There’s something about fall that makes you crave sweet, creamy, cozy flavors all tucked into one gorgeous dinner. Maple Glazed Apple and Brie Stuffed Chicken is exactly that tender chicken filled with melty brie and sweet apple, brushed with maple glaze that caramelizes just right. It’s been all over Pinterest lately, and for good reason.
This dish is basically fancy comfort food made simple. You’re stuffing juicy chicken breasts with tart apple slices and creamy brie, then brushing them with real maple syrup before they cook. It tastes like something from a restaurant, but it’s totally doable on a weeknight. Full details in the blog
I’ve been tweaking this one for a while now, trying different cheeses and sweeteners until my family stopped asking “what’s for dinner” and started asking “is it that chicken again?” That’s when I knew it was ready. I tested it three times just to make sure the glaze doesn’t burn and the brie stays gooey. You’re gonna love the secret trick I use to keep it all inside.
Maple Glazed Apple and Brie Stuffed Chicken Recipe Easy
Ingredients
Method
- Set your oven to 375 degrees Fahrenheit and prepare a baking sheet lined with parchment or grease a broil-safe skillet.
- Carefully slice each chicken breast horizontally to create a pocket, stopping before cutting all the way through, then season inside with salt and pepper.
- Fill each chicken pocket with thin apple slices, then layer with thin slices of brie cheese, folding the chicken to enclose the filling.
- Transfer the stuffed chicken to your prepared pan and bake for about 25 to 30 minutes until nearly cooked.
- While baking, combine apple cider, maple syrup, garlic, dijon mustard, thyme, and salt in a small skillet; simmer over medium heat until reduced by half and thickened, about 12 to 15 minutes.
- Switch the oven to broil, brush the maple glaze over the chicken, and broil for 10 to 12 minutes until the chicken reaches 165°F internally and the glaze turns golden, watching closely to avoid burning.
- Serve the chicken warm, drizzling extra glaze on top for added flavor.
Notes
- Keep a close eye on the chicken during broiling to avoid burning the glaze, aiming for a light golden finish. For easier slicing, chill the brie before cutting to thin slices, as warm brie tends to be sticky and difficult to slice.
Why You’ll Love This Healthy Stuffed Chicken
This recipe is what I call sneaky fancyit looks gorgeous on the plate, but you’re really just stuffing chicken and brushing on a simple glaze. No complicated technique, no flipping or searing. Just bake, brush, broil, and you’re done. Perfect for those nights when you want something special without the stress.
The sweet-tart apple cuts through the richness of the brie, and that maple glaze adds just enough sweetness without tipping into dessert territory. It’s naturally gluten-free, and at only 185 calories per serving, it feels indulgent but still fits right into a lighter eating routine.
Plus, the whole thing comes together in about an hourand most of that is hands-off oven time. I love that you can prep the glaze while the chicken bakes, so everything finishes at the same time. It’s the kind of meal that makes you feel like you have your life together, even if dinner was a total scramble an hour ago.
Key Ingredients That Make It Work
Let’s talk about what’s going into this Maple Glazed Apple and Brie Stuffed Chicken. Each ingredient has a role, and honestly, I wouldn’t skip any of themthey all balance each other out beautifully.
- Boneless chicken breasts: These butterfly easily and hold the filling perfectly. I like that they cook evenly and stay juicy when baked at 375°F.
- Honeycrisp apple: Sweet, crisp, and they hold their shape during baking. Slice them thin so they soften just enough without turning mushy.
- Brie cheese: This is your creamy, melty magic. Slice it cold from the fridgeit’s way easier to handle that way.
- Apple cider or juice: The base of your glaze. It reduces down into something almost syrupy and adds a lovely apple-forward flavor.
- Pure maple syrup: Don’t use pancake syrup here. Real maple syrup gives you that warm, caramelized sweetness that ties everything together.
- Fresh thyme: Just a little herbiness to keep things savory. It plays so well with both the apple and the maple.
Pro Tip: Cut your brie while it’s still cold. Warm brie is a sticky mess, but cold slices like a dream.
Quick Ingredient Swap Ideas
| Original Ingredient | Easy Swap |
|---|---|
| Honeycrisp apple | Granny Smith, Gala, or Fuji |
| Brie cheese | Camembert or goat cheese |
| Apple cider | Apple juice or white grape juice |
| Fresh thyme | Dried thyme (use 1 teaspoon) |
| Dijon mustard | Whole grain mustard |
How to Make It Step by Step
This is where it all comes together, and I promise it’s easier than it sounds. The butterflying part might feel a little intimidating if you’ve never done it, but just go slow and use a sharp knife. You’ve got this.
Start by preheating your oven to 375°F and prepping your baking sheet or cast iron skillet. Then butterfly each chicken breast by slicing horizontally through the middlelike opening a bookbut don’t cut all the way through. Season the inside with salt and pepper, then layer in your apple slices and brie. I usually use about 7 to 9 apple slices and 3 to 4 brie slices per breast. Fold it back together gently and transfer to your pan.
Bake for 25 to 30 minutes while you make the glaze. Combine apple cider, maple syrup, garlic, mustard, thyme, and salt in a small skillet. Let it simmer over medium heat until it’s thick and reduced by about halfthis takes 12 to 15 minutes. When the chicken is almost done, switch your oven to broil, brush on the glaze, and broil for 10 to 12 minutes until the internal temp hits 165°F. Watch it closely so the glaze doesn’t burn.
