Apple and Brie Stuffed Chicken with Maple Dijon Glaze Recipe
A delicious and elegant dish featuring juicy boneless chicken breasts stuffed with tart Granny Smith apple slices and creamy Brie cheese, topped with a sweet and tangy maple Dijon glaze. Perfect for a flavorful family dinner or special occasion meal, ready in just 35 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Apple and Brie 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 recommended)
- 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 (with seeds)
Instructions
- 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.
- Create Chicken Pockets: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally, creating a pocket without cutting all the way through. Open the chicken breasts like a book to prepare for stuffing.
- Stuff Chicken: Evenly distribute the thinly sliced Granny Smith apple inside each chicken breast pocket. Top the apple slices with the Brie cheese slices. Gently fold the chicken back over the filling to enclose it, pressing lightly to keep the filling secure.
- Season Chicken: Season both sides of the stuffed chicken breasts evenly with salt, black pepper, and dried thyme to enhance the flavors.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the stuffed chicken breasts in batches (two at a time) for 1-2 minutes per side until they develop a golden-brown crust. Transfer seared chicken to the prepared baking sheet.
- Prepare Glaze: In a small bowl, whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard until smooth. Using a pastry brush, coat the tops of the chicken breasts evenly with the maple Dijon glaze.
- Bake Chicken: Place the glazed chicken in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Remove from oven and let rest for a few minutes before serving. Enjoy your flavorful Apple and Brie Stuffed Chicken with Maple Dijon Glaze!
Notes
- Use a sharp knife to avoid tearing the chicken while making the pocket.
- Light Brie cheese works best for stuffing as it melts nicely without overpowering the dish.
- If you prefer, substitute Granny Smith apple with another tart apple variety for a different flavor twist.
- Be careful not to overstuff the chicken pockets to prevent the filling from leaking during cooking.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 356 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: Apple and Brie Stuffed Chicken, Maple Dijon Glaze, Stuffed Chicken Breast, Fall Dinner Recipes, Easy Chicken Dinner, Fruit and Cheese Stuffed Chicken
