Apple Brie Stuffed Chicken Recipe

overhead view of apple brie stuffed chicken with maple glaze in a pan.

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Apple and brie stuffed chicken breasts with maple glaze is an easy, elegant dish that's perfect for cozy fall meals or holiday dinners.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 355kcal

Author: Becky Hardin

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

*I used a Honeycrisp apple for its tart-and-sweet flavor, but any firm apple will work. Granny Smith, Fuji, Jonagold, and Braeburn are all good choices, or try a Bosc or Anjou pear.

**Camembert, Havarti, or a soft cheese spread like Boursin or Alouette also work.

***If you can't find real maple syrup, honey, golden syrup, or date syrup will work.

Tips:

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.

Make-Ahead: You can stuff and season the chicken breasts up to 12 hours in advance. When ready to bake, remove from the refrigerator 20-30 minutes in advance, then sear and bake as directed.

Storage: Store 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.

Nutrition