Maple Glazed Apple and Brie Stuffed Chicken Recipe

There’s just something irresistible about a dish that rewards you with every bite, and Maple Glazed Apple and Brie Stuffed Chicken does exactly that. Imagine tender chicken, oozing with creamy brie and tangy-sweet apples, all hugged by a golden maple glaze that caramelizes just enough to make you swoon. This recipe is a true celebration of cozy flavors and textural contrasts, perfect for impressing dinner guests or elevating an everyday meal into something so much more memorable.

Ingredients You’ll Need

Despite its chef-worthy flavor, all you need for Maple Glazed Apple and Brie Stuffed Chicken are a handful of simple, thoughtfully chosen ingredients. Each element plays a role in creating that craveable balance of savory, sweet, creamy, and juicy.

• Boneless Chicken Breasts: The perfect canvas—choose good-sized pieces so you can really pack in those fillings.
• Kosher Salt and Black Pepper: Essential for bringing out the flavors in every layer, not just the chicken itself.
• Honeycrisp Apple: Crisp, sweet-tart, and holds its shape beautifully during baking—slice them nice and thin.
• Brie Cheese: Creamy, dreamy, and melt-in-your-mouth; buy it in a wedge and slice it thin for easy stuffing.
• Apple Cider or Apple Juice: Adds depth and a subtle touch of fruitiness to the glaze—apple cider brings extra complexity if you have it.
• Pure Maple Syrup: The star of your glaze, this syrup gives an earthy sweetness and gorgeous caramelization as it bakes.
• Minced Garlic: Adds that little punch and savoriness, balancing all the sweetness in the glaze.
• Dijon Mustard: Just a touch sharp and tangy, it lifts all the rich flavors in the dish.
• Fresh Thyme: Bright and herby, thyme ties everything together with its woodsy aroma.
• Kosher Salt (for the glaze): A pinch here sharpens flavors and keeps the sweetness in check.

How to Make Maple Glazed Apple and Brie Stuffed Chicken

Step 1: Prep the Oven and Baking Pan

Preheat your oven to 375 degrees F—this ensures your chicken cooks up beautifully juicy. Prepare a large baking sheet with parchment paper so nothing sticks, or grab a broil-safe skillet and mist it with nonstick spray. This tiny step means easy cleanup and perfect results.

Step 2: Butterfly and Season the Chicken

Using a sharp knife, gently slice each chicken breast horizontally, like you’re opening a book, but stop short of cutting all the way through. This creates a perfect pocket for your sweet and savory fillings. Open each breast, season the inside thoroughly with kosher salt and pepper—it’s a small move that makes every bite flavorful!

Step 3: Stuff with Apple and Brie

Now for the fun part: lay your thinly sliced apples across the inside of each butterflied chicken breast. Top with slices of creamy brie, enough to cover the apples without overstuffing. You’re aiming for each bite to have some apple and some brie. Once layered, gently fold the chicken back over, sandwiching the filling.

Step 4: Bake the Stuffed Chicken

Carefully transfer your stuffed chicken breasts to the prepared pan or skillet, placing them seam-side up. Pop them into the oven and bake for 25 to 30 minutes—just until the chicken is almost cooked through and the brie is soft and gooey.

Step 5: Make the Maple Glaze

While your kitchen smells amazing, make the glaze: Combine the apple cider (or juice), pure maple syrup, minced garlic, Dijon mustard, fresh thyme, and a pinch of salt in a small skillet over medium heat. Let it bubble and reduce, stirring occasionally, until it’s thick and glossy, with about half the liquid remaining. This should take 12 to 15 minutes.

Step 6: Broil with Glaze

Turn the oven up to broil. Brush the luscious maple glaze all over the chicken, then return the pan to the oven. Broil for 10 to 12 minutes—keep an eye out, you want a burnished, shiny finish, not scorched bits. The chicken should reach an internal temperature of 165 degrees F, and your glaze will be beautifully sticky.

Step 7: Serve with Extra Glaze

Don’t skip this step! Plate the Maple Glazed Apple and Brie Stuffed Chicken while it’s hot, drizzling any remaining glaze generously over the top. Each piece should look gorgeously glossy, with hints of apple and rivers of molten brie peeking out—absolutely irresistible.

How to Serve Maple Glazed Apple and Brie Stuffed Chicken

Garnishes

Scatter a little extra fresh thyme over the chicken before serving; a few paper-thin apple slices or a twist of cracked black pepper add a pop of color and freshness. If you want to be extra fancy, a few toasted walnut halves or pepitas offer delightful crunch and complement the richness of the brie.

Side Dishes

Maple Glazed Apple and Brie Stuffed Chicken loves to be paired with simple, autumnal sides. Think roasted sweet potatoes, wild rice pilaf, or garlicky green beans. Even a light green salad with a zingy vinaigrette balances the sweet-savory flavors beautifully.

Creative Ways to Present

For a dinner party, slice each stuffed chicken breast on the diagonal and fan the slices out on the plate, then drizzle with extra glaze so your guests see those beautiful layers. Or, serve atop creamy mashed potatoes or a bed of arugula for a dramatic, restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Maple Glazed Apple and Brie Stuffed Chicken, store them in an airtight container in the fridge. They’ll keep well for up to three days—the glaze can even soak in deeper, making every bite extra flavorful.

Freezing

Yes, you can freeze this dish! Let any leftover stuffed chicken cool completely, then wrap each breast tightly in plastic wrap and foil. Pop them in a freezer bag and freeze for up to three months. Just know that the brie texture will change slightly when thawed—it’ll still taste fantastic, but be a bit less creamy.

Reheating

To reheat, thaw frozen chicken overnight in the fridge (if needed), then bake in a 350-degree F oven, covered, until warmed through—about 20-25 minutes. Drizzle with a little extra maple syrup or leftover glaze before serving for that just-cooked taste.

FAQs

Can I use a different type of apple?

Absolutely! While Honeycrisp is wonderfully sweet-tart and crisp, Granny Smith delivers even more tang, while Gala or Fuji add extra sweetness. Just pick an apple that stays a little firm when baked for best results.

What if I don’t have brie?

You can substitute with camembert for a similar creamy texture and flavor. A mild, creamy goat cheese can also work, but will add a tangier note to the Maple Glazed Apple and Brie Stuffed Chicken.

Is there a way to make this dish gluten-free?

Yes—the base recipe is naturally gluten-free, but always check that your Dijon mustard and maple syrup are certified gluten-free if that’s a concern.

Can I prepare the chicken ahead of time?

You sure can. Stuff the chicken breasts several hours ahead and refrigerate, covered, until you’re ready to bake. Let them come to room temperature before popping into the oven for even cooking.

What’s the best way to check if my chicken is done?

For safety and juiciness, use a meat thermometer! Stuffed chicken should register 165 degrees F at its thickest part. If you’re without a thermometer, check that the juices run clear and the cheese is bubbling.

Final Thoughts

If you’re craving something that feels a little special but still very doable, give Maple Glazed Apple and Brie Stuffed Chicken a spot on your menu. I know you’ll love the way the flavors meld together, each bite full of sweet, savory, and creamy notes. Don’t be surprised when friends and family ask for this recipe—it’s just that irresistible!

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