If you’re craving a dish that masterfully blends sweet, savory, and creamy flavors all wrapped up in tender chicken, then you’re in for a real treat with this Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe. The crisp tartness of Granny Smith apples perfectly complements the luscious melt of Brie cheese, while the glaze adds a bright, tangy punch that ties everything together. This recipe isn’t just a meal—it’s an experience that feels both elegant enough for special occasions and cozy enough for a weeknight dinner. Trust me, once you try this, it’ll become one of your favorites too!
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe truly shine. Each element has an important role, from adding flavor complexity to enhancing texture and color.
- 4 boneless, skinless chicken breasts (about 6 oz each): The perfect protein base that becomes juicy when stuffed and cooked properly.
- 1 medium Granny Smith apple, thinly sliced: Adds a crisp, tart contrast that brightens the dish beautifully.
- 4 oz light Brie cheese, sliced: Melts into creamy richness without overpowering the other flavors.
- ½ tsp salt: Helps bring out all the individual tastes.
- ¼ tsp black pepper: Provides a gentle heat to balance the sweetness.
- ¼ tsp dried thyme: Adds subtle herbal notes that mingle perfectly with chicken and cheese.
- 1 tbsp olive oil: For searing the chicken to a golden brown crust.
- 1 tbsp maple syrup: Sweetens the glaze naturally and pairs wonderfully with Dijon.
- 1 tbsp creamy Dijon mustard: Brings tang and creaminess to the glaze.
- 1 tsp whole grain Dijon mustard: Adds texture and a slightly sharper mustard flavor for depth.
How to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will ensure your chicken cooks evenly and doesn’t stick. Next, take your chicken breasts and use a sharp knife to carefully slice each breast horizontally to create a pocket, being sure not to cut all the way through. Opening them like a book creates the perfect space for the filling.
Step 2: Stuff the Chicken
Now for the fun part! Layer those thin Granny Smith apple slices inside each chicken breast pocket. Then, tuck in the slices of light Brie cheese on top of the apples. Folding the chicken back over the filling and pressing gently helps keep everything nicely sealed, so the flavors meld beautifully during cooking.
Step 3: Season and Sear
Season both sides of your stuffed chicken breasts liberally with salt, black pepper, and dried thyme for that classic savory undertone. Next, heat olive oil in a skillet over medium-high heat and gently sear the chicken for 1 to 2 minutes on each side. This golden crust locks in juices and builds layers of flavor before baking.
Step 4: Make and Apply the Maple Dijon Glaze
While your chicken is resting on the baking sheet, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard in a small bowl. Using a pastry brush, generously coat the tops of the chicken breasts with this luscious glaze. This step adds a gorgeous shine and a sweet-tangy finish that will make your taste buds sing.
Step 5: Bake to Perfection
Place your glazed chicken into the preheated oven and bake for 20 to 25 minutes. This cooks the chicken through while allowing the cheese to melt into a gooey, irresistible filling. Once done, the chicken should be juicy, tender, and bursting with balanced flavors.
How to Serve Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
Garnishes
A sprinkle of fresh thyme leaves or a few thin apple slices on top adds a lovely, fresh look and an extra hint of aroma. A light drizzle of any leftover maple Dijon glaze on the plate can make your presentation stunning and let each bite be a perfect harmony of flavors.
Side Dishes
This recipe pairs amazingly well with roasted root vegetables or a simple green salad dressed with lemon vinaigrette. Creamy mashed potatoes or wild rice pilaf are also great choices since they soak up the glaze’s flavors beautifully and create a satisfying, well-rounded meal.
Creative Ways to Present
For a special dinner party, slice the stuffed chicken breasts and fan them out on a serving platter. Drizzle extra glaze over the slices and garnish with fresh herbs or edible flowers. This Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe is not just delicious but also looks stunning and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed chicken can be stored in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing to retain moisture and flavor.
Freezing
You can freeze cooked chicken breasts wrapped tightly in foil or placed in a freezer bag. For best quality, consume within 2 months. Thaw overnight in the fridge before reheating to keep the texture intact and the Brie creamy.
Reheating
Gently reheat leftovers in a low oven (about 300°F) or covered in a skillet with a splash of water to prevent drying out. Avoid microwave reheating when possible to maintain the juiciness and texture of the chicken and filling.
FAQs
Can I use a different type of apple?
Yes! Granny Smith apples are perfect for their tartness, but you can substitute with Honeycrisp or Fuji for a sweeter twist. Just keep them thinly sliced to meld well with the creamy Brie.
What if I don’t have Brie cheese?
Camembert or a mild Havarti can work as substitutes. The key is to use a soft, creamy cheese that melts well to retain that luscious texture inside the chicken.
Can I prepare this dish ahead of time?
Absolutely. You can assemble the stuffed chicken breasts and refrigerate them for a few hours before cooking. Just be sure to bring them back to room temperature before searing and baking for even cooking.
Is the maple Dijon glaze too sweet?
Not at all! The maple syrup balances out the tang from the Dijon mustards beautifully, creating a harmony of savory and sweet that enhances the flavors without overpowering the dish.
Can I grill the stuffed chicken instead of baking?
Grilling is possible but trickier due to the filling. If you opt for grilling, use indirect heat and grill covered to ensure thorough cooking without burning the chicken outside before the inside is done.
Final Thoughts
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe is a standout dish that combines elegance with straightforward cooking steps. Whether you’re looking to impress guests or simply enjoy a comforting meal, this recipe delivers on all fronts. Give it a try soon—you’ll love how the flavors come together and the smiles it brings to your table.
Print
Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious and elegant Apple and Brie Stuffed Chicken recipe featuring tender chicken breasts filled with crisp Granny Smith apple slices and creamy Brie cheese, finished with a sweet and tangy maple Dijon glaze. Perfectly seared and baked to juicy perfection, this dish combines savory and fruity flavors for a satisfying meal.
Ingredients
Chicken and Filling
- 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 works well)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
- 1 tbsp olive oil
Maple Dijon Glaze
- 1 tbsp maple syrup
- 1 tbsp creamy Dijon mustard
- 1 tsp whole grain Dijon mustard (the kind with seeds)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the stuffed chicken breasts.
- Prepare Chicken Pockets: Place the chicken breasts on a cutting board and carefully slice each breast horizontally to create a pocket without cutting all the way through. Open the breasts like a book to create space for the filling.
- Stuff the Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken breast pocket, then top with slices of light Brie cheese. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
- Season: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme to add flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts in batches, cooking for about 1-2 minutes on each side until golden brown. Transfer the seared chicken breasts to the prepared baking sheet.
- Prepare Glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard to create the glaze.
- Glaze the Chicken: Use a pastry brush to evenly coat the tops of the seared chicken breasts with the maple Dijon glaze.
- Bake: Place the baking sheet in the preheated oven and bake the chicken for 20-25 minutes, or until the chicken is fully cooked through and juices run clear.
Notes
- For best results, use a sharp knife to create clean chicken pockets without cutting through the meat entirely.
- Choose light Brie cheese for a creamy texture with less fat content.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or smoked paprika to the maple Dijon mixture.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with a side of roasted vegetables or a fresh salad to balance the meal.
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