One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes
I recommend using a large sheet pan with sides for even cooking. This recipe combines sweet and savory flavors for a delicious and easy weeknight meal.
I recommend using a large sheet pan with sides for even cooking. This recipe combines sweet and savory flavors for a delicious and easy weeknight meal.
- 1 egg
- 1 tablespoon olive oil
- 1 cup fresh basil
- 3/4 cup apricot preserves
- 1 tablespoon balsamic vinegar
- 2 ounces cream cheese
- 1/2 teaspoon salt + pepper
- zest of 1 lemon
- 1/4 teaspoon crushed red pepper
- 3-4 tablespoons olive oil
- 2 cloves garlic (minced or grated)
- 1 clove garlic (minced or grated)
- 6 ounces brie (cubed)
- 1 1/2 pounds small red and purple potatoes (halved)
- 1 teaspoon seasoned salt + 1/2 teaspoon pepper
- 4 skin on boneless chicken breast
- 1/2 cup walnuts (lightly toasted)
- Carbohydrate 115.545856278244 g
- Cholesterol 62.36895082 mg
- Fat 23.4918284208408 g
- Fiber 1.94080005745706 g
- Protein 6.09580844194125 g
- Saturated Fat 11.4555939931327 g
- Serving Size 1 1 recipe (1158g)
- Sodium 255.11943836769 mg
- Sugar 113.605056220787 g
- Trans Fat 3.25813834999476 g
- Calories 658 calories
Step-by-step
- 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.
One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a monumental task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. So, when I discovered this One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes recipe, it was a game-changer. Not only was it incredibly flavorful, but the one-pan convenience was a lifesaver. It meant less time scrubbing dishes and more time connecting with my family—a win-win in my book!
The beauty of this recipe lies in its simplicity. The combination of sweet apricot glaze, creamy brie, crunchy walnuts, and earthy roasted potatoes creates a symphony of textures and tastes. It's a sophisticated dish that belies its ease of preparation. Even my picky eaters, who usually turn up their noses at anything remotely healthy, devoured this meal. I served it with a simple side salad, but it would also pair well with steamed green beans or a light quinoa salad.
One of the things I love most about this recipe is its versatility. You can easily adapt it to your preferences and what you have on hand. Feel free to experiment with different types of nuts, cheeses, or even add other vegetables to the roasting pan. I've tried it with asparagus and Brussels sprouts, and both added a delightful dimension to the dish. The apricot glaze is also incredibly forgiving. If you don't have apricot preserves, you can substitute with another fruit preserve, such as peach or plum. The key is to find a balance between sweet and savory flavors.
The aroma that filled my kitchen as this dish roasted was pure magic. It was the kind of aroma that made my children rush home from their activities, eager to see what culinary masterpiece I had conjured up. And let's be honest, the best part of any meal is the happy faces around the dinner table. This recipe delivered on that front, leaving everyone feeling satisfied and content. It's become a regular in our weekly meal rotation, a testament to its deliciousness and practicality. It's the kind of recipe that feels like a hug on a busy weeknight – comforting, satisfying, and completely worth the effort (or lack thereof!).
Beyond the ease of preparation and delectable taste, this recipe also ticks the boxes for a healthy and balanced meal. The chicken provides lean protein, the potatoes offer complex carbohydrates, and the nuts and vegetables contribute essential vitamins and minerals. It's a complete meal that nourishes both body and soul. As a busy mom, I appreciate the peace of mind knowing that I'm feeding my family a nutritious and flavorful meal without spending hours in the kitchen.
So, if you’re looking for a weeknight dinner that’s both delicious and easy, I highly recommend giving this One-Pan Apricot Glazed Walnut and Brie Stuffed Chicken Breast with Roasted Potatoes recipe a try. It's a guaranteed crowd-pleaser that will quickly become a family favorite. And trust me, the cleanup is a breeze! The best part? You can spend less time cleaning and more time enjoying the fruits (or should I say, apricots?) of your labor.
This recipe is a true testament to the power of simple ingredients combined creatively. It’s a delightful balance of sweet and savory, creamy and crunchy, and ultimately, a satisfying and delicious meal that’s perfect for any busy weeknight.
