Apple & Brie Stuffed Chicken Recipe

This Apple & Brie Stuffed Chicken recipe is an easy fall dinner that combines tender baked chicken breasts with creamy Brie, crisp apples, and a sweet and tangy maple Dijon glaze. The apples and melted Brie add a delicious balance of savory, sweet, and creamy flavors to every bite. This simple stuffed chicken recipe comes together in about 30 minutes, making it a great choice for a weeknight dinner or an easy fall meal. Serve it with roasted vegetables, a crisp fall salad, or baked sweet potatoes for a cozy dinner the whole family will love.

Apple & Brie Stuffed Chicken

This Apple & Brie Stuffed Chicken recipe is an easy fall dinner comes together in about 30 minutes, making it a great choice for a weeknight dinner or an easy fall meal. Serve it with roasted vegetables, a crisp fall salad, or baked sweet potatoes for a cozy dinner the whole family will love.

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Total Time 30 minutes mins

Servings: 6 -8

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 1.5-2 lbs boneless skinless chicken breasts medium size
• 1 large apple, very thinly sliced (honeycrisp, granny smith, or fuji work best)
• 1 wedge or wheel of brie cheese, sliced
• ½ cup maple syrup
• 3-4 tbsp Dijon or spicy brown mustard
• 2 tsp apple cider vinegar
• Salt and pepper to taste
• 1 tsp garlic powder
• Butter, one pat per chicken breast
• Sides for serving

Method

 

1. Preheat oven to 425 degrees. Begin by cutting the chicken breast lengthwise, but not cutting all the way through. You want to create a pocket. Season the chicken with salt, pepper, and garlic powder, or the seasoning blend of your choice. On a parchment lined sheet pan or a baking dish, place the chicken. Put a generous pat of butter inside each chicken breast “pocket”. Bake the chicken for about 15 minutes. *After 15 minutes, you’ll remove it from the oven, stuff it, and glaze it, then return it to bake for 5-10 more minutes until it’s cooked through.*
2. While the chicken is baking, make the glaze. In a measuring cup or small bowl, whisk the maple syrup, mustard, vinegar, and salt & pepper to taste, until smooth.

   When the chicken has baked for about 15 minutes, remove from the oven and *carefully* (it’s hot!) add a brie slice and a few thin apple slices into the “pocket” you made. Then liberally glaze the chicken with the maple Dijon glaze and return it to the oven for 5-10 more minutes, until cooked through. If I have leftover glaze, I add more after removing it from the oven.
A medium size chicken breast will cook at 425 in about 20 minutes, so be sure if you use large or extra thick chicken, you either half it or adjust cook time. Also, I recommend this method because if you add the brie at the beginning, it will sometimes melt into a pool that runs out of the chicken.
This pairs great with the vegetables from our autumn sheet pan dinner, or a crisp fall salad and baked sweet potatoes.