Apple and Brie Stuffed Chicken Breast
Apple and Brie Stuffed Chicken with Maple Dijon Glaze
This Apple and Brie Stuffed Chicken is a game-changer for weeknight dinners or casual entertaining. Juicy chicken breasts are stuffed with creamy Brie and crisp apple slices, then brushed with a rich maple Dijon glaze. Sweet, savory, and perfectly balanced, this dish feels fancy enough for guests but is simple enough for a weekday meal. Ready in just 35 minutes, it’s a sophisticated meal without the stress.
Whether you’re cooking for a special occasion or just want to elevate a simple dinner, this recipe proves that big flavor doesn’t have to mean big effort. And if you love easy stuffed chicken recipes, you’ll also enjoy options like Chicken Casserole or Easy Spicy Chicken Rigatoni for a quick, family-friendly meal.
Why This Recipe Works
This Apple and Brie Stuffed Chicken is a perfect balance of sweet and savory, with minimal prep and maximum flavor. The creamy Brie pairs beautifully with the tart apples, while the maple Dijon glaze adds richness and a touch of elegance. Cooking time is short, making it ideal for weeknights, and yet the dish looks impressive enough for entertaining.
With simple ingredients, one pan for searing, and a quick bake, it’s proof that restaurant-quality meals can be made at home without stress.
For Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
- Chicken: Boneless, skinless chicken breasts (6 oz each) make the perfect pocket for stuffing.
- Apple: Granny Smith apples provide a tart contrast to the Brie.
- Brie Cheese: Light Brie melts beautifully and adds creamy richness.
- Salt & Black Pepper: Essential for seasoning.
- Dried Thyme: Adds subtle earthiness.
- Olive Oil: For searing chicken to a golden, crispy finish.
For the Maple Dijon Glaze:
- Maple Syrup: Provides natural sweetness to balance the savory flavors.
- Creamy Dijon Mustard: Adds smooth, tangy depth.
- Whole Grain Dijon Mustard: Gives extra texture and flavor complexity.
Apple and Brie Stuffed Chicken Breast
Notes
- 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
- Preheat your oven to 400°F.
- Line a baking sheet with parchment paper for easy cleanup.
- Slice each chicken breast horizontally to create a pocket without cutting all the way through.
- Stuff with apple slices and Brie cheese.
- Fold the chicken over the filling and press gently.
- Season with salt, pepper, and dried thyme.
- Heat olive oil in a skillet over medium-high heat.
- Sear two breasts at a time for 1–2 minutes per side until golden brown.
- Transfer to the baking sheet.
- Mix maple syrup, creamy Dijon, and whole grain Dijon mustard in a small bowl.
- Brush the glaze over the chicken breasts.
- Bake for 20–25 minutes or until internal temperature reaches 165°F.
- Let rest a couple of minutes before serving.
- Keep the Filling Inside: Use toothpicks to secure the edges and avoid overstuffing.
- Slice Brie Easily: Chill in the freezer for 10 minutes before cutting.
- Prep Ahead: Stuff the chicken a day in advance and refrigerate. Bring to room temperature before cooking for even results.
- Best Apples: Granny Smith is ideal, but Honeycrisp or Fuji also work.
- Check Doneness: Use a thermometer for 165°F, or cut into the thickest part to ensure juices run clear.
- Serve alongside roasted vegetables or a simple green salad for a balanced meal.
- Pair with mashed potatoes or cauliflower mash to soak up the maple Dijon glaze.
- For a lighter option, serve with steamed asparagus or green beans.
- Cheese Swap: Try Gruyère or Fontina for a different flavor profile.
- Add Nuts: Chopped pecans or walnuts sprinkled on top before baking add crunch.
- Fruit Alternatives: Pear slices can be used instead of apples for a slightly sweeter twist.
- Herb Mix: Fresh rosemary or sage can replace thyme for a new aroma.
FAQs
1. How do I prevent the filling from spilling out?
Use toothpicks to secure the edges and avoid overstuffing.
2. Can I slice the Brie without making a mess?
Yes! Chill it in the freezer for 10 minutes before slicing.
3. Can I prep this dish ahead of time?
Absolutely. Assemble up to a day in advance and refrigerate.
4. What’s the best apple for this recipe?
Granny Smith is ideal, but Honeycrisp or Fuji also work.
5. How do I know when the chicken is done?
Cook until the internal temperature reaches 165°F, or cut into the thickest part and check that juices run clear.
Conclusion
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a versatile, flavorful, and elegant dinner that’s surprisingly easy to make. Perfect for busy weeknights, casual dinners, or entertaining guests, it brings a gourmet touch without the stress. With juicy chicken, creamy Brie, crisp apples, and a rich glaze, this recipe is bound to become a staple in your kitchen.