Note: The glaze will look thin at first, but as it reduces, it gets glossy and syrupy. That’s when you know it’s ready.
Cooking Time Breakdown
| Step | Time |
|---|---|
| Prep chicken and stuff with apple and brie | 15 minutes |
| Bake at 375°F | 25–30 minutes |
| Make glaze on stovetop | 12–15 minutes |
| Broil with glaze | 10–12 minutes |
| Total Time | About 1 hour |
Helpful Tips and Easy Tweaks
If your brie starts oozing out during baking, don’t panicit happens. Just spoon any escaped cheese back over the top when you add the glaze. It all tastes the same once it’s plated. You can also use toothpicks to hold the chicken closed if you’re worried about it opening up, just remember to remove them before serving.
Want to make this dairy-free? Swap the brie for a cashew-based cheese or just skip it and add extra apple with a sprinkle of chopped walnuts for texture. You could also try a sharp cheddar if you prefer something less creamy and more tangy.
Shortcut: If you’re short on time, use store-bought rotisserie chicken. Just slice it, stuff it cold, and bake for about 15 minutes with the glaze brushed on top. It won’t be quite as juicy, but it’s still delicious.
How to Serve and Store Leftovers
This chicken is stunning served whole on a platter with extra glaze drizzled over the top. I like to pair it with roasted Brussels sprouts, mashed sweet potatoes, or a simple arugula salad with lemon vinaigrette. It’s hearty enough to stand on its own, but those sides really round out the plate.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes, or microwave on 50% power to avoid drying it out. The brie won’t be quite as melty the second time around, but the flavor is still there.
If you want to prep ahead, you can stuff the chicken breasts in the morning and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the bake time since they’ll be cold from the fridge. The glaze can also be made a day ahead and reheated before brushing.
| Storage Method | Duration |
|---|---|
| Refrigerate in airtight container | Up to 3 days |
| Freeze (cooked, no glaze) | Up to 2 months |
| Reheat in oven | 350°F for 10 minutes |
Expert Insight: Balancing Sweet and Savory
Chef and culinary instructor Emily Peterson notes that maple glazed apple and brie stuffed chicken exemplifies the art of flavor pairing:
“The sweetness of maple and apple cuts through the richness of brie while keeping the chicken moist during cooking. This combination hits all the right notessweet, savory, creamy, and just slightly tangy.”
The Culinary Institute: Understanding Flavor Profiles
It’s restaurant-quality cooking made surprisingly simple for your weeknight table.
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My Story Behind This Maple Glazed Apple and Brie Stuffed Chicken
The first time I made this Maple Glazed Apple and Brie Stuffed Chicken, I was trying to impress my in-laws during a fall dinner. I remember being so nervous about getting it right, but when I sliced into that golden chicken and the melted brie oozed out with those sweet caramelized apples, everyone went silent. Best compliment ever. Now it’s my go-to when I want something special but don’t have hours to spend in the kitchen.
FAQs (Maple Glazed Apple and Brie Stuffed Chicken)
What type of apples work best for this recipe?
Granny Smith or Honeycrisp apples are ideal choices for their firm texture and balanced sweetness. They hold their shape during cooking and complement the creamy brie beautifully. Avoid overly soft varieties like Red Delicious that can turn mushy when baked.
How do I prevent the chicken from drying out?
Pound the chicken to even thickness and don’t overcook – use a meat thermometer to reach exactly 165°F internal temperature. The brie cheese adds moisture, and tenting with foil during the last 10 minutes helps retain juices. Let it rest 5 minutes before slicing.
Can I prepare this dish ahead of time?
Yes, you can stuff the chicken and refrigerate it up to 4 hours before baking. Add 5-10 extra minutes to the cooking time if baking straight from the refrigerator. The maple glaze can be made 2 days ahead and stored covered in the fridge.
What sides pair well with stuffed chicken?
Roasted Brussels sprouts, wild rice pilaf, or garlic mashed potatoes complement the sweet and savory flavors perfectly. Green beans almondine or a simple arugula salad also work well. Choose sides that won’t compete with the rich maple and brie combination.
How do I keep the stuffing from falling out?
Secure the chicken with toothpicks or kitchen twine after stuffing, and don’t overfill the pocket. Create a deeper pocket by cutting carefully into the thickest part of the breast. Place seam-side down in the baking dish to help everything stay in place.
Conclusion
Maple Glazed Apple and Brie Stuffed Chicken comes together in about an hour and delivers that perfect balance of sweet, savory, and creamy that makes dinner feel special. You’ll love how the brie gets all melty inside while that maple glaze caramelizes into something golden and gorgeous. It’s the kind of meal that looks fancy but feels totally doable, even on a busy Tuesday.
Try swapping in goat cheese if you want something tangier, or add a handful of chopped pecans for extra crunch. Leftovers reheat beautifully in a low ovenjust cover with foil to keep everything juicy. A trick I learned from testing this recipe: brush the glaze on twice during broiling for an even deeper flavor that really sticks.
I’d love to hear how yours turns out! Did you use a different apple or cheese? Snap a photo and share it with your favorite home cookthis one’s definitely worth passing along. Save it for your next cozy Sunday dinner, or whenever you need something that tastes like a hug on a plate.
