Maple Glazed Apple and Brie Stuffed Chicken is a perfect mix of sweet and savory with juicy chicken breast wrapped around creamy brie and crisp apple slices. The maple glaze adds a lovely sticky sweetness that ties all the flavors together and gives the chicken a beautiful shiny finish.
I love making this dish when I want something a little different but still simple enough for a weeknight dinner. The combination of gooey brie and fresh apple inside the chicken feels fancy but is really easy to put together. One tip I have is to use a sharp knife to make a nice pocket in the chicken breast, so you get plenty of that melty cheese and apple in every bite.
Whenever I serve this, I like to pair it with some roasted veggies or a simple green salad to keep things fresh and light. It always makes for a crowd-pleaser, and guests are always asking how I made it! Plus, that maple glaze makes the kitchen smell amazing while it cooks, which is a nice bonus.
Key Ingredients & Substitutions
Chicken breasts: Choose thick, boneless, skinless breasts—they hold the stuffing well. If you want, turkey cutlets can work as a lean alternative. Just adjust cooking time accordingly.
Apple: I like using Honeycrisp or Gala for their balance of sweetness and tartness. Fuji or Pink Lady are also great. Avoid very soft apples to keep some crunch.
Brie cheese: This soft cheese melts beautifully for creamy texture. If brie isn’t available, camembert or a mild goat cheese can be used instead for similar creaminess.
Maple syrup: The star for bringing sweet, glossy glaze. Pure maple syrup is best, but you could substitute with honey or agave in a pinch.
Dijon mustard: Adds tang and depth to the glaze. If you don’t have Dijon, regular yellow mustard or whole grain mustard can work, just expect slightly different flavor.
How Can I Make the Chicken Pocket Without Tearing the Meat?
Creating a pocket in the chicken breast is key for holding the apple and brie. Here’s how to do it easily:
- Place the chicken breast flat on a cutting board.
- Hold a sharp knife parallel to the surface and start slicing into the thicker side, cutting horizontally but not all the way through.
- Slice slowly and carefully, feeling where the meat opens up without slicing out the other side.
- If needed, use your fingers to gently widen the pocket for stuffing.
- Work patiently to avoid tearing — a sharp knife is your best friend here.
I find that this technique helps keep the chicken intact, so the fillings stay nicely inside as it cooks.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting the pocket in the chicken breast cleanly.
- Cutting board – gives you a safe, sturdy surface to prep the chicken and apples.
- Ovenproof skillet – lets you sear the chicken on the stove and then bake it in the oven without extra dishes.
- Small mixing bowl – for whisking together the maple glaze ingredients easily.
- Tongs or spatula – handy for turning the chicken breasts without breaking them apart.
Flavor Variations & Add-Ins
- Swap brie for goat cheese if you prefer a tangier, creamier filling.
- Add chopped fresh sage or rosemary for an herbal twist that pairs well with apple and maple.
- Include cooked crumbled bacon inside the pocket for smoky, salty flavor contrast.
- Use pears instead of apples for a softer, sweeter fruit option that melts nicely with the cheese.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 large apple (such as Honeycrisp or Gala), thinly sliced
- 6 oz Brie cheese, sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- ½ cup pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar (optional, for a touch of acidity)
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, so plan on 35 minutes total. The prep involves slicing the pocket in the chicken, seasoning, stuffing, and making the glaze. Cooking time includes searing on the stove and finishing in the oven.
Step-by-Step Instructions:
1. Preparing the Chicken and Stuffing:
Preheat your oven to 375°F (190°C). With a sharp knife, carefully cut a pocket into each chicken breast, slicing horizontally but not all the way through. Season inside and out with salt, pepper, and thyme. Stuff each pocket with slices of Brie and apple, pressing gently to keep it closed.
2. Cooking the Chicken:
Heat olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
3. Glazing and Baking:
Pour the maple glaze over the seared chicken breasts. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the glaze thickens. Let the chicken rest a few minutes before serving. Spoon pan juices over the chicken, garnish with thyme sprigs, and serve with extra apple slices.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before prepping. Thaw in the fridge overnight for best results, then pat dry to remove excess moisture before cutting the pocket.
Can I Substitute Brie Cheese?
Absolutely! Camembert or a mild goat cheese work great as alternatives. Just choose cheeses that melt well and have a creamy texture to keep the stuffing delicious.
How Should I Store Leftovers?
Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or on the stovetop to keep the glaze from burning.
Is It Possible to Make This Dish Ahead of Time?
Yes! You can stuff and sear the chicken breasts in advance, then cover and refrigerate for up to a day. Finish baking and glazing just before serving for best flavor and texture.
