Maple Glazed Apple and Brie Stuffed Chicken

Maple glazed chicken stuffed with apple and brie on a plate.

Maple Glazed Apple and Brie Stuffed Chicken

This easy, oven-baked maple glazed apple and brie stuffed chicken is the perfect balance of 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 dish feels fancy but is so simple to make!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Salt

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 185kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Chicken

4 boneless chicken breasts
1 teaspoon kosher salt
½ teaspoon black pepper
1 honeycrisp apple, sliced thin into half moons
4 ounces brie cheese, sliced thin

For the Maple Glaze

1 cup apple cider or apple juice
2 tablespoons pure maple syrup
½ tablespoon minced garlic (about 2 garlic cloves)
1 teaspoon dijon mustard
2 teaspoons fresh thyme, removed from the stems
½ teaspoon kosher salt

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray a broil-safe skillet with nonstick spray.
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.
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.
(I used about 7 to 9 slices of apples and 3 to 4 slices of brie per chicken breast.)
Carefully transfer the stuffed chicken breasts to the prepared baking sheet or skillet. Bake for 25 to 30 minutes, or until almost cooked through.
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, about 12 to 15 minutes, depending on the size of your skillet.
Turn the oven temperature to broil. Brush glaze on top of the chicken breasts and broil chicken for 10 to 12 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F. Watch carefully so the glaze does not burn.
Serve chicken warm with additional glaze drizzled over top.

Notes

Watch the chicken carefully while broiling. You want the glaze to turn lightly golden brown without burning.
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.

Nutrition