Tender Apple And Brie Stuffed Chicken With Maple Dijon Glaze

Some dishes start as experiments and end up becoming traditions. This apple and Brie stuffed chicken began on a cool fall evening when I wanted something seasonal yet elegant for a dinner at home. With orchard fresh apples, a wedge of Brie, and chicken breasts ready to go, the idea practically built itself.

The filling was simple tart apple slices tucked with creamy Brie finished with a maple Dijon glaze that added just the right balance of sweet and tangy. As it baked, the aroma of apples, melting cheese, and caramelized glaze filled the kitchen, promising something special.

When I sliced into it, ribbons of Brie and tender apple spilled out, turning an ordinary chicken breast into a dish that felt festive without the fuss. It’s now a reliable favorite for weeknights, gatherings, and even holiday tables rich, balanced, and just fancy enough to impress.

Short Description

Tender Apple And Brie Stuffed Chicken With Maple Dijon Glaze is a flavorful fall-inspired dish that combines juicy chicken breasts with tart apples, creamy Brie, and a sweet savory maple Dijon glaze. Elegant yet simple, it’s perfect for weeknight dinners, cozy gatherings, or holiday spreads.

Key Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
• 1 medium Granny Smith apple, thinly sliced
• 4 oz light Brie cheese, sliced (Trader Joe’s or President brand recommended)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard

Tools Needed

• Sharp chef’s knife for slicing and butterflying chicken
• Cutting board
• Large skillet (cast iron preferred for even browning)
• Baking sheet lined with parchment paper
• Pastry brush for glazing
• Small whisking bowl

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and keep it ready.

Step 2: Butterfly the Chicken
On a cutting board, carefully slice each chicken breast horizontally, creating a pocket. Be cautious not to cut all the way through. Open them like a book.

Step 3: Stuff the Chicken
Layer thin apple slices inside each breast. Place Brie slices on top. Close the chicken gently over the filling, pressing to secure.

Step 4: Season the Chicken
Sprinkle both sides with salt, pepper, and thyme. This adds depth to the flavor before searing.

Step 5: Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Sear two chicken breasts at a time for 1–2 minutes per side, until golden brown. Transfer them to the prepared baking sheet.

Step 6: Make the Glaze
In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Brush the tops of the seared chicken generously with the glaze.

Step 7: Bake
Place the chicken in the preheated oven. Bake for 20–25 minutes, or until fully cooked through (internal temperature should reach 165°F/74°C).

Step 8: Serve
Rest the chicken for 5 minutes before slicing. Garnish with fresh thyme or parsley if desired.

Why You’ll Love This Recipe

Combines savory, creamy, and sweet flavors in every bite

Looks elegant but is quick and approachable for weeknights

Perfect for fall, using seasonal apples

A healthier twist on stuffed chicken, with no heavy cream sauces

Pairs beautifully with a variety of sides, from greens to grains

Mistakes to Avoid & Solutions

Overstuffing the chicken
Too much filling can cause the chicken to burst while baking.
Solution: Use a modest amount of apple and Brie, just enough to fill without spilling out.

Not sealing the chicken well
Loose stuffing leaks during cooking.
Solution: Press the chicken firmly closed or use toothpicks to secure.

Skipping the sear
Baking without searing leaves the chicken pale and less flavorful.
Solution: Always sear for golden color and extra depth before baking.

Using soft rolls of Brie rind
Some rinds can turn chewy inside the chicken.
Solution: Trim excess rind if it feels too firm.

Overbaking
Leads to dry chicken and rubbery cheese.
Solution: Use a meat thermometer to check doneness at 165°F.

Serving and Pairing Suggestions

Serve with roasted root vegetables like carrots and parsnips for a seasonal plate.

Pair with a light green salad tossed in lemon vinaigrette to cut through the richness.

A side of wild rice or quinoa adds a hearty, nutty balance.

For drinks, try crisp white wine (Sauvignon Blanc or Chardonnay) or sparkling cider.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the oven at 325°F for 10–12 minutes, covered with foil to retain moisture.

Avoid microwaving for too long, as Brie can become oily.

FAQs

1. Can I use a different cheese instead of Brie?
Yes, Camembert or even mozzarella works, though Brie provides the creamiest texture.

2. What apples work best for stuffing chicken?
Granny Smith is ideal because of its tartness, but Honeycrisp or Fuji add a sweeter profile.

3. Can I make this ahead of time?
You can prep and stuff the chicken a day ahead, keep it refrigerated, and bake when ready.

4. Do I have to use both types of Dijon mustard?
The combination gives depth, but you can use just creamy Dijon if that’s what you have.

5. Can this be made without wine in the recipe?
Yes, there’s no wine in this version. If desired, add a splash of chicken stock to deglaze the pan.

Tips & Tricks

Slice the apple very thin so it softens evenly inside the chicken.

Use a cast iron skillet for a perfect golden sear.

Warm the Brie slightly before slicing—it spreads more easily.

Don’t skip the resting step after baking; it helps retain juices.

Make extra glaze to drizzle over vegetables or rice sides.

Recipe Variations

Apple and Cheddar Version
Swap Brie for sharp white cheddar. It adds a bold, tangy bite that pairs beautifully with apples.

Cranberry Twist
Add a spoonful of cranberry sauce inside the chicken with the apple and Brie for a festive holiday flavor.

Maple Pecan Glaze
Stir 2 tbsp chopped pecans into the glaze before brushing for added crunch and nuttiness.

Goat Cheese Swap
Replace Brie with goat cheese for a tangier filling. Add fresh rosemary instead of thyme.

Spicy Kick
Mix a dash of cayenne or red pepper flakes into the glaze for a sweet-heat balance.

Final Thoughts

Tender Apple And Brie Stuffed Chicken With Maple Dijon Glaze strikes that perfect balance of simple and elegant. The tart apple, creamy Brie, and sweet-savory glaze come together in a way that always feels special. It’s approachable enough for weeknights but impressive enough for gatherings, making it a recipe I reach for often.

This recipe has become a steady favorite in my rotation, not just for its taste but for the way it gathers people around the table. It’s simple, memorable, and the perfect reminder that elegance doesn’t have to be complicated.