Brie and Apple Stuffed Chicken
My Brie and Apple Stuffed Chicken is cozy, a little fancy, and totally doable on a weeknight. Juicy chicken breasts are stuffed with thinly sliced apples and creamy Brie, then brushed with a sweet maple glaze that caramelizes as it bakes. Every bite hits that perfect mix of savory, sweet, and melty, like something you’d get at a nice restaurant but made right in your own kitchen.
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I actually came up with this recipe one chilly fall evening when I was craving something comforting but still a little “extra.” I had some leftover Brie from a cheese board and a couple of apples sitting on the counter, so I figured, why not stuff them into chicken?
Turns out, it was one of my better “let’s wing it” moments. The apples softened into this buttery sweetness, the Brie melted into every nook, and that maple glaze? It sealed the deal. Now I make it every fall when the air starts to smell like leaves and my oven finally feels like the right place to be again.
If you have apples from apple picking that you want to use, make this recipe, or you can also try this slow cooker apple pork tenderloin.
Why You’ll Love This Recipe
Bold flavor combo: The tart‑sweet apples and rich Brie melt into the chicken, so delicious.
Impressive but easy: Looks like you spent all day in the kitchen; really, you didn’t.
Perfect for fall & entertaining: That maple glaze paired with the apples gives tasty autumn vibes.
Weeknight friendly: Prep in 10 minutes, then the oven does the heavy lifting.
Ingredients
Brie and Apple Stuffed Chicken
Equipment
- large baking sheet
- Parchment Paper
- large pan
- Whisk or wooden spoon
Ingredients
- 4 boneless chicken breasts
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 2 Honey Crisp apples sliced into thin slices
- 4 ounces Brie cheese sliced thin
- ⅓ cup pure maple syrup
- 1 cup apple juice
- 2 cloves garlic minced
- 2 tablespoons dried thyme
- 2 teaspoons Dijon mustard
Instructions
- Line a large baking sheet with parchment paper and set aside. Preheat the oven to 375°. Lay the chicken breasts on a cutting board and cut the chicken breast horizontally. Do not cut all the way through. You want it to look like an open book.
- Once they are all sliced half open, lay them on the baking sheet open. Season the inside with garlic salt and pepper. Lay the apple slices all the way across one side of the chicken. Add 3-4 slices of Brie cheese on top of the apples. Repeat with the other chickens.
- Fold the opposite empty side of the chicken over top of the apples and Brie. Bake in the oven for 25 minutes. While those bakes make the glaze.
- In a large pan add the maple syrup, apple juice, garlic, thyme and Dijon mustard. Stir over a medium to high heat.
- Let it bubble and thicken up for about 10-15 minutes. Once it’s a thick glaze turn to a low heat stirring here and there.
- Once the 25 minutes is up on the chicken, brush the glaze on top of the chicken breasts. Broil the chicken for 10 minutes or until it’s golden brown.
- Plate with mashed potatoes and top with parsley (optional) serve and enjoy!
Notes
- If the glaze is way too sticky and thick, add 1 tbsp of apple juice until it’s just wet enough to brush over the top of the chicken.
- Want a little spice? Add red pepper flakes to the glaze.
- Make sure to thinly slice the apples and cheese.
Storage:
- Storing: Leftovers stay good in an airtight container in the fridge for up to 2–3 days.
- Reheating: Reheat in the microwave on medium heat in 30‑60 second intervals until heated through. The glaze may be a bit sticky and thick after refrigeration, just loosen with a splash of apple juice or warm gently on the stovetop.
- Freezing: I don’t recommend freezing this dish; once frozen and thawed, the apple slices and Brie may change texture, and the chicken may dry out a bit.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendys Tips
- Make sure your apple slices and Brie slices are thin. If they’re too thick, the chicken may not close properly, or the stuffing may not melt evenly.
- If your glaze thickens too much before use, add 1 tablespoon of apple juice to loosen it and make it brushable.
- Keep an eye on the broiling step! That’s what gives you the caramelized top, but it can go from golden to burnt pretty fast.
- Let the chicken rest for a minute or two after broiling before you slice (if slicing) so the juices settle.
- Use parchment paper or a light oil on the baking sheet; the glaze can caramelize and stick to the pan if not careful.
What to serve with stuffed chicken breasts
When it comes to serving these brie-stuffed chicken breasts, I like to serve them over a bed of cottage cheese mashed potatoes and a simple vegetable side dish like these baked brussels sprouts and carrots.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can swap Honeycrisp for something firm and sweet‑tart like Granny Smith or Fuji. Just make sure the slices are thin and able to soften inside the chicken.
If the chicken breast is too small or the stuffing too bulky, it might pop open. Choose slightly large breasts and don’t over‑stuff; fold over gently and press a bit to seal before baking.
You can prep the chicken (slice, stuff, season) ahead and keep it covered in the fridge for an hour or two. But wait to bake and glaze closer to serving for the best texture and flavor.
Yes, you could, but you’ll need to adjust cooking time and ensure they are boneless/skinless so the stuffing method works similarly.
