Apple and Brie Stuffed Chicken Recipe

Introduction

This Apple and Brie Stuffed Chicken recipe combines sweet and savory flavors for a deliciously elegant meal. Tender chicken breasts are filled with crisp apple slices and creamy Brie, then glazed with a maple-Dijon sauce that bakes to perfection. It’s a simple yet impressive dish that’s perfect for weeknight dinners or special occasions.

Ingredients

• 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
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard (the kind with seeds)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: 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 the breasts like a book.
3. Step 3: Evenly distribute the apple slices inside each chicken breast. Top with Brie slices, then fold the chicken back over the filling, pressing gently to secure.
4. Step 4: Season both sides of the stuffed chicken breasts with salt, pepper, and dried thyme.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches, about 1-2 minutes per side, until golden brown. Transfer seared chicken to the prepared baking sheet.
6. Step 6: In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with this glaze.
7. Step 7: Bake the chicken in the preheated oven for 20-25 minutes, or until fully cooked through and juices run clear.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance against the rich Brie. For a sweeter twist, try Fuji or Honeycrisp apples.
• If Brie is not available, Camembert or a mild goat cheese can be used as a substitute.
• To add a crunchy texture, sprinkle chopped walnuts or pecans inside the pocket with the apple and cheese.
• Cover the baking sheet loosely with foil halfway through baking if the glaze starts to brown too quickly.

Storage

Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven at low temperature to prevent drying out. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed chicken breasts a few hours ahead and keep them covered in the refrigerator. For best results, sear and bake shortly before serving.

What can I serve with apple and Brie stuffed chicken?

This dish pairs wonderfully with roasted vegetables, a light green salad, or creamy mashed potatoes for a satisfying meal.

Apple and Brie Stuffed Chicken Recipe

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★★★★★

4.6 from 86 reviews

This Apple and Brie Stuffed Chicken recipe combines tender chicken breasts with the sweet crispness of Granny Smith apples and the creamy richness of Brie cheese. Perfectly seasoned and glazed with a delightful maple Dijon mustard sauce, this dish is pan-seared for a golden crust before finishing in the oven to juicy perfection.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried thyme

For Cooking and Glaze

• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside, ready for the chicken after searing.
2. Create Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket without cutting all the way through. Open each breast like a book.
3. Stuff the Chicken: Evenly distribute the thinly sliced Granny Smith apple inside the chicken pockets. Top the apple slices with the Brie cheese slices. Fold the chicken back over to enclose the filling and press gently to secure.
4. Season: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme for a well-rounded flavor.
5. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts in batches, about 1-2 minutes per side, until they develop a golden brown crust. Transfer the seared chicken to the prepared baking sheet.
6. Prepare and Apply Glaze: In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to evenly coat the tops of the chicken breasts with this flavorful glaze.
7. Bake: Place the baking sheet with the glazed, stuffed chicken in the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Notes

• Ensure to slice the chicken carefully to avoid cutting all the way through for best stuffing results.
• Use light Brie cheese for a milder, less fatty filling option.
• Make sure the chicken is cooked to a safe internal temperature of 165°F for food safety.
• Brush the glaze evenly to get a balanced sweet and tangy flavor on top.
• Searing the chicken first locks in juices and gives a beautiful color before baking.
• Leftover stuffed chicken can be refrigerated and reheated gently in the oven.

Keywords: apple stuffed chicken, brie chicken, chicken breast recipe, baked chicken, autumn chicken recipe, maple mustard glaze, easy dinner