This Maple Glazed Apple and Brie Stuffed Chicken is a wonderful mix of sweet and creamy flavors wrapped up in tender chicken breast. The juicy apples add a nice crunch while the melted brie brings a soft, rich touch. The maple glaze on top gives it just the right amount of sweetness and shine. It’s a dish that feels both special and comforting at the same time.
I love making this recipe when I want something a bit fancy but still easy enough for a weeknight dinner. Stuffing the chicken with juicy apples and creamy brie always feels like a little surprise in every bite. I usually make sure the chicken is cooked just right so it stays juicy, and the glaze caramelizes nicely on top—that part makes it feel like a treat!
My favorite way to serve this is alongside some roasted vegetables or a simple green salad to balance all those sweet and creamy flavors. It’s a meal that wins over everyone at the table because it looks stunning and tastes amazing without needing too much fuss. Plus, leftovers taste just as good, which I’m secretly happy about!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are easy to stuff and cook evenly. If you want more flavor, try using thighs, but they may need a longer cooking time.
Apple: Fuji or Honeycrisp are great for sweetness and texture. If you prefer tartness, Granny Smith works well too. Just slice thinly for even cooking.
Brie Cheese: Brie gives a creamy and mild flavor that melts beautifully. Camembert is a good substitute. If dairy-free, use a plant-based soft cheese, though the texture will be different.
Maple Syrup: Pure maple syrup adds natural sweetness and helps caramelize the glaze. You can swap with honey or agave nectar if needed.
Thyme: Fresh thyme adds a subtle herb flavor that complements apples and chicken. Dried thyme can work but use less as it’s more concentrated.
How Do You Stuff Chicken Breasts Without Making a Mess?
Stuffing chicken can feel tricky at first, but a few tips help keep everything in place:
- Use a sharp knife to carefully make a pocket inside the thickest part of the breast without cutting through.
- Layer the Brie and apple slices evenly inside the pocket.
- If the pocket feels loose, use toothpicks to keep it closed while cooking.
- Handle the chicken gently to avoid tearing the pocket and losing the filling.
This method keeps the cheese from melting out and ensures every bite has delicious filling.
What’s the Best Way to Get the Maple Glaze Caramelized Without Burning?
Maple syrup can burn quickly, so watch the heat carefully:
- Sear the chicken first to get a golden crust on medium heat.
- Remove the skillet from direct heat before brushing on the glaze to prevent burning.
- Add the glaze just before baking and keep an eye on the oven to let it caramelize slowly.
- If it starts to brown too fast, you can tent the chicken with foil to protect the glaze.
This ensures the glaze is sticky, shiny, and sweet without any bitterness from burning.
Equipment You’ll Need
- Sharp chef’s knife – essential for making a clean pocket in the chicken without tearing the meat.
- Oven-safe skillet – perfect for searing the chicken on the stove and finishing it in the oven without extra dishes.
- Tongs – help you flip the chicken gently and avoid poking holes in the breast.
- Pastry brush – makes it easy to coat the chicken evenly with the maple glaze.
- Cutting board – a sturdy one helps you slice apples thinly and safely prep ingredients.
Flavor Variations & Add-Ins
- Swap Brie with goat cheese for a tangier, creamy filling that pairs beautifully with apples.
- Add chopped pecans or walnuts inside the stuffing for a crunchy texture contrast.
- Include fresh sage or rosemary with the thyme to boost the herbal aroma and flavor.
- Use pears instead of apples for a softer fruit note that still works well with maple and cheese.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 large apple (such as Fuji or Honeycrisp), thinly sliced
- 6 oz Brie cheese, sliced
- 2 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- ½ cup chicken broth or white wine (optional for pan sauce)
- 1 tbsp butter (optional for pan sauce)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25-30 minutes to cook, so you’ll have it ready in around 35 to 40 minutes. It’s a great choice when you want a special meal without spending all day in the kitchen.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Use a sharp knife to carefully slice a pocket into the thickest part of each chicken breast. Be sure not to cut all the way through!
2. Stuff and Season:
Stuff each pocket with slices of Brie and a few apple slices. If the opening feels loose, secure it with toothpicks. Season both sides generously with salt, pepper, and half of the thyme leaves.
3. Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for about 3-4 minutes on each side, until they turn golden brown.
4. Add the Maple Glaze and Apples:
Mix maple syrup, Dijon mustard, and minced garlic in a small bowl. Remove the skillet from heat and brush this glaze over the chicken. Layer additional thin apple slices on top, tucking them gently into slits or cuts if you like. Sprinkle the rest of the thyme on top.
5. Bake to Finish:
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the glaze is shiny and caramelized.
6. Optional Pan Sauce:
Take the chicken out and place it on a plate. Add chicken broth or white wine to the skillet and heat over medium, scraping up any tasty browned bits. Stir in butter until melted, letting the sauce simmer for 2-3 minutes. Pour over the chicken before serving.
7. Serve and Enjoy:
Plate your beautiful chicken with the pan sauce on top. Garnish with fresh thyme sprigs. Serve with your favorite side to complete this elegant, comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it in the fridge overnight or in cold water, then pat dry to remove excess moisture for better searing.
What Can I Substitute for Brie Cheese?
Goat cheese or Camembert are excellent alternatives that melt well and complement the apples. For a dairy-free option, try a plant-based creamy cheese, though the flavor will be a bit different.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to preserve the creamy texture of the cheese and the glaze.
Can I Make This Dish Ahead of Time?
Absolutely! You can stuff and season the chicken breasts ahead, then refrigerate them for a few hours or overnight. When ready, sear, glaze, and bake as directed for fresh, delicious results.
