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Rich cheese with warm spices and the sweet tang of apple slices meld together in one of the most delightful dishes you’ll make for fall. Hearty but not heavy, the chicken breasts are butterflied and seasoned well with thyme, garlic, and Dijon then dotted with a sweet maple glaze. It’s not a lengthy process, either; you’ll have dinner ready in less than 45 minutes.
Why You’ll Love This Recipe
Fresh apple slices and brie go together perfectly wrapped in a butterflied seasoned chicken breast. The roasted, caramelized maple glaze brings together all the flavors reminiscent of a woodsy fall.
How To Make Apple & Brie Stuffed Chicken
Step 1: Preheat the oven to 375F. Gather tools and ingredients so they are ready to go. Prepare a baking sheet with parchment paper, and a second baking sheet with foil. Slice thin the brie and apples; divide into fourths and set aside. I left the apples unpeeled so they show up here, but I like the texture of cooked apples WITHOUT the skin; you can choose either way.
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Step 2: Using a chef’s knife on a cutting board, cut each breast lengthwise so that each side lays out flat, or butterflies. Season.
Step 3: Add a fourth of your sliced apples and brie to one of each of the butterflied chicken breast, as shown.
Step 4: Fold over the other flap of chicken so the cheese and apple are mostly covered by chicken. Slide the pan with chicken into the oven for 25 minutes. While roasting, start the glaze.
Step 5: In a large pan add the maple syrup, apple juice, garlic, thyme and Dijon mustard. Stir over medium high heat, stirring frequently. Heat for 15 minutes, stirring frequently, until it’s thick enough to coat the back of a spoon.
Step 6: Remove the pan with chicken from the oven. Brush thickened glaze over the hot chicken and set. Preheat the oven to Broil to get the char shown in the photo.
Step 7: While the oven preheats, add foil to a fresh baking sheet (or remove parchment and replace with foil on the one you just used). Place the chicken breasts on the newly prepared pan.
Step 8: Once to temp, slide the pan with breasts into the oven approximately 5–6 inches below a fully heated High Broiler, and broil for 1–3 minutes, watching carefully. Chicken is fully cooked at 165F internal temp. Garnish and plate.
Tools & Equipment
- Cutting board and chef’s knife
- 2 baking sheets
- Parchment paper and foil
- Measuring cups and spoons
- Sauce pot and wooden spoon
- Pastry brush for the glaze
What To Serve With Stuffed Chicken Breasts
Here are some ideas for what goes great on the side of these Apple & Brie Stuffed Chicken Breasts:
- Sauteed Pierogies with Onions
- Sour Cream Mashed Potatoes
- Slow Cooker Corn Casserole
- Skillet Creamed Corn
Tips for the Best Apple & Brie Stuffed Chicken
- Make sure to thinly slice the apples and cheese.
- If the glaze is way too sticky and thick add 1 tbsp of apple juice until it’s just wet enough to brush over top of the chicken.
- Want a little spice? Add red pepper flakes to the glaze.
- Store in an airtight container in the fridge for 2-3 days. Reheat in the air fryer to keep crisp edges and melty brie.
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Apple & Brie Stuffed Chicken Breasts
Ingredients
- 4 boneless chicken breasts
- 1 tsp black pepper
- 1 tsp garlic salt
- 2 apples peeled and thinly sliced
- 4 oz Brie cheese thinly sliced
- 1/3 cup pure maple syrup
- 1 cup apple juice
- 2 cloves garlic minced
- 2 tsp dried thyme
- 2 tsp Dijon mustard
Instructions
- Line a large baking sheet with parchment paper and set aside. Preheat the oven to 375°F. Lay the chicken breasts on a cutting board and slice each one horizontally without cutting all the way through, so it opens like a book.
- Lay the chicken open on the prepared baking sheet. Season the inside with garlic salt and pepper. Layer apple slices across one side of each breast, then top with 3 to 4 slices of Brie. Repeat with the remaining chicken.
- Fold the empty side of each breast over the apples and Brie. Bake for 25 minutes. While it bakes, make the glaze.
- In a large pan, combine the maple syrup, apple juice, garlic, thyme, and Dijon mustard. Stir over medium-high heat and let it simmer for 10 to 15 minutes until it's thick enough to coat the back of a spoon.
- After 25 minutes, brush the glaze over the chicken breasts. Remove pan with chicken from the oven and preheat to high broil.
- While the oven preheats, add foil to a fresh baking sheet (or remove parchment and replace with foil on the one you just used). Place the chicken breasts on the newly prepared pan.
- Once to temp, slide the pan with breasts into the oven approximately 5–6 inches below a fully heated High Broiler, and broil for 1–3 minutes, watching carefully. Chicken is fully cooked at 165F internal temp.
- Plate over mashed potatoes, or next to the side of your choice, then garnish with fresh parsley if you like, and serve.
Notes
- Thinly slice the apples and Brie for the easiest stuffing.
- Store in an airtight container in the fridge for up to 4 days.
- If the glaze gets too thick and sticky, stir in 1 tablespoon of apple juice at a time until it is loose enough to brush on.
- Want a little heat? Add red pepper flakes to the glaze.
Nutrition
The bottom line
This fall dinner recipe is robust with maple, thyme and garlic flavors, with apple and brie adding a rich creaminess that set off the savory chicken beautifully. Add more glaze to the chicken if you like more sweetness, a little less if you just want a whisper of the maple flavor.
Want more fall dinner ideas like this one?
- Sheet Pan Honey Glazed Pork Chops
