Maple Glazed Apple & Brie Stuffed Chicken
Elegantly Simple Fall Dinner Dinner.
Maple glazed apple and brie stuffed chicken is a simple recipe perfect for dinner. Juicy chicken breasts with sweet apples make a flavorful dish.
I remember the first time I made something like this. It was a crisp autumn evening, and I had some beautiful apples from a local orchard. I wanted a dish that felt seasonal, comforting, and a little bit elegant, but I didn't want to spend forever in the kitchen. My design background always tells me to find beauty in simplicity, and that's what happened here. I paired the apples with a wedge of Brie I had, and the maple glaze just seemed to whisper to me. It's funny how some of the best recipes come from just looking at what you have and letting creativity flow. This dish has become a staple in our home, especially when the leaves start to turn. It just feels right.
Why You'll Adore This Stuffed Chicken
- •It feels gourmet but is surprisingly simple to make, perfect for any weeknight.
- •The combination of sweet apples, creamy Brie, and savory chicken is just *chef's kiss*.
- •The maple glaze adds a beautiful, caramelized crust and irresistible flavor.
- •It’s a fantastic way to elevate a simple chicken breast into something truly special.
- •Visually stunning on the plate, making it perfect for entertaining guests.
- •The flavors are comforting and evoke cozy autumn evenings, though it's lovely any time of year.
This chicken recipe is an absolute dream! My family devoured it. The sweetness of the maple with the apples and the gooey brie… I mean, it’s just a perfect combination. And it was surprisingly easy to make. This is definitely going into our regular rotation!
Essential Ingredient Guide
- Chicken Breasts: Choose boneless, skinless chicken breasts that are similar in size for even cooking. Pounding them thin creates a perfect pocket for the stuffing and ensures quick, tender results. Don't overdo it, though—we just want them thin, not torn!
- Apples: Crisp, slightly tart apples like Honeycrisp, Fuji, or Granny Smith work wonderfully here. They hold their shape well and provide a lovely textural contrast to the soft Brie. Finely dicing them ensures they cook through nicely within the chicken.
- Brie Cheese: Go for a good quality Brie. Removing the rind is optional, but I find it melts more smoothly without it and blends beautifully with the apple. Its creamy, mild flavor is essential to that wonderful gooey center.
- Maple Syrup: Use pure maple syrup, not pancake syrup. The quality really makes a difference in the glaze, giving it that authentic, rich sweetness and gorgeous shine. It's totally worth it, trust me.
- Dijon Mustard: This might seem surprising, but Dijon adds a lovely tang and helps to emulsify the glaze, balancing the sweetness of the maple. It's a secret weapon for depth of flavor!
Complete Cooking Process
- First things first, preheat your oven. That's always step one in my kitchen, gets everything ready.
- Now, grab your chicken breasts. We're going to pound them out a bit. Lay them between plastic wrap and just give them a gentle tap with a mallet or even a rolling pin until they're about half an inch thick. This creates that perfect little canvas for our filling.
- Time for the good stuff! Dice up your apple really finely. We want those little bits to melt into the cheese, not stand out too much. Chop your Brie, rind removed, into small pieces too.
- Toss the apple and Brie together in a bowl with your fresh chopped parsley. A little salt and pepper, and boom – your filling is ready. So simple, but so much flavor.
- Carefully spoon that lovely filling onto one half of each pounded chicken breast. Fold the other half over and use a toothpick or two to seal it up. Don't worry if it's not perfect; homemade is always best.
- Next, we sear! Get some olive oil hot in an oven-safe skillet. Sear the chicken for just a couple of minutes on each side until it's beautifully golden. This isn't about cooking it through, just getting that gorgeous color and locking in juices.
- While the chicken is searing, whisk together all your glaze ingredients: maple, Dijon, vinegar, thyme, garlic powder, and those optional red pepper flakes. Give it a good mix. It's going to smell amazing.
- Brush that luscious glaze generously over each chicken breast. If your skillet isn't oven-safe, transfer the chicken to a baking dish. Pop it in the preheated oven for about 15-20 minutes. Keep an eye on it; you want that glaze to get sticky and caramelized, and the chicken to be perfectly cooked through. You can even brush it again halfway for extra shine.
- Once it's done, take it out and let it rest. This is important! Just 5 minutes. Then, remove any toothpicks, and serve it up. Look at that, you made something truly special!
Common Questions About This Recipe
→Can I use different types of cheese?
