The first crisp bite of autumn brings a certain excitement to my kitchen. That morning, the local farmers’ market was alive with piles of bright green Granny Smith apples, their tart aroma mingling with the scent of baked pastries from a nearby stall. I picked up a few, thinking about the rich Brie cheese sitting in my fridge, and an idea for a comforting, elegant dinner began to take shape.
Later that evening, I carefully sliced the chicken breasts, filling each pocket with tender apple slices and creamy Brie. As the skillet sizzled and the sweet maple Dijon glaze bubbled in the oven, the kitchen filled with a warm, inviting aroma.
This combination of tart fruit, soft cheese, and lightly caramelized glaze reminded me of Sunday dinners where simple ingredients transformed into something truly special.
By the time the chicken came out of the oven, golden and glistening, the first slice revealed pockets of melted Brie and soft apples, a harmony of flavors that felt indulgent yet wholesome. It’s one of those recipes that impresses without stress, offering a dinner that’s both satisfying and memorable. Cooking this dish has become one of my favorite ways to welcome the season, blending familiar flavors with a touch of elegance.
Short Description
Tender chicken breasts stuffed with tart Granny Smith apples and creamy Brie, baked to perfection and topped with a sweet and tangy maple Dijon glaze. A simple yet elegant weeknight dinner that feels special.
Key Ingredients
- 4 boneless, skinless chicken breasts (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)
- 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
Tools Needed
- Sharp chef’s knife
- Cutting board
- Large skillet
- Baking sheet
- Parchment paper
- Small bowl
- Pastry brush
Cooking Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Prepare Chicken
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create a pocket, being careful not to cut all the way through. Open the breasts like a book.
Step 3: Stuff Chicken
Evenly distribute the apple slices inside the chicken pockets. Top with slices of Brie. Fold the chicken back over the filling, pressing gently to secure the stuffing.
Step 4: Season Chicken
Sprinkle both sides of each stuffed chicken breast with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp dried thyme.
Step 5: Sear Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken in batches, cooking 1–2 minutes per side until golden brown. Transfer the seared chicken to the prepared baking sheet.
Step 6: Prepare Glaze
In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp creamy Dijon mustard, and 1 tsp whole grain Dijon mustard. Use a pastry brush to coat the tops of the chicken with the glaze.
Step 7: Bake
Place the chicken in the oven and bake for 20–25 minutes, or until fully cooked through and the internal temperature reaches 165°F (74°C). The glaze should be bubbling and slightly caramelized.
Troubleshooting Tips:
If your chicken is thick, pound it gently to even thickness for uniform cooking.
For extra gooey Brie, add slices just before baking.
If the glaze starts browning too quickly, loosely cover the chicken with foil.
Why You’ll Love This Recipe
Flavor Explosion: Sweet-tart apples paired with creamy Brie and a sticky maple Dijon glaze create a balanced, indulgent taste.
Quick and Easy: Minimal prep and just 25 minutes in the oven make this a practical weeknight dinner.
Elegant Yet Simple: Looks impressive on a plate without complicated techniques.
Versatile: Serve with roasted vegetables, a fresh salad, or mashed potatoes.
Family-Friendly: Mild flavors please kids and adults alike.
Mistakes to Avoid & Solutions
Overstuffing Chicken: Too much filling can prevent the chicken from closing. Solution: Use a moderate amount of apple and Brie.
Undercooked Chicken: Always check that the internal temperature reaches 165°F (74°C).
Soggy Chicken: Searing first locks in juices and prevents the chicken from releasing excess moisture in the oven.
Burned Glaze: Brush on glaze during last 5 minutes if using very sweet maple syrup to prevent burning.
Serving and Pairing Suggestions
Serve plated with roasted root vegetables and a light salad.
Drizzle extra maple Dijon glaze over each breast for added flavor.
Great for a family-style dinner or elegant weeknight meal.
Pair with a crisp white wine or sparkling cider for a special touch.
Storage and Reheating Tips
Refrigerate: Store leftover chicken in an airtight container for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes to maintain texture and prevent sogginess.
Freeze: Wrap individually in foil and freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
1. Can I use a different type of apple?
Yes, Honeycrisp or Fuji work well, but Granny Smith provides the best tart contrast to Brie.
2. Can I make this ahead of time?
You can prepare the stuffed chicken up to Step 5 and refrigerate for a few hours before baking.
3. Is it possible to use a different cheese?
Camembert or Havarti are good alternatives for creamy melting cheese.
4. How do I prevent the Brie from oozing too much?
Slice thinly and place closer to the center of the chicken pocket.
5. Can I make this gluten-free?
Yes, all ingredients listed are naturally gluten-free. Always double-check condiments like mustard for hidden gluten.
Tips & Tricks
Pat chicken dry before seasoning for better searing.
Use a meat thermometer for perfectly cooked chicken.
Experiment with adding fresh herbs like rosemary or sage for additional aroma.
Recipe Variations
Apple-Cranberry Brie: Add 2 tbsp dried cranberries to the apple slices for a festive touch.
Savory Twist: Swap maple syrup for honey and add a pinch of smoked paprika to the glaze.
Nutty Flavor: Sprinkle toasted pecans inside the chicken pocket with the apple and Brie for texture.
Final Thoughts
Cooking Apple and Brie Stuffed Chicken with Maple Dijon Glaze feels like a small celebration in the kitchen. Each bite is a comforting combination of tart apple, creamy Brie, and sweet-savory glaze that warms the heart. It manages to feel elegant and special without requiring a complicated technique, making it perfect for weeknight dinners or a cozy gathering with friends. The process of searing and then baking ensures the chicken stays juicy, and the glaze adds that little extra shine and flavor that makes it memorable.
Over the years, I’ve served this at family dinners and even small holiday gatherings, and it always disappears fast. It’s a dish that brings people together, and every bite feels like a little indulgence without being overly heavy. I hope you enjoy it as much as I do, and maybe it will become a new favorite in your family’s recipe rotation.
Apple And Brie Stuffed Chicken With Maple Dijon Glaze
Ingredients
- 4 boneless skinless chicken breasts (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)
- 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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the chicken breasts on a cutting board and slice each horizontally to create a pocket, being careful not to cut all the way through. Open the breasts like a book.
- Evenly fill each pocket with apple slices and top with Brie. Fold the chicken over the filling, pressing gently to secure it.
- Season both sides with ½ tsp salt, ¼ tsp black pepper, and ¼ tsp dried thyme.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 1–2 minutes per side until golden brown, then transfer to the prepared baking sheet.
- In a small bowl, whisk together 1 tbsp maple syrup, 1 tbsp creamy Dijon mustard, and 1 tsp whole grain Dijon mustard. Brush the glaze over the tops of the chicken.
- Bake in the oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is bubbling and slightly caramelized.
