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  • Writer's pictureKatrina Davis

Apple and Gouda Stuffed Chicken

Here is another of my all-time favorites. I crave this in the fall every year and I have been patiently waiting to share this one. The smokiness from the cheese, the sweetness from the apple and earthy-peppery thyme go so well together. This is so quick and easy to make, perfect for a weeknight dinner. Here I paired it with creamy mashed cauliflower for a lighter side but you can serve with whatever you are craving! If you have a meat thermometer, it is helpful to measure the internal temperature of the chicken to guarantee mouthwatering tenderness but generally 20-25 minutes at 400 degrees does the trick.



  • 4 medium chicken breasts

  • 1 apple (I used honeycrisp), cut into slices

  • 1 Tbsp Thyme, chopped

  • 2 oz smoked gouda, sliced

  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees

  2. Using a paring knife, carefully create a pocket in the chicken breasts lengthwise

  3. Season both sides with salt and pepper then stuff with cheese and apple slices

  4. Sprinkle evenly with thyme and carefully fold up and place on an aluminum foil lined baking sheet

  5. Drizzle with olive oil and place in oven for 20 minutes, until it reaches an internal temperature of 165 degrees

  6. Remove from oven, rest for 5 minutes, and serve

Creamy Cauliflower Mash


  • 1 large head cauliflower

  • 3 cloves garlic

  • ½ cup heavy cream

  • 1 Tbsp butter

  • Salt and pepper to taste


  1. Trim head of cauliflower and cut into quarters

  2. Place cauliflower and garlic cloves in steamer basket [or in large stock pot with about ½ cup water], cover and steam for about 10 minutes until soft

  3. Drain out water and add butter, cream, salt, and pepper

  4. Blend until smooth with immersion or stand blender

  5. Add salt and pepper to taste

Serves 4

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