Apple and Brie Stuffed Chicken Breast

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Apple and Brie Stuffed Chicken with Maple Dijon Glaze

This recipe was a game-changer for me.

Over the years, I’ve tried countless stuffed chicken variations—some good, some forgettable—but none quite like this.

The combination of crisp apples, creamy Brie, and a rich maple Dijon glaze creates a dish that’s both elegant and ridiculously easy to make.

If you love a quick yet sophisticated meal that feels fancy enough for guests but simple enough for a weeknight, this is it.

The sweet and savory flavors meld beautifully, and with just 35 minutes from start to finish, it’s bound to become a staple in your kitchen.

Let’s make it!

For Apple and Brie Stuffed Chicken

• Chicken – Boneless, skinless chicken breasts (6 oz each). These create the perfect pocket for stuffing.
• Apple – Granny Smith apples work best for a tart contrast to the Brie.
• Brie Cheese – Light Brie adds a creamy, slightly tangy flavor that melts beautifully.
• Salt & Black Pepper – Essential for seasoning the chicken.
• Dried Thyme – Adds a subtle earthiness that pairs well with the apples.
• Olive Oil – Used for searing the chicken to create a golden, crispy outside.

For the Maple Dijon Glaze

• Maple Syrup – Adds a natural sweetness that balances the savory flavors.
• Creamy Dijon Mustard – Gives a smooth, tangy depth to the glaze.

Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Looking for a restaurant-quality meal that’s quick, easy, and bursting with flavor? This Apple and Brie Stuffed Chicken is the perfect balance of savory and sweet, featuring juicy chicken filled with creamy Brie and crisp apples, all topped with a rich maple Dijon glaze.

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Course: Main Course

Cuisine: American

Keyword: Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

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Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 medium apple, sliced (Granny Smith recommended)
• 4 oz light Brie cheese, sliced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard

Instructions

1. Preheat & Prepare:

    
   • Preheat oven to 400°F.
   • Line a baking sheet with parchment paper.

2. Prepare the Chicken:

    
   • Place chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally (without cutting all the way through) to create a pocket.
   • Evenly distribute apple slices inside each pocket, then top with Brie cheese.
   • Fold the chicken over the filling and press gently.
   • Season both sides with salt, pepper, and thyme.

3. Sear the Chicken:

    
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear two stuffed chicken breasts at a time, cooking for 1-2 minutes per side until golden brown.
   • Transfer to the prepared baking sheet.

4. Make the Glaze:

    
   • In a small bowl, mix maple syrup, creamy Dijon, and whole grain Dijon mustard.
   • Brush the glaze over the tops of the chicken breasts.

5. Bake:

    
   • Bake for 20-25 minutes or until the chicken is fully cooked (internal temperature reaches 165°F).

6. Serve & Enjoy:

    
   • Let the chicken rest for a couple of minutes before serving.

 

Nutrition

Calories: 448kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g |
Vitamin A: 1384IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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1. How do I keep the filling from spilling out?

Stuffed chicken sounds fancy, but keeping the filling inside is easier than you think! Just use a couple of toothpicks to secure the edges, and you’re good to go. Also, be sure not to overstuff—less is more when it comes to keeping that Brie and apple tucked inside.

2. What’s the best way to slice Brie for stuffing?

Brie can be a bit tricky to cut since it’s so soft. A little trick? Pop it in the freezer for 10 minutes before slicing—it’ll firm up just enough to make cutting a breeze.

3. Can I make this ahead of time?

Absolutely! You can prep the stuffed chicken up to a day in advance and store it in the fridge. Just let it sit at room temp for about 15 minutes before cooking so it cooks evenly.

4. What’s the best apple to use?

Granny Smith is a winner because its tartness balances the creamy Brie perfectly. But if you love a sweeter touch, Honeycrisp or Fuji work great too.

5. How do I know when the chicken is done?

No one likes dry chicken! The best way to check is with a meat thermometer—when it hits 165°F (74°C) in the thickest part, you’re golden. No thermometer? Just cut into the thickest part—if the juices run clear, it’s done!

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