Maple Glazed Apple and Brie Stuffed Chicken is a simple way to make a dinner that feels special without a lot of fuss. The chicken stays juicy while the sweet maple glaze and tender apple add a nice touch of flavor, and the melty Brie cheese brings everything together with its creamy texture.
I love making this dish when I want something that tastes fancy but is still easy to prepare. Stuffing the chicken with apples and Brie is such a fun twist, and the maple glaze gives it just the right amount of sweetness. One tip I always follow is to make sure the chicken pockets are sealed well so none of that cheesy goodness leaks out in the oven.
This chicken pairs perfectly with a simple salad or roasted veggies for a cozy weeknight meal. I’ve found that serving it with some crusty bread helps soak up the extra glaze and melts from the cheese, making every bite even better. It’s one of those meals that makes me happy to sit down at the table and enjoy every bite.
Key Ingredients & Substitutions
Chicken breasts: Choose large, thick breasts to create a good pocket for the filling. If breasts are small, consider butterfly cutting and stacking them to get enough thickness.
Apples: Granny Smith or Honeycrisp are great for their balance of tartness and sweetness. If you can’t find those, Fuji or Pink Lady apples work well too.
Brie cheese: Brie adds a creamy, mild flavor and melts nicely. If Brie isn’t available, Camembert or a mild goat cheese are good substitutes.
Maple syrup: Pure maple syrup gives a natural sweetness and sticky glaze. You can use honey as a substitute, but the flavor will be a bit different.
Thyme: Fresh thyme is ideal for its bright, herbal notes. If you only have dried thyme, use less—a teaspoon or so—since dried herbs are more concentrated.
How Do You Safely Stuff and Seal the Chicken Breast?
Cutting a pocket for stuffing can be tricky. Here’s how to do it without cutting through:
- Place chicken on a cutting board. Use a sharp knife to slice lengthwise about 3/4 through, creating a pocket.
- Be gentle and slow with the knife to keep the bottom layer intact.
- After stuffing, press the edges together. You can use toothpicks to keep the pocket closed while cooking.
- Make sure not to overstuff, or the filling might spill out.
This method helps keep the cheese from leaking and keeps the chicken juicy inside.
What’s the Best Way to Get a Perfect Maple Glaze?
Here’s how to make that sticky, glossy maple glaze:
- Sear the chicken first to get a nice brown crust; this adds flavor and texture.
- Pour maple syrup mixed with a bit of chicken broth to thin it slightly over the chicken before baking.
- Bake uncovered so glaze thickens and caramelizes in the oven.
- If glaze is too thin after baking, whisk in a sprinkle of flour over medium heat to thicken.
This process makes a sweet, shiny coating that clings beautifully to the chicken and filling.
Equipment You’ll Need
- Sharp chef’s knife – essential for cutting a clean pocket in the chicken breast without tearing it.
- Cutting board – gives you a safe, steady surface to work on when prepping the chicken and apples.
- Ovenproof skillet (preferably cast iron) – lets you sear on the stove and finish baking in the oven without switching pans.
- Wooden or silicone spatula – helps you sauté the apples gently and stir without scratching your pan.
- Meat thermometer – ensures your chicken is perfectly cooked through (165°F/74°C) without overcooking.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese for a tangier, slightly sharper flavor that pairs well with apples.
- Add chopped walnuts or pecans to the stuffing for extra crunch and a nutty contrast.
- Use pears instead of apples for a softer, sweeter filling with a mild texture.
- Stir in fresh sage or rosemary with the thyme to add more earthy herbal notes to the glaze and stuffing.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken Stuffing:
- 2 large boneless, skinless chicken breasts
- 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
- 4 oz Brie cheese, rind removed and sliced
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 teaspoons fresh thyme leaves, chopped (plus extra sprigs for garnish)
For Cooking and Glaze:
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- Salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening glaze)
- 1/4 cup chicken broth or water (optional, for glaze)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Plan for a total of around 40 minutes from start to finish, including searing and glazing.
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into the side of each chicken breast—be sure not to slice all the way through.
2. Sauté the Apple Mixture:
In a small skillet, melt the butter over medium heat. Add the diced apple and cook until just tender, about 3-4 minutes. Stir in the minced garlic and half the chopped thyme, cooking for another minute. Remove from heat.
3. Stuff the Chicken:
Fill each chicken pocket with the sautéed apple mixture and slices of Brie cheese. Press gently to hold everything inside. Season the outside of the chicken breasts with salt, pepper, and the remaining thyme.
4. Sear the Chicken:
Heat olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
5. Add Maple Glaze and Bake:
Mix together maple syrup and chicken broth (if using) in a small bowl. Pour the mixture over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches 165°F (74°C) internally.
6. Thicken the Glaze (Optional):
Remove the chicken from the oven and place on serving plates. To thicken the glaze, put the skillet back on the stove over medium heat and whisk in the flour. Cook for 2-3 minutes until the sauce thickens nicely.
7. Serve:
Spoon the warm maple glaze over the chicken breasts. Garnish with fresh thyme sprigs and serve with your favorite roasted vegetables or a fresh salad.
Enjoy your juicy and flavorful Maple Glazed Apple and Brie Stuffed Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts in the fridge overnight before preparing. This helps ensure even cooking and makes it easier to cut the pocket for stuffing.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, creamy cheeses like Camembert or mild goat cheese work well. They provide a similar melt and flavor that complements the apples and maple glaze.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth to keep the chicken moist.
Can I Make This Dish Ahead of Time?
You can prepare and stuff the chicken breasts in advance, then cover and refrigerate for up to 24 hours. Sear and bake just before serving for best texture and flavor.
