Print

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/apple-and-brie-stuffed-chicken-with-maple-dijon-glaze-recipe/