Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

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If you’re looking for a show-stopping dinner that’s bursting with sweet, savory, and creamy flavors, then this Apple and Brie Stuffed Chicken with Maple Dijon Glaze is your new best friend in the kitchen. Imagine tender, juicy chicken breasts enveloping crisp, tart apple slices and luscious, melting Brie cheese, all kissed with a rich yet tangy maple Dijon glaze that brings it all together in perfect harmony. Every bite is an irresistible balance of textures and tastes, perfect for a weeknight dinner that feels special or a weekend meal you’ll want to make over and over again.

Ingredients You’ll Need

These ingredients are straightforward but magical when combined. Each element plays an important role in crafting a dish that’s colorful, flavorful, and delightfully textured – from the crisp apple to the creamy Brie and the sweet tang of the glaze.

• 4 boneless, skinless chicken breasts: A juicy, lean protein base that’s perfect for stuffing and baking.
• 1 medium Granny Smith apple, thinly sliced: Adds a fresh, tart crunch that brightens the richness of the dish.
• 4 oz light Brie cheese, sliced: Creamy and slightly tangy, Brie melts beautifully inside the chicken pockets.
• ½ tsp salt: Enhances all the natural flavors without overpowering them.
• ¼ tsp black pepper: Adds a subtle, warming spice that balances sweetness.
• ¼ tsp dried thyme: A fragrant herb that complements both the apple and cheese, tying flavors together.
• 1 tbsp olive oil: For searing the chicken to a golden crust before baking.
• 1 tbsp maple syrup: Brings natural sweetness to the glaze, offering a gorgeous caramelized finish.
• 1 tbsp creamy Dijon mustard: Provides smooth creaminess and a gentle tang to the glaze.
• 1 tsp whole grain Dijon mustard: Adds texture and depth with a slight kick from the mustard seeds.

How to Make Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Step 1: Prepare Your Chicken Pockets

Start by placing your chicken breasts on a clean cutting board. With a sharp knife, slice horizontally through each breast to create a pocket, making sure to keep one side intact. Think of the chicken like a book you’re opening carefully without tearing the pages. This pocket is where the delicious apple and Brie filling will nestle, so take your time to get a nice even cut.

Step 2: Add the Apple and Brie Filling

Layer the thinly sliced Granny Smith apples inside those pockets first, letting their crisp tartness peek out just a little. Follow with slices of Brie cheese, which will melt beautifully and give the chicken a rich, creamy surprise in every bite. Once filled, gently press the chicken back together, securing the pockets so nothing spills out during cooking.

Step 3: Season the Stuffed Chicken

Generously season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme. This simple seasoning enhances the natural flavors and brings out the aroma of the thyme, blending perfectly with the sweet and savory filling inside.

Step 4: Brown the Chicken

Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place two of the chicken breasts in the pan, cooking for 1 to 2 minutes on each side until they’re golden brown. This step adds beautiful color and a slight crust that keeps the juices locked in as you finish cooking. Transfer the seared chicken to a parchment-lined baking sheet and repeat with the remaining breasts.

Step 5: Glaze and Bake

In a small bowl, whisk together the maple syrup, creamy Dijon mustard, and whole grain Dijon mustard to create the perfect glaze. Use a pastry brush or spoon to coat the tops of each chicken breast generously with this glossy, flavorful mixture. Once glazed, pop the chicken into your preheated 400°F oven and bake for 20 to 25 minutes until cooked through and juicy.

How to Serve Apple and Brie Stuffed Chicken with Maple Dijon Glaze

Garnishes

A sprinkle of fresh thyme leaves or finely chopped parsley adds a pop of green color and a bit of herbal brightness to the dish. Consider a few thin apple slices fanned on the plate for an elegant touch that also hints at what’s inside the chicken.

Side Dishes

This Apple and Brie Stuffed Chicken with Maple Dijon Glaze shines when paired with sides that complement its sweet and savory profile. Creamy mashed potatoes or buttery roasted root vegetables make a comforting choice, while a crisp green salad with a light vinaigrette balances the richness beautifully. For an extra touch, wild rice or quinoa tossed with herbs and dried cranberries enhances the fall-inspired vibe.

Creative Ways to Present

For a stunning presentation, slice the stuffed chicken breasts crosswise into medallions, showcasing the layers of apple and Brie inside. Arrange them on a wooden board with sprigs of thyme and drizzle extra glaze over the top. It’s perfect for entertaining and makes every serving feel like a special occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Apple and Brie Stuffed Chicken with Maple Dijon Glaze to an airtight container and store it in the refrigerator. It will stay fresh for up to three days, making it convenient for quick lunches or easy dinners later in the week.

Freezing

You can freeze the cooked chicken breasts wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. For best results, consume within two months to enjoy the full flavor and texture. When ready to eat, thaw overnight in the fridge for even reheating.

Reheating

To reheat, gently warm the chicken in a low oven at 325°F until heated through, about 10-15 minutes. This helps keep the chicken juicy and prevents the Brie from overcooking. You can also reheat in a skillet over low heat, adding a splash of water or broth to retain moisture.

FAQs

Can I use a different type of cheese instead of Brie?

Absolutely! While Brie’s creamy texture is perfect for this recipe, you can try Camembert or a mild goat cheese for a similar melt-and-flavor profile. Just make sure the cheese melts well and isn’t too firm.

Is it necessary to sear the chicken before baking?

Searing is highly recommended because it develops a beautiful golden crust and locks in moisture, resulting in juicier chicken. However, if you’re short on time, you can skip this step, but expect a lighter color and slightly different texture.

Can I prepare the chicken ahead of time before baking?

Yes! You can assemble the stuffed chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just bring them to room temperature before searing and baking for even cooking.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have a thermometer, cut into the chicken near the center to ensure the juices run clear and the meat is no longer pink.

What kind of apple works best for this recipe?

Granny Smith apples are ideal because their tartness balances the creamy Brie and sweet glaze, plus they hold their shape well during cooking. However, you can experiment with Honeycrisp or Pink Lady for a slightly sweeter edge.

Final Thoughts

If you want a dish that feels effortlessly impressive but remains comforting and approachable, give this Apple and Brie Stuffed Chicken with Maple Dijon Glaze a whirl. It’s like autumn on a plate, combining textures and flavors that simply sing together. Trust me, once you try it, you’ll want to make it again for family, friends, or whenever dinner calls for something truly special.

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