If you're craving a cozy yet elegant dinner, this Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe is just the thing to try. It’s perfect when you want something a bit special but still totally doable on a weeknight, and it brings together crisp apples, creamy Brie, and the subtle sweet tang of a maple Dijon glaze for an unforgettable flavor combo.
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In the Kitchen
What I love most about making this recipe is how the simple ingredients create a restaurant-worthy meal right at home. The apple and Brie melt into a creamy, fruity filling that keeps chicken juicy and flavorful under that beautiful glaze.
- Juicy and Tender Every Time: Creating that pocket and careful searing seals in moisture and flavor.
- Golden, Satisfying Finish: The maple Dijon glaze caramelizes just right in the oven for a sticky, shiny coat.
- Simple Ingredients, Big Impact: You’ll only need a handful of pantry staples and fresh produce for this dish.
- Weeknight to Weekend Ready: Fancy enough for guests but easy enough after work.
Ingredients at a Glance
When gathering ingredients for your Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe, focus on freshness and balance. Quality Brie and a crisp apple really make a difference here.
- Chicken breasts: Choose boneless, skinless and similar size for even cooking.
- Granny Smith apple: Tart and firm, it provides a nice contrast to creamy Brie.
- Brie cheese: Look for a mild, creamy Brie; avoid overly runny varieties to keep filling manageable.
- Maple syrup: Pure maple syrup adds genuine sweetness to the glaze, not just flavoring.
- Dijon mustard (creamy and whole grain): The blend adds texture and zing to the maple glaze.
- Olive oil: For a light but flavorful sear.
- Seasonings (salt, pepper, thyme): Simple herbs enhance rather than overpower the main ingredients.
Heads-Up: Exact measurements and detailed instructions await you in the printable recipe card below.
How to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
Step 1 — Create the Chicken Pockets and Fill
Start by preheating your oven to 400°F (200°C). On a clean cutting board, carefully slice each chicken breast horizontally with a sharp knife, making sure to leave a hinge so it opens like a book. You’ll want to create a pocket deep enough for the filling but not all the way through, so watch your fingers! Then layer thin slices of tart Granny Smith apple followed by mild Brie inside each pocket. Fold the chicken back, gently pressing to close without squeezing out the filling.
Step 2 — Season, Sear, and Prepare for Baking
Season both sides of your stuffed chicken breasts with salt, pepper, and dried thyme. Then heat olive oil in a large skillet over medium-high heat. Working in batches, sear each breast for about 1-2 minutes per side—just until a golden crust forms. This step locks in juicy tenderness and adds beautiful color. Transfer the browned chicken to a parchment-lined baking sheet, ready for the glaze and oven.
Step 3 — Glaze with Maple Dijon and Bake to Perfection
In a small bowl, whisk together pure maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until smooth and glossy. Using a pastry brush, coat the tops of the chicken breasts generously with this sweet and tangy glaze. Pop your baking sheet into the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The glaze will bubble and caramelize into a shiny finish that smells amazing.
Things to Remember
From my experiences, a few little tips make this Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe shine every time. Keeping the pocket intact and don’t rush searing–it’s worth the golden crust. Also, glazing just before baking keeps flavors vibrant.
- Doneness Cue: Look for juices running clear and an internal temperature of 165°F for perfectly cooked chicken.
- Temperature Trick: Let the chicken rest a few minutes after baking to keep it juicy inside.
- Make-Ahead Move: You can prep stuffed chicken ahead, cover tightly, and refrigerate for up to 12 hours, then sear and bake when ready.
- Common Pitfall: Avoid overstuffing pockets so they stay closed and cook evenly without spilling filling everywhere.
Ways to Serve It
Finishing Touches
A sprinkle of fresh thyme leaves or chopped parsley brightens up the plate and enhances the herbal notes. I also love adding a hint of cracked black pepper on top right before serving to add subtle heat that balances the creamy Brie and sweet apple beautifully.
Plays Well With
This recipe pairs wonderfully with a light arugula salad dressed simply with lemon vinaigrette to cut the richness. Roasted root vegetables or even buttery mashed potatoes bring warm, cozy textures that round out the meal perfectly without competing with the glaze’s sweetness.
Simple Plating Upgrades
For weeknight dinners, a rustic wooden board or colorful ceramic plate works just fine. For guests, layer the chicken over a bed of vibrant greens or quinoa, then drizzle any extra maple Dijon glaze around the plate. A few crisp apple slices fanned out on the side add charm and a fresh bite.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays tender, but you might notice the apple softens a bit more. Reheat gently to avoid drying it out.
Freezing Tips
This dish freezes fairly well if you wrap each stuffed chicken breast tightly in plastic wrap, then foil, to prevent freezer burn. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe Without Drying Out
To keep leftovers moist, warm your chicken gently in a 325°F oven covered with foil, about 10-15 minutes. You can also use an air fryer at low temperature but watch closely. If using a microwave, cover loosely and add a small splash of water to maintain moisture.
Frequently Asked Questions
Absolutely! While Brie adds that creamy melt and mild tang, you can substitute Camembert or a soft goat cheese for a different twist—just choose cheeses that melt well and aren’t too runny.
Searing the chicken breasts first locks in moisture, and baking just until reaching 165°F keeps them juicy. Using a meat thermometer is a game changer here for perfect results.
Yes! You can stuff and season the chicken earlier in the day, cover tightly, and refrigerate. Just sear and bake closer to mealtime for the freshest texture and flavor.
Granny Smith apples work best because their tartness balances the richness of the Brie and maple glaze. If you prefer a sweeter profile, try Honeycrisp as a milder alternative.
Final Thoughts
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe is one of those meals that always gets compliments without needing a fancy technique. It’s approachable, flavorful, and feels just right for cozy dinners or impressing guests with minimal fuss. I hope you enjoy making it as much as I do—there’s nothing quite like the sweet-savory harmony of baked chicken with melted Brie and that glossy maple Dijon glaze. Happy cooking!
PrintFull Printable Recipe
Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delicious and elegant dish featuring juicy chicken breasts filled with crisp Granny Smith apple slices and creamy Brie cheese. The chicken is seared for a golden crust and then baked with a sweet and tangy glaze made from maple syrup and Dijon mustards, creating a harmonious blend of flavors perfect for a standout dinner.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Chicken and Filling
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
Glaze and Cooking
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon creamy Dijon mustard
- 1 teaspoon whole grain Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside to prepare for baking the chicken.
- Prepare Chicken Pockets: Place chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create a pocket, being careful not to cut all the way through. Open them like a book to create space for the filling.
- Stuff Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken pocket. Layer the Brie cheese slices on top of the apple. Fold the chicken breasts back over the filling and gently press to secure.
- Season Chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme to enhance flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches, sear two chicken breasts at a time for about 1-2 minutes per side until golden brown. Transfer the seared chicken to the prepared baking sheet.
- Make Glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until well combined to create the flavorful glaze.
- Glaze Chicken: Use a pastry brush to generously coat the tops of the seared, stuffed chicken breasts with the maple Dijon glaze.
- Bake Chicken: Place the baking sheet in the preheated oven and bake for 25 minutes or until the chicken is fully cooked through and juices run clear.
Notes
- Use light Brie to reduce fat but still retain creamy texture; regular Brie can be substituted if preferred.
- Granny Smith apples add tartness to balance the richness of the Brie; other tart apple varieties may also be used.
- Ensure the chicken breasts are evenly sliced to create proper pockets without cutting through completely.
- Use a meat thermometer to check that internal temperature reaches 165°F for safe consumption.
- If a crispy crust is desired, broil for 1-2 minutes at the end of baking but watch closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
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