Absolutely! While Brie is lovely, you could try camembert for a similar creaminess, or even a smoked Gouda for a different flavor profile. Just pick something that melts well and complements the apple.
→What kind of apples work best?
I prefer a crisp, slightly tart apple like Honeycrisp, Fuji, or even a Granny Smith. They hold their shape well and provide a nice contrast to the rich Brie and sweet maple. Avoid very soft or mealy apples.
→How do I prevent the filling from oozing out?
Pounding the chicken evenly helps, but the main trick is to not overstuff them and to secure the edges with toothpicks. You can also lightly dust the edges with a bit of flour before folding, but toothpicks usually do the trick!
→Can I prepare this ahead of time?
You can stuff the chicken breasts and prepare the glaze up to a day in advance. Store the stuffed chicken covered in the refrigerator and the glaze in a separate airtight container. Then, just sear, glaze, and bake when you're ready to cook.
→What sides go well with this dish?
Oh, so many things! Roasted sweet potatoes, wild rice, green beans, or a simple mixed green salad would all be perfect. The flavors are quite rich, so something fresh or earthy balances it beautifully.
Maple Glazed Apple & Brie Stuffed Chicken
This maple glazed apple and brie stuffed chicken is a simple recipe, yet it feels so special, perfect for dinner any night. Juicy, tender chicken breasts are gently stuffed with a harmonious blend of sweet, crisp apples and creamy, dreamy Brie cheese, all brought together with a beautiful maple glaze. It’s a truly flavorful dish that brings comfort and a touch of elegance to your table without a fuss.
Timing
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes
Recipe Details
Ingredients
For the Stuffed Chicken
- 014 boneless, skinless chicken breasts (about 6-8 oz each)
- 021 large apple (like Honeycrisp or Fuji), cored and finely diced
- 034 oz Brie cheese, rind removed and cut into small pieces
- 041/4 cup fresh parsley, chopped
- 05Salt and freshly ground black pepper to taste
- 062 tablespoons olive oil
For the Maple Glaze
- 011/4 cup pure maple syrup
- 021 tablespoon Dijon mustard
- 031 tablespoon apple cider vinegar
- 041 teaspoon dried thyme
- 051/2 teaspoon garlic powder
- 06Pinch of red pepper flakes (optional, for a little kick)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper. Set it aside.
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Gently pound them with a meat mallet or rolling pin until they are about 1/2-inch thick. Be careful not to tear them!
Make the stuffing: In a small bowl, combine the finely diced apple, Brie cheese pieces, and chopped fresh parsley. Season lightly with salt and pepper. This mixture is going to be so good, honestly.
Stuff the chicken: Spoon an equal amount of the apple and Brie mixture onto one side of each chicken breast. Fold the other side over to enclose the filling. Secure the edges with toothpicks if needed, just to keep all that yummy filling inside.
Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts into the hot skillet. Sear for 2-3 minutes per side, just until golden brown. This step really helps seal in the juices and flavor, you know?
Prepare the glaze: While the chicken sears, whisk together all the maple glaze ingredients in a small bowl: maple syrup, Dijon mustard, apple cider vinegar, dried thyme, garlic powder, and a pinch of red pepper flakes if you're feeling a little bold. It smells so good already!
Glaze and bake: Transfer the seared chicken to your prepared baking dish (or keep it in the oven-safe skillet). Brush a generous amount of the maple glaze over each chicken breast. Pop it into the preheated oven.
Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the glaze is beautifully caramelized. You might want to brush on a little more glaze halfway through baking, just for extra shine and flavor.
Rest and serve: Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute, making it extra tender. Don't forget to remove those toothpicks! Serve warm and watch it disappear.
Notes & Tips
- 1If you don't have toothpicks, you can also use kitchen twine to secure the chicken.
- 2For an even richer flavor, you can add a tablespoon of minced shallots to the apple filling.
- 3Consider adding a sprinkle of fresh sage or rosemary to the glaze for an herbier note.
- 4If your chicken breasts are very thick, slice them horizontally to create thinner cutlets before pounding.
- 5Don't skip the searing step; it adds so much flavor and a beautiful color to the chicken.
Tools You'll Need
- •Pat chicken breasts dry before pounding for a better sear.
- •Don't overstuff the chicken, or the filling might escape during cooking.
- •Use fresh, good quality pure maple syrup for the best glaze flavor.
- •Let the chicken rest for 5-10 minutes after baking; it makes all the difference in tenderness.
- •Taste the maple glaze before brushing – adjust sweetness or tang to your liking.