Why Make This Recipe
Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delicious and unique meal that combines sweet and savory flavors. The juicy chicken is filled with fresh apple slices and creamy Brie cheese, then topped with a sweet maple glaze. This dish is perfect for family dinners or special occasions. It’s easy to make and surely impresses anyone at your table.
How to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze
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)
Directions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket (don’t cut all the way through). Open the breasts like a book.
- Evenly distribute the apple slices inside the chicken breasts. Top with the Brie slices. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
- Season both sides of the stuffed chicken with salt, pepper, and thyme.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
- In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
- Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.
How to Serve Apple and Brie Stuffed Chicken with Maple Dijon Glaze
Serve this stuffed chicken hot, straight from the oven. You can pair it with a simple green salad or roasted vegetables for a complete meal. A side of rice or mashed potatoes would also work well to soak up the delicious glaze.
How to Store Apple and Brie Stuffed Chicken with Maple Dijon Glaze
If you have leftovers, let the chicken cool completely. Store them in an airtight container in the fridge for up to three days. You can reheat the chicken in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Tips to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze
- Make sure to cut a deep pocket in the chicken breasts, but do not cut all the way through to prevent the filling from spilling out.
- Use Granny Smith apples for their tartness, which balances the richness of the Brie.
- If you’re short on time, you can skip the searing step and bake the chicken directly after stuffing.
Variation
You can switch the apples with other fruits like pears or figs for a different taste. Additionally, try using different types of cheese if you prefer, like goat cheese or sharp cheddar.
FAQs
Can I prepare this dish in advance?
Yes, you can stuff the chicken breasts a day ahead and keep them in the refrigerator until you’re ready to cook.
Can I freeze the stuffed chicken?
Yes, you can freeze the uncooked stuffed chicken for up to three months. Just thaw it in the fridge overnight before cooking.
Is there a way to make it healthier?
You can use skinless chicken thighs instead of breasts for more flavor and moisture. Additionally, opt for a lower-fat cheese option or reduce the amount of cheese for fewer calories.
Apple and Brie Stuffed Chicken with Maple Dijon Glaze
Ingredients
Chicken and Filling
- 4 pieces 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
Seasoning and Glaze
- 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
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, creating a pocket (don’t cut all the way through). Open the breasts like a book.
- Evenly distribute the apple slices inside the chicken breasts. Top with the Brie slices. Fold the chicken back over the filling, pressing gently to secure the stuffed breasts.
- Season both sides of the stuffed chicken with salt, pepper, and thyme.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken in batches (2 breasts at a time) for about 1-2 minutes on each side until golden brown. Transfer the seared chicken to the prepared baking sheet.
- In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
- Place the chicken in the preheated oven and bake for 20-25 minutes or until fully cooked through.