Chicken Melba Stuffed Chicken with Peaches and Brie
Delight your taste buds with this irresistible Chicken Melba Stuffed Chicken with Peaches and Brie—an elegant fusion of savory and sweet flavors perfect for any occasion. Tender, juicy chicken breasts are filled with a luscious combination of creamy Brie cheese, ripe diced peaches, and fresh thyme, creating a decadent core that melts in every bite. A quick sear in olive oil and butter ensures a golden crust, while baking ensures the chicken stays moist and flavorful. The pièce de résistance? A silky honey-peach glaze made with chicken broth and optional white wine, drizzled generously over the stuffed chicken for a gourmet finishing touch. Ideal for dinner parties or a refined weeknight meal, this recipe pairs beautifully with roasted vegetables or wild rice. Plus, with just 20 minutes of prep and a 30-minute cook time, it’s an impressive dish without the hassle!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 120 grams Brie cheese, rind removed and sliced
- 2 pieces ripe peaches, peeled and finely diced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons honey
- 0.5 cup chicken broth
- 0.25 cup white wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast, ensuring you don't slice all the way through.
Season the inside and outside of the chicken breasts with salt and pepper.
In a small bowl, combine the diced peaches, sliced Brie cheese, and fresh thyme leaves. Mix gently until evenly combined.
Stuff each chicken breast with the peach and Brie mixture, ensuring not to overfill. Secure the opening with toothpicks to keep the stuffing in place while cooking.
In a large oven-safe skillet, heat the olive oil and butter over medium-high heat.
Sear each chicken breast for 2-3 minutes per side until golden brown, then transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the glaze by combining honey, chicken broth, and white wine (if using) in a small saucepan. Simmer over medium heat for 5-7 minutes, or until slightly reduced and glossy.
Once the chicken is done baking, remove it from the oven and let it rest for 5 minutes before removing the toothpicks.
Drizzle the peach glaze over the stuffed chicken breasts and serve immediately. Enjoy with a side of roasted vegetables or wild rice for a complete meal.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 61.7 g | ||
| Protein | 246.0 g | 492% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 345 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
