Name: Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 medium Granny Smith apple, thinly sliced; 4 oz light Brie cheese, sliced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 1 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp creamy Dijon mustard; 1 tsp whole grain Dijon mustard

Jump to Recipe·Print Recipe

If you’re searching for a dinner that’s as beautiful as it is delicious, you’re going to fall in love with Apple and Brie Stuffed Chicken with Maple Dijon Glaze. This dish features juicy chicken breasts bursting with tart apples and creamy brie, then bathed in a sweet and tangy maple mustard glaze that elevates every bite. It’s the kind of meal that feels fancy yet is unbelievably simple to pull off, perfect for weeknights or special occasions when you want that wow factor at the table.

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of essential ingredients, each bringing its own personality and purpose, you’ll discover how easy it is to make Apple and Brie Stuffed Chicken with Maple Dijon Glaze truly unforgettable. Every element, from crisp apples to the rich cheese and the bold glaze, is carefully chosen to create a perfect harmony of flavors and textures.

Chicken Breasts: Boneless, skinless chicken breasts serve as the perfect pocket for stuffing and are hearty enough to hold all the wonderful flavors.
Granny Smith Apple: Thinly sliced for a tart, crisp bite that pairs beautifully with the other savory and sweet elements.
Brie Cheese: Creamy and rich, brie melts into the chicken for a decadent center—go for mild brands like Trader Joe’s or Président.
Salt: Just the right amount brings out the flavors in both the chicken and filling.
Black Pepper: Adds mild heat and depth to balance the sweetness.
Dried Thyme: Earthy and aromatic, thyme adds a subtle herbal lift that complements apples especially well.
Olive Oil: Helps achieve that beautiful golden sear and locks in juiciness.
Maple Syrup: The natural sweetness melds perfectly with the tangy mustard to form an irresistible glaze.
Creamy Dijon Mustard: Adds creamy, sharp notes for a flavorful glaze with a smooth texture.
Whole Grain Dijon Mustard: Brings pops of texture and an added layer of mustardy zing to the glaze.

How to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Step 1: Prep Your Oven and Pan

Start by setting your kitchen up for success—preheat the oven to 400°F (200°C) so it’s good and hot when the chicken’s ready to bake. Line a baking sheet with parchment paper, which not only prevents sticking but also makes clean-up a breeze. A little prep work here saves time later.

Step 2: Create the Perfect Chicken Pocket

Place your chicken breasts on a cutting board and grab your sharpest knife. Holding the breast steady, carefully slice horizontally to create a pocket—think of it like opening a book, but don’t cut all the way through. This pocket is your canvas for stuffing all those lovely flavors inside the Apple and Brie Stuffed Chicken with Maple Dijon Glaze.

Step 3: Stuff with Apple and Brie

Layer thin slices of Granny Smith apple inside the pocket, ensuring each bite gets a burst of tart apple. Place slices of creamy brie right on top. Gently fold the chicken over the filling, pressing lightly to keep everything tucked in. It may look generous, but trust me, this gooey, apple-scented goodness is exactly what you want.

Step 4: Season and Sear

Now, sprinkle salt, black pepper, and dried thyme evenly on both sides of each stuffed chicken breast. The seasoning adds another level of depth and highlights the fusion of savory and sweet. Heat olive oil in a large skillet over medium-high—work in batches so you don’t overcrowd the pan. Sear each breast for 1 to 2 minutes per side until the chicken turns golden and those mouthwatering aromas start wafting through the kitchen. Transfer everything to your prepared baking sheet.

Step 5: Whisk the Maple Dijon Glaze

This is where the magic happens for your Apple and Brie Stuffed Chicken with Maple Dijon Glaze! In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon. This glaze will combine vibrant sweet, tangy, and earthy notes, creating a glossy coating. Use a pastry brush to lavishly coat the top of each stuffed chicken breast with this glaze—don’t be shy! Every drop takes it over the top.

Step 6: Bake to Perfection

Slide the baking sheet into your hot oven and let the chicken bake for 20 to 25 minutes. Bake until the chicken is cooked through and juicy, with the cheese perfectly melty and the apples tender. The glaze will become sticky and caramelized, giving your Apple and Brie Stuffed Chicken with Maple Dijon Glaze irresistible color and flavor.

How to Serve Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Garnishes

Garnishing is an invitation to savor with your eyes first. Sprinkle the finished dish with fresh thyme or finely chopped parsley for a burst of green that brightens up the plate. For an extra flourish, add a few thin apple slices or a dusting of cracked black pepper on top for restaurant-worthy presentation.

Side Dishes

Apple and Brie Stuffed Chicken with Maple Dijon Glaze pairs gorgeously with sides that share its warmth and depth. Think creamy mashed potatoes, roasted root vegetables, or a wild rice pilaf. Even a crisp arugula salad topped with nuts and dried cranberries will round things out deliciously, balancing richness with freshness.

Creative Ways to Present

This dish shines whether you serve it family-style or plated individually. Slice the stuffed chicken on a slight bias and fan it out to showcase the beautiful layers of apple and brie. Spoon extra glaze over the top and serve on a platter dotted with roasted apples for an elegant dinner party vibe. Or, for a cozy meal, simply serve whole alongside your favorite comfort sides.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the chicken cool fully to room temperature before storing. Place it in an airtight container in the refrigerator, where it will stay fresh for up to three days. The fillings keep their texture, and the flavors seem to deepen overnight!

Freezing

Apple and Brie Stuffed Chicken with Maple Dijon Glaze can be frozen if you want to save a batch for a rainy day. Wrap each piece tightly in plastic wrap, then seal in a freezer-safe bag or container for up to two months. For best results, thaw overnight in the fridge before reheating.

Reheating

When you’re ready to enjoy again, reheat the chicken gently. Place it in a baking dish, cover with foil, and warm in a 350°F oven until heated through—usually about 15 to 20 minutes. This keeps the chicken juicy and the brie perfectly melty without drying anything out.

FAQs

Can I use a different type of apple or cheese?

Absolutely! While tart Granny Smith apples cut through the richness, you can try Fuji or Honeycrisp for more sweetness, or even pears for a fun twist. As for the cheese, camembert or a mild goat cheese would also be delicious with the glaze.

How do I keep the stuffing from falling out?

Press the chicken firmly closed after stuffing and, if needed, secure with toothpicks. Searing before baking helps seal everything in, and placing the seam side down on the baking sheet minimizes any ooze.

What makes the glaze so special in Apple and Brie Stuffed Chicken with Maple Dijon Glaze?

The maple syrup and two kinds of Dijon mustard work in harmony, creating a glaze that’s both sweet and tangy, with a delightful graininess from the whole grain mustard. It caramelizes in the oven, adding shine and depth to every bite.

Can I prepare Apple and Brie Stuffed Chicken with Maple Dijon Glaze ahead of time?

Definitely! You can stuff and season the chicken in advance, then keep it covered in the fridge for several hours before cooking. Make the glaze ahead too. When ready to eat, proceed from the searing step onward for a quick dinner on demand.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature—it should reach 165°F at the thickest part. The juices should run clear, and the cheese inside will be bubbling and melty. Trust your senses: the aroma will make it hard to wait!

Final Thoughts

Apple and Brie Stuffed Chicken with Maple Dijon Glaze is truly a showstopper that’s both elegant and approachable. I hope you give this recipe a whirl and discover just how special the combination of juicy chicken, crisp apple, creamy brie, and sweet mustard glaze can be. Let this become your new go-to for when you want something comforting, a little bit indulgent, and utterly memorable!