Introduction

This Elegant Apple and Brie Stuffed Chicken with Maple Dijon Glaze combines savory and sweet flavors for a delightful dish. Tender chicken breasts are filled with crisp apple slices and creamy Brie, then glazed with a rich maple Dijon sauce. It’s perfect for a special dinner that’s both impressive and easy to prepare.

A sliced, golden-brown roasted chicken breast sits on a white plate, with four thick slices showing juicy white meat inside and a herb stuffing of green leaves and melted cheese visible between the slices. The chicken is covered with a shiny brown glaze sprinkled with small herbs and garnished with a small sprig of green thyme on top. Surrounding the chicken are light brown roasted potato cubes and thin slices of red and white apple, all resting in a pool of glossy brown gravy. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (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)
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

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through. Open the breasts like a book.
Step 3: Evenly distribute the apple slices inside the chicken pockets. Top with slices of Brie. Fold the chicken back over the filling, pressing gently to secure the stuffing.
Step 4: Sprinkle both sides of each stuffed chicken breast with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp dried thyme.
Step 5: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken in batches, cooking 1–2 minutes per side until golden brown. Transfer the seared chicken to the prepared baking sheet.
Step 6: In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp creamy Dijon mustard, and 1 tsp whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
Step 7: Place the chicken in the oven and bake for 20–25 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C). The glaze should be bubbling and slightly caramelized.

Tips & Variations

Use a sharp knife to slice the chicken pockets carefully to avoid cutting through the breast entirely.
For a milder flavor, substitute Granny Smith with Fuji or Honeycrisp apples.
Try adding fresh thyme or rosemary to the stuffing for an herbal twist.
If Brie is too soft to slice, chill it briefly in the fridge before cutting.
Serve with a side of roasted vegetables or a light green salad to balance the richness.

Storage

Store any 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 maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

A thick piece of roasted chicken breast is sliced into five pieces, showing a moist white inside with a golden brown, crispy skin on top sprinkled with herbs and a shiny glaze. Between the slices, a creamy herb filling with green leaves is visible. The chicken sits in a rich, amber sauce that pools on a white plate with a white marbled surface under it. Around the chicken are several browned roasted potatoes and thin slices of red apple. A small sprig of fresh thyme rests on top of the chicken, with additional thyme sprigs placed around the plate. photo taken with an iphone --ar 4:5 --v 7

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 in advance and keep them refrigerated for up to 24 hours. Add the glaze just before baking to keep it fresh and caramelized.

What can I use if I don’t have Brie cheese?

Camembert or a mild, creamy cheese like mozzarella or Havarti can be good substitutes, though the flavor will be slightly different. Choose a cheese that melts well for best results.

Elegant Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

This Elegant Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a sophisticated and flavorful main dish perfect for impressing guests or elevating a weeknight dinner. Tender chicken breasts are stuffed with crisp Granny Smith apples and creamy Brie cheese, then seared to a golden brown before being baked with a luscious maple and Dijon mustard glaze that adds a wonderful balance of sweetness and tang.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: French-American
Diet: Low Fat

Ingredients

Scale

Chicken and Stuffing

4 boneless, skinless chicken breasts (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)
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

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Chicken: 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. Open the breasts like a book.
Stuff Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken pocket. Add slices of light Brie cheese on top of the apples. Carefully fold the chicken back over to enclose the filling, pressing gently to secure the stuffing.
Season Chicken: Sprinkle both sides of each stuffed chicken breast with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp dried thyme for seasoned flavor.
Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts in batches, cooking each side for 1 to 2 minutes until golden brown. Transfer the seared chicken onto the prepared baking sheet.
Prepare Glaze: In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon creamy Dijon mustard, and 1 teaspoon whole grain Dijon mustard until smooth. Use a pastry brush to generously coat the tops of the chicken breasts with this glaze.
Bake: Place the baking sheet with the glazed chicken in the preheated oven. Bake for 20 to 25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). The glaze should be bubbling and lightly caramelized, adding a beautiful finish to the dish.

Notes

Make sure not to cut all the way through the chicken breasts to keep the stuffing secure.
Using tart Granny Smith apples adds a lovely contrast to the creamy Brie and sweet glaze.
Searing the chicken first helps lock in juices and creates a delicious crust.
You can substitute light Brie with a mild Camembert cheese if desired.
Ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Keywords: stuffed chicken breast, apple and brie chicken, maple dijon glaze, baked chicken recipe, elegant chicken dinner