Apple And Brie Stuffed Chicken With Maple Dijon Glaze
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.
Calories:
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.