There’s something about the combination of sweet and savory that just feels like fall came to visit your dinner table. Maple Glazed Apple and Brie Stuffed Chicken is tender, elegant, and surprisingly simple juicy chicken breasts filled with creamy brie and tart apple slices, then brushed with a glossy maple glaze that caramelizes just right in the oven.
I first tested this back in October 2019 after a farmers market haul left me with way too many Honeycrisps. The smell of apples softening inside the chicken while that glaze bubbled on top? My kitchen smelled like a cozy café. After making it at least two dozen times over my years writing this blog, I’ve learned one key trick: don’t overstuff, or the brie oozes out before it gets that perfect melty center.
PrintMaple Glazed Apple and Brie Stuffed Chicken Recipe Easy
This Maple Glazed Apple and Brie Stuffed Chicken offers a delicious blend of sweet and savory flavors. Tender chicken breasts filled with juicy apple slices and creamy brie make an elegant yet simple meal. Enjoy this American gluten-free and low-calorie main course with a rich maple thyme glaze.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten Free, Low Calorie, Low Salt
Ingredients
- 4 boneless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 honeycrisp apple sliced thin into half moons
- 4 ounces brie cheese sliced thin
- 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 removed from the stems
- ½ teaspoon kosher salt
Instructions
- Heat the oven to 375 degrees F and prepare a baking sheet with parchment paper or grease a broil-safe skillet.
- Slice open each chicken breast horizontally without cutting all the way through and season inside with salt and pepper.
- Place thin apple slices inside each chicken breast and layer with thin slices of brie, then fold the chicken closed.
- Put the stuffed chicken onto the baking surface and bake for 25 to 30 minutes until nearly cooked.
- While baking, combine glaze ingredients in a small skillet and simmer on medium heat until thickened and reduced by half, about 12 to 15 minutes.
- Change the oven to broil, brush the glaze over the chicken, and broil for 10 to 12 minutes until the chicken reaches 165 degrees F internally, taking care not to burn the glaze.
- Serve the chicken warm with extra glaze spooned on top.
Notes
- Watch the chicken carefully during broiling to prevent burning
- aim for a light golden glaze
- Slice the brie while cold for easier, cleaner cuts
Nutrition
- Calories: 185kcal
- Sugar: 8g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 1g + 3g
- Trans Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Why You’ll Love This Recipe
This Maple Glazed Apple and Brie Stuffed Chicken feels like the kind of dish you’d order at a cozy bistro, but it’s surprisingly simple to pull off at home. The combination of tart Honeycrisp apple slices and creamy brie tucked inside tender chicken breasts creates that perfect sweet-savory balance that makes everyone at the table reach for seconds.
What makes this extra special is the maple glazeit’s not just brushed on top, it actually simmers down into this glossy, slightly tangy sauce thanks to the apple cider and dijon mustard. The fresh thyme adds an earthy note that ties everything together beautifully. And honestly? It looks impressive enough for company but forgiving enough for a weeknight when you want something a little fancier than usual.
- Elegant but easy: Butterflying chicken sounds fancy, but it’s just one simple cut
- Minimal cleanup: One skillet for the glaze, one pan for baking
- Fall flavors year-round: Apples and maple syrup bring that cozy feeling any season
Ingredient Insights
The ingredients here are straightforward, but a few smart choices make all the difference. I always reach for Honeycrisp apples because they hold their shape during baking and offer that perfect balance of sweet and tartthey won’t turn mushy inside the chicken. For the brie, buy it cold and slice it straight from the fridge; warm brie gets sticky and nearly impossible to cut into those neat, thin slices you need for even melting.
The glaze is where the magic happens. Apple cider (or apple juice if that’s what you have) reduces down with pure maple syrup, minced garlic, dijon mustard, and fresh thyme into something that tastes way more complex than the effort required. That little bit of dijon cuts through the sweetness and adds a subtle tang that keeps the dish from feeling one-note.
| Ingredient | Why It Matters | Quick Swap |
|---|---|---|
| Honeycrisp apple | Stays crisp, sweet-tart balance | Granny Smith or Fuji |
| Brie cheese | Creamy, melts beautifully | Camembert or fontina |
| Apple cider | Concentrated apple flavor | Apple juice works fine |
| Fresh thyme | Earthy, aromatic depth | ½ tsp dried thyme |
| Pure maple syrup | Rich, authentic sweetness | Honey (slightly different flavor) |
How to Make It
Start by butterflying your chicken breastscut them horizontally so they open like a book, but don’t slice all the way through. Season the inside with kosher salt and black pepper, then layer in those thin apple slices (about 7 to 9 per breast) and top with brie slices (3 to 4 pieces). Fold the chicken back together to create a neat little package and transfer to your prepared baking sheet or cast iron skillet.
