Have you ever been unsure of what to make because you can't decide if you want something salty or something sweet? I definitely have! This easy oven-baked maple glazed apple and brie stuffed chicken is the perfect balance of both sweet and savory flavors. Chicken breasts are stuffed with crisp, sweet apple slices and rich, creamy brie cheese, then topped with a savory maple thyme sauce. This juicy and flavorful chicken will fulfill all cravings! It feels fancy but is actually so simple to make!

Chicken stuffed with sliced apples and brie.

This stuffed chicken, while it sounds and tastes upscale, is actually so easy to cook up! You just need 11 simple ingredients and you can have dinner on the table in about an hour. Pair it with these fluffy and satisfying mashed potatoes made with greek yogurt, these crisp, easy-to-make roasted veggies, and these 4-ingredient brussels sprouts for an impressive, delicious meal!

Ideal for fall and winter family dinners or weekend gatherings that call for warm, cozy apple dishes, this apple and brie stuffed chicken is bursting with fall flavors that pair beautifully with each other. It's so good, you can even skip your Thanksgiving turkey and make this apple brie stuffed chicken as the star of your meal instead!

The pop of tart sweetness from the apple and the creamy flavor of the brie cheese work really well with the sweet and savory maple glaze. The glaze is full of natural sweetness from pure maple syrup and fresh apple cider. It is then perfectly balanced with savory, earthy flavors from thyme and dijon mustard.

When testing this recipe, I got hooked on the apple and chicken combo and decided to whip up these 30-minute chicken and apple breakfast sausages for when you're craving a similar flavor pairing, but for breakfast instead!

Ingredients

Instructions

Step 1: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.

Butterflied chicken breasts on a cutting board, seasoned with salt and pepper.

Step 2: Cut chicken breasts horizontally, so they open like a book, but do not cut all the way through. Season the inside of each chicken breast with salt and pepper.

Apple slices on a raw piece of chicken, topped with sliced brie cheese.

Step 3: Layer thin slices of apple on the inside of each butterflied chicken breast. Then, layer thin slices of brie on top. Fold the chicken back together to sandwich the sliced apples and brie in the middle.

Raw apple and brie stuffed chicken breasts in a cast iron skillet.

Step 4: Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.

Apple cider and thyme glaze reduced in a skillet.

Step 5: While the chicken is baking, make the glaze by combining all ingredients in a small skillet over medium heat. Simmer the glaze until it’s thick and there’s about half remaining. This should take about 12 to 15 minutes, depending on the size of your skillet.

Apple cider glaze brushed on apple and brie stuffed chicken.

Step 6: Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil for 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.

Apple and brie stuffed chicken broiled until golden brown.

Step 7: Serve chicken warm with additional glaze drizzled over top.

⭐️ Quick Tip! Watch the chicken very closely while you broil it so it doesn't burn. You want to make sure it's cooked through in the middle, but just lightly golden brown on top.

Apple and brie stuffed chicken with a gold fork on the plate.

My Top Tips!

After testing the recipe many times, I know all the tips and tricks to ensure your chicken feels like it was served at a fancy restaurant:

⭐️ Make sure you don't cut all the way through the chicken breast when butterflying it! We want to be able to stuff the chicken without everything spilling out.

⭐️ Be sure to season your chicken breast with salt and pepper before cooking. This will help give the chicken itself some flavor, as well as tenderize it with the salt.

⭐️ I recommend using honeycrisp apples. These apples aren't too firm, but also won't turn mushy. They also have a great apple-y flavor.

⭐️ Cut the brie while it’s cold so it’s easier to slice into thin pieces. Warm brie will be sticky/melty and harder to cut than cold brie directly from the fridge.

⭐️ Don't overstuff the brie! While melty cheese is one of my favorite things in the world, you want the brie to stay in the chicken and not spill out. I recommend just 3 to 4 thin slices for the best ratio.