Walnut and Apple Stuffed Chicken Breast

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken breasts stuffed with a sweet and nutty mixture of walnuts, apples, and herbs, then pan-seared to juicy perfection. This American-inspired chicken recipe, ready in about 45 minutes, pairs Boneless, skinless chicken breasts, Walnuts, chopped, Honeycrisp apple, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 (about 6 oz each) Boneless, skinless chicken breasts
1/2 cup Walnuts, chopped
1/2 cup Honeycrisp apple, finely diced
1/4 cup Shallot, finely minced
1 tsp Fresh thyme leaves
1 tbsp Dijon mustard
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
1/4 cup Chicken broth

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Instructions

Step 1: Preheat oven to 375°F (190°C). Cut a horizontal pocket into the side of each chicken breast without cutting all the way through, then gently open it.
Step 2: In a small bowl, mix 1/2 cup chopped walnuts, 1/2 cup diced Honeycrisp apple, 1/4 cup minced shallot, 1 tsp fresh thyme, 1 tbsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to form the filling.
Step 3: Divide the filling evenly among the chicken breasts, pressing it into the pockets, then secure with toothpicks if needed.
Step 4: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, place stuffed chicken breasts in the skillet, and sear for 2-3 minutes per side until golden brown.
Step 5: Pour 1/4 cup chicken broth into the skillet, cover with a lid or foil, and transfer to the preheated oven. Bake for 15-20 minutes until internal temperature reaches 165°F (74°C) and chicken is cooked through.