Description
This maple glazed apple and brie stuffed chicken is juicy, sweet, and savory with a glossy maple glaze. Elegant enough for a dinner party yet simple enough for weeknights.
Ingredients
4 boneless, skinless chicken breasts – large, evenly sized for stuffing
osher salt & freshly ground black pepper – to season inside and out
1 large Honeycrisp apple – thinly sliced (Fuji or Granny Smith also work)
4 oz brie cheese – sliced thin for easy stuffing
1 cup apple cider or apple juice – adds depth to the glaze
¼ cup pure maple syrup – caramelizes beautifully under the broiler
2 garlic cloves, minced – savory balance to the sweetness
1 tbsp Dijon mustard – tangy kick in the glaze
2–3 sprigs fresh thyme (or 1 tsp dried thyme) – earthy herbal note
1 tbsp olive oil – for searing the chicken
Instructions
Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast without cutting all the way through. Season inside and out with salt and pepper.
Stuff each chicken breast with a few apple slices and brie. Secure with toothpicks if needed.
Heat olive oil in an oven-safe skillet over medium-high. Sear chicken 3 minutes per side until golden.
In a bowl, whisk apple cider, maple syrup, garlic, Dijon, thyme, and a pinch of salt.
Pour half the glaze over the chicken in the skillet. Bake 20–25 minutes, until internal temp reaches 160°F (71°C).
Switch oven to broil. Spoon over remaining glaze and broil 8–10 minutes until caramelized and chicken reaches 165°F (74°C).
Rest 5 minutes before slicing and serving.
Notes
Make-ahead: Assemble chicken up to 24 hours ahead, cover, and refrigerate.
Storage: Leftovers keep in the fridge 3 days. Reheat at 350°F (175°C) until warmed.
Freezer-friendly: Freeze uncooked stuffed chicken up to 3 months. Thaw overnight before baking.
Flavor twists: Swap brie for goat cheese, or add walnuts and dried cranberries for crunch and festive flavor.