! Let me know if you have any other questions!

      1. It worked great with thighs! Thanks for a delicious recipe – that filing is just crazy delicious! I did shorten the cooking time since thighs are a little smaller than breasts 🙂

        1. Hi Jamie!

          Remember making Tiegan’s (Halfbaked Harvest?) Apricot Walnut and Bried Stuffed Chicken sometime last summer? Well, I am hoping to make it too and saw that you successfully made it with thighs instead of breasts. I was hoping to ask you a question or two!
          Did you use skin-on, bone-in or some variation thereof of the thighs? And, how many thighs did you figure per person (did you change the filling recipe to suit it?)
          I am trying to feed 9 people at a dinner party during a weeknight! Thanks for any tips if you recall!!!!

  17. I too made this for dinner last night for guests and it was fabulous! Thanks for a new recipe to add to my dinner pins.

  18. I made this for dinner last night and it ROCKED!! I do not usually stuff things but everyone really enjoyed this recipe. Thanks for sharing.

  19. I’ve been searching all morning for ideas of what to make my mom for her birthday/Mother’s Day (no pressure!) tomorrow. This is the one! Your recipes have never failed me. I’m so excited. I’ll let you know how it turns out!

  20. I am in love with this recipe, it looks fabulous and it is something I would make. It has only one dish perfect. Apricots remind me of the start of summer and that is along way away as we creep into winter.

  21. Oh god, the images of this seriously have me hungry Tieghan. All that chees-y stuffing looks SO good.

  22. The brie, the apricot… I just love these flavors, chicken has never looked better!

  23. This is amazing! I am going to use apricot chutney I made last summer in lieu of preserves. Got everything I need in the fridge now. Thanks for a great idea!!

  24. This looks wonderful and I have all the ingredients. I’ll sub goat cheese because of sodium issues but that’s not a hardship. Your props are the best in the blogosphere! I am so glad to see my favorite little cutting board. I was beginning to wonder if you still had it. And that chipped, well-used porcelain pan makes me swoon. Before I got to ill to travel I spent many years living in Florida for half the year. You could stay in CO when the weather is nice and then make your escape to paradise.

  25. Oh yum…this looks so good…I love the idea of apricots, brie and walnuts…can’t wait to try this…plus it looks fancy..perfect for entertaining.

  26. I love anything one-pan, even more when it’s a chicken dish where it can be somewhat more involved than roasting a vegetable! I love that you roasted potatoes at the same time in the same pan. Genius! You are awesome for this!

  27. Ms. Tieghan, why must you make dishes that make me strongly consider renouncing my vegetarian ways? This is a brilliant recipe.

  28. I just had the best apricot jam from Le Pain Quotidien the other day and have been trying to find more excuses to use it in my food and this is perfect! Yum!

  29. I adore stuffed chicken recipes! They may take a lot of fiddling and fussing around, but the outcome is soooo worth it. This version looks amazing! Massive amounts of cheese for the win!