Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Introduction

This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a perfect blend of savory and sweet flavors. Juicy chicken breasts are filled with crisp apple slices and creamy Brie, then glazed with a tangy maple mustard sauce. It’s an elegant dish that’s surprisingly simple to prepare and sure to impress.

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
• 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. 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 dried thyme.
5. Step 5: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (two breasts at a time) for 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 and the internal temperature reaches 165°F (74°C).

Tips & Variations

• Use a sharp knife to carefully create the pocket to avoid cutting through the chicken entirely.
• Substitute Granny Smith apples with Honeycrisp or Fuji for a sweeter filling.
• If Brie is unavailable, Camembert or a mild goat cheese work well as alternatives.
• For extra flavor, sprinkle a bit of fresh rosemary or sage inside the pockets before baking.

Storage

Store leftover stuffed chicken 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 maintain texture. Avoid microwaving to preserve the Brie’s creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed chicken ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. This allows the flavors to meld but avoid stuffing them too far in advance to maintain freshness.

What if I don’t have whole grain Dijon mustard?

You can use all creamy Dijon mustard if whole grain is not available. The texture will be smoother, but the flavor remains delicious.

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

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★★★★★

5 from 178 reviews

This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a deliciously elegant dish featuring tender chicken breasts stuffed with thinly sliced Granny Smith apples and creamy Brie cheese. The chicken is seared to a golden brown, then baked and glazed with a sweet and tangy mixture of maple syrup and Dijon mustards, offering a perfect balance of flavors ideal for a cozy dinner or special occasion.

• Author: Natalie
• 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)

Seasoning

• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme

Cooking and Glaze

• 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. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside for later use.
2. Prepare Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket without cutting all the way through, then open the breasts like a book to fill.
3. Stuff Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken pocket, and then layer with slices of light Brie cheese. Fold the chicken back over the filling and gently press to secure the stuffing inside.
4. Season Chicken: Season both sides of each stuffed chicken breast with salt, black pepper, and dried thyme to enhance the flavor.
5. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the stuffed chicken breasts for about 1–2 minutes per side until they turn a golden brown color. Transfer the seared chicken breasts to the prepared baking sheet.
6. Prepare Glaze and Brush: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until combined. Using a pastry brush, coat the tops of the seared chicken breasts evenly with the maple Dijon glaze.
7. Bake: Place the glazed chicken breasts into the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.

Notes

• Use a sharp knife for creating the pocket in the chicken to avoid cutting through completely.
• Serve immediately to enjoy the Brie melted and warm.
• For easier handling, you can secure the stuffed chicken breasts with toothpicks before searing, but they are optional if pressed gently.
• Check chicken doneness with a meat thermometer for safety.
• Substitute apple variety with tart apples like Honeycrisp or Fuji for a different fruit flavor.
• This dish pairs well with a side of roasted vegetables or a light green salad.

Keywords: apple stuffed chicken, brie chicken, maple Dijon glaze, baked stuffed chicken, savory stuffed chicken breasts