Apple and Brie Stuffed Chicken: A Flavor-Packed Feast
Ready for a dinner that’s both simple and absolutely packed with flavor?
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is the answer!
Picture this: juicy chicken breasts stuffed with tart apple slices and melty Brie,
all drizzled with a tangy-sweet maple Dijon glaze.
It’s a flavor explosion that comes together in just 35 minutes.
Whether you’re cooking for the family or impressing guests, this dish is guaranteed to steal the show!
Let’s dive in—your taste buds won’t know what hit ‘em.
For Apple and Brie Stuffed Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best for stuffing. These are your base for a juicy and flavorful dish.
- Granny Smith Apple – Adds a tart, crisp element that balances out the richness of the Brie cheese.
- Brie Cheese – Light Brie cheese adds a creamy texture and mild, slightly tangy flavor that melts beautifully inside the chicken.
- Olive Oil – For searing the chicken to a golden crisp before baking.
- Salt & Pepper – Season the chicken to enhance the flavors and bring everything together.
- Dried Thyme – A fragrant herb that complements the apple and cheese filling.
For Maple Dijon Glaze
- Maple Syrup – Brings a natural sweetness that pairs perfectly with the tangy Dijon mustard.
- Creamy Dijon Mustard – Adds creaminess and a mild tanginess to the glaze.
- Whole Grain Dijon Mustard – The seedy variety provides a little extra texture and flavor depth.
Apple and Brie Stuffed Chicken with Maple Dijon Glaze
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 (Trader Joe’s or President brand works well)
- 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 (the kind with seeds)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket (don’t cut all the way through). Open the breasts like a book.
- 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.
- Season both sides of the stuffed chicken with salt, pepper, and thyme.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
- 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.
- Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.
- Can I use a different type of cheese if I don’t have Brie?
Answer: Absolutely! If you don’t have Brie, try camembert or a mild goat cheese for a similar creamy texture. You could also use mozzarella for a milder flavor. Just remember, each cheese will bring its own twist to the dish, but it’ll still be delicious!
- How do I keep the chicken from drying out during baking?
Answer: To keep the chicken moist, don’t overcook it! Use a meat thermometer to ensure it’s cooked to 165°F (74°C). If you’re worried about dryness, you can also cover the chicken with foil for the first part of baking and uncover it for the last few minutes to get that golden finish.
- Can I prep the chicken ahead of time?
Answer: Yes! You can stuff the chicken breasts and even sear them the day before. Just cover and refrigerate until you’re ready to bake. When you’re ready to cook, let them come to room temperature before popping them in the oven. It’ll make your life so much easier!
- How can I make this dish a bit lighter?
Answer: If you’re looking for a lighter option, you can swap the Brie for a reduced-fat cheese or even cream cheese. You can also reduce the amount of maple syrup in the glaze for a less sweet version. It’ll still be tasty, just a little lighter on the calories!
- What should I serve this with?
Answer: This dish pairs wonderfully with roasted vegetables or a simple green salad. If you’re feeling extra indulgent, try serving it with mashed potatoes or rice to soak up that delicious glaze. You can’t go wrong with a side that complements the creamy, savory flavors!
