Name: Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 Honeycrisp apple, cored and thinly sliced; 1 wedge Brie cheese, sliced; Salt, to taste; Black pepper, to taste; 2 tablespoons maple syrup; 1 teaspoon Dijon mustard; ¼ teaspoon dried thyme; 1 garlic clove, minced

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Have you ever tried an Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe that feels both fancy and cozy at the same time? This recipe is one of my go-to dishes when I want to impress guests without spending hours in the kitchen. The combination of juicy chicken, melty brie, sweet-tart apple slices, and that sticky maple glaze is honestly a little bite of heaven—perfect for weeknight dinners or those special occasions when you want to elevate dinner effortlessly.

What I love most about this Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe is that it’s surprisingly simple but delivers flavor layers that taste way more complex than the short list of ingredients suggests. Plus, it works beautifully paired with a crisp salad or roasted veggies. You’ll find yourself going back for seconds, and maybe even thirds!

Ingredients You’ll Need

The magic in this Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe comes from balancing fresh, quality ingredients that complement each other. When you shop, you want apples that are crisp and sweet—Honeycrisp is my favorite for this—plus creamy brie that melts beautifully inside the chicken.

Boneless & skinless chicken breasts: Choose chicken breasts that are plump and even-sized for uniform cooking and easy stuffing.
Honeycrisp apple: Its sweetness and crunch add the perfect contrast to the creamy cheese and savory chicken.
Brie cheese wedge: Use a quality brie that’s soft and spreadable; rind-on for flavor, but you can trim if you prefer.
Salt & pepper: Essential seasoning to enhance all the flavors.
Maple syrup: Adds a natural sweetness to the glaze and caramelizes nicely when cooked.
Dijon mustard: Brings a subtle tang that balances the sweetness of the maple syrup.
Dried thyme: Offers an earthy herbal note that ties the glaze with the rest of the dish.
Garlic clove: Fresh minced garlic gives the glaze a gentle kick and depth.

Variations

I like to tweak this Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe now and then depending on the mood or season. It’s such a versatile base that makes experimenting fun—and delicious.

Swap apples: In autumn, I switch Honeycrisp for tart Granny Smith for a sharper bite, which pairs wonderfully with the creamy brie.
Cheese options: If brie isn’t your fave, try goat cheese for tang or mozzarella for a milder melt.
Add nuts: Toasted pecans or walnuts sprinkled inside the stuffing add a satisfying crunch and extra flavor.
Make it smoky: A sprinkle of smoked paprika in the glaze or on the chicken gives a lovely smoky undertone.
Gluten-free modification: This recipe is naturally gluten-free—just double-check your mustard and other ingredients to be safe.

How to Make Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe

Step 1: Prep and Butterfly Your Chicken

First things first: you’ll want to carefully butterfly your chicken breasts to create a pocket for the stuffing. Lay a chicken breast flat on a cutting board and use a sharp knife to slice horizontally through the thickest part, stopping just before you cut all the way through. Patience here is key—you’re aiming for a neat pocket but don’t want to slice it in half. Season both sides generously with salt and pepper once your chicken is ready.

Step 2: Layer in the Apple and Brie

Next, stuff the chicken pockets with thin slices of Honeycrisp apple and wedges of brie cheese. Don’t be shy—you want a satisfying amount of filling, but keep it balanced so the pocket can close easily. I find layering the apple first then topping with brie helps the cheese melt perfectly inside. Once filled, you can use a toothpick to secure the opening if needed.

Step 3: Make the Maple Glaze

In a small bowl, whisk together the maple syrup, Dijon mustard, dried thyme, and minced garlic to create a luscious glaze. This glaze is such a game-changer—it adds a sticky sweetness with a subtle herbal note that complements the savory chicken stuffing beautifully.

Step 4: Cook the Chicken

Heat a drizzle of oil in a skillet over medium heat and sear each stuffed chicken breast for about 4-5 minutes per side until golden brown. Then lower the heat, brush generously with the maple glaze, and cover the pan. Let it cook for another 8-10 minutes or until the chicken is cooked through (internal temperature should hit 165°F/74°C). Be sure to spoon some of that glaze over the chicken halfway through to keep it moist and flavorful.

How to Serve Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe

Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe - Recipe Image

Garnishes

I love sprinkling a little fresh thyme or parsley on top after plating—it brightens the dish and adds a pop of color. Sometimes, I also add a few thin apple slices on the side to showcase the fresh fruit inside, making the plate look beautiful and inviting.

Side Dishes

This Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe pairs perfectly with roasted root vegetables like carrots and parsnips or a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, creamy mashed potatoes or quinoa pilaf also work wonderfully to soak up the glaze.

Creative Ways to Present

Once, for a family gathering, I sliced the stuffed chicken breasts into medallions and arranged them fan-style on a serving platter. Drizzled with extra maple glaze and sprinkled with crushed toasted pecans, it was a big hit. Serving this on a rustic wooden board with seasonal fruits and nuts feels rustic-chic and perfect for cozy dinners.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in foil or place in an airtight container and refrigerate. I find that the flavors actually develop more after a day or two, making it a great option for lunch the next day. Just remember to keep an eye out for any sogginess; reheating gently helps maintain texture.

Freezing

I’ve frozen stuffed chicken breasts successfully by layering parchment paper between pieces in a freezer-safe container. When you’re ready, thaw them overnight in the fridge before reheating to keep the filling creamy and delicious. The maple glaze can be brushed on fresh after thawing for best results.

Reheating

To reheat leftovers, I recommend warming in a low oven (about 300°F) for 10-15 minutes covered with foil so the chicken stays moist. Alternatively, reheat gently in a skillet over medium-low heat, covering to trap steam. Avoid the microwave if you can—it tends to dry out the cheese and apples.

FAQs

Can I use other types of cheese for this Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe?

Absolutely! While brie is classic for its creamy texture and mild flavor, you can swap in goat cheese for tanginess, mozzarella for a milder melt, or even havarti for a buttery touch. Just pick cheeses that melt well to keep the stuffing soft and luscious.
Is it necessary to butterfly the chicken breasts?

Butterflying the chicken breasts helps you create a pocket to hold the apple and brie stuffing securely. It also ensures even cooking. If you’re nervous about this step, you can make a slit to create a pocket or try pounding the chicken thin before layering ingredients.
How do I know when the chicken is cooked through?

The best way is to use a meat thermometer. Cook the chicken until it reaches an internal temperature of 165°F (74°C). The meat should be no longer pink and juices should run clear. If you don’t have a thermometer, give it enough time in a covered pan over moderate heat and check carefully before serving.
Can I prepare this Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe ahead of time?

Yes! You can stuff the chicken breasts and prepare the glaze a few hours or even a day ahead, then cover and refrigerate. When ready to cook, simply bring the chicken to room temperature for about 20 minutes before cooking, then follow the recipe as usual.

Final Thoughts

This Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe holds a special spot in my kitchen—it’s both comfort and a little celebration rolled into one dish. Whether you’re cooking for family or friends, it’s a charming way to make a simple chicken breast feel extraordinary. I hope you enjoy making it as much as I do, and that it becomes a familiar favorite on your table too!