Gourmet Apple And Brie Stuffed Chicken With Maple Dijon Glaze

One of my favorite memories is from a chilly fall weekend when our family decided to pack up for a last-minute picnic in the park. The air smelled like crisp leaves and wood smoke, and the kids were more interested in chasing squirrels than eating sandwiches.

I had tucked away a small thermos of spiced cider, a baguette, and a wedge of Brie, which ended up being the star of the day. The Brie was buttery and rich, the kind of cheese that feels indulgent but still plays well with simple flavors. We paired it with tart apple slices from a local orchard, and I remember thinking, “This could make the perfect grown-up dinner.”

That moment came back to me recently while brainstorming a cozy, elegant meal that feels fancy without being fussy. The answer: Apple And Brie Stuffed Chicken With Maple Dijon Glaze. It’s the kind of dish that looks like something you’d order at a bistro, yet it’s simple enough to pull off on a weeknight.

The combination is magic—savory, creamy, tangy, and just a little sweet. It tastes like autumn wrapped in comfort, but I promise you can enjoy it any time of year.

Short Description

Tender chicken breasts are stuffed with crisp Granny Smith apples and creamy Brie, seared until golden, and finished in the oven with a sweet and tangy maple Dijon glaze. A cozy, gourmet dinner that’s surprisingly easy to make.

Key Ingredients

• 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
• 1 tbsp maple syrup
• 1 tbsp creamy Dijon mustard
• 1 tsp whole grain Dijon mustard

Tools Needed

• Sharp chef’s knife
• Cutting board
• Large skillet
• Parchment-lined baking sheet
• Pastry brush
• Small mixing bowl

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the chicken
Place the chicken breasts on a cutting board. Use a sharp knife to carefully slice each breast horizontally to create a pocket—don’t cut all the way through. Open them like a book.

Step 3: Stuff with apple and Brie
Layer thin apple slices inside each chicken breast, then top with Brie slices. Fold the chicken back over the filling and press gently to keep everything in place.

Step 4: Season
Sprinkle both sides with salt, black pepper, and thyme.

Step 5: Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Sear two chicken breasts at a time for 1–2 minutes per side until golden brown. Transfer to the prepared baking sheet.

Step 6: Make the glaze
In a small bowl, whisk together maple syrup, creamy Dijon, and whole grain Dijon until smooth.

Step 7: Brush and bake
Brush the tops of the chicken with the glaze. Bake in the oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted, and the glaze will form a shiny, flavorful coating.

Troubleshooting tip: If your chicken breasts are very thick, pound them slightly before slicing to ensure even cooking.

Why You’ll Love This Recipe

Flavor harmony: Sweet apple, creamy Brie, and tangy mustard glaze balance beautifully.

Elegant but easy: Looks like restaurant fare but takes under 45 minutes.

Family-friendly: Mild flavors kids enjoy, with a gourmet touch adults love.

Health-conscious: Uses lean chicken breast and light Brie for richness without heaviness.

Perfect for entertaining: Makes a stunning centerpiece without complicated steps.

Mistakes to Avoid & Solutions

Overstuffing the chicken: Too much filling will spill out.
Solution: Use just enough apple and Brie to close the chicken comfortably.

Undercooked chicken: Cutting too thick may leave the center raw.
Solution: Use a meat thermometer and bake until 165°F.

Dry chicken: Overbaking will dry it out.
Solution: Check at 20 minutes, then continue in 2–3 minute intervals if needed.

Glaze burning: Brushing too early at high heat can scorch the glaze.
Solution: Apply glaze just before baking, not while pan-searing.

Brie leaking out completely: It’s natural for some cheese to melt out.
Solution: Tuck cheese deep into the pocket and sear gently.

Serving and Pairing Suggestions

Serve with roasted root vegetables or a light green salad.

Pair with garlic mashed potatoes or wild rice pilaf for a hearty dinner.

For wine, a crisp Chardonnay or dry Riesling complements the apples and Brie.

Serve family-style on a platter, or plate individually for a more elegant look.

For a cozy brunch twist, slice the chicken and serve over baby greens.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the oven at 325°F until warmed through. Avoid microwaving, which can make the chicken rubbery.

Freeze (uncooked) stuffed chicken breasts without glaze, wrapped tightly, for up to 2 months. Defrost in the fridge before baking.

FAQs

1. Can I use a different cheese instead of Brie?
Yes. Camembert or Fontina work well for a similar creamy texture.

2. What apple variety works best?
Granny Smith is ideal for tartness, but Honeycrisp or Pink Lady also balance nicely with the Brie.

3. Do I need to peel the apples?
Not necessary. The peel adds color and texture, but peel them if you prefer a softer bite.

4. Can I grill the chicken instead of baking?
Yes. After stuffing and searing, finish on indirect heat with the grill lid closed until fully cooked.

5. Is this dish gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check your mustard brand.

Tips & Tricks

Chill the Brie briefly before slicing for cleaner cuts.

Use toothpicks to secure the chicken if the filling slips out.

For extra flavor, add a sprinkle of fresh rosemary or sage to the filling.

Let the chicken rest for 5 minutes before slicing to lock in juices.

Recipe Variations

Apple and Cheddar Stuffed Chicken: Swap Brie for sharp white cheddar and glaze with honey mustard instead of maple Dijon.

Spinach and Apple Stuffed Chicken: Add a handful of sautéed spinach with the apple slices for extra greens.

Cranberry Brie Chicken: Mix dried cranberries with apple slices for a festive holiday twist, and glaze with cranberry sauce plus Dijon.

Goat Cheese and Pear Stuffed Chicken: Replace Brie with soft goat cheese and swap apple for ripe pear slices. Glaze with balsamic reduction.

Final Thoughts

This dish feels like a little celebration on your plate. The golden sear, the gooey cheese, and the sweet glaze come together to make something far greater than the sum of its parts. You don’t need a culinary degree to make it shine. It’s comforting, but it also feels a touch refined, like you’ve treated yourself to something special.

Whenever I serve this to guests, they’re surprised by how simple it actually is once I tell them. It’s proof that a handful of good ingredients, treated with care, can create a meal that feels truly memorable. And honestly, meals like this are why I still love being in the kitchen after all these years, it’s not about perfection, it’s about creating little moments of joy around the table.