Pan Roasted Peach Brie and Jalapeno Stuffed Chicken
This pan roasted peach, brie and jalapeno stuffed chicken is easy to make and loaded with flavor. The tender juicy Smart Chicken chicken breasts are stuffed with creamy brie, thinly sliced spicy jalapeños, and ripe yellow peaches.
Pan roasted in a well seasoned cast iron pan, the chicken is perfectly seared on the outside then baked to perfection in the oven. The ripe peaches, creamy brie and juicy chicken form the MOST delicious pan sauce that can be drizzled over the dish once it’s finished baking. Plus, you only need one pan, so clean up is a breeze.
About Smart Chicken
For this recipe, I used Smart Chicken’s organic boneless skinless chicken breasts. Whether grilled, roasted or pan fried, their chicken comes out juicy, tender and delicious every single time. Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way.
In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market!
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
Ingredients Needed for Pan Roasted Peach Brie and Jalapeno Stuffed Chicken
Chicken – You’ll need one pound of Smart Chicken’s organic boneless skinless chicken breasts for this recipe. Carefully, slice a pocket into the side of the chicken, making it easy to stuff.
Peaches – You’ll need one large juicy peach for this recipe. Slice it down into six slices that are roughly ¼-1/2 inch thick. I was able to fit three slices of peach into each chicken breasts.
Jalapeno – You’ll need thinly sliced jalapeno for this recipe. Three to four slices per breasts will work perfectly.
Brie – You’ll need creamy brie cheese for this recipe. Slice the brie into ¼ – ½ inch thick and about 2-inch-long slices. I was able to fit 4-5 pieces in each chicken breast.
Seasoning – Season the outside of the chicken with salt and black pepper. You can also garnish the dish with freshly chopped Italian parsley.
Avocado Oil – You’ll need two tablespoons of avocado oil to pan sear the chicken before adding it to the oven.
How to Make Pan Roasted Peach Brie and Jalapeno Stuffed Chicken
Prepare the Chicken
Preheat the oven to 400 degrees. Slice a pocket into the side of each chicken breast. Making sure to not completely cut through the chicken.
Stuff the Chicken
Add 2-3 slices of brie to the bottom of the chicken pocket, followed by 2-3 peach slices. Top the peaches with thinly slices jalapeno and 1-2 more slices of brie. Make sure everything is tucked really well inside of the chicken. Season the outside of the chicken with salt and black pepper.
Pan Roast the Chicken
Heat avocado oil in a cast iron pan or oven safe skillet over medium high heat. Once hot, but not smoking add the chicken. Sear the chicken for 4-5 minutes per side, then carefully add the cast iron or oven safe pan into the oven. Bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove from the oven, drizzle the chicken with the pan sauce and serve hot!
Storage
Store any leftover chicken in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through. Looking for more recipes?
Pan Roasted Peach, Brie and Jalapeno Stuffed Chicken
Ingredients
- 1 lb. chicken breasts, Smart Chicken’s boneless skinless, two breasts
- 2 tablespoons avocado oil
- 1 large yellow peach, 6 slices needed, divided
- ¼ jalapeno, 8 thin slices needed, divided
- 6-8 ounces brie cheese, 8-10 slices needed
- salt, season the outside of the chicken
- black pepper, season the outside of the chicken
- 2 teaspoons Italian parsley, chopped small, as garnish
Equipment
- 1 10-inch cast iron pan
Instructions
How to Make Pan Roasted Peach Brie and Jalapeno Stuffed Chicken
Prepare the Chicken
- Preheat the oven to 400 degrees. Slice a pocket into the side of each chicken breast. Making sure to not completely cut through the chicken.
Stuff the Chicken
- Add 2-3 slices of brie to the bottom of the chicken pocket, followed by 2-3 peach slices. Top the peaches with thinly slices jalapeno and 1-2 more slices of brie. Make sure everything is tucked really well inside of the chicken. Season the outside of the chicken with salt and black pepper.
Pan Roast the Chicken
- Heat avocado oil in a cast iron pan or oven safe skillet over medium high heat. Once hot, but not smoking add the chicken. Sear the chicken for 4-5 minutes per side, then carefully add the cast iron or oven safe pan into the oven. Bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove from the oven, drizzle the chicken with the pan sauce and serve hot!
One Comment on “Pan Roasted Peach Brie and Jalapeno Stuffed Chicken”
I have some family in from out of town this weekend and, wanting to impress them without spending a ton going out to eat, I thought I could pull this off and I am so glad I went for it! Not only were the flavors on point, but everyone raved about how great it was. Thank you! I’ll be sure to make this again.