If you’re craving a dish that sneaks in sweet, creamy, and savory all at once, this Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe has you covered. It’s perfect when you want a comforting weeknight dinner that feels a bit special without demanding hours in the kitchen. I love how the tang of apples and buttery Brie melt together under a sticky-sweet maple Dijon glaze—it’s like fall in every bite!
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Why You’ll Love This Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
This recipe blends familiar ingredients in a way that’s both elegant and easy to pull off. What really hooked me is the balance of textures and flavors—the crisp apple slices layered with creamy Brie inside juicy chicken, all wrapped in an irresistibly sticky maple Dijon glaze. It’s a crowd-pleaser that’s simple enough for busy weeknights yet special enough for guests.
- Texture you want: Tender chicken with melty Brie and a gentle crunch from fresh apples.
- Flavor that pops: Sweet maple meets savory mustard with a hint of herbaceous thyme.
- Everyday ingredients: Uses pantry staples plus an apple and Brie for a gourmet touch.
- Works for any night: Quick prep, no complicated steps, just impressive results.
Ingredient Spotlight
Getting these ingredients right helps make your Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe an effortless superstar. A tart apple balances the richness of Brie beautifully, while the combo of smooth and whole grain Dijon mustards creates a glaze you’ll want to drizzle on everything.
- Granny Smith apple: Its crisp tartness holds up well inside the chicken without turning mushy.
- Brie cheese: Choose a mild, creamy Brie that melts perfectly for that luscious filling.
- Maple syrup: Pure maple adds natural sweetness and a lovely caramel sheen to the glaze.
Seasonality & Sourcing
Apples are fantastic in fall and winter when they’re at their freshest and most flavorful, but you can find good-quality Granny Smith apples year-round at most grocery stores. Brie cheese is pretty widely available and storing it properly is key to avoid it becoming too runny. When choosing your maple syrup, I recommend pure maple (not pancake syrup) for the best depth in the glaze. Dijon mustard is usually a pantry staple, but using both creamy and whole grain types amps up the flavor complexity in this recipe.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 400°F (200°C). This timing gives you a hot environment so the chicken finishes cooking quickly without drying out. While the oven warms, prepare a baking sheet lined with parchment for easy cleanup. Next, carefully slice each chicken breast horizontally to create a pocket for your stuffing—you want to cut just enough to open the chicken like a book, but avoid slicing all the way through. This step can be tricky; use a sharp knife and steady hands to prevent tearing the chicken apart.
Step 2 — Cook & Build Flavor
Stuff each chicken pocket evenly with thin apple slices and Brie cheese, then fold it closed and season on both sides with salt, pepper, and thyme. Heat olive oil over medium-high in a skillet and sear the chicken 1–2 minutes per side until golden and toasty-looking. This quick sear locks in juices and adds great flavor. Working in batches keeps the pan hot and the chicken sizzling. Transfer the seared breasts to your baking sheet, then brush generously with the maple Dijon glaze made from mixing maple syrup, creamy Dijon, and whole grain mustard. Pop the chicken in the oven and bake for 20–25 minutes until cooked through—internal temperature should reach 165°F (74°C). If you catch it browning too fast or slow, adjust your heat and timing carefully to avoid dryness or undercooked centers.
Step 3 — Finish & Rest
After baking, resist the temptation to cut in right away. Letting the chicken rest for at least 5 minutes helps all those flavorful juices redistribute and keeps the Brie from oozing out immediately. You’ll notice the glaze firms up slightly, giving a sticky-sweet finish on top, and the chicken feels tender and juicy when cut. Resting is the secret to perfect Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe every time.
Troubleshooting Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
If your chicken turns out dry, it’s usually from overbaking or searing too aggressively—try lowering your oven temp slightly or reducing cook time by a few minutes next time. If it feels bland, the salt and thyme can be bumped up a smidge, or brush a little extra glaze at the end for more punch. For soggy chicken, cutting the apple slices a bit thinner and patting them dry before stuffing helps keep moisture in check. These small tweaks will have you nailing this recipe with ease.
Pro Tips
I’ve found that managing heat and timing when searing the chicken really makes a difference—the goal is a quick golden crust without starting to cook it all the way through. Also, prepping your filling ingredients ahead saves you from the scramble when assembling. And don’t be afraid to brush extra glaze just before serving if you love a sticky finish like I do.
- Heat control: Medium-high heat for a quick sear prevents toughness.
- Timing window: Rest the chicken 5 minutes after baking for juicy results.
- Make-ahead move: Stuff and season chicken up to 24 hours ahead; glaze and sear fresh.
