Brie Apple Stuffed Chicken

This heavenly apple and brie stuffed chicken has transformed my weeknight dinner routine from mundane to magnificent. The combination of sweet apples, creamy brie, and tangy maple-dijon glaze creates a restaurant-worthy meal that comes together with surprising ease in your own kitchen.

I first created this dish when trying to use up some leftover brie from a party. My husband, who typically finds chicken boring, requested it three times in the following week. It's now our go-to when we want something special without hours in the kitchen.

Ingredients

• 4 boneless skinless chicken breasts: Each provides a hearty portion and creates the perfect pocket for stuffing
• 1 medium Granny Smith apple: The tartness balances the rich cheese beautifully; choose firm apples for best texture
• 4 oz light Brie cheese: Adds creamy richness without overwhelming the dish; look for a wedge with a smooth rind
• ½ tsp salt: Enhances all flavors throughout the dish; kosher salt works best
• ¼ tsp black pepper: Adds subtle warmth; freshly ground provides the best flavor
• ¼ tsp dried thyme: Adds an earthy aromatic element that complements both apple and chicken
• 1 tbsp olive oil: For a perfect golden sear; use good quality extra virgin
• 1 tbsp maple syrup: Provides natural sweetness; real maple syrup, not pancake syrup, makes a difference
• 1 tbsp creamy Dijon mustard: Adds tangy depth to balance the sweetness
• 1 tsp whole grain Dijon mustard: Provides texture and visual appeal to the glaze

Step-by-Step Instructions

Preheat and Prepare Baking Sheet:

Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze while the high temperature ensures a beautiful finish on the chicken.

Prepare Chicken Breasts:

Place the chicken breasts on a cutting board and use a sharp knife to slice each breast horizontally. Create a deep pocket without cutting all the way through, then open each breast like a book. This technique creates maximum space for the delicious filling while keeping everything contained.

Stuff Chicken Breasts:

Distribute apple slices evenly inside each chicken breast pocket, arranging them in a single layer. Top with Brie slices, placing them toward the center where they will melt beautifully. Fold the chicken over, gently pressing the edges to keep the filling from escaping during cooking.

Season Stuffed Chicken:

Season both sides of each stuffed breast generously with salt, black pepper, and thyme. Make sure to get some seasoning into the folds for flavor in every bite. The thyme particularly enhances the apple flavor, creating a wonderful aromatic profile.

Sear Stuffed Chicken:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add only two pieces of chicken at a time to maintain temperature, and cook for 1 to 2 minutes per side until they develop a gorgeous golden crust. Transfer to your prepared baking sheet, leaving space between pieces.

Prepare and Apply Glaze:

In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until completely smooth. Using a pastry brush, generously coat the tops of each chicken breast with glaze, allowing it to drip slightly down the sides. This layer will caramelize beautifully in the oven.

Bake the Stuffed Chicken:

Place the chicken in your preheated oven on the middle rack and bake for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F and the cheese has melted into creamy perfection inside. The glaze will develop a stunning caramelized finish.

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This recipe was born from my love of French flavors but perfected during a fall apple-picking trip. We had bags of fresh Granny Smiths, and I discovered their tartness perfectly balances the rich brie. Now the smell of this baking instantly transports me to crisp autumn evenings.

Make-Ahead Options

This chicken dish is perfect for busy weeknights because you can do most of the work ahead of time. Prepare the chicken pockets and stuff them with apple and brie up to 24 hours in advance. Store them covered in the refrigerator with a piece of parchment between each breast to prevent sticking. The glaze can also be prepared ahead and stored separately in an airtight container. When ready to cook simply bring the chicken to room temperature for 15 minutes, sear as directed, apply the glaze, and bake. This advance preparation makes an impressive meal possible even on your busiest days.

Perfect Pairings

The sweet and savory profile of this apple brie chicken makes it versatile for pairing with sides. For a complete meal I love serving it with a simple arugula salad dressed with lemon vinaigrette; the peppery greens and bright acidity cut through the richness of the cheese. Roasted Brussels sprouts with a touch of balsamic glaze echo the sweet tangy notes in the chicken glaze. For a heartier option try serving with wild rice pilaf or roasted fingerling potatoes which soak up the delicious juices from the chicken. A glass of crisp Chardonnay or light Pinot Noir beautifully complements the apple and brie flavors.

Ingredient Swaps

This recipe is wonderfully adaptable to what you have on hand or dietary preferences. If Brie is unavailable, Camembert makes an excellent substitute, or try goat cheese for a tangier profile. Dairy-free? A cashew-based cheese alternative works surprisingly well. Apples can be swapped based on season—Honeycrisp or Pink Lady offer similar tartness with a bit more sweetness. For an autumn twist, replace the thyme with sage, which pairs beautifully with both apple and chicken. The maple syrup can be substituted with honey for a different flavor profile or with agave for a lower glycemic option. No matter which variations you try, the fundamental balance of creamy cheese, tart fruit, and savory chicken remains delicious.

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Frequently Asked Questions

→ Can I swap out the Brie for something else?

Absolutely! Soft cheeses like Fontina or Camembert work really well as substitutes for a similar taste and texture.

→ What's the best type of apple to use?

Granny Smith apples are ideal since they hold their shape when cooked, and their tartness pairs perfectly with the Brie and glaze.

→ Can I prep this ahead of time?

Yes, you can assemble the stuffed chicken and make the glaze in advance. Keep them separate in the fridge until you're ready to cook.

→ What sides go well with this?

This pairs beautifully with fresh greens, mashed potatoes, or roasted vegetables for a balanced meal.

→ How do I know the chicken's fully cooked?

Use a food thermometer and check the thickest part—it should read 165°F (74°C) before serving.