This Apple Brie Stuffed Chicken is a surprisingly easy and elegant entree, perfect for date night or company! Tender boneless chicken breasts are lightly seasoned and stuffed with brie and apples and coated with a maple, garlic, and Dijon glaze. Serve with steamed green beans or a nice salad!
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Apple and Brie Stuffed Chicken
If you’re looking for a gorgeous entree to serve the next time you host a dinner party or special event, you’ll want to try this apple brie chicken recipe! The sweet apple and creamy brie cheese are perfect companions, and the creamy Dijon mustard glaze brings the whole dish together.
It’s simple enough to make any night of the week, but it has a luxurious flavor and appearance that will make you want to invite people over for a special occasion!
Why We Love This Chicken Stuffed with Apples and Brie
- Easy to make: Although this brie and apple stuffed chicken looks complex, it’s quite simple to prepare! Just slice the chicken breasts along the side to insert the slice of brie and apple, then sear them in a skillet, drizzle them in the honey mustard sauce, and bake them in the oven. While the chicken is baking, prepare the sides, and the entire meal will be ready in no time!
- Elegant appearance: Each of these stuffed chicken breasts looks beautiful with the sear marks and pieces of brie melting out the sides. I like to add a sprinkle of fresh thyme as a garnish to make them pop!
- Delicious flavors: Brie and apples are a classic combination. The sweet apples mellow out the earthy flavor of the brie, which adds delicious flavor to the inside of the chicken breasts. The maple Dijon glaze adds a sweet, tangy flavor that livens up the chicken. Each of the components tastes wonderful together!
Ingredient Notes
- Chicken breasts: Use boneless skinless chicken breasts and slice a pocket into each one to contain the chicken and apple.
- Seasonings: Season the chicken well with a mixture of garlic powder, salt, and black pepper.
- Red apple: Cut a fresh, firm apple into thin slices. I prefer the sweetness of red apples. Feel free to use tart green apples for a brighter flavor.
- Brie: Choose your favorite type of brie. Cut it into thin slices as well. If you can’t find brie, you could substitute with camembert.
- Olive oil: Use a little oil to sear each side of the chicken before baking.
Glaze Ingredients
- Pure maple syrup: The classic maple flavor pairs perfectly with sharp Dijon.
- Dijon mustard: Use regular Dijon or a wholegrain mustard.
- Fresh thyme: This adds a lovely herbaceous flair to the sauce. You can also sprinkle extra over top of the chicken before serving.
- Minced garlic: This keeps the sauce from tasting too sweet and adds an extra layer of flavor.
Step-by-Step Instructions
Step 1 – Stuff the Chicken with Apple and Brie
- Preheat oven to 400℉.
- Slice pockets into the side of the breasts by making a horizontal cut with a sharp knife, being careful not to go all the way through.
- Season chicken breasts inside and out with salt, pepper and garlic powder. Stuff each chicken breast with 3-4 apple slices and 1 oz brie slices. Use toothpicks to hold the chicken together if necessary.
Step 2 – Sear the Chicken
- In a large, ovenproof skillet over medium-high heat, add the oil. Once the pan is hot, add in the chicken and sear until golden brown on each side, about 2-4 minutes per side. Do not disturb the chicken while browning.
Step 3 – Prepare the Glaze
- While chicken is browning, whisk together the maple syrup, dijon mustard, thyme and garlic until smooth. Set aside 2 tablespoons of the mixture in a separate bowl for glazing after the chicken is cooked.
Step 4 – Glaze the Chicken and Bake!
- When chicken is browned, brush each breast with the remaining glaze. Place the skillet in the oven and bake until the thickest part of the chicken has reached 165℉, about 20-25 minutes. Brush cooked chicken breasts with reserved glaze.
- Let chicken rest for 5 minutes and serve with freshly steamed green beans.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- This apple brie chicken recipe was developed using Honeycrisp apples. Crisp apples that can stand up to some cooking will work in this dish. Gala, fuji, or even granny smith would work in this dish. Avoid apples like macintosh that tend to break down easily when heated.
- If your chicken breasts are very thick, you can very lightly pound them out until they are a more even thickness before you cut a slit in them.
- You could potentially use boneless skinless chicken thighs for this recipe, but the end result will look more like a rolled bundle, and the presentation will not be as nice.
- You could use whole grain mustard in place of the dijon but avoid yellow mustard.
- Make sure that you use a large enough skillet to cook the chicken so that it’s not too crowded. Otherwise, it might be hard to flip the chicken.
