Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Introduction

Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delightful twist on classic stuffed chicken. Juicy chicken breasts are filled with crisp Granny Smith apples and creamy Brie, then glazed with a sweet and tangy maple Dijon sauce. This elegant yet simple dish is perfect for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
• 1 medium Granny Smith apple, thinly sliced
• 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
• 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 (the kind with seeds)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket without cutting all the way through. Open the breasts like a book.
3. Step 3: Evenly distribute the apple slices inside the chicken breasts. Top with the Brie slices. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
4. Step 4: Season both sides of the stuffed chicken with salt, pepper, and thyme.
5. Step 5: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
6. Step 6: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
7. Step 7: Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.

Tips & Variations

• Use a pocket knife or a small sharp knife to carefully create the chicken pocket without cutting through the entire breast.
• Swap Granny Smith apples for Honeycrisp or Fuji if you prefer a sweeter flavor.
• For an extra crispy texture, broil the chicken for 2-3 minutes after baking, watching closely to prevent burning.
• Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to avoid drying out the chicken. Avoid microwaving if possible to keep the Brie creamy and the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of Brie?

Yes, creamy cheeses like Camembert or mozzarella work well as a substitute, though Brie’s mild richness pairs best with the apple’s tartness.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). The juices should run clear when the chicken is pierced.

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Print Recipe

★★★★★

5 from 92 reviews

A deliciously elegant Apple and Brie Stuffed Chicken with a sweet and tangy Maple Dijon Glaze. Tender chicken breasts are stuffed with crisp Granny Smith apples and creamy Brie cheese, then seared to golden perfection and baked to juicy finish. An easy yet impressive dish ideal for a cozy weeknight dinner or special occasion.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Filling

• 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
• 1 medium Granny Smith apple, thinly sliced
• 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp olive oil

Maple Dijon Glaze

• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard (the kind with seeds)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Prepare the chicken pockets: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create a pocket, cutting carefully without slicing all the way through. Open the breasts like a book.
3. Stuff the chicken: Evenly distribute the thin slices of Granny Smith apple inside each chicken pocket. Top the apple slices with the Brie cheese slices. Fold the chicken back over the filling and press gently to secure the stuffing inside.
4. Season the chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme.
5. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the stuffed chicken breasts for 1-2 minutes on each side until they develop a golden brown crust. Transfer the seared chicken breasts to the prepared baking sheet.
6. Prepare the glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until smooth. Using a pastry brush, coat the tops of the seared chicken breasts evenly with the maple Dijon glaze.
7. Bake the chicken: Place the baking sheet in the preheated oven and bake the stuffed chicken breasts for 20-25 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).

Notes

• Make sure not to cut all the way through the chicken breasts when creating pockets to keep the stuffing inside.
• Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
• Feel free to substitute light Brie with regular Brie or Camembert for a richer flavor.
• This dish pairs wonderfully with roasted vegetables or a fresh green salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Apple stuffed chicken, Brie chicken recipe, Maple Dijon glaze chicken, baked stuffed chicken breasts, easy chicken dinner