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Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe

Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
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★★★★★

5.1 from 24 reviews

This Apple and Brie Stuffed Chicken with Maple Dijon Glaze is a delicious and elegant main dish featuring juicy boneless chicken breasts stuffed with tart Granny Smith apple slices and creamy Brie cheese. The chicken is seared to golden perfection, then baked and glazed with a sweet and tangy maple Dijon sauce. Perfect for family dinners or special occasions, this recipe offers a delightful balance of flavors and textures in just 35 minutes.

Ingredients

Scale

For the Stuffed Chicken

  • 4 boneless, skinless chicken breasts (about 6 oz each, 24 oz total)
  • 1 medium Granny Smith apple, thinly sliced
  • 4 oz light Brie cheese, sliced (Trader Joe’s or President brand works well)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried thyme
  • 1 tbsp olive oil

For the Maple Dijon Glaze

  • 1 tbsp maple syrup
  • 1 tbsp creamy Dijon mustard
  • 1 tsp whole grain Dijon mustard (the kind with seeds)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside to prepare for baking the chicken later.
  2. Prepare Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally about three-quarters through to create a pocket, taking care not to cut all the way through. Open the breasts like a book to reveal space for stuffing.
  3. Stuff the Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken pocket. Follow by layering slices of Brie cheese over the apples. Fold the chicken breasts back over the filling and gently press to seal the stuffed pockets as much as possible.
  4. Season Chicken: Season both sides of the stuffed chicken breasts with salt, black pepper, and dried thyme to enhance the flavors.
  5. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, sear the stuffed chicken breasts for about 1-2 minutes on each side until they develop a nice golden brown crust. Transfer the seared chicken breasts onto the prepared baking sheet.
  6. Make the Glaze: In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until smooth and combined.
  7. Glaze Chicken: Using a pastry brush, coat the tops of the seared chicken breasts with the prepared maple Dijon glaze to add a sweet and tangy flavor during baking.
  8. Bake: Place the glazed chicken breasts in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
  9. Serve: Remove from oven and let rest for a few minutes before serving. Enjoy the sweet and savory blend of flavors in this elegant stuffed chicken dish.

Notes

  • Be careful not to cut all the way through the chicken breasts when making pockets to keep the stuffing secure.
  • If Brie is too soft to slice, chill it briefly in the refrigerator before slicing.
  • Use a meat thermometer to ensure chicken is fully cooked to avoid undercooking.
  • The maple Dijon glaze can be made ahead and stored in the refrigerator for up to 2 days.
  • For a crispier exterior, broil the chicken for 1-2 minutes after baking but watch closely to prevent burning.

Nutrition

Keywords: Apple and Brie Stuffed Chicken, Maple Dijon Glaze, Stuffed Chicken Breast, Easy Chicken Recipes, Maple Dijon Chicken

Find it online: https://cheflenacooks.com/apple-and-brie-stuffed-chicken-with-maple-dijon-glaze-recipe-2/