Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
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4.8 from 71 reviews
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 tsp salt
¼ tsp black pepper
¼ tsp dried thyme
Glaze and Cooking
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp creamy Dijon mustard
1 tsp 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.