- Avoid this pitfall: Don’t overstuff or cut pockets too deeply or chicken might fall apart.
Variations & Substitutions
You can easily swap ingredients to suit your pantry or dietary needs. Try swapping the Brie for goat cheese or cream cheese for a different creamy texture. Honey can replace maple syrup in the glaze for an earthier sweetness. For a dairy-free version, omit the cheese and add sautéed mushrooms or spinach inside the chicken pocket. The basic technique stays the same, so feel free to customize as you like!
Great Debates
One common debate I see is whether to sear with butter or olive oil. Olive oil wins for higher smoke point and crispier crust, but a touch of butter right at the end can add flavor. I usually start with olive oil for searing, then swirl in butter once the chicken is nearly done if I want that extra richness. Either way, just avoid overcrowding the pan to keep the sear beautiful and even.
Make-Ahead, Storage & Freezing
You can prep the stuffed chicken breasts 1 day ahead and store them covered in the fridge, but I recommend waiting to add the glaze and sear them fresh to get that perfect glaze shine. Leftovers keep well in an airtight container for 3–4 days in the fridge. For freezing, wrap each stuffed breast tightly in plastic wrap and then foil—freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding a bit more time if needed.
Yield & Conversions
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe makes 4 servings, based on 4 chicken breasts about 6 oz each. To double, simply double all ingredients and cook in batches for the best sear. Halving is just as simple. In metric terms, that’s roughly 680 grams of chicken total. Keep the ingredient ratios consistent for perfect balance every time.
Serving Ideas & Pairings
I love serving this chicken alongside roasted Brussels sprouts or green beans tossed in garlic and a little olive oil. A simple couscous or wild rice pilaf rounds the plate with subtle grains that soak up the maple Dijon glaze perfectly. For an extra touch, a light baby arugula salad dressed with lemon juice brightens up the rich flavors. These pairings keep your meal balanced and satisfying.
FAQs
Absolutely! While Granny Smith apples hold up best for their tartness and firmness, sweet apples like Honeycrisp or Fuji can also work if you prefer a sweeter stuffed chicken. Just slice them thinly to avoid sogginess.
The safest way is using a meat thermometer—insert it into the thickest part of the chicken (avoiding filling) until it reads 165°F (74°C). The chicken should be opaque and juices clear.
Yes! Assemble and stuff the chicken breasts, then wrap tightly and freeze for up to 2 months. Thaw overnight before cooking as directed. To keep the glaze fresh, apply it after thawing before baking.
Cream cheese or goat cheese are excellent substitutes offering creamy texture and mild tang. For a stronger flavor, smoked cheese can be interesting but may change the dish character.
Notes, Tools & Special Equipment
A sharp boning or chef’s knife makes slicing the chicken breast pockets easy and clean—don’t rush this step. Using an instant-read meat thermometer helps you achieve perfect doneness without guesswork. I prefer a heavy skillet (cast iron or stainless steel) for the sear to get that beautiful golden crust. For glazing, a pastry brush keeps your chicken evenly coated and glossy.
PrintPrintable Recipe 📖
Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
Delicious Apple and Brie Stuffed Chicken with a sweet and tangy Maple Dijon Glaze. Juicy chicken breasts stuffed with crisp Granny Smith apples and creamy Brie cheese, seared to golden perfection, then baked with a flavorful glaze for a perfect weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts (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
- 1 tablespoon olive oil
Maple Dijon Glaze
- 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.
- Prepare Chicken Pockets: Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket without cutting through completely. Open the breasts like a book.
- Stuff Chicken: Evenly place the apple slices inside the chicken pockets, then top with sliced Brie cheese. Fold the chicken back over the filling, pressing gently to secure.
- Season Chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches (two at a time) for 1-2 minutes per side until golden brown. Transfer to the prepared baking sheet.
- Prepare Glaze: In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the top of each chicken breast with the glaze.
- Bake Chicken: Place the glazed chicken in the oven and bake for 25 minutes until fully cooked through and the internal temperature reaches 165°F.
Notes
- Use a sharp knife to carefully cut the chicken pocket to avoid slicing through completely.
- Light Brie is preferred for milder flavor and ease of melting.
- The apple adds a fresh tartness; Granny Smith is ideal but another tart apple can be substituted.
- Searing the chicken first locks in juices and creates a nice crust before baking.
- The glaze can be brushed on before searing if preferred, but applying after searing preserves the mustard flavor better.
- Serve with a green salad or roasted vegetables for a complete meal.
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