Maple Glazed Apple and Brie Stuffed Chicken Recipe
This Maple Glazed Apple and Brie Stuffed Chicken recipe combines tender, juicy chicken breasts stuffed with thinly sliced sweet honeycrisp apples and creamy brie cheese, baked to perfection and finished with a rich, homemade maple glaze. The glaze, made from apple cider, pure maple syrup, garlic, Dijon mustard, and fresh thyme, adds a beautiful balance of sweetness and savory flavors, making this dish an elegant yet easy-to-make meal perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken
- 4 boneless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 honeycrisp apple, thinly sliced into half moons
- 4 ounces brie cheese, sliced thin
For the Maple Glaze
- 1 cup apple cider or apple juice
- 2 tablespoons pure maple syrup
- ½ tablespoon minced garlic (about 2 garlic cloves)
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh thyme, removed from the stems
- ½ teaspoon kosher salt
Instructions
- Prepare Oven and Chicken: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray to prevent sticking.
- Butterfly the Chicken: Cut each chicken breast horizontally so it can open like a book—make sure not to cut all the way through. This will create a pocket for the filling. Season the inside of each chicken breast with kosher salt and black pepper.
- Stuff the Chicken: Layer thin slices of honeycrisp apple inside each butterflied chicken breast, followed by slices of brie cheese. Use about 7 to 9 apple slices and 3 to 4 brie slices per chicken breast. Carefully fold the chicken back to encase the filling.
- Bake the Stuffed Chicken: Transfer the stuffed chicken breasts carefully to your prepared baking sheet or skillet. Bake in the preheated oven for 25 to 30 minutes, or until the chicken is almost cooked through.
- Make the Maple Glaze: While the chicken bakes, combine apple cider (or apple juice), pure maple syrup, minced garlic, Dijon mustard, fresh thyme, and kosher salt in a small skillet over medium heat. Simmer the mixture until it thickens and reduces to about half its volume, approximately 12 to 15 minutes. Stir occasionally to prevent burning.
- Broil with Glaze: Once the initial baking is done, switch your oven to broil. Brush the maple glaze generously over the top of the chicken breasts. Broil for 10 to 12 minutes, carefully watching to prevent the glaze from burning, until the chicken reaches an internal temperature of 165°F (74°C) and has a nicely caramelized finish.
- Serve and Enjoy: Remove the chicken from the oven and serve warm, drizzling any remaining glaze over the top for extra flavor. This dish pairs well with roasted vegetables or a fresh green salad.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Honeycrisp apples are recommended for their balance of sweetness and tartness, but Granny Smith or Fuji apples can also work well.
- Brie cheese melts beautifully, but if you prefer, camembert or a mild cream cheese could be substituted.
- Watch the chicken carefully during broiling to prevent the glaze from burning due to the sugar content in maple syrup.
- Leftover maple glaze can be refrigerated and used as a dressing or drizzle for other dishes.
- Make sure the chicken breasts are of even thickness to ensure even cooking; pound them gently if needed.
Keywords: maple glazed chicken, stuffed chicken breast, apple and brie chicken, baked chicken breast, sweet and savory chicken, fall recipes
