Apple Brie Stuffed Chicken

This elegant maple glazed chicken with brie and apples transforms a simple protein into a restaurant-worthy dinner with minimal effort. The sweet-savory combination creates a perfect balance that makes this dish ideal for both weeknight meals and special occasions.

I first made this recipe when hosting my in-laws for dinner, and it has since become our go-to impressive meal. Even my picky eaters clean their plates when this appears on the table.

Ingredients

• Boneless skinless chicken breasts: look for plump, uniformly sized pieces for even cooking
• Kosher salt: enhances all flavors while tenderizing the chicken
• Black pepper: freshly ground provides superior flavor
• Honeycrisp apples: their sweet tart balance and firm texture hold up beautifully during cooking
• Brie cheese: the creamy center becomes gloriously melty while the rind adds structure
• Apple cider: use unsweetened for depth without excessive sweetness
• Pure maple syrup: splurge on the real thing as it forms the foundation of your glaze
• Minced garlic: adds savory depth that balances the sweet elements
• Dijon mustard: provides subtle tang and helps thicken the glaze
• Fresh thyme: its herbal notes cut through the richness beautifully

Step-by-Step Instructions

Prepare the Chicken:

Butterfly each chicken breast by slicing horizontally almost all the way through then opening it like a book. Season the inside generously with salt and pepper. This creates the perfect pocket for your filling while ensuring the chicken is seasoned throughout.

Create the Stuffing:

Core and slice the apples into thin wedges about quarter inch thick. Slice the brie into strips when cold from the refrigerator which makes it much easier to handle. The rind is edible and helps the cheese maintain structure while melting.

Stuff the Chicken:

Place several apple slices and a few pieces of brie in the center of each butterflied chicken breast. Fold the top half over and secure with toothpicks if needed. The chicken should completely enclose the filling.

Initial Baking:

Transfer the stuffed chicken breasts to your parchment lined baking sheet and bake at 375°F for about 25 minutes until almost cooked through. This gentle cooking method ensures the chicken remains tender while the filling begins to melt.

Prepare the Glaze:

While the chicken bakes combine apple cider maple syrup garlic Dijon mustard and thyme in a skillet. Bring to a simmer over medium heat and cook for 12 to 15 minutes stirring occasionally until reduced and thickened to a syrupy consistency that will beautifully coat the chicken.

Finishing Touch:

Remove chicken from the oven and switch to broil. Brush the chicken generously with the maple glaze and return to the oven. Broil for 2 to 3 minutes watching carefully until the glaze begins to caramelize and bubble. This creates an irresistible golden finish.

Rest and Serve:

Allow the chicken to rest for 5 minutes before serving. This redistributes the juices throughout the meat ensuring maximum tenderness. Drizzle with any remaining glaze just before serving for extra flavor.

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The combination of brie and apples has always been one of my favorite pairings. I discovered it at a wine tasting years ago and have been incorporating it into recipes ever since. This dish elevates that classic pairing to a complete meal my family requests regularly.

Make-Ahead Tips

You can butterfly and stuff the chicken up to 24 hours in advance. Store covered in the refrigerator then bring to room temperature for 20 minutes before baking. The glaze can also be prepared ahead and gently reheated just before broiling the chicken.

Perfect Pairings

This chicken shines alongside roasted Brussels sprouts or a simple arugula salad dressed with lemon and olive oil. The slight bitterness of these sides beautifully complements the sweetness of the maple glaze. For starch consider wild rice or a crusty whole grain bread to soak up the delicious sauce.

Choosing the Right Apples

While Honeycrisp apples are my recommendation any firm sweet tart apple works beautifully here. Fuji Pink Lady or Braeburn varieties maintain their structure during cooking while providing the perfect flavor balance. Avoid softer varieties like McIntosh which can become mushy when heated.

Cheese Variations

If brie is unavailable or not to your taste consider substituting camembert for a similar creamy texture or gouda for a slightly more assertive flavor. For those who prefer less pungent options a mild fontina melts beautifully and complements the sweet notes without overwhelming them.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes! You can butterfly and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. The maple glaze can also be prepared ahead and reheated before using.

→ What side dishes pair well with this chicken?

This chicken pairs beautifully with roasted vegetables like Brussels sprouts or asparagus. For starches, consider wild rice, quinoa, or roasted potatoes. The maple glaze also complements a simple side salad with vinaigrette dressing.

→ Can I substitute the brie cheese?

While brie creates the perfect creamy texture, you could substitute with camembert for a similar flavor profile. For a milder option, try mozzarella, or for something stronger, consider goat cheese. Each will create a different but delicious result.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. Using a meat thermometer is the most reliable method. The juices should run clear, not pink, when pierced.

→ Can I use chicken thighs instead of breasts?

Boneless chicken thighs can be substituted, though they're typically smaller and harder to butterfly. Consider pounding them flat and rolling them around the stuffing instead. Adjust cooking time as thighs may take slightly longer to cook thoroughly.

→ Is there a way to make this dish dairy-free?

For a dairy-free version, substitute the brie with dairy-free cream cheese or skip the cheese altogether and add more apples with a sprinkle of herbs. The maple glaze is already dairy-free and provides excellent flavor.