This Maple Glazed Apple and Brie Stuffed Chicken is a delicious mix of sweet and savory that comes together in a tasty, easy-to-make dish. Juicy chicken breasts are filled with creamy brie cheese and tender, slightly crisp apple slices, then coated with a sweet and sticky maple glaze that adds a beautiful shine and flavor.
I love how the creamy brie melts inside the chicken, making each bite feel rich without being heavy. The hint of apple adds a fresh, fruity touch that pairs so well with the maple glaze. It’s one of those meals that feels a little fancy but is really simple to prepare, which is perfect for a weeknight dinner or a special occasion.
My favorite way to serve this chicken is with roasted vegetables or a simple green salad on the side. The sweet glaze creates a lovely contrast to savory sides, and I find that it brings everyone to the table excited to eat. It’s also a great way to enjoy fall flavors any time of the year — especially if you love the combo of apples and cheese like I do.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best here for easy stuffing and even cooking. If you prefer, you can use thighs, but adjust cooking time as they are fattier and take a bit longer.
Apples: Honeycrisp or Fuji apples add a nice balance of sweetness and crunch. If you want a tarter option, Granny Smith apples also work well, just keep in mind they might soften more when cooked.
Brie Cheese: This cheese melts beautifully and adds creaminess. You can substitute with Camembert or a mild goat cheese if you want a slight variation, but try to avoid very strong or crumbly cheeses.
Maple Syrup: Pure maple syrup gives a natural, rich sweetness. If you don’t have maple syrup, honey or agave nectar can be used, but the flavor will be slightly different.
Fresh Thyme: Thyme adds a lovely earthy note that pairs well with the apple and maple flavor. If fresh thyme isn’t available, dried thyme will work; use about one-third of the fresh amount.
How Do You Stuff and Secure the Chicken Without Making a Mess?
Creating the pocket and stuffing the chicken can feel tricky, but here’s a simple approach to help you:
- Use a sharp knife and carefully cut into the thickest part of the chicken breast, making a pocket without slicing all the way through. Take your time to avoid cutting completely.
- Stuff the sliced brie and apple inside the pocket gently. Don’t overfill—leave enough room so you can close the chicken easily.
- Press the opening together. To keep it secure while cooking, use kitchen twine by tying the chicken at both ends, or use toothpicks to pin the opening closed.
- Make sure to remove any toothpicks before serving!
This method keeps the filling inside while the chicken cooks juicy and tender. It also helps the flavors meld nicely without losing any of the delicious brie or apple.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Sharp chef’s knife – helps you carefully cut the chicken pockets and slice apples thinly with ease.
- Cutting board – a sturdy surface to prep chicken and apples safely.
- Measuring spoons and cups – keeps your maple glaze flavorful and balanced every time.
- Kitchen twine or toothpicks – handy for securing the stuffed chicken so it cooks evenly without spilling.
Flavor Variations & Add-Ins
- Swap brie for goat cheese for a tangier, slightly sharper filling that adds extra creaminess.
- Add chopped walnuts or pecans inside the chicken for crunch and a nutty flavor contrast.
- Mix fresh sage or rosemary with thyme to deepen the herbal notes alongside the apple sweetness.
- Replace apple slices with pear for a softer, milder fruit flavor that still pairs beautifully with maple and cheese.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 1 large apple (such as Honeycrisp or Fuji), thinly sliced
- 4 oz brie cheese, rind removed and sliced
For Cooking and Glaze:
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
- Kitchen twine or toothpicks (optional, for securing chicken)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the chicken and glaze, 8 minutes searing the chicken, and then around 20-25 minutes baking until perfectly cooked. Add 5 minutes for resting before serving—about 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Using a sharp knife, cut a horizontal pocket inside each chicken breast, being careful not to slice all the way through. Season both the inside and outside with salt, pepper, and half of the fresh thyme.
2. Stuff the Chicken:
Place slices of brie cheese and apple inside the pocket you made in each chicken breast. Press gently to close. Use kitchen twine or toothpicks if needed to keep the stuffing secure while cooking.
3. Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear each side for 3-4 minutes, until golden brown. Then remove the skillet from heat.
4. Make and Add the Maple Glaze:
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, ground cinnamon, salt, and pepper. Pour this glaze over the seared chicken in the skillet, spooning some onto the stuffed pockets.
5. Bake the Chicken:
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Occasionally spoon the glaze over the chicken to keep it moist and flavorful.
6. Rest and Serve:
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh thyme sprigs and spoon pan juices over the top before serving.
Enjoy this delicious dish combining sweet maple glaze, creamy brie, and fresh apple flavors wrapped in juicy chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before preparing. Thaw them overnight in the fridge or use the cold water method for quicker thawing. Dry the chicken well to help achieve a nice sear.
What Can I Substitute for Brie Cheese?
If you don’t have brie, creamy cheeses like Camembert or mild goat cheese work well. Avoid crumbly or very strong-flavored cheeses to keep the balance of sweet and savory.
How Should I Store Leftovers?
Keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of water or broth to maintain moisture.
Can I Prepare This Recipe Ahead of Time?
Yes! You can stuff the chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just add a few extra minutes to the baking time if the chicken is chilled straight from the fridge.