While the chicken bakes at 375°F for about 25 to 30 minutes, make your glaze by simmering apple cider, maple syrup, minced garlic, dijon mustard, fresh thyme, and salt in a small skillet. Let it reduce by halfthis usually takes 12 to 15 minutes and your kitchen will smell incredible. Once the chicken is nearly cooked through, switch your oven to broil, brush that gorgeous glaze on top, and broil for 10 to 12 minutes until it reaches 165°F internally.
Pro Tip: Watch carefully during broilingthe glaze can go from golden to burnt quickly. You want that lightly caramelized look without blackening.
Timing & Temperature Guide
| Step | Temperature | Time |
|---|---|---|
| Prep chicken & stuff | 15 minutes | |
| Bake chicken | 375°F | 25–30 minutes |
| Simmer glaze | Medium heat | 12–15 minutes |
| Broil with glaze | Broil setting | 10–12 minutes |
| Total time | 1 hour |
Serving & Storage Tips
Serve this warm with extra glaze drizzled over the topit’s beautiful plated with roasted vegetables or a simple green salad. The chicken is rich enough that you don’t need much on the side; some roasted Brussels sprouts or a wild rice pilaf would be perfect.
Leftovers keep well in an airtight container in the fridge. Reheat gently in a covered oven to keep the chicken from drying out, or slice it cold for a fancy lunch salad.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerate | 3 days | Store in airtight container with extra glaze |
| Freeze | 2 months | Wrap tightly, thaw in fridge overnight |
| Reheat | 325°F oven, covered, 15–20 minutes |
Common Questions & Tweaks
What if my brie oozes out? Don’t overstuffuse just 3 to 4 thin slices per breast and make sure your chicken fold is snug. A toothpick can help secure it if needed, just remember to remove before serving.
Can I use chicken thighs instead? Boneless, skinless thighs work beautifully here. They’re more forgiving and stay juicier, though the cooking time might be slightly shorter.
How do I know when it’s done? Use a meat thermometer165°F is your target. After years of testing chicken recipes, I’ve learned that’s the magic number for juicy, safe chicken every time.
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FAQs ( Maple Glazed Apple and Brie Stuffed Chicken )
What type of apple works best for this recipe?
Honeycrisp or Granny Smith apples work beautifully in this dish. They hold their shape during cooking and provide the perfect balance of sweetness and tartness. Avoid softer varieties like Red Delicious as they can turn mushy when baked.
Can I make this ahead of time?
Yes, you can stuff the chicken breasts up to 4 hours ahead and refrigerate them. However, prepare the maple glaze fresh and apply it just before baking for the best flavor and texture. This prevents the coating from becoming soggy.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F in the thickest part. The juices should run clear when pierced, and the meat should no longer be pink. Let it rest for 5 minutes before slicing to retain moisture.
What can I substitute for brie cheese?
Camembert cheese is the closest substitute with a similar creamy texture and mild flavor. Cream cheese mixed with a little goat cheese also works well. Avoid hard cheeses as they won’t create the same luxurious, melty filling.
Why does my glaze burn during cooking?
Pure maple syrup can caramelize quickly at high heat. Try reducing your oven temperature by 25°F or covering the dish with foil halfway through cooking. You can also brush additional glaze on during the last 10 minutes of baking instead of at the beginning.
You’ll love how this Maple Glazed Apple and Brie Stuffed Chicken turns outgolden on top, creamy inside, with that glossy glaze clinging to every bite. From prep to plate it takes about an hour, but the aroma filling your kitchen makes every minute feel like the warm-up to something special.
If you want a little more spice, try stirring a pinch of cracked black pepper or smoked paprika into the glaze. Granny Smith apples work beautifully if you prefer extra tartness, and fontina melts just as lusciously as brie. Leftovers? Slice them cold over mixed greens with a drizzle of that leftover glazemy daughters taught me that trick and now it’s my favorite next-day lunch.
I’d love to see how yours turns outtag me if you share a photo, or tell me in the comments if this reminds you of a favorite fall memory. Save this one for your next Sunday supper or that dinner when you want to feel fancy without the fuss. Here’s to cozy kitchens and plates that bring everyone back to the table.
