Apple and Brie Stuffed Chicken Breast with Maple Glaze Recipe
This Apple and Brie Stuffed Chicken Breast recipe combines tender, juicy chicken breasts with the sweet crispness of Honeycrisp apple slices and the creamy richness of Brie cheese. Finished with a luscious maple glaze infused with Dijon mustard, thyme, and garlic, this dish offers a harmonious blend of savory and sweet flavors perfect for a comforting yet elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Stuffed Chicken:
- 2 boneless, skinless chicken breasts
- 1 Honeycrisp apple, cored and thinly sliced
- 1 wedge Brie cheese, sliced
- Salt, to taste
- Black pepper, to taste
For the Maple Glaze:
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon dried thyme
- 1 garlic clove, minced
Instructions
- Prepare the Chicken Breasts: Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to slice all the way through. This will create space to stuff the apple and Brie cheese inside.
- Stuff the Chicken: Season the inside of the chicken breasts with salt and pepper. Layer the thinly sliced Honeycrisp apples and Brie cheese inside each breast pocket. Close the pocket and secure with toothpicks if needed to keep the filling inside during cooking.
- Make the Maple Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, dried thyme, and minced garlic until well combined. Set aside.
- Cook the Chicken: Heat a skillet over medium heat and lightly oil it to prevent sticking. Place the stuffed chicken breasts in the pan and cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
- Glaze and Finish: During the last few minutes of cooking, spoon the maple glaze over each chicken breast, allowing it to caramelize slightly. Continue to baste occasionally to build up flavor and shine.
- Rest and Serve: Remove the chicken breasts from the pan and let them rest for 5 minutes to allow the juices to redistribute. Slice if desired and serve warm, spooning any remaining glaze over the top.
Notes
- Use a sharp knife to make the pocket in the chicken breasts to prevent tearing.
- Honeycrisp apples provide a perfect balance of sweetness and tartness; Granny Smith can be used for a tarter flavor.
- Brie cheese melts easily and adds a creamy texture; remove the rind if you prefer a milder taste.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.