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MAPLE GLAZED APPLE AND BRIE STUFFED CHICKEN centered hero view, clean and uncluttered
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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 honeycrisp apple, sliced thin into half moons
  • 4 ounces brie cheese, sliced thin
  • 1 cup apple cider or apple juice
  • 2 tablespoons pure maple syrup
  • 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
 

  1. Set your oven to 375°F and prepare a baking sheet with parchment paper or grease a broiler-safe skillet.
  2. Slice each chicken breast horizontally to create a pocket, taking care not to cut all the way through, then sprinkle salt and pepper inside.
  3. Arrange thin apple slices inside each chicken pocket, layer with thin slices of cold brie, then fold the chicken closed to encase the filling.
  4. Place the stuffed chicken breasts onto the baking surface and bake for 25 to 30 minutes until nearly cooked through.
  5. 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.
  6. 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.
  7. 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.