Apple and Brie Stuffed Chicken

This hearty Apple and Brie Stuffed Chicken with Maple Dijon Glaze transforms ordinary chicken breasts into an elegant dinner that balances sweet and savory flavors perfectly. The combination of tart Granny Smith apples and creamy Brie creates a pocket of deliciousness inside juicy chicken, while the maple Dijon glaze adds a sophisticated finish that elevates the entire dish.

I first created this recipe when hosting my in laws for dinner and needed something impressive without spending hours in the kitchen. The combination of flavors was such a hit that it's now my go to dish whenever I want to make an ordinary weeknight feel special.

Ingredients

• Boneless skinless chicken breasts: choose uniform sized pieces for even cooking
• Granny Smith apple: the tartness balances the rich Brie perfectly
• Light Brie cheese: provides creaminess without overwhelming the dish
• Salt and pepper: the classic seasoning duo that enhances all other flavors
• Dried thyme: adds an earthy aromatic note that complements both apple and chicken
• Olive oil: use a good quality oil since it adds flavor during searing
• Maple syrup: provides natural sweetness opt for pure maple syrup not pancake syrup
• Creamy Dijon mustard: adds tangy depth to the glaze
• Whole grain Dijon mustard: the seeds provide texture and visual appeal

Step-by-Step Instructions

Prepare the oven and baking sheet:

Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier while the high temperature ensures a nice finish on the chicken.

Create the chicken pockets:

Using a sharp knife slice horizontally into each chicken breast to create a pocket being careful not to cut all the way through. The larger and more even you can make this pocket the more filling you can add without it spilling out during cooking.

Fill with apples and Brie:

Layer the thinly sliced apples and Brie inside each chicken pocket distributing evenly between all four breasts. The key is to not overstuff which can make the chicken difficult to handle and cook evenly.

Season the chicken breasts:

Sprinkle both sides of the stuffed chicken with salt pepper and dried thyme making sure to season evenly. This step is crucial as it flavors the exterior of the chicken which would otherwise taste bland compared to the flavorful filling.

Sear the chicken:

Heat olive oil in a large skillet until shimmering then carefully add the stuffed chicken working in batches to avoid overcrowding. Sear just until golden brown about 1 2 minutes per side. This step creates a flavor crust through caramelization.

Make and apply the glaze:

Whisk together the maple syrup and both Dijon mustards until completely combined then brush generously over the tops of the seared chicken. Be sure to use all the glaze as it will thicken and caramelize during baking.

Bake until perfectly done:

Transfer the glazed chicken to the oven and bake for 20 25 minutes until the internal temperature reaches 165°F. The glaze will develop a beautiful sheen and the cheese inside will melt to gooey perfection.

The secret to this dish is definitely the contrast between the tart Granny Smith apple and the creamy Brie cheese. My daughter once told me it was like having dessert inside dinner which pretty much sums up why this recipe is so magical. The first time I made it my husband actually stopped mid bite just to tell me this needed to be in our regular rotation.

Preventing Dry Chicken

The biggest challenge with stuffed chicken breast is preventing it from drying out during cooking. The searing step helps lock in moisture but be careful not to overcook in the oven. If you have an instant read thermometer use it to check for doneness at 165°F. If you notice your chicken tends to dry out consider brining the breasts for 30 minutes in a solution of 1 tablespoon salt dissolved in 4 cups of water before starting the recipe.

Make Ahead Options

This dish works beautifully as a make ahead meal. You can stuff the chicken breasts up to 24 hours in advance and keep them covered in the refrigerator. When ready to cook simply season sear and glaze as directed. You can even sear the chicken in advance and refrigerate then just glaze and bake when ready to serve adding about 5 extra minutes to the baking time to account for the cold start.

Perfect Pairings

This Apple and Brie Stuffed Chicken pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the dish. For starches wild rice or roasted fingerling potatoes complement the flavors without competing for attention. If serving with wine consider a crisp Chardonnay or Pinot Gris which echoes the apple notes while standing up to the creamy Brie.

Common Questions About This Recipe

→ Can I use other types of apples?

Yes, Honeycrisp or Fuji apples make great alternatives to Granny Smith, lending different levels of sweetness and crunch.

→ What can I substitute for Brie cheese?

Camembert or soft goat cheese also melts smoothly and pairs well with apple and chicken.

→ How do I prevent the filling from falling out?

Press the chicken breasts gently after stuffing and secure with toothpicks if needed for easy handling while cooking.

→ Can this be prepared ahead of time?

Stuff and sear the chicken in advance, then glaze and bake just before serving for optimal flavor and texture.

→ What side dishes go well with this dish?

Roasted vegetables, mashed potatoes, or a simple green salad complement the sweet and savory flavors nicely.