Apple and Brie Stuffed Chicken
Apple and Brie Stuffed Chicken takes stuffed chicken to a whole new level. It’s filled with seasonal flavors that feel cozy and a little fancy without being complicated. Juicy chicken breasts wrap around sweet apples and creamy Brie, then get brushed with a maple glaze that adds the perfect balance of savory and sweet. It’s an easy way to turn everyday ingredients into a dinner that feels special.
Every bite is tender, rich, and full of contrast. You get crispy edges from the glaze, Brie melting into the chicken, and a tart bite from the apples. It’s the kind of dish that tastes like fall comfort with a touch of elegance.
As much as we love my stuffed chicken recipe this one is different enough that it is worth trying. Especially when want something new and fresh but still easy. It’s simple enough for a weeknight yet impressive enough for guests.
What You need To Make Apple Brie Stuffed Chicken
Before you start, make a quick shopping list so you don’t miss anything. Planning ahead helps you save money, avoid extra grocery trips, and ensures you have everything ready when it’s time to cook.
- chicken breasts
- black pepper
- garlic salt
- Honeycrisp apples-see notes below on picking apples
- Brie cheese
- pure maple syrup
- apple juice
- garlic
- dried thyme
- dijon mustard
If you don’t have Honeycrisp apples no worries! You just need to pick a firm sweet/tart apple that will hold it’s shape during baking. This best apples for baking guide will help you figure out which apples to use. Soft apples will cook down and be too soft for the desired final result.
Serve this stuffed chicken with these creamy whipped potatoes for maximum enjoyment. The potatoes will hold the sauce and taste great with the sauce as well. Or serve it over buttered noodles, an easy family favorite. A nice simple side like boiled broccoli works well as a side to a recipe with this much flavor.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the chicken juicy and the glaze glossy. Microwaving is not recommended the chicken can become tough and the brie will get runny.
Apple and Brie Stuffed Chicken
Equipment
- Large baking sheet
- Parchment Paper
- sharp knife
- Saucepan
- Pastry brush
Ingredients
- 4 boneless chicken breasts
- 1 tsp black pepper
- 1 tsp garlic salt
- 2 honeycrisp apples thinly sliced
- 4 oz Brie cheese thinly sliced
- ⅓ cup pure maple syrup
- 1 cup apple juice
- 2 cloves garlic minced
- 2 tbsp dried thyme
- 2 tsp Dijon mustard
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper
- Place chicken breasts on a cutting board and slice horizontally without cutting all the way through so each piece opens like a book
- Lay chicken open on the baking sheet and season the inside with garlic salt and pepper
- Layer apple slices on one side of each chicken breast and top with Brie slices
- Fold the empty side of the chicken over the filling to close and bake for 25 minutes
- While chicken bakes make the glaze by combining maple syrup, apple juice, garlic, thyme, and Dijon mustard in a saucepan over medium-high heat
- Let the glaze bubble and thicken for 10 to 15 minutes then reduce heat to low and stir occasionally
- After 25 minutes remove chicken from the oven and brush the glaze generously over each breast
- Broil for 10 minutes or until the tops are golden brown and caramelized
- Serve warm with mashed potatoes and garnish with parsley if desired
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days
- If the glaze becomes too thick add 1 tablespoon of apple juice to thin it
- For a spicy twist add a pinch of red pepper flakes to the glaze
- Thinly slice the apples and cheese for even melting and flavor distribution
