Imagine biting into tender chicken that’s stuffed with creamy brie and sweet apples, then brushed with a glossy maple glaze that caramelizes just right. Maple Glazed Apple and Brie Stuffed Chicken hits that perfect balancea little fancy, totally cozy, and way easier than it looks on the plate.
I first tested this back in fall 2019 when I was developing healthier comfort dishes at the test kitchen. The smell of maple hitting the hot pan made everyone stop what they were doing. What I learned? Don’t skip butterflying the breasts evenlyit keeps the filling tucked in and the cook time consistent.
Joe Rooney
Easy Maple Glazed Apple and Brie Stuffed Chicken Recipe
This simple yet elegant Maple Glazed Apple and Brie Stuffed Chicken combines tender chicken breasts filled with sweet apple slices and creamy brie cheese, finished with a luscious maple thyme glaze. It’s a perfect dish to impress with minimal effort and balanced flavors.
½ tablespoon minced garlic (about 2 garlic cloves)
1 teaspoon dijon mustard
2 teaspoons fresh thyme, removed from the stems
½ teaspoon kosher salt
Method
Set your oven to 375°F and prepare a baking sheet with parchment paper or grease a broiler-safe skillet.
Slice each chicken breast horizontally to create a pocket, taking care not to cut all the way through, then sprinkle salt and pepper inside.
Arrange thin apple slices inside each chicken pocket, layer with thin slices of cold brie, then fold the chicken closed to encase the filling.
Place the stuffed chicken breasts onto the baking surface and bake for 25 to 30 minutes until nearly cooked through.
While the chicken roasts, combine apple cider or juice, maple syrup, garlic, dijon mustard, fresh thyme, and salt in a small skillet and simmer over medium heat until the liquid reduces by half and thickens, about 12 to 15 minutes.
Switch your oven to broil, brush the maple glaze generously over the chicken breasts, then broil for 10 to 12 minutes until the chicken reaches 165°F internally and the glaze lightly caramelizes; watch carefully to prevent burning.
Serve the chicken hot with extra maple glaze drizzled on top for a flavorful finish.
Notes
Keep an eye on the chicken during broiling to avoid burning the glaze; it should be golden brown but not blackened.
For easiest slicing, cut the brie while it is still cold from the fridge, as warm brie becomes sticky and difficult to slice thinly.
Why You’ll Love This Recipe
This dish feels like something you’d order at a cozy autumn bistro, but you can pull it off on a weeknight. The creamy brie melts into the sweet honeycrisp apple slices, while the maple glaze adds a glossy, caramelized finish that makes everything taste a little more special.
Healthy enough for weight loss goals: At just 185 calories per serving, it’s satisfying without being heavy.
Simple ingredients: Everything comes from your regular grocery storeno specialty shopping required.
Tested and reliable: I’ve made this dozens of times in the test kitchen, tweaking the glaze ratio until it was just right.
Looks fancy, cooks easy: Guests think you spent hours, but you know it took less than one.
What You’ll Need
Here’s a quick look at the ingredients that make this Maple Glazed Apple and Brie Stuffed Chicken come together. Most are probably already in your fridge or pantry.
Ingredient
Why It Matters
Swap Ideas
Boneless chicken breasts
Lean protein that butterflies perfectly for stuffing
Boneless thighs (add 5 min cook time)
Honeycrisp apple
Sweet, crisp, and holds shape when baked
Granny Smith or Gala
Brie cheese
Melts into creamy, mild richness
Camembert or goat cheese
Pure maple syrup
Natural sweetness and caramelizes beautifully
Honey (slightly different flavor)
Apple cider
Adds depth and reduces into a glossy glaze
Apple juice works just fine
Fresh thyme
Earthy, aromatic balance to the sweetness
Dried thyme (use 1 teaspoon)
Pro Tip: Slice the brie while it’s still cold from the fridge. Warm brie gets sticky and hard to cut cleanly.
How to Make It
The trick here is butterflying the chicken evenly so the filling stays tucked inside. Place your hand flat on top of the breast and use a sharp knife to slice horizontallyslow and steady wins this race.
