Apple and Brie Stuffed Chicken (Sweet, Savory, Ridiculously Good)

This one’s a little sweeter than most stuffed chicken recipes, and that’s exactly why it works.

Melty brie, thin apple slices, and a maple Dijon glaze brushed over the top. It’s the kind of dinner that tastes like fall, no matter what month it actually is.

It also happens to look way more impressive on a plate than the effort it takes to get there.

Let’s get into it.

What You’ll Need

4 boneless, skinless chicken breasts
4 oz brie, cut into small slices
1 small apple (Granny Smith works best), thinly sliced
2 tbsp maple syrup
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste
Toothpicks, for securing

Tools You’ll Need

Sharp knife
Cutting board
Small bowl, for the glaze
Oven-safe skillet or baking dish
Toothpicks or kitchen twine

How to Make Apple and Brie Stuffed Chicken

Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the maple syrup and Dijon mustard. Set aside.
Using a sharp knife, cut a horizontal pocket into the side of each chicken breast. Don’t cut all the way through.
Season the outside with thyme, salt, and pepper.
Stuff each pocket with a few slices of brie and 2-3 thin apple slices.
Secure the opening with toothpicks.
Heat the olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken for 2-3 minutes per side, until golden.
Brush the tops with the maple Dijon glaze.
Transfer the skillet to the oven and bake for 20-25 minutes, until the internal temperature reaches 165°F.
Let it rest for 5 minutes before removing the toothpicks and serving.

That’s the whole thing. 🍏

Pro Tips

A few things worth knowing before you start:

Slice the apple thin. Thick slices take longer to soften and can make the pocket harder to close.
Granny Smith holds up best. Its tartness balances the sweetness of the maple glaze and the richness of the brie.
Don’t skip searing first. It builds a golden crust and adds a lot of flavor before the chicken finishes in the oven.
Brush the glaze on twice if you have extra. Once before baking, and again halfway through for a deeper flavor.
Use a meat thermometer. 165°F is the number you want, and it’s the easiest way to avoid dry chicken.

Substitutions and Variations

Swap This	For This	Why
Granny Smith apple	Honeycrisp or Fuji	Sweeter, less tart flavor
Maple syrup	Honey	Similar sweetness, different flavor note
Dijon mustard	Whole grain mustard	Slightly more texture
Brie	Camembert	Similar melt, slightly stronger flavor
Chicken breast	Chicken thighs	More forgiving, harder to dry out

Nutty version: Add a few chopped pecans into the pocket along with the apple and brie for extra crunch.

Herb version: Swap the thyme for fresh sage. It pairs really well with the apple and maple combination.

Make Ahead Tips

You can slice the apples and stuff the chicken up to a day ahead, kept covered in the fridge.
The maple Dijon glaze can be mixed ahead of time and stored in a small container.
Sear and bake right before serving for the best texture.

Meal Pairing Ideas

Roasted butternut squash or sweet potatoes
A simple arugula salad with lemon vinaigrette
Garlic mashed potatoes
A glass of Chardonnay or a light Pinot Noir

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 300°F oven for about 10-15 minutes, until warmed through.
Skip the microwave if you can. It tends to dry the chicken out and make the apple slices go soft in an unappealing way.

FAQ

Will the apple slices get mushy while baking? Not if they’re sliced thin and not overstuffed into the pocket. They soften slightly but should still hold some bite.

Can I use a different mustard? Yes, whole grain mustard works well and adds a bit more texture to the glaze.

Why did the filling fall out while baking? This is usually from overstuffing the pocket or not securing it tightly enough with toothpicks. A smaller amount of filling helps a lot.

Can I make this ahead for guests? Yes. Stuff the chicken the day before, then sear, glaze, and bake right before serving.

What sides go best with this? Anything roasted works well here, especially root vegetables. It also pairs nicely with a simple green salad to balance the sweetness.