Introduction

This Maple Glazed Apple and Brie Stuffed Chicken Delight combines savory and sweet flavors in a beautifully elegant dish. Tender chicken breasts are filled with crisp apples and creamy brie, then finished with a rich maple glaze that caramelizes to perfection. It’s a perfect recipe for a special weeknight dinner or entertaining guests.

Two cooked chicken breasts sit on a white plate with a gray speckled texture. Each chicken breast is golden brown with a shiny, glazed surface and has several thin slices of red-skinned apple tucked into slits on top. Small green herb sprigs rest on the apples, adding a touch of color. The light reflects softly, showing the juicy and tender texture of the chicken and apples. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless skinless chicken breasts
1 teaspoon kosher salt (adjust to taste)
1 teaspoon black pepper (freshly ground, adjust to taste)
2 medium Honeycrisp apples (can substitute with Fuji apples)
8 ounces Brie cheese (slice cold for easier handling)
1 cup apple cider or juice (unsweetened preferred)
1/2 cup pure maple syrup (high-quality for best flavor)
2 cloves minced garlic (freshly minced)
1 tablespoon Dijon mustard
1 teaspoon fresh thyme (dried thyme can be used)
1/4 teaspoon extra salt for glaze (adjust for flavor enhancement)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Carefully butterfly the chicken breasts by slicing them horizontally without cutting all the way through, then season the inside with kosher salt and freshly ground black pepper.
Step 3: Slice the apples thinly and slice the cold Brie cheese. Stuff each chicken breast with apple slices and Brie, then fold the chicken closed to enclose the filling.
Step 4: Place the stuffed chicken breasts on the prepared baking sheet and bake for 25-30 minutes until nearly cooked through.
Step 5: While the chicken bakes, prepare the glaze by combining apple cider, maple syrup, minced garlic, Dijon mustard, fresh thyme, and extra salt in a skillet. Simmer over medium heat until thickened, about 12-15 minutes.
Step 6: Remove the chicken from the oven and brush the glaze generously over each piece. Broil on high for 10-12 minutes until the glaze caramelizes and the chicken is fully cooked.
Step 7: Let the chicken rest for a few minutes before serving. Drizzle with any remaining glaze for extra flavor.

Tips & Variations

Use firm apples like Honeycrisp or Fuji to keep a nice texture inside the chicken.
Chilling the Brie before slicing makes it easier to handle and helps it stay inside the chicken during baking.
For a herb variation, try fresh rosemary or sage instead of thyme in the glaze.
If you prefer a less sweet glaze, reduce the maple syrup to 1/4 cup and balance with a splash of apple cider vinegar.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the glaze and cheese texture. Avoid microwaving to keep the chicken juicy and the glaze intact.

How to Serve

Two pieces of cooked chicken breasts sit on a white plate with a soft shiny glaze. Each piece has thin slices of caramelized golden-brown pears layered on top, slightly fanned out with edges darkened to a golden crisp. On one piece, there is a dollop of creamy white butter melting, garnished with small green herb leaves and specks of black pepper. A light sauce pools slightly around the chicken, adding a glossy look. The white marbled surface is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts so you can butterfly them easily and ensure even cooking.

What can I substitute for Brie cheese?

If Brie is not available, you can use Camembert or a mild creamy cheese like Havarti. Avoid hard cheeses as they won’t melt similarly inside the chicken.