This Maple Glazed Apple and Brie Stuffed Chicken is a sweet and savory treat that combines juicy chicken breasts with gooey brie cheese and tender apple slices, all wrapped in a warm maple glaze. The flavors blend beautifully—the maple adds a gentle sweetness, the apples give a fresh crunch, and the brie melts into creamy perfection inside the chicken.
I love making this dish when I want something a little special but without too much fuss. The filling feels fancy, but it’s surprisingly easy to put together. I always like to use crisp apples, like Fuji or Honeycrisp, for that perfect sweet and tart balance. And the maple glaze? It’s the little touch that makes the whole dish feel cozy and comforting, especially on a chilly evening.
My favorite way to serve it is alongside simple roasted veggies or a fresh green salad to keep things light and let the chicken shine. Whenever I bring this to a dinner, people always ask for the recipe—it’s a real crowd-pleaser! Plus, it makes great leftovers, so I look forward to enjoying it the next day as much as the first.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts makes stuffing easier and quicker to cook. If you prefer dark meat, you could try thighs, but adjust cooking time accordingly.
Apples: Fuji or Honeycrisp work well for their crisp texture and balanced sweetness. Granny Smith is a good tart alternative if you want more zing.
Brie cheese: Brie melts beautifully and adds creaminess. If Brie isn’t available, Camembert or a mild goat cheese can work in its place.
Maple syrup: Pure maple syrup gives a natural sweet glaze that complements the apples. If you want less sweetness, try a mix of honey and a splash of apple cider vinegar.
Onions: Yellow onions caramelize nicely to add depth of flavor. Avoid red onions here, as their sharpness won’t mellow as much.
How Do You Safely Stuff Chicken Breasts Without Tearing Them?
Cutting a pocket into thick chicken breasts can be tricky. Take your time and follow these tips:
- Use a sharp paring or boning knife for control.
- Place the chicken flat on a cutting board and keep your hand steady but gentle.
- Insert the tip of the knife near the thicker side and gently slice horizontally, stopping before you cut all the way through.
- If the breast is thin, you can pound it gently with a meat mallet to even thickness before slicing.
- Don’t overstuff; a few slices of Brie and some apple-onion mix are enough.
Securing the opening with toothpicks helps keep the filling inside while cooking. Removing toothpicks before serving avoids accidental bites!
Equipment You’ll Need
- Sharp knife – essential for cutting pockets in the chicken breasts cleanly and safely.
- Cutting board – gives you a sturdy surface to slice the chicken and dice the apples.
- Oven-safe skillet – perfect for searing chicken on the stove and finishing it in the oven without extra dishes.
- Spoon or spatula – to stir and sauté the onions and apples without scratching your skillet.
- Meat thermometer – helps you check the chicken is perfectly cooked without overcooking.
- Toothpicks – handy to secure the stuffed chicken pockets and keep the filling in place while cooking.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese – it adds a tangy creaminess that pairs well with the sweet apples.
- Use pears instead of apples for a softer, mellow fruit flavor.
- Add chopped fresh sage or rosemary to the apple mixture for a fragrant, earthy note.
- Try prosciutto wrapped around the chicken breasts before searing for extra salty crispness.
Maple Glazed Apple and Brie Stuffed Chicken
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 medium apple (such as Fuji or Honeycrisp), peeled, cored, and diced
- 4 oz Brie cheese, sliced
- 1 small yellow onion, finely chopped
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup pure maple syrup
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This dish will take about 10 minutes for prepping the chicken and filling, 15 minutes of searing, and 15-20 minutes roasting. So, in total, budget around 40 to 45 minutes from start to finish. It’s a straightforward recipe with plenty of flavors and a beautiful presentation!
Step-by-Step Instructions:
1. Prepare the Chicken and Filling:
Preheat your oven to 375°F (190°C). Carefully cut a pocket into the side of each chicken breast with a sharp knife, being careful not to slice through completely. Next, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the chopped onion and cook for about 10 minutes, stirring often, until softened and golden. Add the diced apple and half of the thyme leaves, cooking for another 3-4 minutes until the apples soften a bit. Season with salt and pepper, then take off the heat and let the mixture cool slightly.
2. Stuff and Sear the Chicken:
Fill each chicken pocket with slices of Brie and the apple-onion mixture. Secure with toothpicks if necessary. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat and season the stuffed chicken breasts with salt and pepper. Sear them 2-3 minutes per side until they turn a beautiful golden brown.
3. Roast and Glaze:
Move the skillet to your oven and roast the chicken for 15-20 minutes until cooked through (internal temp 165°F/74°C). Once done, take the chicken out and rest it on a plate. Put the skillet back on medium heat, add the remaining 1 tablespoon butter and maple syrup to the pan juices, stirring and scraping the bottom to mix in all those tasty browned bits. Cook this glaze for 2-3 minutes until it thickens slightly. Pour the glaze generously over the chicken.
4. Garnish and Serve:
Sprinkle fresh thyme leaves and parsley or thyme sprigs over the top for a lovely finish. Serve right away with the delicious pan sauce and some sautéed apple slices if you like. It’s a warm, tasty meal perfect for cozy evenings!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before cooking. Thaw them in the refrigerator overnight or use the cold water method for quicker thawing. This ensures even cooking and helps maintain the texture.
What Can I Substitute for Brie Cheese?
If you don’t have Brie, creamy cheeses like Camembert or mild goat cheese work well. They melt nicely and complement the sweetness of the apples and maple glaze.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can stuff the chicken breasts and keep them covered in the fridge for up to 24 hours before cooking. Just bring them to room temperature for about 15 minutes before searing and roasting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to keep the chicken moist.