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 tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 tbsp olive oil
Maple Dijon Glaze
- 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.
- 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.
