Maple Glazed Apple and Brie Stuffed Chicken is a cozy and delicious dish that brings together sweet, creamy, and savory all in one bite. The tender chicken breast is stuffed with melty Brie cheese and lightly spiced apple slices, then topped with a sticky maple glaze that caramelizes beautifully in the oven.
I love making this recipe because it feels special but isn’t hard at all. The combination of warm apples and creamy Brie inside the chicken always surprises people in the best way. The maple glaze gives just the right touch of sweetness and a little shiny finish that makes the dish look as good as it tastes.
My favorite way to serve this is alongside some simple roasted veggies or a light green salad to keep things fresh. It’s perfect for a weeknight dinner that’s a little different but still comforting. Whenever I make this, it’s a hit with everyone at the table, and I find myself wanting to make it again soon!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts are best for stuffing and even cooking. If you want richer flavor, try chicken thighs but be aware they need a bit more cooking time.
Apples: I like using Granny Smith or Fuji because they hold shape well and offer a nice sweet-tart balance. You can swap with pears or even peaches for a twist.
Brie cheese: Brie melts beautifully and adds a creamy texture. If Brie is not available, Camembert or a mild cream cheese can work as creamy alternatives.
Maple syrup: Pure maple syrup adds natural sweetness and a lovely glaze. Honey or agave nectar can be used but maple’s unique flavor really shines here.
How Do You Perfectly Stuff and Cook Chicken Without It Being Dry?
Stuffing chicken can be tricky but here are some big tips:
- Slice a pocket carefully without cutting all the way through to hold the filling.
- Don’t overfill—the mixture should be enough to add flavor without bursting the breast open.
- Use toothpicks to close the pocket securely.
- Sear the chicken in a hot pan first for a golden crust—this helps lock in moisture.
- Bake to internal temperature of 165°F (74°C) to ensure it’s cooked but still juicy.
- Let the chicken rest after baking so juices redistribute before slicing.
These steps help keep the chicken tender and juicy while giving you those flavorful apple and Brie pockets inside that melt in your mouth.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Sharp knife – essential for making the pocket in the chicken breasts cleanly and safely.
- Cutting board – provides a safe surface for slicing your chicken and apples.
- Toothpicks – handy for keeping the stuffed chicken closed while cooking.
- Meat thermometer – helps you check that the chicken is cooked perfectly without drying out.
Flavor Variations & Add-Ins
- Swap Brie with goat cheese for a tangier, creamier filling that pairs well with apples.
- Add crispy bacon bits inside the stuffing for a smoky, salty crunch contrast.
- Include sautéed spinach along with apples for a pop of color and a boost of greens.
- Use pears instead of apples for a softer, sweeter fruit option that works beautifully with maple glaze.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
For the Chicken and Stuffing:
- 4 boneless, skinless chicken breasts
- 1 medium apple (Granny Smith or Fuji), peeled, cored, and thinly sliced
- 4 ounces Brie cheese, sliced
- 2 tablespoons butter
- 1 medium onion, thinly sliced
For the Glaze and Seasoning:
- 1/4 cup pure maple syrup
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped (plus sprigs for garnish)
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chicken broth or water
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes of cooking time. You’ll spend time slicing and stuffing the chicken, sautéing the apple and onion filling, searing the chicken, and then baking it with a delicious maple glaze. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken Pockets:
Preheat your oven to 375°F (190°C). Carefully slice each chicken breast horizontally through the thickest part, creating a pocket without cutting all the way through. Season both the inside and outside of the breasts with salt, pepper, and half of the chopped rosemary and thyme.
2. Cook the Apple and Onion Filling:
In a skillet over medium heat, melt the butter. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the apple slices and cook until they are just tender but still hold their shape, about 3-4 minutes. Season lightly with salt and pepper. Let the mixture cool a bit before stuffing.
3. Stuff and Seal the Chicken:
Fill each chicken pocket with a few apple slices, some sautéed onion, and a slice of Brie cheese. Close the pocket and secure the opening with toothpicks if needed to keep the filling inside during cooking.
4. Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them until golden brown on each side, about 3 minutes per side.
5. Prepare and Add the Maple Glaze:
In a small bowl, mix the maple syrup with chicken broth and the remaining rosemary and thyme. Pour this mixture over the chicken in the skillet.
6. Bake the Chicken:
Transfer the skillet to the oven and bake the chicken for 20-25 minutes, or until fully cooked through (internal temperature should reach 165°F/74°C).
7. Rest and Finish Sauce:
Remove the chicken from the skillet and cover with foil to rest. Place the skillet back on the stove over medium heat and simmer the pan sauce for 2-3 minutes until it thickens slightly.
8. Serve:
Remove the toothpicks from the chicken, slice if desired, and serve drizzled with the maple glaze. Garnish with fresh rosemary sprigs for a lovely touch.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even cooking and helps you slice pockets easily without the meat tearing.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, Camembert or a mild cream cheese work well as creamy alternatives. Goat cheese can also add a tangy twist if you like bolder flavors.
How Should I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of broth to keep it moist.
Can I Make This Recipe Ahead of Time?
Absolutely! You can stuff the chicken breasts and prepare the apple-onion mixture ahead, then refrigerate separately. When ready, assemble, sear, and bake as directed for best freshness and flavor.