- I recommend using a pair of tongs to pick up and carefully flip the chicken so that the fillings don’t fall out.
- If you don’t have an oven-safe skillet or pan, you can cook the chicken in a large skillet and move the chicken to a baking dish when transferring to the oven.
- Making enough for a dinner party? Place each stuffed breast on a sheet pan and bake them all in the oven. It can help to cover them with aluminum foil or parchment paper to lock in as much moisture as possible.
Recipe FAQs
Not at all! In fact, I prefer serving this dish without breading the chicken in bread crumbs. The chicken takes on a delicious texture and flavor after being seared and baked in the sauce. Bread crumbs can distract from this flavor.
It’s very important to use a meat thermometer when cooking stuffed chicken or other meat recipes. Place the tip of the thermometer into the thickest section of the meat. Remove it from the oven when the internal temperature reaches 165 F. Let the meat rest for 5-10 minutes before serving.
It can be tricky to keep the melted brie cheese and apple mixture inside the boneless chicken breast! The best tip is to use toothpicks to seal the chicken. This will also ensure that the moisture stays inside the chicken, keeping it nice and tender.
Storage Guidelines
Store the leftover cooked chicken in an airtight container in the fridge for 3-4 days. To reheat, either microwave for 3-4 minutes or bake in a toaster oven at 350 degrees until fully warmed. Consider adding a little chicken broth to the pan to make sure the chicken stays moist.
What to Serve with Stuffed Chicken
This apple brie stuffed chicken is such a simple entree. It can be served with some steamed fresh vegetables or you can prepare it with some extra special sides like these options:
- Maple Bacon Brussel Sprouts
- Roasted Heart Potatoes
- Quinoa Salad with Pomegranate
- Green Beans with Cranberries and Almonds
- Greek Yogurt Mashed Potatoes
- Butternut Squash Barley Risotto
- Healthy Roasted Potatoes
Recipe Variations
- Try blue cheese: The funky flavor of blue cheese also tastes amazing with apple, mustard, and maple! Try using a creamy gorgonzola or mild blue cheese instead of the brie.
- Bread the chicken: For a dish similar to chicken cordon bleu, you can dredge and bread the chicken in breadcrumbs or even ground pecans for a low-carb dish.
- Add meat: Add a thin piece of ham or cooked bacon with the apple and brie for even more flavor.
More Similar Recipes
- Fish with Healthy Lemon Sauce
- Baked Pesto Salmon Recipe
- Slow Cooker Whole Chicken and Vegetables
- Chicken Asparagus Rolls
- Stuffed Turkey Breast
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Apple and Brie Stuffed Chicken Breast
Ingredients
- 4 small boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 small firm red apple, sliced thin
- 4 ounces brie, sliced thin
- 1 tablespoon olive oil
For the Glaze
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 2 sprigs fresh thyme, leaves removed
- 1 clove garlic, minced
Instructions
- Preheat oven to 400℉.
- Slice pockets into the chicken by making a horizontal cut into the side, not going all the way through.
- Season chicken breasts inside and out with salt, pepper and garlic powder. Stuff each chicken breast with 3-4 apple slices and 1 oz of brie cheese. Use toothpicks to hold the chicken together if necessary.
- In a large, oven safe skillet over medium high heat, add the oil. Once the pan is hot add in the chicken and brown each side undisturbed, about 2-4 minutes per side.
- While chicken is browning, whisk together the maple syrup, dijon mustard, thyme and garlic until smooth. Set aside 2 tablespoons of the mixture in a separate bowl for glazing after the chicken is cooked.
- When chicken is browned, brush each breast with the remaining glaze. Place the skillet in the oven and bake until the thickest part of the chicken has reached 165℉, about 20-25 minutes. Brush cooked chicken breasts with reserved glaze.
- Let chicken rest for 5 minutes and serve with freshly steamed green beans.
Notes
- This recipe was developed using Honeycrisp apples. Crisp apples that can stand up to some cooking will work in this dish. Gala, fuji, or even granny smith would work in this dish. Avoid apples like macintosh that tend to break down easily when heated.
- If your chicken breasts are very thick, you can very lightly pound them out until they are a more even thickness before you cut a slit in them.
- Make sure that you use a large enough skillet to cook the chicken so that it’s not too crowded. Otherwise, it might be hard to flip the chicken.
- I recommend using a pair of tongs to pick up and carefully flip the chicken so that the fillings don’t fall out.
- If you don’t have an oven-safe skillet or pan, you can cook the chicken in a large skillet and move the chicken to a baking dish when transferring to the oven.
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