Step
What to Do
Time
1
Preheat oven to 375°F. Prep baking sheet or cast iron skillet.
2 min
2
Butterfly chicken breasts, season inside with salt and pepper.
5 min
3
Layer thin apple slices and brie inside each breast, fold closed.
8 min
4
Bake chicken 25–30 minutes until almost cooked through.
30 min
5
Simmer glaze ingredients in small skillet until thickened by half.
12–15 min
6
Switch oven to broil, brush glaze on chicken, broil 10–12 minutes.
12 min
Note: Watch carefully during broiling. You want the glaze to turn golden and bubbly, not burned. If your broiler runs hot, check at 8 minutes.
The Secret to a Perfect Glaze
Years of testing taught me that patience matters here. Let the apple cider and maple syrup reduce slowly over medium heatrushing it on high makes the glaze thin and runny instead of glossy and thick. You’ll know it’s ready when it coats the back of a spoon and you can draw a line through it with your finger.
Tips for Success
Use a meat thermometer: Pull the chicken at exactly 165°F internal temp. Overcooked chicken is dry chicken.
Don’t overstuff: About 7 to 9 apple slices and 3 to 4 brie slices per breast is plenty. Too much filling and the chicken won’t close properly.
Let it rest: Give the chicken 3 to 5 minutes after broiling so the juices redistribute and the brie sets slightly.
Double the glaze: If you love sauce (and who doesn’t?), make extra glaze to drizzle at the table.
Serving and Storage
This pairs beautifully with roasted Brussels sprouts, wild rice, or a simple arugula salad. The flavors are rich enough that you don’t need much on the sidelet the chicken be the star.
Storage
How To
How Long
Refrigerator
Store in airtight container, keep extra glaze separate
3–4 days
Freezer
Wrap tightly in foil, freeze before glazing if possible
Up to 2 months
Reheating
Warm in 350°F oven for 12–15 min, brush with extra glaze
Pro Tip: Reheat gently to keep the chicken moist. Microwaving works in a pinch, but the oven keeps the texture better.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Maple Glazed Apple and Brie Stuffed Chicken )
How do I prevent the brie from leaking out during cooking?
Secure the chicken breast with toothpicks every inch around the opening. Make sure to pound the chicken to an even thickness so it seals properly. Keep the brie cold until stuffing, and don’t overfill the pocket.
What type of apples work best for this recipe?
Honeycrisp and Granny Smith apples are ideal because they hold their shape when cooked. Avoid Red Delicious or other soft varieties that turn mushy. Cut them into small, uniform pieces for even cooking and easier stuffing.
Can I make this dish ahead of time?
Yes, you can stuff the chicken and refrigerate it up to 4 hours before cooking. Don’t apply the maple glaze until ready to bake. Allow an extra 5-10 minutes of cooking time if starting from cold.
How do I know when the stuffed chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the chicken – it should read 165 degrees F. The juices should run clear, not pink. Let it rest for 5 minutes before slicing to keep the filling intact.
What can I substitute for maple syrup in the glaze?
Honey or brown sugar mixed with a little water works well as substitutes. For best flavor, use real maple syrup rather than pancake syrup. You can also try agave nectar, but reduce the amount slightly as it’s sweeter.
You’ll love how Maple Glazed Apple and Brie Stuffed Chicken turns outtender, juicy, with that glossy caramelized glaze that makes the whole kitchen smell like fall. The brie melts into creamy pockets, the apples stay sweet and soft, and every bite feels like you ordered something special from a restaurant menu.
Want to switch it up? Try crumbled blue cheese instead of brie for a sharper bite, or toss in a handful of toasted pecans with the apples for crunch. Leftovers reheat beautifully in a 350°F oven with a little extra glaze brushed on top. A trick I learned from my grandmother’s kitchen: let the chicken rest those few extra minutes before slicingit really does keep everything moist and flavorful.
I’d love to see how yours turns outtag me if you share a photo, or tell me in the comments what you served alongside it. Did your family grow up with any stuffed chicken traditions? This one’s worth saving for Sunday dinners, date nights, or any time you want something cozy that feels just a little fancy.
