This apple brie stuffed chicken recipe is elegant enough for a dinner party, but still simple enough for a weeknight meal. I stuff tender chicken breasts with crisp apple slices and creamy brie cheese, sear and bake them to golden perfection, then finish with a drizzle of maple glaze for a touch of sweetness. This apple stuffed chicken breast is comfort food with a gourmet twist, made in just a little over an hour!
Stuffed Chicken Breasts with Apple and Brie Cheese
If you can’t tell by now, I love a good stuffed chicken recipe. But with the colder months approaching, I knew I wanted to make something that felt fresh and cozy. This brie and apple stuffed chicken is the perfect fusion of sweet and savory flavors. The whole thing is loosely inspired by my favorite apple chicken sheet pan meal, but with a touch of maple syrup added to the glaze for extra sweetness and caramelization.
Layered with thin-sliced Honeycrisp apples and creamy brie cheese, I season this stuffed chicken with salt, pepper, thyme, and garlic. Searing the chicken briefly in a hot skillet before baking helps lock in the juices and gives the outside a lovely golden color. After baking, I coat the chicken with a maple glaze, made with Dijon mustard and a splash of apple cider vinegar to elevate the dish with a perfect balance of sweet and tangy notes. Serve with roasted vegetables or a fresh salad for a complete, crowd-pleasing meal.
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Get Perfectly Melted Brie Every Time
To ensure the cheese melts perfectly without leaking, I like to let the brie sit at room temperature for 10-15 minutes before stuffing. This allows it to soften evenly and meld with the apples during baking, giving each bite a creamy, luscious texture. I especially recommend doing this if you froze the brie to make it easier to cut. It really helps get a beautifully gooey center in your apple and brie stuffed chicken breast!
Apple Brie Stuffed Chicken Recipe
Ingredients
For the Chicken
- 4 large boneless, skinless chicken breasts
- 1 large apple (sliced thin*)
- 4 ounces brie cheese (sliced; from a small wheel**)
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
For the Maple Glaze
- 2½ tablespoons pure maple syrup (***)
- 1 tablespoon Dijon mustard
- ½ tablespoon apple cider vinegar
- 1 clove garlic (minced)
Instructions
- Preheat the oven to 375°F.
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.4 large boneless, skinless chicken breasts
- Stuff each chicken breast with an equal amount of apple and brie slices.1 large apple, 4 ounces brie cheese
- Combine the salt, onion powder, garlic powder, thyme, and pepper in a small dish.1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon ground black pepper
- Drizzle 1 tablespoon of olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.2 tablespoons olive oil
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once heated, brown the stuffed chicken breasts on each side, but don’t cook through.
- Transfer the skillet to the oven and bake for 25-35 minutes, until the chicken breasts are cooked through.
- Whisk the glaze ingredients together and drizzle over the chicken breasts.2½ tablespoons pure maple syrup, 1 tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, 1 clove garlic
Notes
- This recipe works best when using large chicken breasts, so there’s plenty of room for stuffing.
- Pound chicken breasts to an even thickness before stuffing so they cook evenly.
- If you find the cheese difficult to cut, pop it in the freezer for 10 minutes to firm up.
- When stuffing chicken breast, cut horizontally into the side of each one with a paring knife. Remember, we are creating a pocket, not cutting it in half.
- Be careful not to overstuff the chicken. Not only will this cause a mess, but it could interfere with even cooking.
- For an extra kick of savory flavor, you can add a thin slice of prosciutto to the pocket of each chicken breast.
- If you’re having trouble keeping the chicken breast halves together, you can secure them closed with toothpicks–just don’t forget to remove before serving!
- To check for doneness, insert an instant-read meat thermometer into the thickest part of the chicken. It should reach an internal temperature of 165°F degrees before consuming.
- If using unpasteurized brie, make sure it also reaches 165°F before consuming.
- If your chicken is starting to brown too quickly in the oven, loosely cover the pan with foil to prevent burning.
- For a thicker glaze, simmer it in a small saucepan until thickened to your liking.
- Let the chicken rest 5 minutes after baking to lock in juices and keep the stuffing intact.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Stuffed Apple Brie Chicken Step by Step
Prep: Gather the list of ingredients for this stuffed chicken breast recipe. Preheat your oven to 375°F. Thinly slice the apple and brie, and mince the garlic for the glaze. If you find the brie difficult to slice through, you can freeze it for about 10 minutes to make it easier to slice.
Cut the Chicken: Cut out a wide pocket in each of 4 large boneless, skinless chicken breasts, being careful not to cut all the way through. This recipe works best with large chicken breasts so you have a nice, deep pocket.
Stuff the Chicken: Stuff each chicken breast with an equal amount of apple slices (from 1 apple) and brie slices (from a 4-ounce wheel). I was able to fit 3-4 apple slices and 3-4 brie slices in each chicken breast. At this point, you can secure the chicken breasts closed with toothpicks to prevent the filling from falling out as you sear them, but I did not find it necessary.
Season the Chicken: Combine 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of dried thyme, and ¼ teaspoon of ground black pepper in a small dish. Drizzle 1 tablespoon of olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet set over medium-high heat. Once heated, brown the stuffed chicken breasts on each side, but don’t cook them through. You may need to do this in batches to get a good sear.
Bake the Chicken: If you seared the chicken in batches, add all of the breasts back to the skillet. Transfer the skillet to the preheated oven, and bake for 25-35 minutes, or until the chicken breasts are cooked through to 165°F. Make sure to temp the chicken breast meat itself, not the filling. The filling often insulates the chicken, so it may take longer to cook through. If the chicken is browning too much, you can tent it with foil for the remainder of the cook time. If you secured the chicken with toothpicks, don’t forget to remove them now!
Glaze the Chicken: Whisk 2½ tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, ½ tablespoon of apple cider vinegar, and 1 minced clove of garlic together and drizzle over the hot chicken breasts before serving. If you like a thicker glaze, you can simmer it in a small saucepan over medium heat until it thickens to your liking.
How to Store, Freeze, and Reheat
Store leftover apple brie stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for about 15-20 minutes, or until warmed through.
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