Maple Glazed Apple and Brie Stuffed Chicken Recipe
A deliciously elegant main dish featuring tender chicken breasts stuffed with sweet honeycrisp apples and creamy brie cheese, perfectly complemented by a rich maple glaze. This recipe combines savory and sweet flavors with a delightful balance, baked and finished under the broiler for a beautifully caramelized finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Stuffing
- 4 boneless chicken breasts
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 1 honeycrisp apple, sliced thin into half moons (about 7 to 9 slices per breast)
- 4 ounces brie cheese, sliced thin (3 to 4 slices per breast)
Maple Glaze
- 1 cup apple cider or apple juice
- 2 tablespoons pure maple syrup
- ½ tablespoon minced garlic (about 2 garlic cloves)
- 1 teaspoon dijon mustard
- 2 teaspoons fresh thyme leaves, removed from the stems
- ½ teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or alternatively, spray a broil-safe skillet with nonstick spray to prepare for baking the chicken.
- Prepare Chicken Breasts: Cut each boneless chicken breast horizontally to butterfly them open like a book, but avoid cutting all the way through. Season the inside surfaces of each breast with salt and black pepper to enhance the flavor of the stuffing.
- Stuff Chicken: Lay thin slices of honeycrisp apple inside the butterflied chicken breasts, then layer thin slices of brie cheese on top of the apples. Fold the chicken breasts back together to encase the filling securely.
- Bake Chicken: Transfer the stuffed chicken breasts carefully onto the prepared baking sheet or skillet. Bake in the preheated oven for 25 to 30 minutes, until the chicken is nearly cooked through but not fully done.
- Make Maple Glaze: While the chicken bakes, combine apple cider or juice, maple syrup, minced garlic, dijon mustard, fresh thyme, and salt in a small skillet over medium heat. Simmer the mixture until it thickens and reduces to about half, roughly 12 to 15 minutes depending on skillet size.
- Broil with Glaze: Increase oven temperature to broil. Brush the prepared glaze generously over the tops of the baked chicken breasts. Broil for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Monitor closely to prevent the glaze from burning while allowing a caramelized finish.
- Serve: Serve the chicken warm, drizzling with additional maple glaze for an extra burst of flavor. This dish pairs well with simple sides to balance its sweet and savory profile.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Honeycrisp apples provide a good balance of sweetness and firmness for stuffing—other crisp apple varieties can also be used.
- For a smoother glaze, you can strain it before brushing on the chicken, but it’s not necessary.
- If you don’t have fresh thyme, 1 teaspoon of dried thyme can be substituted in the glaze.
- Watch carefully during broiling as the sugars in maple syrup can burn quickly.
