Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delicious and elegant main course featuring tender chicken breasts filled with crisp Granny Smith apple slices and creamy light Brie cheese. The chicken is seared to golden perfection, then baked with a sweet and tangy maple Dijon glaze that enhances the flavors beautifully, making it perfect for a comforting dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts (6 oz each, 24 oz total)
- 1 medium Granny Smith apple, thinly sliced
- 4 oz light Brie cheese, sliced
Seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried thyme
Cooking and Glaze
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp creamy Dijon mustard
- 1 tsp whole grain Dijon mustard
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Prepare the chicken pockets: Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket without cutting all the way through. Open each breast like a book.
- Stuff the chicken: Evenly distribute the thinly sliced Granny Smith apple inside the chicken pockets. Top with the slices of light Brie cheese. Fold the chicken back over the filling and press gently to secure.
- Season the chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches of two for about 1-2 minutes per side until they are golden brown. Transfer the seared chicken breasts to the prepared baking sheet.
- Prepare the glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard to make the glaze.
- Glaze the chicken: Using a pastry brush, coat the tops of the seared chicken breasts with the maple Dijon glaze.
- Bake the chicken: Place the baking sheet in the preheated oven and bake the chicken for 25 minutes or until fully cooked through and the internal temperature reaches 165°F (74°C).
Notes
- If Brie is unavailable, a mild, creamy cheese like Camembert or cream cheese can be used as a substitute.
- Use a sharp knife to carefully create the pocket to avoid cutting all the way through the chicken breasts.
- The maple Dijon glaze can be doubled if you want extra sauce to drizzle when serving.
- Ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer.
- For a crispier skin, broil the chicken for the last 2-3 minutes of baking but watch closely to prevent burning.
- This dish pairs nicely with a side of roasted vegetables or a fresh green salad.
